NUT2003 : Food Science and Technology
- Offered for Year: 2020/21
- Module Leader(s): Dr Kirsten Brandt
- Other Staff: Dr Helen Mason, Dr Gerry O'Brien
- Owning School: Biomedical, Nutritional and Sports Scien
- Teaching Location: Newcastle City Campus
Semesters
| Semester 1 Credit Value: | 10 |
| Semester 2 Credit Value: | 10 |
| 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 analysis.
Outline Of Syllabus
1. Nutritional role of food (very brief introduction to link to Principles of Nutrition (NUT2001))
2. Physiology of olfaction and gustation, link to sensory testing taught in NUT2004.
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, added value improvement of nutritional value. Processes; thermal processing (including pasteurisation & blanching) drying; freezing; canning; pickling.
7. Major food groups: cereals; meat, eggs and fish; dairy products; fruit and vegetables. Introduction to all groups, more detail about milk (+ cheese) and cereals (+ flour & malt).
8. Additives: emulsifiers, curing, antioxidants, flavourings.
Teaching Methods
Teaching Activities
| Category | Activity | Number | Length | Student Hours | Comment |
|---|---|---|---|---|---|
| Guided Independent Study | Assessment preparation and completion | 3 | 10:00 | 30:00 | Preparation of written reports on practicals |
| Guided Independent Study | Assessment preparation and completion | 24 | 0:30 | 12:00 | Revision for examination |
| Scheduled Learning And Teaching Activities | Lecture | 24 | 1:00 | 24:00 | Lectures to deliver foundation learning material |
| Guided Independent Study | Assessment preparation and completion | 1 | 1:30 | 1:30 | Completion of examination |
| Scheduled Learning And Teaching Activities | Practical | 1 | 2:00 | 2:00 | Lab based practical session |
| Scheduled Learning And Teaching Activities | Practical | 1 | 5:00 | 5:00 | Lab based practical session. |
| Scheduled Learning And Teaching Activities | Practical | 1 | 3:00 | 3:00 | Lab based practical session. |
| Scheduled Learning And Teaching Activities | Practical | 1 | 6:00 | 6:00 | Lab based practical session. |
| Scheduled Learning And Teaching Activities | Practical | 1 | 1:00 | 1:00 | Lab based practical session. |
| Scheduled Learning And Teaching Activities | Small group teaching | 8 | 1:00 | 8:00 | Tutorials before and after practicals, supporting the practical work and subsequent calculations |
| Guided Independent Study | Independent study | 1 | 46:30 | 46:30 | Reading on module topics beyond the taught material |
| Guided Independent Study | Independent study | 1 | 37:00 | 37:00 | Directed reading around the subject area |
| Guided Independent Study | Independent study | 24 | 1:00 | 24:00 | Lecture follow-up, compilation of notes |
| Total | 200:00 |
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. The practicals allow the students to test and implement the information provided in the lectures, and to develop and demonstrate practical laboratory skills, as well as appropriate calculations and presentation of the results in a report.
Assessment Methods
The format of resits will be determined by the Board of Examiners
Exams
| Description | Length | Semester | When Set | Percentage | Comment |
|---|---|---|---|---|---|
| Written Examination | 90 | 2 | A | 40 | A section with short questions and a section with essay questions |
Other Assessment
| Description | Semester | When Set | Percentage | Comment |
|---|---|---|---|---|
| Practical/lab report | 1 | M | 20 | Individual report based on practical |
| Practical/lab report | 1 | M | 20 | Individual report based on practical |
| Practical/lab report | 1 | M | 20 | Individual report based on practical |
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 carry out a practical task according to a procedure and record relevant data, calculate relevant outcomes from experimental data and present them coherently in a report.
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