To develop a high standard of competence in the acquisition and evaluation of scientific research information. To enable students develop a critical awareness of emerging research in the field of food science and health.

Using specific examples, students will be trained how to critically evaluate research information. Students will be made aware of the requirements in technical writing and presentation skills. Demonstration of advanced information retrieval using the web of science and other abstracting services. Individual students will be assigned topics on emerging issues in food science and health research. Students will be required to write scientific reports and give presentations on their findings. Representative areas and specific topics include: Food quality and safety (acrylamide, dioxins, genetically modified foods, organic foods) Novel food processing (ultrasonic and high pressure processing) Diet and health (cardiovascular disease, diabetes, the immune system, cancer, dieting and health) Food toxicology and allergenicity (novel food ingredients, food protein allergenicity) Neutraceuticals (Hypotensive peptides, peptides and cognitive function) Neutrigenomics (Diet and gene interactions)

Critically evaluate current scientific developments. Define the scientific basis for the impact of food/food ingredient intake on health. Identify emerging research trends in health and food.

N/A.

Perform detailed scientific literature searches using online databases. Deliver presentations on selected current scientific topics/issues. Generate written reports on current scientific developments.