Module Details
Module Code: |
ZMAN C3100 |
Module Title:
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Manufacturing
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Title:
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Manufacturing
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Module Level:: |
7 |
Module Coordinator: |
Paula Rankin
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Module Author:: |
Jim Nolan
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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
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Learning Outcomes |
On successful completion of this module the learner will be able to: |
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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.
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No recommendations listed |
Co-requisite Modules
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No Co-requisite modules listed |
Additional Requisite Information
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No Co Requisites listed
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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
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Analytical
Development and validation of analytical assays, Good laboratory practice (GLP), Sample preparation, Quality Control in manufacturing
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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).
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Spectrometric Techniques
Spectrometric techniques involving use of visible, ultra violet (UV) infra-red (IR) spectra, Atomic spectrometric methods, Mass spectrometry, Nuclear magnetic resonance (NMR).
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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
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Module Content & Assessment
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Assessment Breakdown | % |
Continuous Assessment | 20.00% |
Practical | 30.00% |
End of Module Formal Examination | 50.00% |
AssessmentsFull Time
End of Module Formal Examination |
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Reassessment Requirement |
Exam Board
It is at the discretion of the Examination Board as to what the qualifying criteria are.
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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 |
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Non Contact |
Practical |
15 Weeks per Stage |
2.00 |
30 |
Lecture |
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Contact |
Lecture |
15 Weeks per Stage |
2.00 |
30 |
Total Weekly Contact Hours |
2.00 |
Module Resources
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This module does not have any book resources |
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This module does not have any article/paper resources |
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This module does not have any other resources |
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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 |
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