FOOD06002 2022 Food Science

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

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

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

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

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

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

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

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.

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.

The student must achieve the assigned gate (≥ 30%) in the final exam and an overall module mark of ≥ 40% in order to pass the module. Where the student has not achieved one or both of these requirements, they will be further obligated to undertake repeat assessments (i.e. continuous assessment and/ or final exam), until both requirements are met.

Where the student's attendance of practicals < 75%, they will be required to offset the deficit before being regarded as having successfully completed the module.

For the purpose of AFN accreditation only, students will be required to pass (≥ 40%) the practical component of this module. 

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.