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Unit information: Principles of Refrigeration and Heat Processing (Distance Learning) in 2014/15

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Unit name Principles of Refrigeration and Heat Processing (Distance Learning)
Unit code VETSM0018
Credit points 15
Level of study M/7
Teaching block(s) Academic Year (weeks 1 - 52)
Unit director Mr. James
Open unit status Not open
Pre-requisites

None

Co-requisites

Other units required for completion of PgC (4 units, 15 credits), PgD (8 units, 15 credits) and MSc (8 units + research project)

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.

Aims 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
  • past and current research in the above areas

Intended Learning Outcomes

1. Students will be able to demonstrate a systematic 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
  • past and current research in the above areas

2. Students will be able to:

  • synthesise, summarise and critically analyse information from past and current research
  • address complex industry problems informed by an in-depth knowledge and understanding, and original thinking

Teaching Information

All the teaching materials for this e-learning unit will be hosted on a web-based platform, Blackboard, accessible remotely by DL students. The Blackboard site has an easy-to-navigate structure with 5 sections: introduction, taught material, contacts, coursework, and examinations.

The ‘introduction’ includes a welcome from the Unit Director, an electronic copy of the student handbook, information and contact details (with permission) about other students on the programme (emails, telephone numbers, and work address), and contact details for personal tutors and the DL student representative.

The ‘taught material’ subject matter is divided into 5 lecture sets (bite size chunks) which develops the subject in a logical order and includes a discussion Board at the end of each set of lectures. The content, the same as that in the residential unit (VETSM0007), is informed by past and current research in the subject area, including that of research-active staff who teach the unit.

The ‘contacts’ sections has contact details (email and phone) for the Programme Director, Unit Director, and IT support. There is a separate section containing detailed requirements for coursework and its submission electronically. Another section describes the format of the examination and contains examples of past papers.

The e-learning materials have been available, either in part or in their completed form, for about 2 years to FT and residential PT students. The feedback on the resources has been very favourable. The unit also includes a seminar held at Bristol for oral presentations,

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). Coursework consists of a 15 min oral presentation (and a 6 page report) which requires students to present possible/optimal solutions to a refrigeration or heat processing issue. The oral presentation, designed to develop oral presentation skills, is followed by a short period of questions from staff and other students, to challenge a student’s understanding of their selected topic. Since DL students give their oral presentations alongside the residential students, the occasion provides a good opportunity for developing a rapport with all the other students and, also, the Unit Director.

The 3 hour unseen examination paper has a mandatory 5-part question designed to test breadth of knowledge, and a choice of essay-style questions (3 from 6) designed to test depth of knowledge and understanding of the subject area, including past and current research.

The coursework (oral presentation) accounts for 30% of the unit marks, and the examination 70%. DL students have the same assessments as residential students on the refrigeration and heat processing unit (VETSM0007).

Reading and References

The recommended text for this unit is a customised manual (420 pages) produced by the teaching staff. This includes an extensive reference list to published research, which students can download via e journals.

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