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Module

ACE1018 : Introduction to Nutrition, Food Science and the Food Industry

  • Offered for Year: 2020/21
  • Module Leader(s): Dr Orla Collins
  • Lecturer: Dr Sharron Kuznesof, Mr Karl Christensen, Dr Edward Okello, Professor Thomas Hill, Dr Gerry O'Brien, Dr Helen Mason
  • 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
• Superfoods
• 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
• CV development

Teaching Methods

Please note that module leaders are reviewing the module teaching and assessment methods for Semester 2 modules, in light of the Covid-19 restrictions. There may also be a few further changes to Semester 1 modules. Final information will be available by the end of August 2020 in for Semester 1 modules and the end of October 2020 for Semester 2 modules.

Teaching Activities
Category Activity Number Length Student Hours Comment
Structured Guided LearningLecture materials182:0036:00Online lecture content including case studies where needed, delivered in short videos
Guided Independent StudyAssessment preparation and completion122:0022:00Report Preparation
Guided Independent StudyAssessment preparation and completion120:0020:00Presentation Preparation
Scheduled Learning And Teaching ActivitiesPractical36:0018:00PiP - Sensory Testing, Hygiene and Food Safety
Guided Independent StudyDirected research and reading193:0057:00Independent reading/online readings provided
Scheduled Learning And Teaching ActivitiesSmall group teaching21:002:00Learning Outcome Q&A - Synchronous/PiP
Scheduled Learning And Teaching ActivitiesWorkshops26:0012:002 x full day student activities - Synchronous or PiP
Guided Independent StudyIndependent study132:0032:00Background reading of subject material
Scheduled Learning And Teaching ActivitiesModule talk11:001:00Module Intro and Outline/expectations - synchronous
Total200:00
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

Please note that module leaders are reviewing the module teaching and assessment methods for Semester 2 modules, in light of the Covid-19 restrictions. There may also be a few further changes to Semester 1 modules. Final information will be available by the end of August 2020 in for Semester 1 modules and the end of October 2020 for Semester 2 modules.

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

Other Assessment
Description Semester When Set Percentage Comment
Prof skill assessmnt2M60Group presentation of gap analysis (10mins 5mins Q&A)
Written exercise2M40written 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