NES1103 : Introduction to Nutrition, Food Science and the Food Industry
- Offered for Year: 2024/25
- Module Leader(s): Mr Khalid Medani
- Co-Module Leader: Ms Alexandra Neill
- Lecturer: Dr Kirsten Brandt, 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 | |
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
Teaching Methods
Teaching Activities
| Category | Activity | Number | Length | Student Hours | Comment |
|---|---|---|---|---|---|
| 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 | 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 |
| 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.
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.
Reading Lists
Timetable
- Timetable Website: www.ncl.ac.uk/timetable/
- NES1103's Timetable