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Module Code - Title:

FT4447 - FOOD QUALITY

Year Last Offered:

2021/2

Hours Per Week:

Lecture

2

Lab

0

Tutorial

2

Other

0

Private

3

Credits

3

Grading Type:

N

Prerequisite Modules:

FT4204
FT4325

Rationale and Purpose of the Module:

To provide a comprehensive course on food quality and safety. To develop an understanding of the physical, molecular, and microbiological basis of food quality.

Syllabus:

Physical properties of foods. Instrumental methods for measurement of colour, texture, viscosity. Organoleptic procedures. Relationship between instrumental and sensory methods of analysis. Chemical aspects of flavour. Microbiological quality standards. ISO 9002, quality systems. Effects of food packaging technology on food quality during distribution and storage. Human nutrition issues in food quality.

Learning Outcomes:

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

Explain the concepts of quality and quality management in the food industry. Describe the chemical basis of food quality characteristics i.e. taste, aroma, texture and colour. Discuss the influence of raw material, processing and storage factors on quality attributes of selected food groups. Recognise the main practices and systems applied in the production of safe, high quality foods. Summarise the key requirements to be considered in the sensory testing of foods. Compare and contrast the different methodologies used in the sensory evaluation of foods. Deliver an oral presentation on a relevant scientific paper.

Affective (Attitudes and Values)

N/A

Psychomotor (Physical Skills)

N/A

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:

J.A. Vasconcellos (2007) Quality Assurance for the Food Industry , CRC Press
I. Alli (2004) Food Quality Assurance: Principles and Practice , CRC Press
S. Damodaran, O.R. Fennema and K. Parkin. (2007) Fennemas Food Chemistry , CRC Press
H.D. Belitz, W. Grosch and P. Schieberle (2004) Food Chemistry 3rd Revised Ed , Springer
T. Mayes and S. Mortimore. (2001) Making the Most of HACCP - Learning from Others' Experience , William Andrew Publishing, Noyes

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