Teaching Responsibility
LJMU Schools involved in Delivery:
LJMU Partner Taught
Learning Methods
Lecture
Practical
Module Offerings
5504YAUNUT-JAN-PAR
Aims
The purpose of this module is to provide students with a broad foundation of raw food materials science, and lay a foundation for them to engage in food processing, preservation and development of new products.
This module will also discuss the theory of food safety and introduce students to food safety controllable technology and the application of food quality management system. Finally students will review the basic knowledge of food standards and the formulation of food standards, policy and regulations in China and abroad.
Learning Outcomes
1.
Explain the characteristics of food raw materials and the related knowledge of production and control of safe food raw materials.
2.
Demonstrate theoretical and applied knowledge of food safety and quality management
3.
Discuss and examine domestic and international food standards and regulations
Module Content
Outline Syllabus:This module covers the following topics:
Introduction to raw materials - grain and oil; fruits and vegetables; animal food; aquatic food; and specialty food.
Knowledge of food safety; understanding the structure and characteristics of GMP, SSOP, HACCP, food quality management system, food quality and safety market access system; to grasp the influence of bacteria, fungi, parasites and viruses on food safety; grasping the impact of pesticides, veterinary drugs, food additives and organic substances on food safety.
Introduction to the underlying principles of standardization methods, procedures for formulating food standards and specific requirements for preparation, domestic and foreign food laws and regulations, Chinese and food standards and foreign food standards.
Additional Information:This course requires each student to master the characteristics of food raw materials and their application in food processing, as well as the corresponding experimental methods. Students will also be introduced to food safety issues and production of food standards, regulations and policy.