Food Testing and Science
- Module code
- Module leader
- Shona O’Rourke
- Module level
- Module credits
- Min study time
- 150 hours
- Contact Hrs within study time
- 43 hours
- Teaching period
- Semester 2
- Food Science (chemical, biochemical and physical), e.g. lipids, proteins, carbohydrates, vitamins, antioxidants, anti-nutricals.
- Product assessment during the manufacturing process, including preparation of SOPs, demonstration of methods, record keeping.
- Basic scientific methods, e.g. use of glassware, titrations, pipettes, equipment calibration, swabbing.
- Common food measurements, e.g. pH/acidity, moisture, Brix, SO2, colour, discolouration, allergens, microbiological techniques.
- Food safety and quality systems: their design and implementation and the role of food sampling.
To achieve credit for this module, students must be able to:
- Demonstrate competency in making basic scientific measurements on food products.
- Understand the importance of using scientific measurement to ensure the safety and quality of food products including the definition and validation of critical limits.
- Calculate levels of microbial and/or allergenic contamination based on measurements from sub-samples.
- Identify the key steps in developing and implementing a testing protocol.
|Coursework||Conduct and report scientific measurements on a food sample.||60%|
|Coursework||Use supplied data to determine the level of compliance of a food product and potential safety and quality implications||40%|
Students should be familiar with the content of at least one of the following:
- Nielsen, S.S. (ed.) (2010) Food analysis. 4th edn. Springer.
- Haghi, A.K. (ed.) (2012) Advances in food science and technology. Nova Science. (Food science and technology).
- Roller, S. (2012) Essential Microbiology and Hygiene for Food Professionals. Hodder Arnold.
- Walker, A.F. (1990) Applied human nutrition: for food scientists and home economists. Ellis Horwood
- Campbell-Platt, G. (ed.) (2009) Food science and technology. Wiley-Blackwell
- Jongen, W.M.F. and Meulenberg, M.T.G. (eds.) (1998) Innovation of food production systems: product quality and consumer acceptance. Wageningen Pers
- Jay, J.M., Loessner, M.J. and Golden, D.A (2005) Modern food microbiology. 7th edn. Springer. (Food Science Text Series).
- Journal of Food Engineering
- Nutrition and Food Science
- Food Chemistry
- British Food Journal
- J. Agric. Food Chem (not in library at present)