| CODE | FEH2001 | ||||||||||||
| TITLE | Food Production Systems and Safety | ||||||||||||
| 今日黑料 LEVEL | 02 - Years 2, 3 in Modular Undergraduate Course | ||||||||||||
| EQF/MQF LEVEL | 5 | ||||||||||||
| ECTS CREDITS | 6 | ||||||||||||
| DEPARTMENT | Food Science, Nutrition and Dietetics | ||||||||||||
| DESCRIPTION | This unit explores the scientific and technological principles underpinning modern food production systems, with an emphasis on the safe manufacture of meat, dairy, fermented, and other key food products. Students will gain an integrated understanding of how raw materials are transformed into safe, high-quality foods through controlled processing, preservation, and quality management practices. Students will also be introduced to national and international food safety standards and frameworks, with particular focus on the Hazard Analysis in Critical Control Point (HACCP) system. Through guided case studies, students will learn to identify potential hazards, establish control measures, and design comprehensive HACCP plans tailored to real-world production scenarios. By linking food technology, microbiology, and safety management, this unit prepares students to critically evaluate and improve food production systems in alignment with regulatory and industry best practices. Study-unit Aims: The unit aims to: - Introduce the student to the fundamental principles and practices which control and regulate food production; - Review the major traditional food production processes; - Discuss the changing trends in food production; - Discuss and address various principles of food safety, including HACCP principles. Learning Outcomes: 1. Knowledge & Understanding By the end of the study-unit the student will be able to: - Recall the major principles and practices of food production; - Demonstrate and describe the salient properties of foods and discuss the changes that manufacture and elaboration have on the final product; - Apply knowledge of food production to the design of production systems. 2. Skills By the end of the study-unit the student will be able to: - Review and utilize current technology; - Identify issues in present production systems; - Utilize traditional and novel knowledge to organize, and build scenarios to solve production line issues associated with food manufacture. Main Text/s and any supplementary readings: - Coles, R. B., McDowell, D., & Kirwan, M. J. (Eds.). (2003). Food packaging technology Blackwell. - Fellows, P. (2000). Food processing technology : Principles and practice (2nd ed.) Woodhead. - Food technology (2003). Longman. - Henry, C. J. K. i. b., & Chapman, C. (Eds.). (2002). The nutrition handbook for food processors CRC. - Hester, R. E. i., Harrison, R. M., & Royal Society of Chemistry (Eds.). (2001). Food safety and food quality Royal Society of Chemistry. - Hui, Y. H. (Ed.). (2003). Food plant sanitation Dekker. - Irudayaraj, J. B. (2001). Food processing operations modeling : Design and analysis Dekker. - Karel, M., & Lund, D. B. (2003). Physical principles of food preservation. - 2ed., rev. and expanded Dekker. - Lelieveld, H. L. M. i. b. (Ed.). (2003). Hygiene in food processing CRC. - Tull, A. (2002). Food technology : An introduction. Oxford U.P. - Food Safety: A Practical and Case Study Approach, Anna McElhatton & Richard Marshall (eds) Springer Verlag 2007. |
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| STUDY-UNIT TYPE | Lecture and Group Learning | ||||||||||||
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| LECTURER/S | Jonathan Cassar Matthew Delicata Stephan Mifsud Foteini Pavli (Co-ord.) David Spiteri Mark Xerri |
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The University makes every effort to ensure that the published Courses Plans, Programmes of Study and Study-Unit information are complete and up-to-date at the time of publication. The University reserves the right to make changes in case errors are detected after publication.
The availability of optional units may be subject to timetabling constraints. Units not attracting a sufficient number of registrations may be withdrawn without notice. It should be noted that all the information in the description above applies to study-units available during the academic year 2026/7. It may be subject to change in subsequent years. |
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