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Module

NUT2003 : Food Science and Technology

  • Offered for Year: 2021/22
  • Module Leader(s):
  • 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

Teaching Activities
Category Activity Number Length Student Hours Comment
Structured Guided LearningLecture materials240:3012:00Non-synchronous online lectures/seminars to deliver additional foundation learning material.
Guided Independent StudyAssessment preparation and completion240:3012:00Revision for examination
Guided Independent StudyAssessment preparation and completion120:0020:00Preparation of written reports on practicals
Guided Independent StudyAssessment preparation and completion11:301:30Completion of examination
Structured Guided LearningLecture materials121:0012:00PIP lectures to deliver foundation learning material
Scheduled Learning And Teaching ActivitiesPractical44:0016:00PIP - Lab based practical sessions
Scheduled Learning And Teaching ActivitiesSmall group teaching91:009:00Sync online tutorials, Q&A follow up, and sessions supporting exam revision
Scheduled Learning And Teaching ActivitiesSmall group teaching81:008:00PIP tutorials in groups before, during & after practicals
Guided Independent StudyIndependent study142:3042:30Reading on module topics beyond the taught material
Guided Independent StudyIndependent study241:0024:00Lecture follow-up, compilation of notes
Guided Independent StudyIndependent study143:0043:00Directed reading around the subject area
Total200:00
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

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

Exams
Description Length Semester When Set Percentage Comment
Written Examination1202A70Online 24 hour take-home exam. 3 essay questions (350 words each).
Other Assessment
Description Semester When Set Percentage Comment
Practical/lab report2M30Individual 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 to pass the module, however, if the module has more than one assessment students must also achieve a mark of at least 35 in each component of the assessment to pass the module.

Reading Lists

Timetable