AP0313 - Introduction to Food Science and Nutrition (Human Nutrition)

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What will I learn on this module?

You will learn about the biological basis of food and nutrition and will be introduced to a range of elements and compounds which are essential for life. The principles of healthy eating based on UK guidelines and the role of food in maintaining health including the role of microbiota will be explored whilst providing an understanding of the nutritional needs of a population. You will explore through lectures and laboratory practicals some important aspects of food microbiology, food processing, preservation and brewing.

How will I learn on this module?

You will learn through lectures and tutorials, many of these will be linked to practical laboratory sessions where you will have the opportunity to put the knowledge gained during lectures into practice providing you with a valuable insight into the ever expanding field of food science and human nutrition. Lecturers will provide comprehensive lecture notes in the form of Powerpoint presenttions and guide you to relelvant directed reading.

How will I be supported academically on this module?

All lecture material will be available on the University eLearning Portal/Bb, supplemented with guidance on further reading relevant to the subject matter. Electronic feedback on assessments will be provided via the eLP to allow you to understand how you performed and how you can build on this performance in subsequent assessments within your programme.

What will I be expected to read on this module?

All modules at Northumbria include a range of reading materials that students are expected to engage with. The reading list for this module can be found at: http://readinglists.northumbria.ac.uk
(Reading List service online guide for academic staff this containing contact details for the Reading List team – http://library.northumbria.ac.uk/readinglists)

What will I be expected to achieve?

Knowledge & Understanding:
1. You will consider how diet and disease can be associated and the role of food in maintaining health and well being for populations.
2. You will explore some aspects of food science including processing and preservation and the functional significance of various compounds found in plants.
3. Aspects of biotechnology including its role in the brewing industry will also be explored.

Intellectual / Professional skills & abilities:
4. Intellectual gain by understanding the science behind the development of the subject area.

Personal Values Attributes (Global / Cultural awareness, Ethics, Curiosity) (PVA):
5. You will evaluate the principles of healthy eating based on UK guidelines and the role of food in maintaining health will be explored whilst providing an understanding of the nutritional needs of a variety of individuals

How will I be assessed?

CW1:MCQ exam – 30 questions covering all the content of the module (KU1, KU2, KU3, IPSA 4, PVA5)

CW2: Form of laboratory report – a set of short answer questions to test student understanding of the relevant practical (KU1, KU2, KU3, IPSA 4, PVA5).

Formative assessment will involve informal guidance and advise during laboratory classes (supporting MLOs KU 1, KU2 and KU3). In addition, informal tutorial discussions with academic staff will support MLOs IPSA 4 and PVA5.

Pre-requisite(s)

N/A

Co-requisite(s)

AP0306, AP0307, AP0308 and AP0309

Module abstract

This module is specifically designed to help you apreciate how important nutrition and food processing are to human health and wellbeing. You will have the opportunity to explore this fascinating and fast moving subject under the guidance of researching academics. You will learn the principles of healthy eating based on UK guidelines and the latest scientific evidence and discover how diet and disease are interlinked.
The role of antioxidants and gut microbiota will be explored to discover how they may influence our health and the potential benefits of a ‘rainbow on your plate’ will be uncovered. You will have the opportunity to explore many aspects of food processing including food microbiology and processing, various chemical reactions and kinetics, concepts of viscosity and the importance of malting and fermentation processes in brewing.

Course info

UCAS Code Y002

Credits 20

Level of Study Undergraduate

Mode of Study 1 year full-time followed by a further 3 years full-time or 4 years with a placement (sandwich)/study abroad

Department Applied Sciences

Location City Campus, Northumbria University

City Newcastle

Start September 2020

Fee Information

Module Information

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