NUTR06002 2014 FOOD SCIENCE

General Details

Full Title
FOOD SCIENCE
Transcript Title
Food Science
Code
NUTR06002
Attendance
N/A %
Subject Area
NUTR - Nutrition
Department
LIFE - Life Sciences
Level
06 - NFQ Level 6
Credit
10 - 10 Credits
Duration
Semester
Fee
Start Term
2014 - Full Academic Year 2014-15
End Term
9999 - The End of Time
Author(s)
David OConnor
Programme Membership
SG_SAGRI_G06 000000 Higher Certificate in Science in Agri-Food Science
Description

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.

Learning Outcomes

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

1.

Exhibit an overall understanding of the nature and components of food

2.

Discuss the role of Food in Nutrition

3.

Fully describe the many steps of the journey of food from farm to fork.

4.

Analyse and differentiate various types of food processing in relation to food composition, additives, rheology and consumer requirements.

5.

Review and differentiate the role of packaging in Food preservation, maturation and presentation for different food types

6.

Explain the role of microorganisms in food-spoilage.

7.

Discuss the role of international markets in the Food Industry.

8.

Understand consumer requirements in relation to food.

9.

Show an appreciation of the complexity of sensory evaluation of food-products.

10.

Exhibit the various laboratory skills necessary for Food analysis.

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.

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

x

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, processing, preservation, packaging, sensory-evaluation and marketing. Particular emphasis will be paid to the needs of the Consumer and national and international markets.

Coursework & Assessment Breakdown

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

Coursework Assessment

Title Type Form Percent Week Learning Outcomes Assessed
1 Laboratory Practicals Practical Practical Evaluation 25 % OnGoing 1,4,5,6,9,10
2 Group Presentation Project Group Project 10 % Any 3,4,5,7,8,9
3 Written Assignment Project Written Report 5 % Any 1,2,3,4,5,6,7,8,9

End of Semester / Year Assessment

Title Type Form Percent Week Learning Outcomes Assessed
1 Final Exam Final Exam Closed Book Exam 60 % End of Semester 1,2,3,4,5,6,7,8,9
             
             

Full Time Mode Workload


Type Location Description Hours Frequency Avg Workload
Lecture Lecture Theatre Lecture 4 Weekly 4.00
Laboratory Practical Science Laboratory Laboratory Practical 2.5 Weekly 2.50
Seminar Lecture Theatre Group Presentation 1 Once Per Semester 0.07
Directed Learning Not Specified Written Assignment 1 Once Per Semester 0.07
Independent Learning Not Specified Independent Learning 4 Weekly 4.00
Total Full Time Average Weekly Learner Contact Time 6.63 Hours

Required & Recommended Book List

Recommended Reading
2009-09-28 Food Science and Technology Wiley-Blackwell
ISBN 0632064218 ISBN-13 9780632064212

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

Module Resources

URL Resources

http://www.ifst.org/
http://www.ift.org/
http://www.iufost.org/
http://www.ifsti.ie
http://www.teagasc.ie/food/research/