Food Processing A

University of Reading

Course Description

  • Course Name

    Food Processing A

  • Host University

    University of Reading

  • Location

    Reading, England

  • Area of Study

    Health Science, Nutrition and Food Science

  • Language Level

    Taught In English

  • Course Level Recommendations


    ISA offers course level recommendations in an effort to facilitate the determination of course levels by credential evaluators.We advice each institution to have their own credentials evaluator make the final decision regrading course levels.

    Hours & Credits

  • ECTS Credits

  • Recommended U.S. Semester Credits
  • Recommended U.S. Quarter Units
  • Overview

    Module Provider: Food and Nutritional Sciences
    Number of credits: 10 [5 ECTS credits]
    Terms in which taught: Autumn term module
    Pre-requisites: FB1EP2 Introduction to Food Processing and Engineering
    Non-modular pre-requisites:
    Modules excluded: FB2EFP Food Processing
    Module version for: 2016/7

    Summary module description:
    An introduction to the industrial manufacture of foods including theoretical and practical consideration of some of the major unit operations and processes used by the industry.

    To introduce students to both the theoretical and practical considerations in the application of process plant for the production of foods suitable for consumption.

    Assessable learning outcomes:
    The student will have knowledge of the principles of some of the main food processing operations and their interactions with foodstuffs. The student will be able to quantitatively evaluate the performance of food processing equipment.

    Additional outcomes:
    The student should be able to carry out small-scale food processing operations and associated laboratory-based test methods safely.

    Outline content:
    Raw materials properties in relation to processing
    - Heat Transfer: mechanisms and processes
    - Heat exchangers, heat treatment processes and kinetics
    - A limited number of other unit operations/processes
    Brief description of teaching and learning methods:
    In the Autumn Term there will be a series of lectures linked to short (2h) practical classes in the pilot plant on related topics. The latter will include hands-on operation of food processing plant.

    Contact hours:
    Lectures 24
    Practicals classes and workshops 12
    Guided independent study 30

    Total hours by term 66.00

    Summative Assessment Methods:
    Method Percentage
    Written exam 70
    Written assignment including essay 30
    Other information on summative assessment:
    Written assessment based on 2 practical reports and 3 blackboard tests - Reports are to be submitted within 2 term weeks of carrying out the work.

    Formative assessment methods:
    You will submit a practical report for written formative assessment. You will also receive verbal formative feedback through activities in lectures and in practical classes. You can also receive self-assessed formative feedback through completing practical class assessment sheets and blackboard worksheets.

    Length of examination:
    1 Hour

    Requirements for a pass:
    overall mark of 40%

    Reassessment arrangements:
    Written examination during the University re-examination period of August.

Course Disclaimer

Courses and course hours of instruction are subject to change.

Some courses may require additional fees.

Credits earned vary according to the policies of the students' home institutions. According to ISA policy and possible visa requirements, students must maintain full-time enrollment status, as determined by their home institutions, for the duration of the program.

ECTS (European Credit Transfer and Accumulation System) credits are converted to semester credits/quarter units differently among U.S. universities. Students should confirm the conversion scale used at their home university when determining credit transfer.

Please reference fall and spring course lists as not all courses are taught during both semesters.

Please note that some courses with locals have recommended prerequisite courses. It is the student's responsibility to consult any recommended prerequisites prior to enrolling in their course.


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