Module Details

Module Code: ZMAN C3100
Module Title: Manufacturing
Title: Manufacturing
Module Level:: 7
Credits:: 5
Module Coordinator: Paula Rankin
Module Author:: Jim Nolan
Domains:  
Module Description: To give the students a knowledge of the basic
principles of Manufacturing and Analytical methods used in Biological Processes namely Food/Biopharmacutical and other related industries
 
Learning Outcomes
On successful completion of this module the learner will be able to:
# Learning Outcome Description
LO1 Identify and describe the main components in a variety of biological processes
LO2 Demonstrate practical measurement and analytical skills using laboratory instruments and the commercial importance of same
LO3 Operate the range of instrumentation specified safely and efficiently in the laboratory
LO4 Work effectively in a group and demonstrate good communication skills especially in the area of problem solving and the solutions of same
LO5 Discuss the various food production methods involving microorganisms
LO6 Understand the importance of safety systems such as HACCP and GMP, in a modern processing operation
LO7 To be aware of the following in Food manufacture, R&D(research and development~), NPD(New product development), Sensory Analysis, Quality and GMP Auditing in modern food processing operations
LO8 To be familiar with modern Virtual techniques(eg Microsoft teams, Zoom etc ) for the presentation of material
Dependencies
Module Recommendations

This is prior learning (or a practical skill) that is recommended before enrolment in this module.
No recommendations listed
Co-requisite Modules
No Co-requisite modules listed
Additional Requisite Information
No Co Requisites listed
 
Indicative Content
Manufacturing Technologies
The Food Industry in Ireland a current overview and future trends within the sector, and specific production processes from raw material procurement and supply to processing including critical control points(ccp,s) to final product and market and the legislative perameters of same. Major emphasis is placed on the production of "Safe food" and the analysis and regulatory analyses of same
Analytical
Development and validation of analytical assays, Good laboratory practice (GLP), Sample preparation, Quality Control in manufacturing
Chromatographic Techniques
Chromatography: principles and theory, Liquid chromatography (size exclusion chromatography, ion-exchange chromatography, thin layer chromatography (TLC) and high pressure liquid chromatography (HPLC)), Gas chromatography (GC), Gas chromatography-mass spectrometry (GC-MS).
Spectrometric Techniques
Spectrometric techniques involving use of visible, ultra violet (UV) infra-red (IR) spectra, Atomic spectrometric methods, Mass spectrometry, Nuclear magnetic resonance (NMR).
Practical
Practical skills will be advanced in chromatographic (TLC, GC and HPLC) separation and analysis of samples and spectrophotometric (visible, UV, IR, AA), determination of levels of e.g. iron, lead, inorganic phosphorus and manganese in various samples and also including a wide variety and food analyses including nutritional, and sensory
Module Content & Assessment
Assessment Breakdown%
Continuous Assessment20.00%
Practical30.00%
End of Module Formal Examination50.00%

Assessments

Full Time

Continuous Assessment
Assessment Type Other % of Total Mark 20
Timing n/a Learning Outcomes 2,3,4,5,6,7,8
Non-marked No
Assessment Description
n/a
No Project
Practical
Assessment Type Practical/Skills Evaluation % of Total Mark 30
Timing n/a Learning Outcomes 2,3,4,6
Non-marked No
Assessment Description
Evaluation of practical laboratory work
End of Module Formal Examination
Assessment Type Formal Exam % of Total Mark 50
Timing End-of-Semester Learning Outcomes 1,5,6,7,8
Non-marked No
Assessment Description
Final formal examination
Reassessment Requirement
Exam Board
It is at the discretion of the Examination Board as to what the qualifying criteria are.

SETU Carlow Campus reserves the right to alter the nature and timings of assessment

 

Module Workload

Workload: Full Time
Workload Type Workload Category Contact Type Workload Description Frequency Average Weekly Learner Workload Hours
Estimated Learner Hours Non Contact Practical 15 Weeks per Stage 2.00 30
Lecture Contact Lecture 15 Weeks per Stage 2.00 30
Total Weekly Contact Hours 2.00
 
Module Resources
This module does not have any book resources
This module does not have any article/paper resources
This module does not have any other resources
Discussion Note: Major emphasis will be placed on the student to develop their communication skills both in class and virtually to help prepare them for the workplace