Your programme is made up of credits, the total differs on programme to programme.
| Semester 1 Credit Value: | 10 |
| ECTS Credits: | 5.0 |
| European Credit Transfer System | |
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.
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
| Category | Activity | Number | Length | Student Hours | Comment |
|---|---|---|---|---|---|
| Scheduled Learning And Teaching Activities | Lecture | 1 | 1:00 | 1:00 | PiP / Synchronous online sensory analysis results and feedback |
| Scheduled Learning And Teaching Activities | Lecture | 10 | 2:00 | 20:00 | PiP Lecture content including in class discussions |
| Guided Independent Study | Assessment preparation and completion | 1 | 20:00 | 20:00 | Assessment preparation and completion |
| Guided Independent Study | Directed research and reading | 1 | 27:00 | 27:00 | Background reading |
| Scheduled Learning And Teaching Activities | Practical | 1 | 3:00 | 3:00 | PiP - Sensory Analysis Practical session |
| Guided Independent Study | Directed research and reading | 1 | 26:00 | 26:00 | Material to support Lectures and discussions |
| Scheduled Learning And Teaching Activities | Drop-in/surgery | 2 | 1:00 | 2:00 | Optional Synchronous online, assessment "Q&A / Surgery" |
| Scheduled Learning And Teaching Activities | Module talk | 1 | 1:00 | 1:00 | Assessment Overview session |
| Total | 100:00 |
The module uses online lectures 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.
The format of resits will be determined by the Board of Examiners
| Description | Semester | When Set | Percentage | Comment |
|---|---|---|---|---|
| Written exercise | 1 | M | 100 | Written Assessment / Examination |
The report will require delivery of a gap analysis and new food product recommendation. In doing so, it will address the learning outcomes which are additive over the semester.