| Module Title: | Manufacturing |
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| Language of Instruction: | English |
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| Teaching & Learning Strategies: |
Manufacturing will be taught as a two hour theory class for 15 weeks and a two 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 methods used in Biological Processes namely Food/Biopharmacutical and other related industries |
| 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 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 |
| Pre-requisite learning |
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 |
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
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| 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 |
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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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| Assessment Breakdown | % |
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| Continuous Assessment | 20.00% |
| Practical | 30.00% |
| End of Module Formal Examination | 50.00% |
| Special Regulation |
| Learners must achieve 35% in both CA/Practical and Examination components |
| Continuous Assessment |
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| Assessment Type |
Assessment Description |
Outcome addressed |
% of total |
Assessment Date |
| Other |
n/a |
2,3,4,5,6,7,8 |
20.00 |
n/a |
| Practical |
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| Assessment Type |
Assessment Description |
Outcome addressed |
% of total |
Assessment Date |
| Practical/Skills Evaluation |
Evaluation of practical laboratory work |
2,3,4,6 |
30.00 |
n/a |
| End of Module Formal Examination |
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| Assessment Type |
Assessment Description |
Outcome addressed |
% of total |
Assessment Date |
| Formal Exam |
Final formal examination |
1,5,6,7,8 |
50.00 |
End-of-Semester |
SETU Carlow Campus reserves the right to alter the nature and timings of assessment
Module Workload
| Workload: Full Time |
| Workload Type |
Frequency |
Average Weekly Learner Workload |
| Estimated Learner Hours |
15 Weeks per Stage |
2.00 |
| Lecture |
15 Weeks per Stage |
2.00 |
| Total Hours |
60.00 |
Module Delivered In
| 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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