Module Title:Manufacturing
Language of Instruction:English
Credits: 5
NFQ Level:7
Module Delivered In 1 programme(s)
Teaching & Learning Strategies: The module will be delivered in one semester including theory and practical through classroom lectures and laboratory practical,s with a major emphasis on modern virtual technology fro Delivery and submission of work, eg, blackboard, microsoft teams, zoom etc and the student will be encouraged to verbally communicate where possible.
Module Aim: To give the student an insight to modern production from raw material intake to sampling, through process to final product and marketing.
Learning Outcomes
On successful completion of this module the learner should be able to:
LO1 The student will be familiar with all aspects of Food production from raw material intake through processing to final product. As well as the analytical techniques involved and the commercial aspects of same.
LO2 The importance of the following in food processing: R&D, NPD(New product development), Quality auditing, Sensory Analysis, TPS (Technical problem solving). The importance of quality control all along the process chain and the commercial significance of same.
LO3 The role of microbiology in food processing and spoilage. The importance of marketing and developing a good image in food manufacture and to be aware of the competitors within the market place.
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
This is prior learning (or a practical skill) that is mandatory before enrolment in this module is allowed.
Having completed and passed year 2

Module Content & Assessment

Indicative Content
This module will cover the production of a Product, from RAW MATERIAL (sourcing and procurement), through THE process resulting in a PRODUCT that is suitable for marketing. Adhering to strict Quality Management, Good Manufacturing Practice, Quality Control and HACCP guidelines. This will result in a safe product that people want to purchase.
Assessment Breakdown%
Continuous Assessment50.00%
End of Module Formal Examination50.00%
Continuous Assessment
Assessment Type Assessment Description Outcome addressed % of total Assessment Date
Practical/Skills Evaluation The practical element will be delivered over 12 weeks.   50.00 Ongoing
No Project
No Practical
End of Module Formal Examination
Assessment Type Assessment Description Outcome addressed % of total Assessment Date
Formal Exam The end of semester formal exam will be a written paper/ open book whichever is appropriate 1,2,3 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
Lecture 12 Weeks per Stage 2.00
Laboratory 12 Weeks per Stage 1.50
Independent Learning 15 Weeks per Stage 5.53
Total Hours 125.00

Module Delivered In

Programme Code Programme Semester Delivery
CW_SABFQ_D Bachelor of Science in Biosciences 5 Mandatory