AP0410 - Food Science

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What will I learn on this module?

You will learn about some of the fundamental scientific principles underlying the manufacture of food products including the biological, chemical and physical properties of commonly used raw materials such as eggs, milk, cereal flours, plant derived products and muscle based ingredients.

You will study the changes that occur to molecular components such as carbohydrates, proteins, lipids, and colour and flavour molecules during various food manufacturing processes and the effects on the overall properties of food products.

Chemical changes to food components such as hydrolysis, oxidation and reduction and physical changes like protein denaturation and changes in viscosity will be studied. Biological changes in the nutritional potential and microbiological and toxicological safety will also be considered.

You will learn about various food manufacturing processes such as the production of dairy products, baked merchandise, starch based sauces and desserts, meat products and colloidal systems like emulsions and foams. The use of additives and food preservation as well as methods of sensory and quality evaluation will be studied. You will be guided on the writing of a practical laboratory report following the IMRAD style.

How will I learn on this module?

You will learn through lectures, laboratory classes and independent learning. The lectures will introduce the scientific principles and theory providing the background preparation for you to take part in the practical laboratory sessions in the food technology laboratory and the chemistry laboratories.

Practical sessions will involve laboratory manipulations, data handling, calculations and the recording of observations. Formative feedback will be provided to you during the practical sessions. You will be given the opportunity to submit a formative written report for feedback early in the module prior to the submission of your summative report at the end of the module.

Directed learning will support the material delivered during taught and practical sessions and will allow you to consolidate your knowledge and understanding of the subject matter and support your transition to independent learning and critical analysis.

You will complete four on line tests during the course of the module which will assess your understanding of the material covered during the lectures and the practical sessions.

How will I be supported academically on this module?

The module tutor will provide you with academic material to support taught sessions on the respective module sites using the eLP. Material to support lectures will be uploaded in advance of lectures and a manual detailing the techniques and experiments for all the practical experimental sessions will be provided. The module tutor will provide you with guidance about the module content via the eLP. You will also receive guidance on the various assessments verbally and via the eLP and have the opportunity to submit a formative written report for feedback early in the module prior to the submission of your summative report at the end of the module.

In terms of wider university support, the library has a comprehensive portfolio of short courses, structured help, and leaflets to help you with issues such as, the English language, academic writing, basic mathematics, software programmes such as Microsoft Excel, statistics, critical thinking, laboratory report writing, and more general information such as “how to find a book or journal”, or “how to order an Inter-Library loan”. These can be accessed at the help desk in the library itself or online (www.northumbria.ac.uk/skillsplus).

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. Understand and be able to apply the scientific principles involved in food preparation and the quality assessment of food products.
2. Appreciate the technological processes involved in the production, manufacture and storage of food products.

Intellectual / Professional skills & abilities:
1. Evaluate the quality attributes of food products and be able to record laboratory data and communicate scientific information concisely .
2. Demonstrate safe and hygienic laboratory practices and food preparation skills.

Personal Values Attributes (Global / Cultural awareness, Ethics, Curiosity) (PVA):
1. Demonstrate the ability to work as part of a group to achieve a common goal during the practical laboratory sessions and display curiosity in determining why specific results are obtained.

How will I be assessed?

The assessment will be split between four short on line tests (10% per test = 40%) (MCQ and short answer) and a laboratory report written in the IMRAD style (60%). The laboratory report will reflect the ability to record laboratory data, evaluate quality attributes and communicate scientific data concisely validating their discussion with published texts (primary and secondary). The practical will provide the opportunity to develop technical skills as well as safe and hygienic laboratory practices.

You will be given the opportunity to submit a formative written report for written feedback early in the module prior to the submission of your summative report at the end of the module.

MLOs assessed: KU1-2, IPSA1-2, PVA1

Feedback on each of the four on line tests will be provided on line. Your tutors will be looking for, and developing, your ability to investigate and analyse problems. Feedback will be provided during the practical sessions.

Pre-requisite(s)

none

Co-requisite(s)

none

Module abstract

‘Food science’ is highly relevant to students with an interest in food and nutrition as well as students interested in the biology or chemistry of food ingredients. Consumer demand for high quality low cost food products has increased the scientific interest in food components and the ways in which manufacturing processes and storage affect food quality and acceptability. Food science introduces the fundamental principles underlying the biochemistry of food components such as carbohydrates, proteins, fats, vitamins and minerals and explores the way in which these components may change during processing to give foods the desirable qualities a consumer expects. Various food components and manufacturing processes will be studied in lectures which are followed by practical sessions in laboratories to provide the opportunity to put theory into practice enhancing and extending the learning process.‘Food science’ is highly relevant to students with an interest in food and nutrition as well as students interested in the biology or chemistry of food ingredients. Consumer demand for high quality low cost food products has increased the scientific interest in food components and the ways in which manufacturing processes and storage affect food quality and acceptability. Food science introduces the fundamental principles underlying the biochemistry of food components such as carbohydrates, proteins, fats, vitamins and minerals and explores the way in which these components may change during processing to give foods the desirable qualities a consumer expects. Various food components and manufacturing processes will be studied in lectures which are followed by practical sessions in laboratories to provide the opportunity to put theory into practice enhancing and extending the learning process.

Course info

UCAS Code BD46

Credits 20

Level of Study Undergraduate

Mode of Study 3 years full-time or 4 years with a placement (sandwich)/study abroad

Department Applied Sciences

Location Ellison Building, Newcastle City Campus

City Newcastle

Start September 2019 or September 2020

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