Module Title
Nutrition And Food Science
Keywords
Sensory Analysis, Food Processing, Food Manufacturing Systems, Quality Assurance, Abstracting, Nutritional Epidemiology |
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Prerequisites for Module
None, in addition to SHE3 entry requirements.
Corequisite Modules
AS3024 Nutritional Epidemiology
Precluded Modules
None.
Aims of Module
To provide students with the ability to evaluate the principal problems and constraints associated with the preparation, processing and preservation of food and to pursue one aspect of nutritional epidemiology in depth.
Learning Outcomes for Module
On completion of this module, students are expected to be able to:
| 1. |
Explain the principles underlying methods of food preservation and packaging.
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| 2. |
Discuss the technical problems associated with the processing of food.
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| 3. |
Explain the principles involved in the development of food and dietetic products.
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| 4. |
Evaluate critically the epidemiological and experimental evidence for the involvement of diet in the aetiology and development of a particular disease or condition.
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| 5. |
Produce a scientific abstract summarising a literature review and present a short seminar of the work to professional standards.
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Indicative Module Content
Various relevant, contemporary issues in nutritional epidemiolgy will be dealt with in a seminar forum. Principles and techniques of dehydration, heat treatment, modified atmosphere, low temperature treatment, smoking, curing, canning, aseptic packaging, vacuum packing and irradiation. Food manufacturing systems, dietetic products and additives. Product development, recipe development, ingredient selection, quality assurance, sensory evaluation and relevant legislation.
| Indicative Student Workload
Contact Hours
| Full Time | Assessment
| 2 | Lectures
| 23 | Practicals
| 9 | Seminars
| 15 | Tutorials
| 7 |
Directed Study
| | Directed Study
| 7 |
Private Study
| | Private Study
| 87 |
Mode of Delivery
Theoretical material is delivered by lectures, tutorials and student-led seminars with a series of supporting, practical classes in the food handling laboratory.
Assessment Plan
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Learning Outcomes Assessed
| | Component 1 | 1,2,3
| | Component 2 | 4,5
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C2 is coursework consisting of an abstract, a reference list, and a seminar presentation of a literature review.
C1 is an examination.
Indicative Bibliography
| 1. | CAMPBELL-PLATT, G., ed., 2009. Food Science and Technology. Chichester: Wiley-Blackwell.
| | 2. | KEMP, S., HOLLOWOOD, T. and HORT, J., 2009. Sensory Evaluation: A Practical Handbook. Chichester: Wiley- Blackwell.
| | 3. | SHAPTON, D.A. AND SHAPTON, N.E., 1991. Principles and Practices for the Safe Processing of Foods. Oxford: Butterworth Heinemann.
| | 4. | SHAW, R., 1996. Product Development Guide for the Food Industry. Guideline No 8. Campden and Chorleywood Food Research Association.
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