Module: BIO6106-20 Global Trends in Food, Preservation and Packaging

Credit Value: 20

Module Tutor: Dr Anil De Sequeira

Module Tutor Contact Details:  A.DeSequeira@bathspa.ac.uk

1. Brief description and aims of module:

This module helps you to develop a balanced view of processing and food packaging activities relevant to the industry food chain. You will also address the global challenges that future food and nutrition practitioners will need to address in order to deliver safe, wholesome and nutritious food to an ever changing marketplace.

The shift in consumer food preferences, multicultural food habits, globalization factors, the multinational work culture, increased spending capacity, trade regulations and processes, and other factors have forced food processors and manufactures to intensify development of advanced scientific processes in food preservation, packaging, and shelf-extending techniques, as well as presentation elements.

Pioneers such as Nicholas Appert, Louis Pasteur, Samuel C. Prescott, and William L. Underwood developed food packaging and preservation concepts that maintain relevancy today). Twentieth century inventions such as glass bottles, cellophane wrap, aluminium foil, and plastics shepherded greater utility and flexibility in food packaging.

While protecting and preserving food were once perceived as the principal roles of food packaging, facilitating convenience has quickly emerged as equally important. Other elements of increasing importance in food packaging include traceability, tamper indication, and sustainability. Many new and exciting developments in food packaging fulfil these roles and more.

2. Outline syllabus:

In addition to considering processing and food packaging activities within the food chain, you will also address global and future challenges in order to deliver safe, wholesome and nutritious food. This scope includes the material and energy “balance” of the food chain in relation to the environment.  Processes such as fermentation (alcoholic and lactic), high and low temperature processing, size reduction, mixing, emulsification and the use of additives will be explored from a variety of perspectives, particularly transformations that relate to shelf life and sensory properties. You will explore food packaging from three main perspectives: maintaining food quality and safety; design and consumer information; environmental issues.

Issues such as site facilities, energy requirements, refrigeration, processing materials, packaging, water requirements, waste handling and transport will be examined. Environmental management standards and environmental legislation with particular reference to the food industry will also be addressed in order to equip you with skills and knowledge essential to the food industry.

3. Teaching and learning activities:

You will have a total of 52 contact hours which will include a mixture of lectures/discussion fora and practical workshops. Information provided in lectures/discussion fora will be further explored in practical workshops.  Practical workshops will be staff-led but requiring student contributions based on directed study.

The assignments aim to develop your skills in analytical and critical thinking and data analysis. Minerva will provide you with information (e.g. podcast, LinkedIn discussion fora) that will help you develop an appreciation of the broader scientific and technological aspects which underpin this subject area and develop skills in independent learning.

Assessment Item 1:

• Assessment Type: CW

• Description: Practical Reports

• % Weighting: 50

Assessment Item 2:

• Assessment Type: EXAM

• Description: Seen Exam (Seen Topics)

• % Weighting: 50