NES1103 : Introduction to Nutrition, Food Science and the Food Industry
NES1103 : Introduction to Nutrition, Food Science and the Food Industry
- Offered for Year: 2025/26
- Module Leader(s): Ms Alexandra Neill
- Co-Module Leader: Mr Khalid Medani
- Lecturer: Dr Matt Knight, Professor Thomas Hill, Dr Helen Mason
- Owning School: Natural and Environmental Sciences
- Teaching Location: Newcastle City Campus
Semesters
Your programme is made up of credits, the total differs on programme to programme.
| Semester 1 Credit Value: | 10 |
| Semester 2 Credit Value: | 10 |
| ECTS Credits: | 10.0 |
| European Credit Transfer System | |
Pre-requisite
Modules you must have done previously to study this module
Pre Requisite Comment
N/A
Co-Requisite
Modules you need to take at the same time
Co Requisite Comment
N/A
Aims
This module introduces students to current issues in the food industry, nutrition, food science, and health, food quality, and food safety controversies.
The specific scientific aims are:
• To give a broad description of nutrition, including digestion of food and the role of different nutrients
within foods;
• To discuss the role of nutrition in health, including nutrient requirements;
• To discuss the ways in which foods are processed and how this affects their nutritional value;
• To discuss the microbial spoilage of foods and the use of microorganisms in food production;
• To examine food industry trends.
Outline Of Syllabus
Illustrative content:
a. Introduction to the food industry and the public health significance of nutrition
b. Food industry analysis: Industry trends and new product development
c. The ageing consumer
d. Micronutrients
e. Sugar/Protein
f. Carbohydrates
g. Food reformulation
h. Sensory testing
i. Food waste
j. Entrepreurship
k. Microbial testing
l. Food packaging
m. Food industry guest speakers
Learning Outcomes
Intended Knowledge Outcomes
On completion of the module, students will have an understanding of:
• The chemical composition of foods;
• The effects of processing on food components;
• Nutrient requirements and how different types of food contribute to these;
• The complex relationships between food and microorganisms;
• HACCP and TACCP;
• Current UK/EU legislation relating to food;
• Trends in the food industry.
Intended Skill Outcomes
On completion of the module, students should be able to:
• Discuss the basic principles of food science and nutrition confidently;
• Be able to gather information relating to food science, nutrition, and market data from a variety of sources
such as the internet, books, journal articles, and press articles;
• Assess the quality of this information and select appropriate information to include in written reports;
• Write a report using appropriate formatting and referencing;
• Conduct a market gap analysis.
Teaching Methods
Teaching Activities
| Category | Activity | Number | Length | Student Hours | Comment |
|---|---|---|---|---|---|
| Scheduled Learning And Teaching Activities | Lecture | 2 | 1:00 | 2:00 | Practicals feedback lecture: Follow-up on practicals. Synchronous online/PiP |
| Scheduled Learning And Teaching Activities | Lecture | 18 | 2:00 | 36:00 | PiP Lecture content including in class discussions |
| Guided Independent Study | Assessment preparation and completion | 2 | 21:00 | 42:00 | Presentation preparation Report preparation |
| Scheduled Learning And Teaching Activities | Lecture | 1 | 6:00 | 6:00 | Student presentations (students are required to attend their 2h block of presentations, but can attend all presentation sessions). |
| Scheduled Learning And Teaching Activities | Practical | 2 | 6:00 | 12:00 | Sensory Testing, Food Hygiene |
| Guided Independent Study | Directed research and reading | 1 | 100:00 | 100:00 | Independent reading associate with lectures and wider independent study |
| Scheduled Learning And Teaching Activities | Module talk | 2 | 1:00 | 2:00 | Assessment reviews |
| Total | 200:00 |
Teaching Rationale And Relationship
The module uses lectures and in-class discussions to deliver key information relevant to the subject and to provide information for students to extend their learning via directed research and reading of a variety of sources.
The teaching schedule will include industry speakers and use of the sensory testing and lab facilities.
Reading Lists
Assessment Methods
The format of resits will be determined by the Board of Examiners
Other Assessment
| Description | Semester | When Set | Percentage | Comment |
|---|---|---|---|---|
| Prof skill assessmnt | 1 | M | 50 | Group presentation of gap analysis (10 mins & 5 mins Q&A) and peer assessment |
| Written exercise | 2 | M | 50 | Written assessment (essay) Word limit: 1000 words ±10% |
Formative Assessments
Formative Assessment is an assessment which develops your skills in being assessed, allows for you to receive feedback, and prepares you for being assessed. However, it does not count to your final mark.
| Description | Semester | When Set | Comment |
|---|---|---|---|
| Oral Presentation | 2 | M | A 3-minute presentation highlighting three trends that are shaping and reshaping the food industry. |
Assessment Rationale And Relationship
The group presentation requires students to work in groups to undertake a market gap analysis and make recommendations.
The individual assignment will assess students' ability to synthesise information, develop critical arguments, and develop analytical skills.
Timetable
- Timetable Website: www.ncl.ac.uk/timetable/
- NES1103's Timetable
Past Exam Papers
- Exam Papers Online : www.ncl.ac.uk/exam.papers/
- NES1103's past Exam Papers
General Notes
N/A
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Disclaimer
The information contained within the Module Catalogue relates to the 2025 academic year.
In accordance with University Terms and Conditions, the University makes all reasonable efforts to deliver the modules as described.
Modules may be amended on an annual basis to take account of changing staff expertise, developments in the discipline, the requirements of external bodies and partners, staffing changes, and student feedback. Module information for the 2026/27 entry will be published here in early-April 2026. Queries about information in the Module Catalogue should in the first instance be addressed to your School Office.