Module Title:Manufacturing and Analytical Technologies
Language of Instruction:English
Credits: 10
NFQ Level:7
Module Delivered In 2 programme(s)
Teaching & Learning Strategies: Manufacturing and Analytical Technologies will be taught as a two hour theory class for 30 weeks and a three hour practical class for 15 weeks. Any course-related issue or questions that may arise will be discussed at lectures. Course lecture summaries, course calendar, announcements and other course-related information will be available on Blackboard, a virtual learning environment. Students can contact lecturer outside of class hours to discuss formative feedback given on written reports and group project work.
Module Aim: To give the students a knowledge of the basic principles of Manufacturing and Analytical Technologies used in Biological Processes namely Food/Pharmacutical/Bioprarmacutical and the various prequsites of same.
Learning Outcomes
On successful completion of this module the learner should be able to:
LO1 Identify and describe the main components in a variety of biological processes
LO2 Demonstrate practical measurement and analytical skills using laboratory instruments and data acquisition and control systems.
LO3 Describe the factors involved in (i) the development of analytical assays, (ii) quality control (QC) in biological, pharmaceutical and chemical laboratories, and production facilities.
LO4 Describe the principles, applications and interpretation of various chromatographic and spectroscopic techniques used in modern science laboratories
LO5 Perform a range of laboratory experiments and efficiently, and be able to monitor, record and analyse experimental data
LO6 Operate the range of instrumentation specified safely and efficiently in the laboratory
LO7 Work effectively in a group and demonstrate good communication skills especially in the area of problem solving and the solutions of same
LO8 Discuss the various food production methods involving microorganisms
LO9 Understand the importance of safety systems such as HACCP and GMP, in a modern processing operation
Pre-requisite learning
Module Recommendations

This is prior learning (or a practical skill) that is recommended before enrolment in this module.

No recommendations listed
Incompatible Modules
These are modules which have learning outcomes that are too similar to the learning outcomes of this module.
No incompatible modules listed
Co-requisite Modules
No Co-requisite modules listed
Requirements
This is prior learning (or a practical skill) that is mandatory before enrolment in this module is allowed.
Successful completion of year 2 or equivalent
 

Module Content & Assessment

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
Assessment Breakdown%
Continuous Assessment10.00%
Practical40.00%
End of Module Formal Examination50.00%
Special Regulation
Students must achieve a minimum grade (35%) in both the practical/CA and final examination.
Continuous Assessment
Assessment Type Assessment Description Outcome addressed % of total Assessment Date
Other Assignments 2,5,6,7 10.00 n/a
No Project
Practical
Assessment Type Assessment Description Outcome addressed % of total Assessment Date
Practical/Skills Evaluation Practical reports 2,5,6,7 40.00 Sem 1 End
End of Module Formal Examination
Assessment Type Assessment Description Outcome addressed % of total Assessment Date
Formal Exam No Description 1,3,4,8,9 50.00 End-of-Semester

ITCarlow reserves the right to alter the nature and timings of assessment

 

Module Workload

Workload: Full Time
Workload Type Frequency Average Weekly Learner Workload
Lecture 30 Weeks per Stage 2.00
Laboratory 30 Weeks per Stage 1.50
Estimated Learner Hours 30 Weeks per Stage 1.67
Total Hours 155.00
 

Module Delivered In

Programme Code Programme Semester Delivery
CW_SABTP_B Bachelor of Science (Honours) in Biosciences with Biopharmaceuticals 3 Mandatory
CW_SABFQ_D Bachelor of Science in Biosciences 3 Mandatory