module specification

NF7039 - Nutrition, Food Science and Catering (2024/25)

Module specification Module approved to run in 2024/25
Module title Nutrition, Food Science and Catering
Module level Masters (07)
Credit rating for module 20
School School of Human Sciences
Total study hours 200
55 hours Scheduled learning & teaching activities
11 hours Assessment Preparation / Delivery
134 hours Guided independent study
Assessment components
Type Weighting Qualifying mark Description
Coursework 50% 45 Portfolio (1500 words)
Practical Examination 50% 45 Poster and Oral Presentation (5 minutes)
Running in 2024/25

(Please note that module timeslots are subject to change)
Period Campus Day Time Module Leader
Autumn semester North Wednesday Afternoon
Autumn semester North Wednesday Morning

Module summary

This module will provide you with a critical understanding of food safety legislation and practice and the effects of food production, preparation, and processing on the nutrient content of food.  You will also gain an in depth understanding of catering management and the use of nutritional standards in the public sector alongside other key aspects of food systems management. In addition to this, you will gain key professional skills including how to develop professional portfolios, core values for effective leadership and management, key infection control practices and an in-depth understanding of research processes.

The aims of this module are aligned with the qualification descriptors within the Quality Assurance Agency’s Framework for Higher Education Qualifications. Specifically, it aims to provide students with a critical knowledge of the effects of food production, preservation, preparation and processing on the nutrient content of food.
In addition students will be given the opportunity to evaluate and appraise public sector catering management. They will also be provided with an in-depth awareness of core professional skills required to support dietetic practice.

Prior learning requirements

Course entry requirements apply.

Available for Study Abroad? NO


This module introduces the microbial world including bacteria, eukaryotes and viruses and intrinsic and extrinsic factors affecting the growth of microorganisms (LO1).
This information is applied to food preservation, food spoilage and shelf-life, factors causing deterioration of food (biological, physicochemical, biochemical), methods of controlling microorganisms in food, enzymes in food spoilage, pathogens, and food (infection and intoxication), diet, gut microbiota, and health (LO1). The module provides training on food safety and hygiene in food production facilities, Hazard Analysis and Critical Control Point (HACCP), Good Manufacturing Practice (GMP) in food manufacture (LO1, LO2).
The module explores principles of catering management within the public sector, including financial and institutional constraints on menu planning, as well as development, implementation, and monitoring of nutritional standards for catering services (LO2, LO3).
Management structures within the NHS and other public sector organisations, leadership skills, negotiating change as well as understanding the differences between leadership and management (LO2, LO3).
Core professional skills are developed through the module, including development of a professional portfolio, opportunities for reflective practice, integrating current dietetic professional standards and code of conduct documents, requirements for CPD, team working skills, and the principles of the dietetic care process (LO4). 
The use of technology in relation to dietetic practice including confidentiality and information governance, the regulations surrounding person identifiable information including: legislation, regulatory guidance, protocols and individual responsibility governing the security, confidentiality and sharing of information;  use of clinical records to inform service management and improvement, evaluation of interventions, research and public health and by services users; data quality, terminologies, classifications and their use in health and social care; E-Health (Telehealth, telecare and assistive technologies) including use of communications technology; electronic health records including structure, coded and free text and access and confidentiality
Principles of scientific enquiry, research methodology (qualitative and quantitative), audit, governance, ethical procedures, systematic review and meta-analysis (LO4).
Sustainable food provision, farming  and the environmental impact, including food security, sustainability and production, packaging and transportation.
Communicating in a professional manner including use of social media.

Balance of independent study and scheduled teaching activity

Lectures (55 hours) interactive lectures will present the factual elements of the syllabus.
Tutorials (11 hours) Small group tutorials will use student presentations, mini tests, e-learning packages, exercises and informal critical discussion to reinforce the material presented in lectures and to develop key elements of the syllabus.
Private study (134 hours) Students are expected to undertake private study or distance learning by reading through their lecture notes, undertaking background reading from recommended sources and writing up the practical report.

Learning and teaching


Learning outcomes

On completing this module students will be able to:
1. Summarise principles and major conventional and modern food preservation methods, the impact this has on the nutritional content of foods and strategies to prevent microbial contamination, food spoilage and food poisoning. 
2. Critically evaluate the differing methods of food service and implications for the nutritional quality and safety of food
3. Articulate a deep understanding of how the nutritional standards and guidelines for catering services are developed, implemented, and monitored.
4. Demonstrate an awareness of core professional skills required to support nutrition and dietetic practice and those required to lead.
5. Demonstrate confidence, resilience, ambition and creativity and through completion of the assessed work be identifiable as inclusive, collaborative and socially responsible dietetic professionals.