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Module Code - Title:

FT4421 - INTRODUCTORY FOOD SCIENCE AND HEALTH

Year Last Offered:

2021/2

Hours Per Week:

Lecture

2

Lab

0

Tutorial

2

Other

0

Private

6

Credits

6

Grading Type:

N

Prerequisite Modules:

Rationale and Purpose of the Module:

To provide an introductory course in food science and technology, highlighting the linkages between food and health. To highlight factors affecting food quality, safety and nutrition

Syllabus:

General overview of Food Science and its relationship to human health. Brief introduction to basic food components. Introduction to the scientific principles underpinning food production, preservation and packaging. Control systems to ensure food safety and quality e.g. Hazard Analysis Critical Control Point (HACCP). Impact of food processing technologies on health and nutrition, safety and quality. Introduction to the chemistry of nutritional and anti-nutritional components relevant to human health e.g. Malliard-browning reactions, protein degradation, lipid oxidation. Food and health issues of consumer concern including bovine spongiform encephalitis (BSE), genetically modified foods, E. coli 0157:H7.

Learning Outcomes:

Cognitive (Knowledge, Understanding, Application, Analysis, Evaluation, Synthesis)

Define the composition of basic food components e.g lipids, proteins and carbohydrates. Identify the scientific principles underpinning food production, food safety, nutrition and packaging. Describe the control systems necessary to ensure food safety and quality e.g. Hazard Analysis Critical Control Point (HACCP). Outline the chemistry of nutritional and anti-nutritional components relevant to human health. Explain topical food and health issues of consumer concern including bovine spongiform encephalitis (BSE), genetically modified foods, E. coli 0157:H7.

Affective (Attitudes and Values)

Associate food and diet with both the causes and means of prevention of human disease conditions e.g Type II diabetes and Obesity.

Psychomotor (Physical Skills)

Present a synopsis to class on selected topic in Food Science.

How the Module will be Taught and what will be the Learning Experiences of the Students:

Research Findings Incorporated in to the Syllabus (If Relevant):

Prime Texts:

Vieira, E. R (1999) Elementary Food Science, Fifth edition , Chapman and Hall, London
Vaclavik, Vickie A., Christian, Elizabeth W. (2008) Essentials of Food Science , Springer

Other Relevant Texts:

Programme(s) in which this Module is Offered:

Semester - Year to be First Offered:

Autumn - 09/10

Module Leader:

ioannis.zabetakis@ul.ie