RSCH09042 2022 Research Methods in Food Regulatory Affairs and Sustainable Food Systems

General Details

Full Title

Research Methods in Food Regulatory Affairs and Sustainable Food Systems

Transcript Title

Research Methods

Code

RSCH09042

Attendance

N/A %

Subject Area

RSCH - 0031 Research

Department

ESCI - Environmental Science

Level

09 - Level 9

Credit

05 - 05 Credits

Duration

Semester

Fee

€

Start Term

2022 - Full Academic Year 2022-23

End Term

9999 - The End of Time

Author(s)

Declan Feeney, Frances Lucy, Fiona Britton, Paul Sullivan, Maria Dermiki

Programme Membership

SG_SSUST_M09 202200 Master of Science in Sustainable Food Systems SG_SFOOF_M09 202200 Master of Science in Food Regulatory Affairs SG_SFOOF_O09 202200 Postgraduate Diploma in Food Regulatory Affairs SG_SSUST_O09 202200 Postgraduate Diploma in Science in Sustainable Food Systems

Description

By completing this module, learners will be able to formulate a research question, develop a research proposal that could potentially form part of their MSc thesis, and select appropriate methodologies to answer their research question. They will consider ethics in research, they will become familiar with different research methodologies and data analysis methods, they will learn how to critically evaluate scientific documents and conduct a review of the literature and disseminate their research using a variety of methods.

Learning Outcomes

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

Develop a research proposal in order to answer a research question or test a hypothesis.

Critically review the scientific literature related to food regulatory affairs or sustainable food production and generate a literature review on a research topic

Apply an appropriate research methodology while adhering to ethical considerations, in order to answer a research question or test a hypothesis.

Communicate effectively the research outcomes using a variety of methods (written or oral).

Teaching and Learning Strategies

The students will be exposed to a blend of learning activities e.g. online lectures (via adobe connect, Microsoft Teams or similar), guest lectures, case studies, independent learning and directed learning. This approach in combination with the principles of UDL is expected to address various student learning needs.

In terms of UDL multiple means of engagement, multiple means of representation and action, and multiple means of expression will be employed. Some examples of multiple means of engagement will be allowing students to choose their own case study to work on, or fostering collaboration and community when students are working in teams or minimising threats and distractions when creating schedules and plans in order to keep students on track. Some examples of multiple means of representations will be providing students with a list of definitions for each section of the module, providing slides and recordings with captions. Some examples of multiple means of action and expression will be the facilitation of management of information and resources through the organisation of the Moodle according to themes.

Moodle will be used to upload educational material (e.g. powerpoint presentations, recordings of online lectures and supplementary reading material) and as means of assessment (e.g. uploading assignments and journals). The online delivery may be blended with workshops to bring the learners together to facilitate group and peer learning.

In cases where it is necessary to build previous knowledge and scaffold student's learning, they will be provided with slides, presentations or MOOC.

Module Assessment Strategies

This module is 100% continuous assessment. Regular assessments may be undertaken via moodle or Teams and assignments delivered as per module requirements. Assignments will evaluate students' ability to evaluate and design research studies and critical thinking ability. They may be assessed individually or in group environments with a strong emphasis on continual improvement and skill building. Assessment is designed to scaffold knowledge of the students. As a way of providing multiple means of engagement, they will be provided with choices of assessment where applicable, ensuring the learning outcomes are achieved.

Repeat Assessments

Repeat assessment, where relevant, will involve assignment, assessment that provides evidence that the student has met the subject and topic learning outcomes to the required standard. Assignment guidelines will be provided.

Indicative Syllabus

1. Develop a research proposal in order to answer a research question or test a hypothesis.

Develop a research hypothesis
Develop a research question
Develop a research proposal

2. Critically review the scientific literature related to food and nutritional product development and generate a literature review on a research topic.

Critically review the scientific literature.
Use of online searches and web engines, referencing, ethical consideration
Write a literature review

 3.     Apply an appropriate research methodology while adhering to ethical considerations, in order to answer a research question or test a hypothesis.

Qualitative and quantitative research design
Sampling and the theory of measurement populations and samples
Sampling strategies
Discussion about validity and reliability
Ethical considerations in research

4. Communicate effectively the research outcomes using a variety of methods (written or oral).

Academic writing
Referencing appropriately
Avoiding plagiarism
Research presentations and evaluation.
Poster presentation
Oral presentation

Coursework & Assessment Breakdown

Coursework & Continuous Assessment

100 %

Coursework Assessment

	Title	Type	Form	Percent	Week	Learning Outcomes Assessed
1	Research proposal	Coursework Assessment	Assessment	30 %	End of Semester	1,3
2	Literature review	Coursework Assessment	Assignment	40 %	Week 6	2
3	Presentation	Coursework Assessment	Assessment	30 %	Week 12	4

Online Learning Mode Workload

Type	Location	Description	Hours	Frequency	Avg Workload
Lecture	Online	Online Lecture	1	Weekly	1.00
Workshop / Seminar	Flat Classroom	Workshop	4.5	Once Per Semester	0.30
Directed Learning	Not Specified	Directed Learning	0.7	Weekly	0.70
Independent Learning	Not Specified	Independent Learning	5	Weekly	5.00

Total Online Learning Average Weekly Learner Contact Time 1.30 Hours

Required & Recommended Book List

Required Reading
2015-10-12 Statistics for Food Scientists Academic Press
ISBN 0124171796 ISBN-13 9780124171794

