FOOD06002 2019 Food Science

General Details

Full Title
Food Science
Transcript Title
Food Science
Code
FOOD06002
Attendance
N/A %
Subject Area
FOOD - Food Science
Department
HEAL - Health & Nutritional Sciences
Level
06 - NFQ Level 6
Credit
10 - 10 Credits
Duration
Semester
Fee
Start Term
2019 - Full Academic Year 2019-20
End Term
9999 - The End of Time
Author(s)
Owen Kenny
Programme Membership
SG_SSUST_C06 201900 Higher Certificate in Science in Sustainable Food Production SG_SHUMA_B07 201900 Bachelor of Science in Human Nutrition SG_SHUMA_H08 201900 Bachelor of Science (Honours) in Human Nutrition SG_SAGRI_H08 201900 Bachelor of Science (Honours) in Science in Agri-Food Science SG_SAGRI_B07 201900 Bachelor of Science in Science in Agri-Food Science SG_SAGRI_H08 201900 Bachelor of Science (Honours) in Science in Agri-Food Science
Description

Through this module, students will gain knowledge and understanding to various aspects of food science and their relationship to the overall nutritional value of food. Specifically, students will study fundamental aspects of food science relating to; safety and quality, chemistry, analysis, processing,  packaging, biotechnology and sensory science. As part of this module, students will complete a series of practical sessions aimed at developing competency and skill in carrying out procedures relating to the safety, spoilage, composition, stability, shelf life and sensory attributes of foods.

Learning Outcomes

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

1.

Discuss the impact of microbiological safety and spoilage on the nutritional value of foods.

2.

Understand the importance of food processing in improving the safety and shelf life of foods.

3.

Describe the physicochemical properties of macronutrients and their impact on the stability of food products.

4.

Explain the uses of various food analysis methods in determining the nutritional composition of raw foods and food products

5.

Understand the impact of food spoilage, processing and biochemical reactions on the sensory attributes of foods.

6.

Explain the importance of packaging and additives on the stability, sensory attributes and overall consumer acceptability of food products.

7.

Demonstrate competency in performing various laboratory procedures related to evaluating the safety, spoilage, composition, stability, shelf life and sensory attributes of foods.  

Teaching and Learning Strategies

Due to the importance of the student developing an appreciation of the many facets of Food Science, careful attention will be paid the integration of the lectures, laboratory practicals, Group Project and Personal Assignments to accomplish the overall aims of the module. The students will be facilitated in their class‑based learning to encourage peer‑related learning and their own independent‑learning. Laboratory practicals will encourage group work and time management.

Module Assessment Strategies

In order to assess the success of the student developing a deep understanding of Food Science as it applies to Nutrition and the Food Industry the students will be assessed individually through the Personal Assignment and Final Exam and with their peers in Laboratory Practicals and Group Presentations.

Repeat Assessments

n/a

Indicative Syllabus

The Food Science module addresses questions of the Science of Food, its composition, role in nutrition, its production, processing, safety, and packaging and consumer requirements. Students will develop a deep understanding of the journey of food from farm to fork, encompassing food production, food and nutrient analysis, processing, preservation, packaging, sensory‑evaluation, additives and non-nutrient components. Consumer and national and international markets.

Coursework & Assessment Breakdown

Coursework & Continuous Assessment
60 %
End of Semester / Year Formal Exam
40 %

Coursework Assessment

Title Type Form Percent Week Learning Outcomes Assessed
1 Laboratory practicals Practical Practical Evaluation 40 % OnGoing 1,4,5,6
2 Group Presentation Project Group Project 10 % Any 3,4,5,6,7
3 Moodle quizzes Continuous Assessment Multiple Choice 10 % Any 1,2,3,4,5,6,7

End of Semester / Year Assessment

Title Type Form Percent Week Learning Outcomes Assessed
1 End of semester exam Final Exam Closed Book Exam 40 % End of Semester 1,2,3,4,5,6,7
             
             

Full Time Mode Workload


Type Location Description Hours Frequency Avg Workload
Lecture Lecture Theatre Lectures 4 Weekly 4.00
Laboratory Practical Science Laboratory Laboratory practicals 3 Weekly 3.00
Total Full Time Average Weekly Learner Contact Time 7.00 Hours

Required & Recommended Book List

Recommended Reading
2013 Food Science and Technology Wiley-Blackwell

Food science

Required Reading
2011-08-26 Food Science and Technology Wiley-Blackwell

This brand new comprehensive text and reference book is designed to cover all the essential elements of food science and technology, including all core aspects of major food science and technology degree programs being taught worldwide.

Food Science and Technology, supported by the International Union of Food Science and Technology comprises 21 chapters, carefully written in a user-friendly style by 30 eminent industry experts, teachers and researchers from across the world. All authors are recognised experts in their respective fields, and together represent some of the worlds leading universities and international food science and technology organisations.

Expertly drawn together, produced and edited, Food Science and Technology provides the following:

  • Coverage of all the elements of food science and technology degree programs internationally
  • Essential information for all professionals in the food industry worldwide
  • Chapters written by authoritative, internationally respected contributing authors
  • A must-have reference book for libraries in every university, food science and technology research institute, and food company globally
  • Additional resources published on the book's web site: www.wiley.com/go/campbellplatt

About IUFoST

The International Union of Food Science and Technology (IUFoST) is a country-membership organisation representing some 65 member countries, and around 200,000 food scientists and technologists worldwide. IUFoST is the global voice of food science and technology, dedicated to promoting the sharing of knowledge and good practice in food science and technology internationally. IUFoST organises World Congresses of Food Science and Technology, and has established the International Academy of Food Science and Technology (IAFoST) to which eminent food scientists can be elected by peer review.

For further information about IUFoST and its activities, visit: www.iufost.org

Required Reading
2009-01-15 Food Chemistry Springer Science & Business Media
ISBN 9783540699330 ISBN-13 3540699333

For more than two decades, this work has remained the leading advanced textbook and easy-to-use reference on food chemistry and technology. Its fourth edition has been extensively re-written and enlarged, now also covering topics such as BSE detection or acrylamide. Food allergies, alcoholic drinks, or phystosterols are now treated more extensively. Proven features of the prior editions are maintained: Contains more than 600 tables, almost 500 figures, and about 1100 structural formulae of food components - Logically organized according to food constituents and commodities - Comprehensive subject index. These features provide students and researchers in food science, food technology, agricultural chemistry and nutrition with in-depth insight into food chemistry and technology. They also make the book a valuable on-the-job reference for chemists, food chemists, food technologists, engineers, biochemists, nutritionists, and analytical chemists in food and agricultural research, food industry, nutrition, food control, and service laboratories. From reviews of the first edition "Few books on food chemistry treat the subject as exhaustively...researchers will find it to be a useful source of information. It is easy to read and the material is systematically presented." JACS

Module Resources

Non ISBN Literary Resources

Belitz, H.D., Grosch, W., Schieberle, P., (2009). Food Chemistry. Springer Science & Business Media.

(2011). Food Science and Technology. Wiley-Blackwell.

Journal Resources

None

URL Resources

http://www.ifst.org/http://www.ift.org/

http://www.iufost.org/

http://www.ifsti.ie

http://www.teagasc.ie/food/research/

Other Resources

None

Additional Information

None