Module Database Search
| MODULE DESCRIPTOR | |||
|---|---|---|---|
| Module Title | |||
| Extended Elective Studies (Food Analysis, Authenticity and Safety) | |||
| Reference | ASM018 | Version | 1 |
| Created | March 2017 | SCQF Level | SCQF 11 |
| Approved | March 2017 | SCQF Points | 15 |
| Amended | ECTS Points | 7.5 | |
| Aims of Module | |||
|---|---|---|---|
| To enable the students to critically evaluate the principles, applications and limitations of instrumental analysis in Food, its Authenticity and Food Safety. | |||
| Learning Outcomes for Module | |
|---|---|
| On completion of this module, students are expected to be able to: | |
| 1 | Demonstrate a critical understanding of the principles of food safety and justify the principles of their evaluation, regulation and analysis. |
| 2 | Evaluate critically the prevalence of food-borne pathogens, mycotoxins, microbial and bacterial toxins in foodstuffs and their resulting implication on populations and animals. |
| 3 | Discuss and critically appraise the occurrence of food crime; counterfeit products and analytical profiling of distilled alcoholic beverages. |
| Indicative Module Content |
|---|
| Implications of toxins in food and animal feed. Evaluation and regulation of food and drink; Food-borne pathogens in animals and plants; bacteria and mycotoxins; Nitrates, nitrites and N-nitroso-compounds; Polycyclic aromatic hydrocarbons; Pesticides, herbicides and fungicides; Food additives; Dioxins; Polychlorinated biphenyls; Health and safety issues; Relevant legislation. Analysis of lipids, carbohydrates, proteins, minerals and vitamins. Food crime including counterfeit products and profiling of distilled alcoholic beverages. |
| Module Delivery |
|---|
| Full-time - The module is delivered mostly by formal lectures with some external speakers. Laboratory workshops Part-time - For those studying on campus, the module is delivered mostly by formal lectures with some external speakers. Laboratory workshops. For those studying off-campus the external speakers and laboratory workshops will be available by video. |
| Indicative Student Workload | Full Time | Part Time |
|---|---|---|
| Contact Hours | 35 | 35 |
| Non-Contact Hours | 115 | 115 |
| Placement/Work-Based Learning Experience [Notional] Hours | N/A | N/A |
| TOTAL | 150 | 150 |
| Actual Placement hours for professional, statutory or regulatory body |
| ASSESSMENT PLAN | |||||
|---|---|---|---|---|---|
| If a major/minor model is used and box is ticked, % weightings below are indicative only. | |||||
| Component 1 | |||||
| Type: | Coursework | Weighting: | 100% | Outcomes Assessed: | 1, 2, 3 |
| Description: | The module will be assessed by a critical review of the literature to determine and report methods for the analysis of a given toxin or counterfeit in a food or drink and explain the regulations and legislation surrounding its' presence. | ||||
| MODULE PERFORMANCE DESCRIPTOR | |
|---|---|
| Explanatory Text | |
| The assessment for this module is a critical review of the literature to determine and report methods for the analysis of a given toxin or counterfeit in a food or drink and explain the regulations and legislation surrounding its' presence. | |
| Module Grade | Minimum Requirements to achieve Module Grade: |
| A | Overall mark for the module is 70% and above. |
| B | Overall mark for the module is 60% to 69%. |
| C | Overall mark for the module is 50% to 59% |
| D | Overall mark for the module is 40% to 49% |
| E | Overall mark for the module is 35% to 39% |
| F | Overall mark for the module is less than 35% |
| NS | Non-submission of work by published deadline or non-attendance for examination |
| Module Requirements | |
|---|---|
| Prerequisites for Module | In addition to course entry requirements, students must be familiar with the basic principles of chromatography, spectroscopy and biochemistry |
| Corequisites for module | None. |
| Precluded Modules | None. |
| ADDITIONAL NOTES |
|---|
| Keywords: Food analysis, food toxicology, food safety; food crime, foodborne illnesses, food pathogens, microbial and bacterial toxins, mycotoxins, food labelling, counterfeit products, animal feedstuff, profiling of distilled alcoholic beverages. |
| INDICATIVE BIBLIOGRAPHY | |
|---|---|
| 1 | NEILSON, S.S.S. Food Analysis. Current Edition. New York: Springer. |
| 2 | PICO, Y. 2012. Chemical Analysis of Food, Techniques and Applications. Academic Press. Elsevier. E-book |
| 3 | PICO, Y. 2007. Food Toxicants Analytical Techniques, Strategies and Developments. Elsevier |
| 4 | NOLLET, L and TOLDRA, F. Handbook of Food Analysis, Vol 1 and 2. Current Edition. CRC Press. E-book |
| 5 | PRITCHARD, F.E., 2007. Quality assurance in Analytical Chemistry Laboratory. New York: Wiley. |
| 6 | SKOOG, W. CROUCH, S. WEST, D and HOLLER, F. Skoog and West’s Fundamentals of Analytical Chemistry. Current Edition. Cengage Learning |