NUT2003 : Food Science and Technology
- Offered for Year: 2021/22
- Module Leader(s): Dr Kirsten Brandt
- Other Staff: Dr Gerry O'Brien, Dr Helen Mason
- Owning School: Biomedical, Nutritional and Sports Scien
- Teaching Location: Newcastle City Campus
Semesters
| Semester 2 Credit Value: | 20 |
| ECTS Credits: | 10.0 |
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. It will also develop practical skills in methods used for food processing and food characterisation.
Outline Of Syllabus
1. Nutritional role of food
2. Physiology of olfaction and gustation, sensory testing
3. Constituent substances of foods in relation to their role in food quality: Carbohydrates, proteins & fats; aromas, flavour and colour compounds
4. Chemical physics of food: chemical bonds, water activity (colligative properties), sols & gels, nutrient losses, denaturation, oxidation, Maillard reaction.
5. Examples of methods for processing and cooking, and corresponding changes which occur in foods; chemical interactions, hydrolysis, changes in texture, use of micro-organisms.
6. Objective of processing; preservation (food safety), retention, improvement of nutritional value. Processes; thermal processing (including pasteurisation & blanching) drying; freezing; canning; pickling, packaging.
7. Food labelling including nutrition labelling and health claims.
8. Additives: emulsifiers, curing, antioxidants, flavourings.
9. Food safety: Hygiene, Hazard Analysis by Critical Control Points (HACCP)
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 |
|---|---|---|---|---|---|
| Guided Independent Study | Assessment preparation and completion | 1 | 1:30 | 1:30 | Completion of examination |
| Structured Guided Learning | Lecture materials | 12 | 1:00 | 12:00 | PIP lectures to deliver foundation learning material |
| Structured Guided Learning | Lecture materials | 24 | 0:30 | 12:00 | Non-synchronous online lectures/seminars to deliver additional foundation learning material. |
| Guided Independent Study | Assessment preparation and completion | 24 | 0:30 | 12:00 | Revision for examination |
| Guided Independent Study | Assessment preparation and completion | 1 | 20:00 | 20:00 | Preparation of written reports on practicals |
| Scheduled Learning And Teaching Activities | Practical | 4 | 4:00 | 16:00 | PIP - Lab based practical sessions |
| Scheduled Learning And Teaching Activities | Small group teaching | 8 | 1:00 | 8:00 | PIP tutorials in groups before, during & after practicals |
| Scheduled Learning And Teaching Activities | Small group teaching | 9 | 1:00 | 9:00 | Sync online tutorials, Q&A follow up, and sessions supporting exam revision |
| Guided Independent Study | Independent study | 24 | 1:00 | 24:00 | Lecture follow-up, compilation of notes |
| Guided Independent Study | Independent study | 1 | 43:00 | 43:00 | Directed reading around the subject area |
| Guided Independent Study | Independent study | 1 | 42:30 | 42:30 | Reading on module topics beyond the taught material |
| Total | 200:00 |
Teaching Rationale And Relationship
The module uses lecture materials to deliver key information relevant to the subject and to provide information upon which the students can extend their learning by private study. The practical allows the students to test and implement the information provided in the lectures in a collaborative context, and to develop and demonstrate practical food quality testing skills in a report, as well as appropriate calculations and presentation of the results in a structured abstract.
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
Exams
| Description | Length | Semester | When Set | Percentage | Comment |
|---|---|---|---|---|---|
| Written Examination | 120 | 2 | A | 70 | Online 24 hour take-home exam. 3 essay questions (350 words each). |
Other Assessment
| Description | Semester | When Set | Percentage | Comment |
|---|---|---|---|---|
| Practical/lab report | 2 | M | 30 | Individual report based on practical including a structured abstract (500 words plus 1 figure/table) |
Assessment Rationale And Relationship
1. The formal examination tests the students' knowledge and understanding of food science and technology. The essay questions additionally test 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 reports test the students' ability to design and carry out a practical task to address a food science related issue in a collaborative context, and record relevant data, calculate relevant outcomes from experimental data and present them coherently in a structured abstract.
MDiet candidates must obtain an overall mark of 40 or above and achieve at least 35 in each component of the assessment to pass the module.
Reading Lists
Timetable
- Timetable Website: www.ncl.ac.uk/timetable/
- NUT2003's Timetable