NUT2003 : Food Science and Technology

Semester 1 Credit Value: 10
Semester 2 Credit Value: 10
ECTS Credits: 10.0


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
Scheduled Learning And Teaching ActivitiesLecture241:0024:00Lectures to deliver foundation learning material
Guided Independent StudyAssessment preparation and completion11:301:30Completion of examination
Guided Independent StudyAssessment preparation and completion310:0030:00Preparation of written reports on practicals
Guided Independent StudyAssessment preparation and completion240:3012:00Revision for examination
Scheduled Learning And Teaching ActivitiesPractical13:003:00Lab based practical session.
Scheduled Learning And Teaching ActivitiesPractical16:006:00Lab based practical session.
Scheduled Learning And Teaching ActivitiesPractical11:001:00Lab based practical session.
Scheduled Learning And Teaching ActivitiesPractical12:002:00Lab based practical session
Scheduled Learning And Teaching ActivitiesPractical15:005:00Lab based practical session.
Scheduled Learning And Teaching ActivitiesSmall group teaching81:008:00Tutorials before and after practicals, supporting the practical work and subsequent calculations
Guided Independent StudyIndependent study137:0037:00Directed reading around the subject area
Guided Independent StudyIndependent study241:0024:00Lecture follow-up, compilation of notes
Guided Independent StudyIndependent study146:3046:30Reading on module topics beyond the taught material
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

Description Length Semester When Set Percentage Comment
Written Examination902A40A section with short questions and a section with essay questions
Other Assessment
Description Semester When Set Percentage Comment
Practical/lab report1M20Individual report based on practical
Practical/lab report1M20Individual report based on practical
Practical/lab report1M20Individual 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.

Reading Lists