Short Title:Food Science (Health & Nutrition)
Full Title:Food Science (Health & Nutrition)
Language of Instruction:English
Module Code:NUTI H6001
 
Credits: 10
Field of Study:Science
Module Delivered in 1 programme(s)
Reviewed By:JOHN BEHAN
Module Author:Darvree Downey
Module Description:This module will provide an overview of dietary-related health issues and human nutrition to Food Business students.
Learning Outcomes
On successful completion of this module the learner will be able to:
LO1 Evaluate current understanding of the relationship between diet and metabolic syndrome disorders including obesity and Diabetes Type 2.
LO2 Critique the dietary role of food products including calculation of nutrition information from a food formulation and interpretation of nutrition labeling.
LO3 Critically evaluate the scientific basis of consumer concerns related to trans fats, saturated fat, salt (sodium chloride) and sugar intake.
LO4 Critique current research on the role of prebiotics and probiotics in he maintenance of a healthy gut microflora and discuss the relevance of the micro biome to human health.
LO5 Assess nutraceutical food product developments in the marketplace in the context of EU legislation and current scientific findings on potential benefits.
LO6 Analyse the biochemistry of how food is converted into energy and the relationship between physical activity and dietary food intake.
 

Module Content & Assessment

Course Work
Assessment Type Assessment Description Outcome addressed % of total Assessment Date
Presentation Online or in-class presentation or brief report explaining the scientific and commercial aspects of a current food trend. 3,4,5 5.00 Week 3
Project Using a food diary and interviews to assess an individual's diet in the context of consumer health messages, EU/WHO recommended dietary intakes, available consumer choices and individual dietary preferences. 1,2,3,6 10.00 Week 10
Project A project evaluating the nutritional and dietary benefit of a food product in the context of consumer perception of that product. Students can conduct their own survey work in addition to exploring current research in the area 2,3 15.00 Week 7
Laboratory Complete laboratory experiments 5 20.00 n/a
End of Module Formal Examination
Assessment Type Assessment Description Outcome addressed % of total Assessment Date
Formal Exam End-of-Semester Final Examination 1,3,4,6 50.00 End-of-Semester

TU Dublin – Tallaght Campus 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 Exploration of current understanding of the links between diet, physical activity and health 3.00 Every Week 3.00
Independent Learning Study and additional reading to build on lecture-derived material; Developing knowledge of commercial food products through manufacturer websites and retail studies. Research and preparation of project; Reading recommended research articles to inform understanding; Exam study. The information covered in this module should be correlated with information studied in related modules (Food Formulation & Processing; Food Business) 9.00 Every Week 9.00
Independent Learning Complete laboratory experiments 2.00 Every Week 2.00
Total Weekly Learner Workload 14.00
Total Weekly Contact Hours 3.00
Workload: Part Time
Workload Type Workload Description Hours Frequency Average Weekly Learner Workload
Lecture Exploration of current understanding of the links between diet, physical activity and health 3.00 Every Week 3.00
Independent Learning Study and additional reading to build on lecture-derived material; Developing knowledge of commercial food products through manufacturer websites and retail studies. Research and preparation of project; Reading recommended research articles to inform understanding; Exam study. The information covered in this module should be correlated with information studied in related modules (Food Formulation & Processing; Food Business) 9.00 Every Week 9.00
Laboratories Complete laboratory experiments 2.00 Every Week 2.00
Total Weekly Learner Workload 14.00
Total Weekly Contact Hours 5.00
 

Module Resources

Recommended Book Resources
  • Alok Bhargava 2012, Food, Economics, and Health, Oxford [ISBN: 978-019966391]
  • Aluko, Rotimi E 2014, Functional Foods and Nutraceuticals, Springer [ISBN: 978-1-4614-34]
Recommended Article/Paper Resources
  • Various authors Trends in Food Science and Technology, Selected current relevant articles from Trends in Food Science and Technology and Food Research International.and in Comprehensive Reviews in Food Science and Food Safety
  • IFT Overview of current food trends and food safety issues from the American Institute of Food Technologists' weekly publication, IFT News
Other Resources
 

Module Delivered in

Programme Code Programme Semester Delivery
TA_SFSCT_M Master of Science in Food Business Management and Technology 1 Mandatory