NES1103 : Introduction to Nutrition, Food Science and the Food Industry
NES1103 : Introduction to Nutrition, Food Science and the Food Industry
- Offered for Year: 2024/25
- Module Leader(s): Dr Orla Collins
- Lecturer: Dr Helen Mason, Dr Kirsten Brandt, Professor Thomas Hill
- 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 aims to introduce students to current issues in the food industry, nutrition and food science and the controversies in relation to health, food quality and food safety.
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
c. Fat
d. Salt
e. Sugar
f. Carbohydrates
g. Protein
h. Micronutrients
i. Sensory testing
j. New Product Development
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 | 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 | 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 | 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 one industry speaker and use of the sensory testing 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) |
| Written exercise | 2 | M | 50 | Written assessment (essay) |
Assessment Rationale And Relationship
The group presentation requires students to work in groups to undertake a gap analysis and make recommendations. The individual assignment will assess students information critical and 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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The information contained within the Module Catalogue relates to the 2024 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, and student feedback. Module information for the 2025/26 entry will be published here in early-April 2025. Queries about information in the Module Catalogue should in the first instance be addressed to your School Office.