Fundamentals of Food Science
- Module code
- Module leader
- John Dooley
- Module level
- Module credits
- Min study time
- 150 hours
- Contact Hrs within study time
- 20 hours
- Teaching period
- Semester 1
Topic areas covered will be selected from food microbiology; food chemistry; food engineering; nutrition; sensory science; functional food ingredients; food packaging; food hygiene; food legislation and labelling. Where practical cultural issues related to food production (hygienic behaviour, literacy, numeracy, language, etc…) will also be included.
The course uses lectures and group activities to teach the core concepts of food science. Where appropriate, demonstrations, hands-on laboratories practicals or visits to food manufacturers will be included to reinforce learnings.
To achieve credit for this module, students must be able to:
- Critically evaluate and analyse the chemistry, physics and microbiology of foods and understand the role played by the different compositions in food production.
- Critically evaluate technologies used in food processing and understand their impact on food safety, nutrition and hygiene storage.
- Critically interpret food labels with respect to nutrition, ingredients and legal requirements; and consumer advice
|Coursework||Food industry report||100%|
Students should be familiar with the content of at least one of the following:
- Campbell-Platt, G. (2009). Food Science and Technology. Oxford: Wiley-Blackwell.
- Kemp, S. E., Hollowood, T and Hort, J. (2009). Sensory Evaluation. A Practical Handbook. Oxford: Wiley-Blackwell.
- Lawrence, G., Lyons, K. and Wallington T (editors) (2010). Food security, nutrition and sustainability. Abingdon: Earthscan.
- Jay, J.M., Loessner, M.J. and Golden, D.A. (2005). Modern food microbiology. 7th edn. Springer. (Food Science Text Series).
- Nielsen, S. S. (2010) Food Analysis. 4th edn. New York: Springer.
- Lean, M.E.J. (2006) Fox and Cameron's food science, nutrition & health. 7th edn. CRC Press.