module specification

NU5080 Food Science
Semester: Spring
Module pre-requisites:
NU4054 Introduction to Human Nutrition
NU4055 Essentials of Human Nutrition

Assessments: Online assessment (3 x 20 minutes in-class tests) (50%), Food Microbiology Laboratory report (1500 words) (50%).

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. In addition, the module contains laboratory practicals on basic food microbiology.
The module also focusses on the effects on nutrients and anti-nutrients of processing and preservation. The basics of food research techniques and food labelling will be discussed.

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.

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 (LOs 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
Functional foods
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
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 nutritionists.

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 and in the interests of health and 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
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

This module will be assessed by on-line in-class assessments (3 x 20 minutes progress tests), covering syllabus topics including food spoilage, food infection and intoxication, food preservation methods as well as diet and gut flora and the two practical sessions. The three on-line tests, each designed for 20 minutes, will be given in teaching weeks 19, 23 and 27 to engage learners with the taught material and provide both formative and summative assessment, with opportunity for formative feedback. The average of the three on-line tests has a weighting of 50% towards the module. Students have one attempt to take each test.
The learners are also expected to submit a coursework (food microbiology laboratory report) based on the food microbiology practicals conducted on this module. The coursework will be summatively assessed. Learners are required to attend the laboratory practical sessions.

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

Adams, M.R. & Moss, M.O. (2007) Food Microbiology, 3rd ed. Cambridge: Royal Society of Chemistry.
Campbell-Platt, G. (2009) Food Science and Technology. Oxford: Wiley-Blackwell.
Fellows, P.J. (2009) Food Processing Technology, 3rd ed. Cambridge: Woodhead Publishing Limited.
Forsythe, S.J. (2002) The Microbiological Risk Assessment of Food. Oxford: Blackwell Publishing.
Henry, C.J.K. & Heppell, N.J. (eds) (1998) Nutritional Aspects of Food Processing and Ingredients, New York: Aspen Publishers.
Lean, M. (2009) 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.
Roe M,A., Finglass P.M. and Church S. (2014), McCance & Widdowson's The Composition of Foods, 7th ed. Cambridge: Royal Society of Chemistry.
Nielsen, S.S. (2010) Food Analysis, 4th ed. New York: Springer Science.
Shafiur Rahman, M. (2007) Handbook of food preservation, 2nd ed. Cambridge: CRC Press.
Webb, G. (2012) Nutrition 4E: Maintaining and Improving Health, 4th ed. Cambridge: CRC press
Wheelis, M.L. (2008) Principles of Modern Microbiology. Sudbury: Jones and Bartlett.