Aims

This module will provide students with an introduction to selected areas of food science including food chemistry and the range of technologies used in the food industry for food manufacture from raw material preparation to packaging, storage and distribution. Students will be given the opportunity to develop their knowledge of some aspects of food manufacturing while enhancing their capacity to carry out independent learning.

Outline Of Syllabus

1. Nutritional role of food.
2. Sensory value of food: physiology of olfaction and gustation; contribution of appearance, aromas, colour and texture to sensory value of foods; sensory testing for food quality assessment.
3. Constituent substances of foods: principal macro-and micro-nutrients; aromas, flavour and colour compounds, non-nutrient and anti-nutrient substances.
4. Processing: changes which occur in foods during processing and cooking; chemical interactions, developed flavours, aromas and colours; nutrient losses; denaturation, oxidation, hydrolysis; changes in texture. Objective of processing; preservation, added value improvement of nutritional value. Processes; thermal processing, heat transfer; freezing; canning.
5. Major food group: cereals; meat, eggs and fish; dairy products; fruit and vegetables.
6. Functional components/additives: emulsifiers, stabilisers, antioxidants, flavourings and sweeteners.
7. Food law; hygiene, labelling, Quality Assurance, Hazard Analysis by Critical Control Points (HACCP).

Teaching Rationale And Relationship

The module uses lectures to deliver key information relevant to the subject and to provide information upon which the students can extend their learning by private study. Practicals in semester 1 allow the students to test and implement the information provided in the lectures, they are assessed by peer reviewed small group reports, allowing assessment of operational skills such as cooperation and delegation. The case study in Semester 2 includes at least one joint practical session which allows the students to take part in a pilot scale food processing operation.

The independent case study work involves analysis of data and critical evaluation to provide insight into the processes influencing food quality and safety, enabling the student to make comparisons between different processing conditions and operating variables in terms of outcomes.

Assessment Rationale And Relationship

1. The two formal examinations both test the students' knowledge and understanding of food science and technology. The semester 2 exam additionally tests their ability to express ideas in essay form and to select and combine different aspects of food science and technology that are required in a given context.
2. The practical group reports test the students' ability to work as part of a team to research a problem, calculate relevant outcomes from experimental data and produce a coherent report in word-processed form. Includes peer assessment of contributions to group report.
3. The written report assesses the ability of the students to collect, assimilate and critically evaluate published information and primary data obtained in the pilot plant, and then disseminate this information in an appropriately structured report format.