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BIOL8008 - Science of Food & Healthcare

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Title:Science of Food & Healthcare
Long Title:Science of Food & Healthcare
Module Code:BIOL8008
 
Duration:1 Semester
Credits: 5
NFQ Level:Advanced
Field of Study: Biochemistry & Cell Biology
Valid From: Semester 1 - 2016/17 ( September 2016 )
Module Delivered in 1 programme(s)
Module Coordinator: Brigid Lucey
Module Author: BRENDAN O CONNELL
Module Description: This module explores core topics in Food and Healthcare Science. The students are exposed to novel innovations, applications and developmets in this area.
Learning Outcomes
On successful completion of this module the learner will be able to:
LO1 Evaluate the nutrient requirements at various stages of the human life-cycle and identify the role of diet in health and disease states.
LO2 Identify the role of enzymes in the production of various food/biopharmaceutical products.
LO3 Assess the role of food additives/ingredients and the reasoning behind their selection for industrial use.
LO4 Describe the importance of sensory evaluation principles and practices in product development.
LO5 Critically evaluate the methodologies used to produce genetically modified organisms and determine their presence in foods.
LO6 Perform analytical procedures, collate data, interpret results and write scientific reports.
Pre-requisite learning
Module Recommendations

This is prior learning (or a practical skill) that is strongly recommended before enrolment in this module. You may enrol in this module if you have not acquired the recommended learning but you will have considerable difficulty in passing (i.e. achieving the learning outcomes of) the module. While the prior learning is expressed as named MTU module(s) it also allows for learning (in another module or modules) which is equivalent to the learning specified in the named module(s).

Incompatible Modules
These are modules which have learning outcomes that are too similar to the learning outcomes of this module. You may not earn additional credit for the same learning and therefore you may not enrol in this module if you have successfully completed any modules in the incompatible list.
No incompatible modules listed
Co-requisite Modules
No Co-requisite modules listed
Requirements

This is prior learning (or a practical skill) that is mandatory before enrolment in this module is allowed. You may not enrol on this module if you have not acquired the learning specified in this section.

No requirements listed
 

Module Content & Assessment

Indicative Content
Nutrition and Dietetics
Nutritional recommendations for the general population, nutrition and the human life-cycle, nutrition related disorders, nutritional evaluation, nutritional immunology, nutrition support.
Food Additives
Natural/synthetic food additives, approval processes for food additives, risk assessment of additives in food, preservatives, antioxidants, sequestrants, surface active agents, stabilisers/thickeners, bleaching agents, starch modifiers, acids, alkali, colours, sweeteners, flavouring agents, nutraceuticals, prebiotics, probiotics.
Applied Enzymology
Enzymes used in the production of antibiotics, medicinal drugs, food flavours, cheese, wine, beer bread and high fructose syrups.
Genetically Modified Organisms
Technology of genetic modification, types of genetically modified foods, transgenic crops, effects of transgene expression, benefits and concerns associated with GMOs, GMO testing, regulation of GMOs.
Sensory Evaluation
Sensory test methods, colour, rheology, viscosity, texture
Packaging
Fundamentals of packaging, economics, containment, protection, preservation, information, convenience, environmental, and legal aspects, the science of packaging materials.
Assessment Breakdown%
Course Work100.00%
Course Work
Assessment Type Assessment Description Outcome addressed % of total Assessment Date
Short Answer Questions on material outlined in syllabus 1,2 30.0 Week 4
Short Answer Questions on material outlined in syllabus 3,4,5 30.0 Week 12
Practical/Skills Evaluation on material outlined in syllabus 6 30.0 Every Week
Essay on topics prescribed by lecturer 1,2,3,4,5 10.0 Week 12
No End of Module Formal Examination
Reassessment Requirement
Repeat examination
Reassessment of this module will consist of a repeat examination. It is possible that there will also be a requirement to be reassessed in a coursework element.

The institute reserves the right to alter the nature and timings of assessment

 

Module Workload

Workload: Full Time
Workload Type Workload Description Hours Frequency Average Weekly Learner Workload
Lecture on material outlined in syllabus 2.0 Every Week 2.00
Lab on material outlined in syllabus 1.0 Every Week 1.00
Independent & Directed Learning (Non-contact) on material outlined in syllabus 4.0 Every Week 4.00
Total Hours 7.00
Total Weekly Learner Workload 7.00
Total Weekly Contact Hours 3.00
This module has no Part Time workload.
 

Module Resources

Recommended Book Resources
  • Kerry, J.P. and Butler, P. 2008, Smart Packaging Technologies for Fast Moving Consumer Goods, John Wiley & Sons Ltd. London
Supplementary Book Resources
  • David Mantus; Douglas Pisano 2013, FDA Regulatory Affairs [ISBN: 9781841844919]
This module does not have any article/paper resources
This module does not have any other resources
 

Module Delivered in

Programme Code Programme Semester Delivery
CR_BAGRI_8 Bachelor of Science (Honours) in Agriculture 1 Group Elective 2

Cork Institute of Technology
Rossa Avenue, Bishopstown, Cork

Tel: 021-4326100     Fax: 021-4545343
Email: help@cit.edu.ie