UCD School of Agriculture Food Science & Veterinary Medicine Master of Engineering Science in Food Engineering Programme Outline

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1 Module Details BSEN30010 Bioprocess Principles BSEN30240 Waste Management BSEN40030 Advanced Food Refrigeration Module Description In this module you will be introduced to some of the fundamental theories that govern the design and operation of equipment used in bioprocessing. You will encounter the principles governing heat and mass transfer in food and bioproducts and specific case studies will illustrate these principles. Describe the basic principles governing heat and mass transfer; Employ theory to carry out simple heat and mass balance calculations; Apply the principles learned to analyse and design specific technologies. Examination: End of semester exam 70 End of Semester Exam (2 hour) Lab Report: Laboratory practicals, student assignments and structured/unstructured team work 30 Varies over the Semester This module will introduce students to fundamental principles of waste management, with particular emphasis on organic wastes. Waste generation and waste characterisation are examined, as are techniques for waste collection, storage, transport, utilisation (including recycling and recovery). The focus of the module is on the application of engineering science to develop integrated waste management systems. Explain the waste management hierarchy Describe the key waste management legislation Specify the essential elements to be included in a waste management plan Describe the principles of composting, anaerobic digestion and incineration Outline the main features in the design and operation of a modern landfill Develop a nutrient management plan in the context of an overall environmental management plan Examination: Written exam 70 End of Semester Exam (2 hour) Group Project: Waste management case study involving problem based learning 25 End of Semester Submission Presentation: Group presentation based on case study 5 Week 11 The frozen food is one of the biggest sectors in the food industry. With the development of the freezing technology, there has been a steady increase in the quantity and variety of frozen foods. Nowadays frozen foods have become a part of our daily life. In this module you will be introduced to, and will examine in detail, the principles of refrigeration cycles and the determination of thermal properties of foods. You will examine both conventional and novel cooling and freezing processes of foods, the calculation of cooling time and freezing time and the safety and quality

2 Systems of chilled and frozen foods. Finally industrial cooling and freezing facilities will be introduced. In addition, you will have the specified learning activities on various novel food processing techniques to advance your knowledge on food manufacturing. You will also be assessed by four written assignments on the above topics. design and calculate cooling and freezing processes choose an appropriate cooling and freezing method and facility demonstrate advanced knowledge on food manufacturing techniques generate new knowledge through assignments communicate clearly and concisely both in writing and orally use the skills and knowledge acquired during the module for life long learning Assignment: Reports assignment 50 Varies over the Semester Examination: Written examination (end of semester) 50 End of Semester Exam (2 hour) BSEN40040 Design for Food Quality and Safety In this course you will study standards, codes of practice and design techniques relating to engineering design for quality and safety assurance in food and bioprocessing industries. Topics covered include ethical and safe food processing, quality systems standards, hygiene regulations, risk analysis, HACCP, traceability, design and layout of food and bioprocessing plant facilities, principles of cleaning. Critically appraise the significance of relevant food safety legislation and codes of practice as applied to plant operation. Develop HACCP and traceability protocols for a food or bio product. Design food and bioprocessing plant facilities and appropriate finishes to optimise hygiene and clean ability. Assignment: Various assignments 50 Varies over the Semester Examination: Final examination 50 End of Semester Exam (2 hour) Advanced Environmental (BSEN40180) This module examines advanced physical, chemical and biological techniques (unit processes) utilised to render raw water fit for use and contaminated water suitable for return back to the natural environment. Hydrologic principles and the interaction of natural and anthropogenic factors that result in diffuse pollution of surface and ground water are also examined at an advanced level. Describe the operational parameters controlling water and wastewater treatment facilities.

