In this module students will develop a detailed knowledge of food science and its application in dietetic practice and food industry. The chemistry, composition, functions and nutritional properties of foods will be explored to enhance understanding of nutrient digestion, absorption and metabolism. Practical classes and workshops will allow the students to gain an understanding of the physical, biochemical and nutritional changes that occur during food preparation, processing and production. Students will apply knowledge of food safety, food production, sensory analysis, food labelling laws, health claims and nutritional analysis in the development of a food product suitable for sale. The translation of science to practice will be inherent in the development of a food label with supporting marketing, appropriate health claims and publicity materials. Field trips will enable students to develop an appreciation of the 'farm to fork' food journey and ensuing nutritional and dietary implications.

Food systems, food production methods, food database analysis programmes, food marketing, food and nutrition labelling, health claims. Practical classes will cover cereals, grains and baked goods, fruits and vegetables, the modification of recipes to make them gluten free, low fat, no added sugar and salt, meat, seafood and eggs, dairy and dairy products, cooking in large quantities. Workshops will cover the preparation of a ready reckoner, costing recipes, sensory analysis, food safety and modifying recipes and food standards codes. Year 1 Semester 1 Autumn - 2 hours of lectures per week for 12 weeks. Six 3 hour practical's at a commercial teaching kitchen over 12 weeks. Two 3 hour field trips One field trip will involve an outing to a Farmers market where local produce is being sold. The second field trips will involve a trip to a Food Production and Food Analysis Lab.

1. Critically analyse food science and human nutrition in the translation to the safe practice of nutrition and dietetics. 2. Describe and critically analyse the history and progression of the food industry and food systems with regards to food processing, preservation techniques and farm to fork principles. 3. Critically analyse the physical, biochemical and nutritional changes food undergo during the preparation, cooking and processing in domestic and commercial settings. 4. Demonstrate knowledge of common practices used in food production and preparation methods and evaluate processes such as portion sizing, sensory analysis and food labelling. 5. Critically appraise food composition data, food regulations and food guides to identify food options and recipe modifications which can help achieve nutritional goals for general human consumption and for specific dietary purposes.

1. Display an appreciation on the impact of personal, social, cultural, environmental, economic and political factors that influence food and its use, composition and consumption patterns.

1. Use knowledge and skills to develop, package, label and market a food product that meets specific nutritional criteria, and display and communicate this food product at a 'trade display'.

Lectures, Practicals and Workshops, Online materials, Field trips