NUT3013 : Allergens and the Food Industry
- Offered for Year: 2024/25
- Available for Study Abroad and Exchange students, subject to proof of pre-requisite knowledge.
- Module Leader(s): Dr Helen Mason
- Lecturer: Professor Ben Farrand, Ms Roisin Devaney, Dr Kirsten Brandt, Dr Sharron Kuznesof
- Owning School: Biomedical, Nutritional and Sports Scien
- Teaching Location: Newcastle City Campus
Semesters
Your programme is made up of credits, the total differs on programme to programme.
| Semester 2 Credit Value: | 20 |
| ECTS Credits: | 10.0 |
| European Credit Transfer System | |
Aims
The aim of this module is to provide the learner with a comprehensive overview of food allergens, clinical diagnosis and treatment, the traceability of allergens within food processing companies with an exemplar legal case study, and recent advances in food allergy research.
Outline Of Syllabus
Topics covered will include:
• Basic immunology related to food allergens
• Approach to clinical evaluation of the allergic individual, including diagnostic techniques
• Anaphylaxis
• Asthma
• Allergic skin disease
• Food allergy '1' (lgE mediated disease)
• Food allergy '2' (GI and non lgE mediated disease)
• Approach to the nutritional management of the allergy
• Traceability of food allergens within the food chain
• Consumers, food labelling and informed choice
Food reformulation
• A legal case study
Teaching Methods
Teaching Activities
| Category | Activity | Number | Length | Student Hours | Comment |
|---|---|---|---|---|---|
| Scheduled Learning And Teaching Activities | Lecture | 3 | 1:00 | 3:00 | PIP – Delivery of core material in lecture format |
| Guided Independent Study | Assessment preparation and completion | 2 | 20:00 | 40:00 | Preparation and completion of assignments |
| Scheduled Learning And Teaching Activities | Lecture | 6 | 2:00 | 12:00 | PIP – Delivery of core material in lecture format |
| Scheduled Learning And Teaching Activities | Lecture | 1 | 3:00 | 3:00 | PIP – Laboratory practical session on techniques used to detect allergens in the workplace |
| Scheduled Learning And Teaching Activities | Lecture | 2 | 2:00 | 4:00 | PIP – Food reformulation in Food Training Kitchen |
| Guided Independent Study | Directed research and reading | 1 | 120:00 | 120:00 | Supplemental reading |
| Guided Independent Study | Directed research and reading | 1 | 4:00 | 4:00 | Study of online content related to case study |
| Scheduled Learning And Teaching Activities | Workshops | 2 | 2:00 | 4:00 | PIP – workshops related to management of food allergens in multi-step food processing companies and discussion of a legal case study |
| Scheduled Learning And Teaching Activities | Workshops | 4 | 1:00 | 4:00 | PIP - Presentation Workshop |
| Scheduled Learning And Teaching Activities | Drop-in/surgery | 4 | 1:00 | 4:00 | Support for assessment preparation |
| Scheduled Learning And Teaching Activities | Module talk | 2 | 1:00 | 2:00 | PIP - Introduction and conclusion to module |
| Total | 200:00 |
Teaching Rationale And Relationship
Lectures will enable students to gain an awareness of the sources and diseases related to food allergens, the correct diagnosis and management of individuals with food allergens, legislation related to the traceability of food allergens within the food chain. These lectures will be supported by a collection of different online resources (such as relevant literature, case studies, videos and pre-recorded presentations).
Practical sessions will enable students to gain experience of (re)formulating a food product to be allergen-free and its impact on food quality as well as the detection of allergens in the workplace.
Workshops will provide exemplar case studies of the management of food allergens within multi-step food processing facilities and discussion of a legal case study.
Private study (including directed reading and independent sourcing of information) will enable students
to gain detailed knowledge and understanding of the latest research related to food allergens.
Drop-in / surgery sessions are provided to support student’s preparation for their assignments.
Assessment Methods
The format of resits will be determined by the Board of Examiners
Other Assessment
| Description | Semester | When Set | Percentage | Comment |
|---|---|---|---|---|
| Oral Presentation | 2 | M | 50 | Individual presentation on a topical issue from the course (10 mins presentation, 5 min Q&A) |
| Essay | 2 | M | 50 | Written essay on case study material, maximum 1500 words. |
Assessment Rationale And Relationship
The individual oral presentation will assess students’ ability to integrate their knowledge of food-related allergy presentation with the scientific and theoretical background to disease, and the day-day management of affected individuals.
The essay will assess the students’ ability to review the literature as well as to apply their knowledge and understanding of the law related to food allergens to a food company scenario.
Formative assessment will be embedded throughout the module in a variety of formats such as quizzes and discussion of case studies.
Reading Lists
Timetable
- Timetable Website: www.ncl.ac.uk/timetable/
- NUT3013's Timetable