Module Details

Module Code: HOSP7068
Title: Applied Food & Sensory Science
Long Title: Applied Food & Sensory Science
NFQ Level: Intermediate
Valid From: Semester 2 - 2023/24 ( January 2024 )
Duration: 1 Semester
Credits: 5
Field of Study: 8110 - Hospitality
Module Delivered in: 1 programme(s)
Module Description: This module will provide learners with practical skills & underpinning theoretical knowledge of food commodities, culinary processes and sensory analysis. Delivered via lectures and practical labs.
 
Learning Outcomes
On successful completion of this module the learner will be able to:
# Learning Outcome Description
LO1 Describe the basic food commodities, fundamental food ingredients and the scientific principles of various food culinary techniques.
LO2 Distinguish, classify, and through practical application, prepare a selection of culinary products while at all times employing HACCP and health and safety procedures.
LO3 Identify and explain the underpinning principles of sensory science.
LO4 Design and complete a set of sensory investigations respecting at all times HACCP and health and safety protocols.
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).
N/A
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.
N/A
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
Culinary Principles
Through practical application classify and explain key culinary principles involved in producing vinaigrettes, cold sauces, marinades, chutneys, pickles, dips, salsas, savoury marmalades, jams and preserves, sweet and savoury dietary snacks, ice cream, cheese, yogurt, and blanching techniques.
Food Commodities
Study of core food ingredients including the following: salt, sugar, fish, meat, eggs, dairy, cereals, grains, vegetables and pulses.
Scientific Principles of Food production
Denaturation & Coagulation of Proteins, Synersis, Enzymic Browning, Maillard Reaction, Rancidity of Fats, Foam Formation, Emulsions, Gelatinisation of Starch, Gel Formation, Dextrinisation of Sugar, Carmelisation of Sugars, Fermentation, Osmosis, Meat Tenderisation, Raising Agents.
Sensory science
Sensory Analysis theory including but not limited to role of sensory analysis, physiology, selecting and setting up sensory tests. Evaluate sensory properties of products. Undertake sensory analysis.
Hygiene and Safety Procedures
Food Safety and Hygiene - the importance of continuous awareness; fire safety; occupational health i.e., safe practices; uniform; equipment; knives; hands on knowledge of kitchen equipment and utensils - the proper and safe utilisation of a variety of utensils and equipment encountered in a kitchen. Hazard Analysis and Critical Control Points in the kitchen.
Module Content & Assessment
Assessment Breakdown%
Coursework100.00%

Assessments

Coursework
Assessment Type Practical/Skills Evaluation % of Total Mark 50
Timing Every Week Learning Outcomes 1,2,3,4
Assessment Description
Practical evaluation linked to scheme of work
Assessment Type Written Report % of Total Mark 40
Timing Every Second Week Learning Outcomes 1,3,4
Assessment Description
Series of short (1000 word) written reports detailing practical work and sensory investigations undertaken during practical kitchen labs.
Assessment Type Presentation % of Total Mark 10
Timing Week 13 Learning Outcomes 1
Assessment Description
Presentation on food commodities and scientific principles to include a live recording.
No End of Module Formal Examination
Reassessment Requirement
Coursework Only
This module is reassessed solely on the basis of re-submitted coursework. There is no repeat written examination.

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
Lab Contact Practical Culinary Operations Every Week 4.00 4
Independent & Directed Learning (Non-contact) Non Contact Research Every Week 3.00 3
Total Hours 7.00
Total Weekly Learner Workload 7.00
Total Weekly Contact Hours 4.00
Workload: Part Time
Workload Type Contact Type Workload Description Frequency Average Weekly Learner Workload Hours
Lab Contact Practical Culinary Operations Every Week 4.00 4
Independent & Directed Learning (Non-contact) Non Contact Research Every Week 3.00 3
Total Hours 7.00
Total Weekly Learner Workload 7.00
Total Weekly Contact Hours 4.00
 
Module Resources
Recommended Book Resources
  • Samin Nosrat,Michael Pollan. (2017), Salt, Fat, Acid, Heat, Canongate Books, p.0, [ISBN: 9781782112303].
  • Harold McGee. (2004), On Food and Cooking, 1st. Scribner, [ISBN: 0684800012].
  • Lawless, H.T. & Heymann H.. (2010), Sensory Evaluation of Food: Principles and Practices, 2nd. Springer-Verlag New York Inc, New York, [ISBN: 9781441964878].
  • Nak-Eon Choi, Jung H. Han. (2015), How Flavor Works, John Wiley & Sons, [ISBN: 9781118865477].
  • Vickie A. Vaclavik,Elizabeth W. Christian. (2013), Essentials of Food Science, 4th Ed. Springer, [ISBN: 9781461491378].
Supplementary Book Resources
  • Institut Paul Bocuse. (2016), Institut Paul Bocuse Gastronomique, Hamlyn, [ISBN: 0600634175].
  • Hilaire Walden. (1999), Sensational Preserves, Conran Octopus, [ISBN: 1840910585].
Recommended 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 4 Mandatory