Module Details

Module Code: FOOD7006
Title: Food Analytics
Long Title: Food Analytics
NFQ Level: Intermediate
Valid From: Semester 1 - 2020/21 ( September 2020 )
Duration: 1 Semester
Credits: 5
Field of Study: 5410 - Food Processing
Module Delivered in: 2 programme(s)
Module Description: This module investigates food composition analysis techniques used in the agri-food industry. Topics covered include composition analysis, experimental data analysis, advanced bioanalytical techniques, microbes involved in food spoilage and detection of toxins and adulterants in food.
 
Learning Outcomes
On successful completion of this module the learner will be able to:
# Learning Outcome Description
LO1 Outline and explain the importance of food composition analysis in the agri-food industry
LO2 Describe common analytical techniques used in the agri-food industry
LO3 Examine applications of advanced bioanalytical techniques in food compositional analysis
LO4 Discuss detection methods used to identify microbial, adulterant and chemical contamination of food
LO5 Apply relevant practical and statistical skills, interpret observations 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
Food/Feed Composition Analysis
Reasons for composition analysis. Method selection. Carbohydrate, fat and protein content. Ash, dry matter content, mineral content, Kjeldahl nitrogen content, Gerber method, bomb calorimeter, n-alkane analysis, enzymatic methods.
Statistics in Food Analysis
Measures of central tendency, accuracy, precision, reliability, data distribution, confidence intervals, experimental calculations of macronutrient content, data interpretation.
Advanced Bioanalytical Techniques
Applications of chromatography (gas, liquid and reverse phase), spectroscopy (Raman, near-infrared, mid-infrared and mass spectroscopy), nuclear magnetic resonance and nanotechnology applications in food analysis. Detection of adulterants/undesirable chemical compounds.
Food Spoilage & Toxicology
Food characteristics which affect microbial growth. Foodborne pathogens (i.e., Salmonella E. coli, Listeria, fungal, viral pathogens etc.), spoilage microbes. Detection of microbes, toxins (i.e., mycotoxins), antibiotic residues in foods.
Module Content & Assessment
Assessment Breakdown%
Coursework50.00%
End of Module Formal Examination50.00%

Assessments

Coursework
Assessment Type Written Report % of Total Mark 30
Timing Every Second Week Learning Outcomes 5
Assessment Description
Scientific reports on practical sessions/data analysis/site visits
Assessment Type Presentation % of Total Mark 20
Timing Week 9 Learning Outcomes 1,2,3,4
Assessment Description
Case study on thematic areas derived from module learning outcomes
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
End-of-Semester Formal Examination
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 and concepts Every Week 2.00 2
Lab Contact Practical sessions/site visits Every Second Week 1.00 2
Independent & Directed Learning (Non-contact) Non Contact Self-directed learning & practical reports Every Week 4.00 4
Total Hours 8.00
Total Weekly Learner Workload 7.00
Total Weekly Contact Hours 3.00
Workload: Part Time
Workload Type Contact Type Workload Description Frequency Average Weekly Learner Workload Hours
Lecture Contact Theory and concepts Every Week 2.00 2
Lab Contact Practical sessions/site visits Every Second Week 1.00 2
Independent & Directed Learning (Non-contact) Non Contact Self-directed learning & practical reports Every Week 4.00 4
Total Hours 8.00
Total Weekly Learner Workload 7.00
Total Weekly Contact Hours 3.00
 
Module Resources
Recommended Book Resources
  • Nielsen, S. (2017), Food Analysis, 5th. Springer, [ISBN: 9783319457741].
Supplementary Book Resources
  • Bhunia, A. (2018), Foodborne Microbial Pathogens: Mechanisms and Pathogenesis, 2nd. Springer, [ISBN: 9781493973477].
Supplementary Article/Paper Resources
Other Resources
 
Module Delivered in
Programme Code Programme Semester Delivery
CR_SAGBI_8 Bachelor of Science (Honours) in Agri-Biosciences 5 Mandatory
CR_SAGBI_7 Bachelor of Science in Agri-Biosciences 5 Mandatory