3 Quantitative Risk Assessment for Human and Animal Health (BSEN30060) Distinguish between water quality standards and effluent standards and utilise the Streeter Phelps equation to relate the two. Select appropriate unit processes to achieve specific treatment requirements. Describe major components of the hydrological cycle and important biogeochemical cycles. Use infiltration theory as a means to determine hydrologic activity and assess pollution hazard. Use systems analysis, mass balance and limiting criterion principles to prescribe management techniques that protect ground and surface water quality Assignment: Literature review and design assignment 20 End of Semester Submission Examination: Written exam 50 End of Semester Exam (2 hour) Lab Report: Practicals and demonstrations 20 Varies over the Semester Presentation: Presentation based on research paper 10 Week 12 In this module you will be introduced to the basics of risk analysis describing each of its components. The methodology component, i.e. risk assessment, will then be described in more detail and will include an introduction to Risk Assessment software. Specific examples will be looked at including project management, public health, environmental (including water quality) and food safety risk assessment. Worked examples will be tailored to accommodate participating student interests (e.g. chemical and microbial risk assessment, environmental contamination, animal and public health issues). Each week you will undertake a practical focused on a specific risk question, intended to focus attention on formulating a risk assessment structure and solution. Explain the difference between risk analysis and risk assessment. Explain the importance of hazard identification. Outline the steps to carrying out a risk assessment. Describe the principles of quantitative risk assessment (QRA) Put together a simple QRA model outline Undertake a simple quantitative risk assessment Discuss, interpret, utilise and explain the meaning of numerical outputs Class Test: An exam will take place, in a suitable computer lab, at the end of the module 60 Week 12 Continuous A practical exercise is to be completed by the end of each session 40 End of Semester Submission Unit Operations in Bioprocess This module will provide an introduction to selected key unit operations employed in the food and bioprocessing industries. The fundamental theories that govern the design and operation of processing equipment for these industries will be outlined. Specific case studies will used to illustrate the unit operations and fundamental theories covered in this course.

4 (BSEN30230) Describe the basic principles of operation of selected unit operations employed in the food and bioprocessing industries. Apply the principles learned to analyse and design specific unit operations employed in the food and bioprocessing industries. Solve material and energy balance calculations for integrated food and bioprocessing systems. Assignment: Written assignment of bioprocess engineering topic 15 Varies over the Semester Examination: 2 hour written exam 70 End of Semester Exam (2 hour) Lab Report: Laboratory practical reports 15 Varies over the Semester Advanced Food Process (BSEN40020) In this module you will study the application of fluid flow, heat and mass transfer, and reaction kinetic principles to the range of unit operations employed in the processing and preservation of food and bioproducts. Specific topics covered will include pasteurisation, aseptic processing, microwave and dielectric heating, extrusion, evaporation, freeze concentration, crystallisation, drying, mixing, emulsification, centrifugation and process analytical technology. Industrial applications of the above technologies with reference to food and other bioproducts will be outlined. New and emerging technologies for the non thermal processing of foods and bioproducts will be reviewed. Physical, chemical and microbiological changes which occur in foods during processing will also be studied. Specific case studies will be used to illustrate the processing technology presented in this course. demonstrate advanced knowledge on the design, operation and application of the unit operations studied. apply advanced engineering tools and methods to solve numerical problems related to these unit operations. To use industry standard tools and techniques to design equipment for the drying and associated unit operations and processes studied. assess and compare published food engineering peer reviewed research papers with similar work prepare a critical review of research on a selected topic in food process engineering. Assignment: Reports & assignments 40 Varies over the Semester Examination: Written examination 40 End of Semester Exam (2 hour) Lab Report: Laboratory practicals 5 Week 11 Lab Report: Laboratory practicals 10 Varies over the Semester Presentation: Oral presentation 5 Week 8

5 Minor Thesis (BSEN40090) Yearlong module ECTS credits: 30 You will identify, with the assistance of the module co ordinator, a topic for a major research project to be conducted under the supervision of a Biosystems Engineer in the UCD School of Agriculture, Food Science and Veterinary Medicine. The subject of the project must be related to the stream being studied (Bioprocess Technology, Environmental Technology or Mechanisation Technology, Food engineering) and be agreed with the direct supervisor and the module coordinator. The project will require: problem definition; time management; literature review; method selection; appropriate design; appropriate statistical analysis; laboratory, field or computer simulation work; presentation of an oral report, presentation of a summary report and presentation of a written minor thesis A series of introductory lectures will be offered in research methods and communications. It is envisaged that 24 meetings with project supervisors will occur in support of the project goals. On completion of your project you will be able to: 1) demonstrate an advanced knowledge of a topic relevant to Biosystems / Technology 2) generate new knowledge through research 3) integrate literature data with your own research to advance your understanding of a subject 4) communicate clearly and concisely both in writing and orally 5) use the skills acquired during the module for life long learning Presentation: 4 page draft paper type written report 15 Varies over the Semester Presentation: 6 minute oral presentation 10 Varies over the Semester Project: Minor thesis 75 Varies over the Semester