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Module

NUT2003 : Food Science and Technology

  • Offered for Year: 2020/21
  • Module Leader(s): Dr Kirsten Brandt
  • Other Staff: Dr Helen Mason, Dr Gerry O'Brien
  • Owning School: Biomedical, Nutritional and Sports Scien
  • Teaching Location: Newcastle City Campus
Semesters
Semester 1 Credit Value: 10
Semester 2 Credit Value: 10
ECTS Credits: 10.0

Aims

This module will provide students with an introduction to selected areas of food science including food chemistry and the range of technologies used in the food industry for food manufacture from raw material preparation to packaging & storage. It will also develop practical skills in methods used for food processing and food characterisation.

Outline Of Syllabus

1. Nutritional role of food (very brief introduction to link to Principles of Nutrition (NUT2001))
2. Physiology of olfaction and gustation, link to sensory testing taught in NUT2004.
3. Constituent substances of foods in relation to their role in food quality: Carbohydrates, proteins & fats; aromas, flavour and colour compounds.
4. Chemical physics of food: chemical bonds, water activity (colligative properties), sols & gels, nutrient losses, denaturation, oxidation, Maillard reaction.
5. Examples of methods for processing and cooking, and corresponding changes which occur in foods; chemical interactions, hydrolysis, changes in texture, use of micro-organisms.
6. Objective of processing; preservation, added value improvement of nutritional value. Processes; thermal processing (including pasteurisation & blanching) drying; freezing; canning; pickling.
7. Major food groups: cereals; meat, eggs and fish; dairy products; fruit and vegetables. Introduction to all groups, more detail about milk (+ cheese) and cereals (+ flour & malt).
8. Additives: emulsifiers, curing, antioxidants, flavourings.

Teaching Methods

Please note that module leaders are reviewing the module teaching and assessment methods for Semester 2 modules, in light of the Covid-19 restrictions. There may also be a few further changes to Semester 1 modules. Final information will be available by the end of August 2020 in for Semester 1 modules and the end of October 2020 for Semester 2 modules.

Teaching Activities
Category Activity Number Length Student Hours Comment
Structured Guided LearningLecture materials241:0024:00Non-synchronous online sessions including integrated tasks to deliver foundation learning material.
Guided Independent StudyAssessment preparation and completion11:301:30Completion of examination
Guided Independent StudyAssessment preparation and completion210:0020:00Preparation of written reports on practicals
Guided Independent StudyAssessment preparation and completion240:3012:00Revision for examination
Scheduled Learning And Teaching ActivitiesPractical14:004:00Lab based practical session, PIP, Practical 1 (milk and microbes) in semester 1
Scheduled Learning And Teaching ActivitiesPractical14:004:00Lab based practical session, PIP, Practical 2, (water activity) in semester 1
Scheduled Learning And Teaching ActivitiesPractical12:002:00Lab based practical session, PIP, Practical 1(plate reading) in semester 1
Guided Independent StudySkills practice11:001:00Home-based practical session, Practical 1 (sensory testing) in semester 1 (materials to take home)
Scheduled Learning And Teaching ActivitiesSmall group teaching81:008:00On-line synchronous tutorials before & after practicals in Semester 1
Scheduled Learning And Teaching ActivitiesSmall group teaching91:009:00Sync online tutorials, Q&A follow up, and sessions supporting exam revision. 3 in Sem 1, 6 in Sem 2.
Guided Independent StudyIndependent study144:0044:00Directed reading around the subject area
Guided Independent StudyIndependent study241:0024:00Lecture follow-up, compilation of notes
Guided Independent StudyIndependent study146:3046:30Reading on module topics beyond the taught material
Total200:00
Teaching Rationale And Relationship

The module uses lecture materials to deliver key information relevant to the subject and to provide information upon which the students can extend their learning by private study. The practicals allow the students to test and implement the information provided in the lectures, and to develop and demonstrate practical laboratory skills, as well as appropriate calculations and presentation of the results in a report.

Assessment Methods

Please note that module leaders are reviewing the module teaching and assessment methods for Semester 2 modules, in light of the Covid-19 restrictions. There may also be a few further changes to Semester 1 modules. Final information will be available by the end of August 2020 in for Semester 1 modules and the end of October 2020 for Semester 2 modules.

The format of resits will be determined by the Board of Examiners

Exams
Description Length Semester When Set Percentage Comment
Written Examination902A50Online 24 hour take-home exam. Two questions set, both to be answered.
Other Assessment
Description Semester When Set Percentage Comment
Practical/lab report1M25Individual report based on practical
Practical/lab report1M25Individual report based on practical
Assessment Rationale And Relationship

1. The formal examination tests the students' knowledge and understanding of food science and technology. The essay questions additionally test their ability to express ideas in essay form and to select and combine different aspects of food science and technology that are required in a given context.
2. The practical reports test the students' ability to carry out a practical task according to a procedure and record relevant data, calculate relevant outcomes from experimental data and present them coherently in a report.

MDiet candidates must obtain an overall mark of 40 or above and achieve at least 35 in each component of the assessment to pass the module.

Reading Lists

Timetable