Task Brief 1 – Coursework 1 – Report
Module Title: Food Processing, Safety and Quality Management
Assessment Title: Review of the effects of processing on a food component.
Individual/Group: Individual report
Weighting: 50%
Learning Outcomes Assessed
• Apply the principles of food preservation to ensure safe production of foods.
• Describe and critically evaluate manufacturing processes in terms of component units and draw up process flow charts.
• Use and apply the principles of risk assessment to examine how food safety is managed through the application of HACCP.
Task Details:
For students on the M.Sc. Food and Nutrition Sciences
You are to write a literature review on the effects of food processing on the components of foods in the form of a report. The report should not exceed 2500 (+ /- 10%) words and must be word processed in Arial font 12 size with 1.5 line spacing.
The report must include a one page summary. The report in outline must include a) description of the role of the bio component on health including chemical structure; b) description of the processing technologies to be reviewed including preservation principle of the technology; c) review of the effects of the technologies on the food bio component stability reported in the literature and d) effect application of processing technologies on nutritional and product quality.
In researching your topic, a literature search should be carried out, text books and the most recent journals consulted. Where possible, relevant patents should be examined for the latest practices.
References should be given where possible for any statements, figures and quotations presented. The SHU APA system of presenting references and citations is to be followed.
Examples of topics include:
Anthocyanins
Carotenoids including ɑ-carotene, β-carotene, φ-carotene,
