Module Details

Module Code: FOOD6001
Title: Science of Food and Health
Long Title: Science of Food and Health
NFQ Level: Fundamental
Valid From: Semester 1 - 2017/18 ( September 2017 )
Duration: 1 Semester
Credits: 5
Field of Study: 5410 - Food Processing
Module Delivered in: 8 programme(s)
Module Description: This module is an introduction to food and nutrition and the implications of diet on health.
 
Learning Outcomes
On successful completion of this module the learner will be able to:
# Learning Outcome Description
LO1 Recognise the main food industries in Ireland
LO2 Describe the different food groups and their components.
LO3 Discuss the role of food on health.
LO4 Outline healthy eating guidelines.
LO5 Perform analytical procedures on different food products and be able to collate data, interpret results and write scientific reports.
Dependencies
Module Recommendations

This is prior learning (or a practical skill) that is strongly recommended before enrolment in this module. You may enrol in this module if you have not acquired the recommended learning but you will have considerable difficulty in passing (i.e. achieving the learning outcomes of) the module. While the prior learning is expressed as named MTU module(s) it also allows for learning (in another module or modules) which is equivalent to the learning specified in the named module(s).
Incompatible Modules
These are modules which have learning outcomes that are too similar to the learning outcomes of this module. You may not earn additional credit for the same learning and therefore you may not enrol in this module if you have successfully completed any modules in the incompatible list.
No incompatible modules listed
Co-requisite Modules
No Co-requisite modules listed
Requirements

This is prior learning (or a practical skill) that is mandatory before enrolment in this module is allowed. You may not enrol on this module if you have not acquired the learning specified in this section.
No requirements listed
 
Indicative Content
Sectors in Food Industry
Review of different sectors in food industry in Ireland including meat, dairy, cereal and confectionary, fresh and processed fruit and vegetable sectors.
Main Food and Drink Products and their components
Meat, Fish, Dairy Products, Cereals, Fruit and Vegetables, Macronutrients, Micronutrients.
Impact of Food on Health
Functional Foods (Probiotics, Prebiotics, Synbiotics), Bioactive components of foods. Diet Related Diseases (Obesity, Cancer, Cardiovascular Disease, Diabetes, Bowel Diseases). Sports and Exercise Nutrition: Role of Diet in optimising performance, hydration and supplements. Healthy eating guidelines.
Module Content & Assessment
Assessment Breakdown%
Coursework50.00%
End of Module Formal Examination50.00%

Assessments

Coursework
Assessment Type Project % of Total Mark 20
Timing Sem End Learning Outcomes 1,2,3,4
Assessment Description
Analysis of food product labels and evaluation of their potential impact on health.
Assessment Type Practical/Skills Evaluation % of Total Mark 30
Timing Every Week Learning Outcomes 5
Assessment Description
Practical laboratory work
End of Module Formal Examination
Assessment Type Formal Exam % of Total Mark 50
Timing End-of-Semester Learning Outcomes 1,2,3,4
Assessment Description
Examination questions on course material
Reassessment Requirement
Repeat examination
Reassessment of this module will consist of a repeat examination. It is possible that there will also be a requirement to be reassessed in a coursework element.

The University reserves the right to alter the nature and timings of assessment

 

Module Workload

Workload: Full Time
Workload Type Contact Type Workload Description Frequency Average Weekly Learner Workload Hours
Lecture Contact Theory Every Week 2.00 2
Lab Contact Practicals Every Week 2.00 2
Independent & Directed Learning (Non-contact) Non Contact Self-directed study Every Week 3.00 3
Total Hours 7.00
Total Weekly Learner Workload 7.00
Total Weekly Contact Hours 4.00
This module has no Part Time workload.
 
Module Resources
Recommended Book Resources
  • Vickie A. Vaclavik, Elizabeth W. Christian. (2008), Essentials of food science, Springer, New York, NY, [ISBN: 9780387699394].
  • Jim Phillips; David Smith. (2016), Food, Science, Policy and Regulation, Routledge, [ISBN: 9781138974456].
Supplementary Book Resources
  • P.J. Fellows,. (2009), Food Processing Technology, 3rd. Woodhead Publishing Ltd, [ISBN: 978-1845692162].
  • Blades, M.. (2015), Intermediate Nutrition and Health, 6th. Highfield.co.uk, UK, [ISBN: 9781910964101].
This module does not have any article/paper resources
Other Resources
 
Module Delivered in
Programme Code Programme Semester Delivery
CR_FHEBU_8 Bachelor of Arts (Honours) in Home Economics and Business 2 Mandatory
CR_SHERB_8 Bachelor of Science (Honours) in Herbal Science 2 Elective
CR_SNHSC_8 Bachelor of Science (Honours) in Nutrition and Health Science 2 Mandatory
CR_SPHBI_8 Bachelor of Science (Honours) in Pharmaceutical Biotechnology 2 Elective
CR_SBIBI_7 Bachelor of Science in Applied Biosciences and Biotechnology 2 Elective
CR_SFSTE_7 Bachelor of Science in Food and Health Science 2 Elective
CR_SCEBS_8 Common Entry Biological Sciences 2 Elective
CR_SBIOS_6 Higher Certificate in Science in Applied Biosciences 2 Elective