Module Catalogue

NES1103 : Introduction to Nutrition, Food Science and the Food Industry

  • Offered for Year: 2024/25
  • Available to incoming Study Abroad and Exchange students
  • Module Leader(s): Mr Khalid Medani
  • Co-Module Leader: Ms Alexandra Neill
  • Lecturer: Professor Thomas Hill, Dr Helen Mason, Dr Kirsten Brandt
  • Owning School: Natural and Environmental Sciences
  • Teaching Location: Newcastle City Campus
Semesters

Your programme is made up of credits, the total differs on programme to programme.

Semester 1 Credit Value: 10
Semester 2 Credit Value: 10
ECTS Credits: 10.0
European Credit Transfer System

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:

a.       Introduction to the Food Industry and the public health significance of nutrition
b.       Food Industry analysis
c.       Fat
d.       Salt
e.       Sugar
f.       Carbohydrates
g.       Protein
h.       Micronutrients
i.       Sensory testing
j.       New Product Development

Teaching Methods

Teaching Activities
Category Activity Number Length Student Hours Comment
Scheduled Learning And Teaching ActivitiesLecture21:002:00Practicals feedback lecture: Follow-up on practicals. Synchronous online/PiP
Scheduled Learning And Teaching ActivitiesLecture182:0036:00PiP Lecture content including in class discussions
Guided Independent StudyAssessment preparation and completion221:0042:00Presentation preparation Report preparation
Scheduled Learning And Teaching ActivitiesLecture16:006:00Student presentations (students are required to attend their 2h block of presentations, but can attend all presentation sessions).
Scheduled Learning And Teaching ActivitiesPractical26:0012:00Sensory Testing, Food Hygiene
Guided Independent StudyDirected research and reading1100:00100:00Independent reading associate with lectures and wider independent study
Scheduled Learning And Teaching ActivitiesModule talk21:002:00Assessment reviews
Total200:00
Teaching Rationale And Relationship

The module uses lectures and in-class discussions to deliver key information relevant to the subject and to provide information for students to extend their learning via directed research and reading of a variety of sources.

The teaching schedule will include one industry speaker and use of the sensory testing facilities.

Assessment Methods

The format of resits will be determined by the Board of Examiners

Other Assessment
Description Semester When Set Percentage Comment
Prof skill assessmnt1M50Group presentation of gap analysis (10 mins & 5 mins Q&A)
Written exercise2M50Written assessment (essay)
Assessment Rationale And Relationship

The group presentation requires students to work in groups to undertake a gap analysis and make recommendations. The individual assignment will assess students information critical and analytical skills.

Reading Lists

Timetable