module specification

This module looks at the microbial world and how microorganisms could cause food spoilage and foodborne diseases as well as contributing towards preservation of our food.  The major microorganisms in food and their characteristics will be discussed, focusing on intrinsic and extrinsic factors affecting their growth in food. The module discusses in some detail how microorganisms are controlled through food preservation and food processing methods. The module also focusses the effects on nutrients and anti-nutrients of processing and preservation. The basics of proximate food analysis techniques and measuring food energy will be discussed within a food labelling context. In addition, the module contains laboratory practicals on basic food microbiology.

The overall 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 learners insight into how and why foods are processed and the effects of processing on nutrients. It also covers the principles of food spoilage and preservation and hygiene and safety of the food. The module also seeks to develop competence in discussion and written work, encouraging clarity and scientific rigour.

The learners must pass with an overall mark of 40%. In addition learners must normally obtain at least 35% in each component of assessment within this module. A mark of between 35% and 39% may be compensated by other components.

DT4054 Introduction to Human Nutrition (for Dietitians)
DT4055 Essentials of Human Nutrition (for Dietitians)

Available for Study Abroad? NO

The specified learning outcomes will be developed around a framework based on the following subject matter (LO’s 1,2,3):

Microbial world
Factors affecting the growth of microorganisms
Food spoilage
Food infection and intoxications
Traditional food preservation and processing methods
Emerging technologies in food preservation
Major groups of microorganisms causing food-borne diseases
Principles of food safety & hygiene
Diet & gut flora
Safe working practices, including the selection of appropriate hazard control and risk management reduction
Basics of food labelling and food analysis
Nutrition and food processing
Anti-nutrients
Functional foods
Selection and correct use of personal protective equipment
Sustainable food provision, food security and farming -  production, procurement, packaging and transport, delivery and the environmental impact.

The syllabus will be developed through lectures, tutorials/case studies and laboratory work. A significant amount of learning materials will be made available through the University Weblearn. The topics will be delivered to ensure direct relevance to the future careers of the learners – as dietitians.

In class, learners will be given opportunities to assess the development of their knowledge and understanding of the topic through the use of short reflective exercises. Learners will also have practical insight of some of the basic microbiological techniques in foods, which will be demonstrated in the Science Centre Laboratory and using on-line resources, such as video clips.

Learners will be required to undertake further study in-depth on their own to develop their knowledge.

Employability: Learners will develop their ability to analyse strategies to manage food spoilage and food-borne diseases at home, care homes and hospitals and to establish a healthy diet.

On completing this module learners should be able to:
1. Demonstrate an understanding of the causes of food spoilage, food preservation, food-borne disease and strategies for prevention in relation to dietetic practice
2. Demonstrate an understanding of the human microbiome and the influences of the diet
3. Interpret food labels with respect to nutrition, ingredients and legal requirements and understand the principles of food analysis and food processing

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