UNDERSTANDING THE REGULATORY ENVIRONMENT OF BIOPROCESSING INDUSTRIES (IBIOIC)

SHE Level 5
SCQF Credit Points 10.00
ECTS Credit Points 5.00
Module Code MMD625873
Module Leader Janice Taylor
School School of Health and Life Sciences
Subject Biological and Biomedical Sciences
Trimesters
  • A (September start)
  • B (January start)
  • C (May start)

Pre-Requisite Knowledge

Good honours degree in a relevant subject.

Summary of Content

This module covers the strategies employed by industry to maintain quality assurance and ensure safe production of food. The module covers accreditation schemes, hazard analysis critical control (HACCP) and legislative requirements.

Syllabus

Food Safety, legislation & codes of practice. Awareness of Food Standards Scotland/Food Standards Agency. Quality control and quality assurance, the role of Hazard Analysis Critical Control Points (HACCP) Assurance schemes Global Gap, BRC, IFS, SALSA, GLP, GMP Practical laboratory work to ISO 17025 standards , standard analytical methods (SAMs), standard operating procedures (SOPs)

Learning Outcomes

On successful completion of this module the student should be able to:1. Apply the principles of quality management schemes in the food safety & manufacturing environments incorporating Hazard Analysis Critical Control Points (HACCP).2. Appreciate the operations of UKAS laboratories in conforming with international standards ISO 17025.3. Understand the role of accreditation systems in processing industries.4. Describe the roles of legislation within the food industry and its applications at national, regional and international levels.

Teaching / Learning Strategy

The strategy for module delivery is a five-day intensive week of lectures, tutorial and laboratories. The interactive lecture programme allows students to participate and contribute. During the laboratory programme the students will apply their knowledge to carry out analytical skills in nutritional analysis to UKAS standards. The tutorial sessions supplement the lecture and laboratory programmes allowing students to develop their enquiry skills and address any skills gaps. Students will be given directed reading in all areas of the syllabus. Students will be supported during the seminar via the virtual learning platform with notes, updates, an exercises to support their assessments.

Indicative Reading

HACCP a practical guide (2009) 4 th Edition. Campden BRI Gloucestershire. British Retail Consortium (2018) Global Standards Issue 8 International Food Standards (IFS) Global Standards Issue 8 ISO 17085

Transferrable Skills

Students will develop personal transferable graduate develop basic strategies to improve performance in food manufacturing environment. The students will develop critical data analysis skills, laboratory skills including report writing and data generation. Reflective and experiential learning, effective use of learning resources.

Module Structure

Activity Total Hours
Independent Learning (FT) 50.00
Lectures (FT) 15.00
Assessment (FT) 10.00
Practicals (FT) 15.00
Tutorials (FT) 10.00

Assessment Methods

Component Duration Weighting Threshold Description
Coursework 1 n/a 50.00 45% Lab Report.
Coursework 2 n/a 50.00 45% HACCP & Quality Systems Exercise.