The practical approached championed in this book have led to increasing the quality on many successful products through providing a better understanding of consumer needs, current product and process performance and a desired future state. In 2009, Frank Rossi and Viktor Mirtchev brought their practical statistical thinking forward and created the course "Statistics for Food Scientists". The intent of the course was to help product and process developers increase the probability of their project's success through the incorporation of practical statistical thinking in their challenges. The course has since grown and has become the basis of this book. Presents detailed descriptions of statistical concepts and commonly used statistical tools to better analyze data and interpret results Demonstrates thorough examples and specific practical problems of what food scientists face in their work and how the tools of statistics can help them to make more informed decisions Provides information to show how statistical tools are applied to improve research results, enhance product quality, and promote overall product development

Required Reading
2015-03-30 Nutrition Research Methodologies John Wiley & Sons
ISBN 9781118554678 ISBN-13 1118554671

Nutrition Research Methodologies Edited by Julie A Lovegrove, Leanne Hodson, Sangita Sharma and Susan A Lanham-New A new book in the acclaimed Nutrition Society Textbook Series, "Nutrition Research Methodologies" addresses the rapidly advancing field of nutrition research. It covers the diverse methodologies required for robust nutritional research to ensure thorough understanding of key concepts, both for students at undergraduate and postgraduate levels and for scientists working in nutrition research. Combining theory with practical application, "Nutrition Research Methodologies" addresses both traditional research methods and new technologies, and focuses on a range of complex topics, including energy compensation, nutrient-gene interactions and metabolic adaptation. It also considers statistical issues as well as application of data to policy development. Provides the reader with the required scientific basics of nutrition research in the context of a systems and health approach Written specifically to meet the needs of individuals involved in nutrition research Combines the viewpoints of world-leading nutrition experts from academia and research with practical applications Accompanied by a companion website with a range of self-assessment material About the Editors: Professor Julie A Lovegrove, Hugh Sinclair Unit of Human Nutrition and Institute for Cardiovascular Research, Department of Food and Nutritional Sciences, University of Reading, UK Associate Professor Leanne Hodson, Oxford Centre for Diabetes, Endocrinology & Metabolism, Radcliffe Department of Medicine, University of Oxford, UK Professor Sangita Sharma, Centennial Professor, Endowed Chair in Aboriginal Health, Professor of Aboriginal & Global Health Research, Aboriginal and Global Health Research Group, Department of Medicine, Faculty of Medicine & Dentistry, University of Alberta, Canada Professor Susan A Lanham-New, Department of Nutritional Sciences, School of Biosciences and Medicine, Faculty of Health and Medical Sciences, University of Surrey, UK With website: A supporting companion website featuring illustrations and self-assessment questions is available at www.wiley.com/go/lovegrove/nutritionresearch Other books in the Nutrition Society Textbook Series: "Clinical Nutrition, Second Edition" ISBN: 978-1-4051-6810-6 "Sport and Exercise Nutrition " ISBN: 978-1-4443-3468-5 "Nutrition and Metabolism, Second Edition " ISBN: 978-1-4051-6808-3 "Introduction to Human Nutrition, Second Edition " ISBN: 978-1-4051-6807-6 "Public Health Nutrition" ISBN: 978-0-632-05627-9 For further information, companion material for use with these textbooks, and full details of how to purchase them, visit: www.wiley.com/go/nutritionsociety

Required Reading
2017-12-22 Research Design
ISBN 1506386768 ISBN-13 9781506386768

This best-selling text pioneered the comparison of qualitative, quantitative, and mixed methods research design. For all three approaches, John W. Creswell and new co-author J. David Creswell include a preliminary consideration of philosophical assumptions, key elements of the research process, a review of the literature, an assessment of the use of theory in research applications, and reflections about the importance of writing and ethics in scholarly inquiry. New to this Edition: Updated discussion on designing a proposal for a research project and on the steps in designing a research study Additional content on epistemological and ontological positioning in relation to the research question and chosen methodology and method Additional updates on the transformative worldview Expanded coverage on specific approaches such as case studies, participatory action research, and visual methods Additional information about qualitative and quantitative data analysis, social media, online qualitative methods, and mentoring and reflexivity in qualitative methods Incorporation of action research and program evaluation in mixed methods and coverage of the latest advances in the mixed methods field Additional information about causality and its relationship to statistics in quantitative methods Incorporation of writing discussion sections into each of the three methodologies An invaluable guide for students and researchers across the social and behavioural sciences.

Recommended Reading
2009 Statistical Methods in Food and Consumer Research Academic Press
ISBN 0123737168 ISBN-13 9780123737168

Focuses solely on the statistical techniques used in sensory testing of foods, pharmaceuticals, cosmetics, and other consumer products. This book includes applications of statistical methods. It covers the application of techniques including R-index, the Bayesian approach for sensory differences tests, and preference mapping.

Module Resources

Non ISBN Literary Resources

Journal Resources

Appetite

Advances in food and nutrition research

Trends in Food Science & Technology

Critical Reviews in Food Science & Nutrition

International journal of food sciences and nutrition

The American Journal of Clinical Nutrition

Food Quality and Preferences

Foods

Food Research International

URL Resources

https://doi.org/10.1016/j.jada.2008.10.018

Other Resources

Additional Information