Unit information: Refrigeration and Heat Processing in 2011/12

Unit name	Refrigeration and Heat Processing
Unit code	VETSM0007
Credit points	15
Level of study	M/7
Teaching block(s)	Teaching Block 2D (weeks 19 - 24)
Unit director
Open unit status	Not open
Pre-requisites	None
Co-requisites	None
School/department	Bristol Veterinary School
Faculty	Faculty of Health Sciences

Description including Unit Aims

The unit explains the importance of temperature control in controlling safety and product quality, and reducing waste in the meat industry. It also explains the principles of heat and mass transfer applied to carcass chilling, cooking of meat and meat products, and display of delicatessen meats. The design and optimisation of systems for chilling, freezing, thawing, tempering, storage, display and cooking of meat is also considered.

This Unit aims to develop the student’s interest in and knowledge and understanding of:

• The importance of temperature control in controlling safety and product quality, and reducing waste in the meat industry

• The principles of heat and mass transfer applied to carcass chilling, cooking of meat and meat products, and display of delicatessen meats

• The design and optimisation of systems for chilling, freezing, thawing, tempering, storage, display and cooking of meat

Intended Learning Outcomes

1. Students will be able to demonstrate a knowledge and understanding of:

i) The importance of temperature control in controlling safety and product quality, and reducing waste in the meat industry

ii) The principles of heat and mass transfer applied to carcass chilling, cooking of meat and meat products, and display of delicatessen meats

iii) The design and optimisation of systems for chilling, freezing, thawing, tempering, storage, display and cooking of meat

2. Students will be able to:

i) analyse, synthesise and summarise information critically.

ii) apply knowledge and understanding to address industry problems.

iii) apply critical thinking to published information.

Teaching Information

Knowledge and understanding is developed through pursuing a structured syllabus, evaluating directed reading, and engaging in problem solving exercises. From 2010/11 the unit will be taught in two formats.

1. Residence based. The unit will be taught conventionally through lectured material, and tutorials. Lectures are given by research staff who are experts in their own fields.
2. e-learning. Existing lectured material will be available in an audio format using bespoke software (Camtasia), which allows Powerpoint-based lectures to be recorded with audio overlaid. Audio lectures will be supplemented by written notes and selected further reading. Teaching materials will be hosted on a web-based platform (Blackboard) which will include interactive questions and a discussion forum.

Assessment Information

Knowledge and understanding is assessed by a combination of coursework (30% of available marks) and a 3 hour written examination (70% of available marks).

Reading and References

The recommended text for this unit is a customised manual (420 pages) produced by the teaching staff.