Hygienic Production Of Food (II): Food Technology And The Consumer VETMED5010

  • Academic Session: 2019-20
  • School: School of Veterinary Medicine
  • Credits: 20
  • Level: Level 5 (SCQF level 11)
  • Typically Offered: Summer
  • Available to Visiting Students: Yes

Short Description

To provide participants with knowledge and comprehension of aspects of food technology and consumer behaviour in relation to foods of animal origin that have an impact on public health.

Timetable

The timetable for the 1-week residential component of this course is given below:

Monday
Introduction
- foods of animal origin
- value-added products
Outputs of the food industry
- the consumer and the balanced diet
Food spoilage
- sell-by dates
- packaging
Preservation techniques and maintenance of the cold chain
Legislation
- The food safety act

Tuesday
Examination and monitoring processes
- good manufacturing practice (GMP) in the food industry
- hazard analysis critical control point (HACCP) in the food industry
- total quality management (TQM) in the food industry
Industry visit - food processing plant
Hygiene, cleaning and disinfection

Wednesday
The kitchen: Consumer manipulation of food
Food contaminants
Food technology practical 1

Thursday
Hygiene of food production: fish, eggs, milk, wild game
Quality markers in product
Food technology practical 2

Friday
Risk assessment as applied in the food industry
Industry visit - public analyst

Requirements of Entry

This course is one of seven, which together comprise the Master of Veterinary Public Health programme. All courses are mandatory for the degree to be awarded.

Co-requisites

This course is one of seven, which together comprise the Master of Veterinary Public Health programme. All courses are mandatory for the degree to be awarded.

Assessment

This course will be assessed on the basis of 4 assignments given to the students during the residential course and completed by distance education. Submission of the completed assignments will be within three months of completion of the residential course (for full-time students only).

Main Assessment In: August

Course Aims

To provide participants with knowledge and comprehension of aspects of food technology and consumer behaviour in relation to foods of animal origin that have an impact on public health.

Intended Learning Outcomes of Course

By the end of this course, a student should be able to:

1. Summarise and explain preliminary operations in food production
2. Identify and explain the production of added-value foods of animal origin
3. Summarise pilot scale food production
4. Demonstrate a critical understanding of the application of risk assessment in a food technology setting and formulate a risk assessment plan for a simulated food production premises
5. Summarise procedures for the evaluation of products
6. Apply hazard analysis critical control point (HACCP) principles to the food industry
7. List and interpret legislation relating to foods of animal origin
8. Explain enforcement principles of current legislation relating to foods of animal origin
9. Summarise and explain traceability as applied to foods of animal origin
10. Summarise mechanisms of food spoilage and food borne illness in food manufacture
11. Summarise the principles of food preservation
12. Predict the effects of preservation techniques on food quality, best-before and use-by dates
13. Summarise principles of design and construction of food premises
14. Summarise and apply principles of production hygiene
15. Summarise and apply pest control principles
16. Explain the use of additives in added-value foods of animal origin
17. Summarise the nutritional components of foods of animal origin
18. Critically evaluate the nutritional labelling requirements of processed foods
19. Summarise added value food production systems
20. Formulate a sample preparation regimen for quality assurance purposes
21. Summarise and apply quality assurance analysis techniques
22. Respond positively to feedback and constructive criticism from peers and course tutors

Minimum Requirement for Award of Credits

NONE