module specification

NU5081 Applied Food and Nutritional Science
Semester: Autumn
Module pre-requisites:
NU4054 (Introduction to Human Nutrition)
NU4055 (Essentials of Human Nutrition)

Assessments: Progress Tests (x2, 30 min each) (40%), Nutritional Analysis Report (2000 words) (60%).

This module covers the major food groups, developing an understanding of the chemistry, biochemistry and physical properties of foods and food components in relation to the production, processing, preparation and consumption of foods, and the way food commodities may be manufactured, placing the food industry in a nutritional context. The module also focusses on how commodity groups are processed into foods. Food sustainability and current trends will be highlighted. The module contains a series of laboratory practicals on the proximate analysis of foods (e.g. moisture, fat, protein), and the measurement of food energy.

The aims of this module are aligned with the qualification descriptors within the Quality Assurance Agency’s Framework for Higher Education Qualifications. This module aims to give students an insight into the biochemistry of foods as key commodities and their manufacture and analysis of nutrient content. In addition, how and why foods are processed. The module also seeks to develop competence in discussion and written work, encouraging clarity and scientific rigour; tools often used in many employment settings, which will facilitate progression to higher level modules.

NU4054 (Introduction to Human Nutrition)
NU4055 (Essentials of Human Nutrition)

Available for Study Abroad? NO

The specified learning outcomes will be developed around a framework based on the following subject matter:

General properties of food components (LO1)
Chemical and physical characteristics of foods (LO1)
Principles of food analysis (chemical, physical, sensory) and reliability of analytical data (LO2)
Principles of quality assurance in the food industry and food chemical safety (LO2)
Food manufacturing and processing (LO3)
Analyse the issues relating to the provision of food in the EU and elsewhere with respect to market forces, food safety, sustainability and government policies (LO1,2,3)

The syllabus will be developed through lectures, tutorials/case studies and laboratory work. A significant amount of learning material will be made available through the University Weblearn. Students are to carry out proximate analysis, prepare a food label that conforms to current legal requirements and write a report about this and the factors that affect the reliability of analytical data. Students will spend time preparing for and undertaking on-line assessments. Students will be required to undertake further study in-depth on their own to develop their knowledge.

Employability: students will develop their ability to collate and manipulate data using spreadsheets (Excel).

On successful completion of this module students will be able to:
1. Demonstrate an understanding of the principles of the chemistry, biochemistry, and physical properties of food.
2. Demonstrate an understanding of the principles of nutritional analysis and reliability of experimental data
3. Demonstrate an understanding of how foods are manufactured in the food industry

This module will be assessed by two web-based Progress tests (30 min each) covering syllabus topics such as food chemistry, processing, quality assurance and food safety (chemical), and submission of a Nutritional Analysis report (2000 words) plus appropriate figures, tables and references.

The two web-based tests, each designed for 30 minutes, will be given in weeks 6 and 11. Each on-line test has a weighting of 20% towards the module. Students have one attempt to take each test. The on-line tests will allow students to test their progress and allow the module leader to comment on their efforts, as well as providing an element of summative assessment. The web-based tests provide formative feedback for the students’ final report and further assessments.

The use of the tools on Weblearn will also be considered as a way of engaging students in classroom learning and for providing regular information about current developments in the subject.

Learners are required to attend all of the laboratory practical sessions.

To pass the module, students must get an overall mark of 40% or above.

Campbell-Platt, G. (2009). Food Science and Technology. Oxford: Wiley-Blackwell.

Coultate, T.P. (2016) Food: the Chemistry of its Components, 6th ed. Cambridge: Royal Society of Chemistry.

Fellows, P.J. (2009) Food Processing Technology, 3rd ed. Cambridge: Woodhead Publishing Limited.

Henry, C.J.K. & Heppell, N.J. (eds) (1998) Nutritional Aspects of Food Processing and Ingredients, New York: Aspen Publishers.

Lean, M. (2006). Fox and Cameron's Food Science, Nutrition and Health, 7th ed. London: Hodder Arnold.

Nielsen, S.S. (2010) Food Analysis, 4th ed. New York: Springer Science.

Webb, G. (2012) Nutrition 4E: Maintaining and Improving Health, 4th ed. Cambridge: CRC press

Roe M,A., Finglass P.M. and Church S. (2014), McCance & Widdowson's The Composition of Foods, 7th ed. Cambridge: Royal Society of Chemistry.

McCance and Widdowson’s The Composition of Foods Integrated Dataset (2015) https://www.gov.uk/government/publications/composition-of-foods-integrated-dataset-cofid