AGRI08011 2016 Food traceability and authentication

General Details

Full Title
Food traceability and authentication
Transcript Title
Trace
Code
AGRI08011
Attendance
N/A %
Subject Area
AGRI - Agriculture
Department
ESCI - Environmental Science
Level
08 - NFQ Level 8
Credit
05 - 05 Credits
Duration
Semester
Fee
Start Term
2016 - Full Academic Year 2016-17
End Term
2019 - Full Academic Year 2019-20
Author(s)
Thomas Smyth
Programme Membership
SG_SAGRI_H08 201800 Bachelor of Science (Honours) in Science in Agri-Food Science
Description

This module introduces food traceability and authenticity in the food industry highlighting the links between the various steps in the entire food chain in a ‘farm to fork’ approach. In this module the legal requirements and methods involved in the implementation of food traceability systems will be studied along with analytical and biological methods involved in food authentication.

Learning Outcomes

On completion of this module the learner will/should be able to;

1.

Understand the contents of EU directives and legal requirements in relation to the development of food traceability systems

2.

Fully appreciate the steps involved in developing and implementing traceability systems

3.

Discuss the implications involved in product recalls and food fraud

4.

Explain the role of chromatographic analytical techniques in food authentication

5.

Determine the effectiveness of advanced analytical techniques such as NIR and NMR spectroscopy, and mass spectrometry in analysing food composition

6.

Review the range of DNA and proteomic techniques in tracing food components

Teaching and Learning Strategies

1

Module Assessment Strategies

In order to assess the success of the student developing an understanding of Food traceability and authenticity as it applies to Agri-food sector students will be assessed individually through an individual Assignment and Final Exam and with their peers in Laboratory Practicals and Group Presentations.

Repeat Assessments

n/a

Indicative Syllabus

National and European directives relevant to the development of food traceability systems across the supply chain. Safety, traceability and product recall systems. Food authenticity methods including analytical techniques and DNA based methods for analysis of food composition.

Coursework & Assessment Breakdown

Coursework & Continuous Assessment
50 %
End of Semester / Year Formal Exam
50 %

Coursework Assessment

Title Type Form Percent Week Learning Outcomes Assessed
1 Practical Practical Practical Evaluation 40 % OnGoing 4,5,6
2 Presentation Continuous Assessment Group Project 5 % Any 3,4,5,6
3 Eassy Continuous Assessment Essay 5 % Any 1,2,3

End of Semester / Year Assessment

Title Type Form Percent Week Learning Outcomes Assessed
1 Theory exam Final Exam Closed Book Exam 50 % End of Semester 1,2,3,4,5,6
             
             

Full Time Mode Workload


Type Location Description Hours Frequency Avg Workload
Lecture Not Specified Theory 2 Weekly 2.00
Laboratory Practical Not Specified Practical 1.5 Weekly 1.50
Group Learning Not Specified Presentation 3 Once Per Semester 0.20
Directed Learning Not Specified Assignment 6 Once Per Semester 0.40
Independent Learning Not Specified Independent learning 3 Weekly 3.00
Total Full Time Average Weekly Learner Contact Time 4.10 Hours

Required & Recommended Book List

Recommended Reading
2011-03-29 Food Chain Integrity: A Holistic Approach to Food Traceability, Safety, Quality and Authenticity (Woodhead Publishing Series in Food Science, Technology and Nutrition) Woodhead Publishing
ISBN 0857090682 ISBN-13 9780857090683

Improving the integrity of the food chain, making certain that food is traceable, safe to eat, high quality and genuine requires new diagnostic tools, the implementation of novel information systems and input from all food chain participants. Food chain integrity reviews key research in this fast-moving area and how it can be applied to improve the provision of food to the consumer.

Chapters in part one review developments in food traceability, such as food biotracing, and methods to prevent food bioterrorism. Following this, part two focuses on developments in food safety and quality management. Topics covered include advances in understanding of pathogen behaviour, control of foodborne viruses, hazard ranking and the role of animal feed in food safety. Chapters in part three explore essential aspects of food authenticity, from the traceability of genetically modified organisms in supply chains to new methods to demonstrate food origin. Finally, part four focuses on consumer views on food chain integrity and future trends.

With its distinguished editors and expert team of contributors, Food chain integrity is a key reference for all those tasked with predicting and implementing actions to prevent breaches in the integrity of food production.

  • Reviews key research in this fast-moving area and how it can be applied to improve the provision of food to the consumer
  • Examines developments in food traceability, such as food biotracing, and methods to prevent food bioterrorism
  • Focuses on developments in food safety and quality management featuring advances in understanding pathogen behaviour and control of foodborne viruses

Module Resources

URL Resources

ISBN-13: 978-0857090683