ACE1018 : Introduction to Nutrition, Food Science and the Food Industry
- Offered for Year: 2022/23
- Available to incoming Study Abroad and Exchange students
- Module Leader(s): Dr Orla Collins
- Lecturer: Dr Gerry O'Brien, Dr Helen Mason, Dr Sharron Kuznesof, Mr Karl Christensen, Dr Edward Okello, Professor Thomas Hill
- Owning School: Natural and Environmental Sciences
- Teaching Location: Newcastle City Campus
Semesters
| Semester 1 Credit Value: | 10 |
| Semester 2 Credit Value: | 10 |
| ECTS Credits: | 10.0 |
Aims
This module aims to introduce students to current issues in the food industry, nutrition and food science and the controversies in relation to health, food quality and food safety.
The specific scientific aims are:
• to give a broad description of nutrition, including digestion of food and the role of different nutrients within foods;
• to discuss the role of nutrition in health, including nutrient requirements;
• to discuss the ways in which foods are processed and how this affects their nutritional value;
• to discuss the microbial spoilage of foods and the use of microorganisms in food production.;
• to examine food industry trends.
Outline Of Syllabus
Illustrative content:
Semester 1
• Introduction to the Food Industry and the public health significance of nutrition
• Fat (manipulating fatty acid composition, infant formula)
• Salt (reformulation)
• Sugar
• Carbohydrates
• Protein
• Micronutrients
• Nutrition knowledge – understanding nutrition research
• Sensory testing
Semester 2
• Food industry analysis
• Food microbiology
• Food hygiene
• Toxicology
• Risk analysis (HACCP, TACCP)
• Food engineering
• Packaging
• Food supply chains
• NPD/Marketing
Teaching Methods
Teaching Activities
| Category | Activity | Number | Length | Student Hours | Comment |
|---|---|---|---|---|---|
| Scheduled Learning And Teaching Activities | Lecture | 18 | 2:00 | 36:00 | Present in person/SO lecture content including case studies |
| Guided Independent Study | Assessment preparation and completion | 1 | 22:00 | 22:00 | Report Preparation |
| Guided Independent Study | Assessment preparation and completion | 1 | 20:00 | 20:00 | Presentation Preparation |
| Scheduled Learning And Teaching Activities | Practical | 3 | 6:00 | 18:00 | PiP - Sensory Testing, Hygiene and Food Safety |
| Guided Independent Study | Directed research and reading | 19 | 3:00 | 57:00 | Independent reading/online readings provided |
| Scheduled Learning And Teaching Activities | Small group teaching | 2 | 1:00 | 2:00 | Learning Outcome Q&A - Synchronous/PiP |
| Scheduled Learning And Teaching Activities | Workshops | 2 | 6:00 | 12:00 | 2 x full day student activities - Synchronous or PiP |
| Guided Independent Study | Independent study | 1 | 32:00 | 32:00 | Background reading of subject material |
| Scheduled Learning And Teaching Activities | Module talk | 1 | 1:00 | 1:00 | PiP/SO Module Intro and Outline/expectations |
| Total | 200:00 |
Teaching Rationale And Relationship
The module uses online lectures and case study discussions to deliver key information relevant to the subject and to provide information upon which the students can extend their learning by directed research and reading, using on-line materials, books, journals and press materials to support their learning.
The teaching schedule will include one industry visit, and use of the sensory testing facilities and experimental kitchen.
Assessment Methods
The format of resits will be determined by the Board of Examiners
Other Assessment
| Description | Semester | When Set | Percentage | Comment |
|---|---|---|---|---|
| Prof skill assessmnt | 2 | M | 60 | Group presentation of gap analysis (10mins 5mins Q&A) |
| Written exercise | 2 | M | 40 | written assessment / examination |
Assessment Rationale And Relationship
The assessment test all knowledge introduced throughout semesters 1 and 2
The professional skills assessment will require students to work in groups to undertake a gap analysis and present recommendations in the form of a presentation. This will be a time limited activity (mimicking an assessment centre activity) enabling students to reflect upon their team working, presentation and adaptability skills.
Reading Lists
Timetable
- Timetable Website: www.ncl.ac.uk/timetable/
- ACE1018's Timetable