University of Surrey - Guildford
Registry
  
 

  
 
Registry > Provisional Module Catalogue - UNDER CONSTRUCTION & SUBJECT TO CHANGE
View Module List by A.O.U. and Level  Alphabetical Module Code List  Alphabetical Module Title List  Alphabetical Old Short Name List  View Menu 
2011/2 Provisional Module Catalogue - UNDER CONSTRUCTION & SUBJECT TO CHANGE
 Module Code: BMS3070 Module Title: FOOD TECHNOLOGY AND SAFETY
Module Provider: Biosciences Short Name: BMS3070
Level: HE3 Module Co-ordinator: BROWN J Dr (Biosciences)
Number of credits: 15 Number of ECTS credits: 7.5
 
Module Availability
Semester Two
Assessment Pattern
 

Coursework   2000 word essay to be submitted in Week 6 (15%) Calculations - set of calculations relating to food processing to be         

 

                       submitted in Week 10 (15%)

 

Examination   70%
Module Overview
Prerequisites/Co-requisites
Module Aims
  • To provide a broad appreciation of the sources of potentially toxic substances in food and the relative risks associated with different classes
  • To develop an appreciation of the effects of food preparation/cooking on the formation of, or contamination with, potentially toxic products
  • To give an awareness of the major groups of endogenous toxicants in foods and their toxicity
  • To give an introduction to the food safety issues concerning additives, contaminants and the migration of chemicals from packaging materials into food
  • To provide an understanding of selected physical phenomena (e.g. heat transfer, fluid flow, psychometrics, freezing, etc.) and associated unit processes (canning, drying, freezing, concentration, extrusion, emulsification, etc) employed by the food industry
  • To provide an understanding of the factors that determine the safety and acceptability of the foods so processed
  • To provide the calculation skills required to characterise and/or estimate the adequacy of selected processes (e.g. canning, pasteurisation, drying, centrifugation, etc.)

     
Learning Outcomes

 

On successful completion of this module you should:-

  • Have a good understanding of the relative risks from different classes of toxicants in food
  • Be able to read and critically appreciate reports and toxicological monographs published by e.g. the JECFA, JMPR, SCF relating to food additives, contaminants and pesticide residues in food
  • Describe in general terms the operation of relevant pieces of equipment
  • Understand the principles and applications of filtration, reverse osmosis and centrifugation including the quotation of relevant formulae and equations and completion of associated calculations
  • Apply a basic knowledge of heat transfer and psychometry to pasteurisation, canning, dehydration, concentration and extrusion processes and complete appropriate calculations
  • Use this knowledge to explain those factors that determine the microbiological safety of heat processes
  • Use this knowledge to explain how palatability and nutrient retention may be optimised without compromising safety
  • Apply a basic understanding of heat transfer to frozen and below ambient storage
  • Provide an appreciation of the variety of packaging
Module Content

Lecture No:

 

Lecturer

 

Topic

 

1

 

JEB

 

Introduction and overview of the module

 

 

 

 

Food Preparation and Toxic Products

 

2-3

 

SFP

 

Food microorganisms and mycotoxins

 

4

 

NKH

 

D-amino acids/lysinoalanine/toxic amino acids, lectins

 

5

 

SCP

 

Phytoestrogens, goitrogens and cyanogenic glycosides

 

6

 

SCP

 

Food additives  -  lipid oxidation and antioxidants

 

7

 

PB

 

Contaminants - Pesticide residues

 

 

 

 

 

 

Role of heat processing in food production and preservation

 

8

 

JEB

 

Introduction, heating methods, principles of heat transfer

 

9

 

JEB

 

Pasteurisation, sterilisation and canning

 

10

 

JEB

 

High pressure, pulsed electric field and microwave processes

 

11

 

JEB

 

Dehydration and effect on food safety

 

12

 

JEB

 

Evaporation and psychometrics

 

13

 

JEB

 

Spray drying and freeze-drying

 

14

 

JEB

 

Calculations tutorial

 

15

 

NKH

 

Food extrusion

 

 

 

 

 

 

Role of refrigeration in food preservation

 

16

 

MRA

 

Chill/ambient storage

 

17

 

MRA

 

Freezing/frozen storage

 

 

 

 

 

 

Principles of separation techniques for food production and  preservation

 

18

 

NKH

 

Filtration, ultrafiltration and reverse osmosis

 

19

 

NKH

 

Centrifugation

 

 

 

 

 

 

Advances in food packaging

 

20

 

NKH

 

Packaging materials, biodegradable and smart packaging

 

21

 

PB

 

Safety of food packaging materials

 

22

 

SCP

 

Risk Assessment

 

23,24

 

JEB, NKH

 

Revision Tutorials

 
Methods of Teaching/Learning
Lectures, tutorials
Selected Texts/Journals

Recommended books:

 

Environmental Health Criteria No.70.  Principles for the Safety Assessment of Food Additives and Contaminants in Food.  Geneva : WHO ISBN 92 4 1542705

 

 

 

Environmental Health Criteria No. 104.  Principles for the Toxicological Assessment of Pesticide Residues in Food. Geneva : WHO ISBN 924 157104 7

 

 

Fellows, P J (2000), 3rd edition, Food processing technology: principles and practice. Woodhead Publishing Ltd.  ISBN 1-85573-533-4

 

FHMS staff also have videos on freezing and packaging.

 

Additional Reading

 

Benford, D (2000)  The Acceptable Daily Intake, A Tool for ensuring Food Safety, ILSI Press

 

 

Benford, D. (2001)  Principles of Rick Assessment of Food and Drinking Water Related to Human Health, ILSI Press

 

 

Conning, D.M. (2000)  Toxicology of Food and Food Additives in General and Applied Toxicology, vol.3, chapter 93 (eds: B. Ballantyne, T. Marrs and T. Syversen)

 

 

Pollitt, F.D. (2000)  Regulation of Food Additives and Food Contact Materials in General and Applied Toxicology, vol. 3, chapter 76 (eds: B. Ballantyne, T. Marrs and
T. Syverson)

 

Shapton (1991) Principles and practices for the safe processing of foods.  Woodhead Publishing Ltd. ISBN 1-85573-362-5

 

Doona C (2007) High Pressure Processing of Foods

 

Smith & Hui (2004) Food Processing: Principles and applications.

 

Walker , R. (1988) Nutritional and toxicological aspects of food processing.  Taylor & Francis.  ISBN 0-85066-417-9

 

Singh, R.P. and Heldman, D.R. (2001) Introduction to Food Engineering. 3rd edition. AP. illustrations available http://rpaulsingh.com/animalted%20figures/animationlist.htm

 

Brennan, J.G. et al (1990) Food engineering operations. Elsevier. ISBN 1 85166-444-0

 

Hartel, R.W. et al (1997)  Maths concepts for food engineering.  Technomic.

 

ISBN 1-56676-564-1 (Note: may be useful but uses American symbols and units)

Last Updated
18 April 2011