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FDSC40700

Academic Year 2023/2024

Regulatory Content & Drivers (FDSC40700)

Subject:
Food Science
College:
Health & Agricultural Sciences
School:
Agriculture & Food Science
Level:
4 (Masters)
Credits:
10
Module Coordinator:
Dr Fiona Lalor
Trimester:
Spring
Mode of Delivery:
Online
Internship Module:
No
How will I be graded?
Letter grades

Curricular information is subject to change.

In this module, students will be introduced to the topic of food safety and quality. This module will give an overview of the current Global Food Regulatory landscape, describing the history and developments of Food Regulation across various global regions, and outline the role of key players in this process. Students will learn about the historical background that lead to the introduction of food regulation, and how this space has evolved in the EU as well as globally. The module will highlight the benefits to industry of adopting an active quality policy for foodstuffs. Food labelling will also be covered, from principles, concepts and regulatory requirements, both from a nutritional and a health claims perspective.

This module is intended as part of an Executive Education Programme: Professional Diploma in Food Safety and Quality. Students undertaking this module will be employees of companies partnered with the School of Agriculture and Food Science for the provision of this programme. Any questions please contact Prof. Eileen Gibney.

About this Module

Learning Outcomes:

On completion of this module students will be able to:
• Understand the need for regulation and policy in the food environment
• Describe the Global Food Regulatory Systems
• Understand the regulatory context and requirements of Food and Nutrition Labelling (inc allergens)
• Understand the regulatory context and requirement of Nutrition and Health Claims at EU and global level
• Demonstrate knowledge of the role of key stakeholders in the Food Regulatory environment

Indicative Module Content:

History of Food Regulation
Overview of Food Regulatory Systems
Nutrition Labelling
Nutrition and Health Claims
Food Safety Inspection and Certification - import and export
Managing food incidents and recalls
Role of industry in the development of alternatives to legislation
Lobbying and the role of stakeholders & Trade Association

Student Effort Hours:
Student Effort Type Hours
Specified Learning Activities

15
Autonomous Student Learning

170
Lectures

20
Online Learning

15
Total

220

Approaches to Teaching and Learning:
This module is taught using online lectures and tutorials. The lectures will be released each Monday morning. All material for each week will be contained in a folder, marked by the week. Some weeks we may provide additional reading material, which will also be contained within the lecture folder. This material will be explained within the lecture or relevant tutorial.

Online tutorials will be scheduled during the module. You will be given instructions on how to log in and participate in these tutorials. A folder containing material for these tutorials (if required) will also be made available on Brightspace All tutorials will be recorded and shared shortly after.

A Discussion forum will be created in Brightspace to facilitate open discussion between students and staff on this module. Please feel free to use this forum to ask and answer questions on various topics. At times we as module coordinators may post specific questions for discussion and will alert you to these by email/announcement.

Requirements, Exclusions and Recommendations

Not applicable to this module.


Module Requisites and Incompatibles
Not applicable to this module.
 

Assessment Strategy
Description Timing Open Book Exam Component Scale Must Pass Component % of Final Grade In Module Component Repeat Offered
Continuous Assessment: Two MCQs will be presented throughout the module - one after week 5 and the other after week 10. The MCQs are worth 2 x 10% of the final grade. Throughout the Trimester n/a Alternative linear conversion grade scale 40% No
20
 Yes
Essay: Essay (3,500 words) describing and critically evaluating a food safety incident and its impact on regulation. Throughout the Trimester n/a Standard conversion grade scale 40% Yes
80
 Yes

Carry forward of passed components
No
 

Resit In Terminal Exam
Autumn No
Please see Student Jargon Buster for more information about remediation types and timing. 

Feedback Strategy/Strategies

• Feedback individually to students, post-assessment

How will my Feedback be Delivered?

Written feedback will be given to each student once assessment is marked. A general feedback along with aspects of excellence and areas for improvement will be given.

Name Role
Mr Kent Kent Lecturer / Co-Lecturer
Dr Fiona Lalor Lecturer / Co-Lecturer
Dr Manus Mitchell Lecturer / Co-Lecturer
Mrs Angela Brennan Tutor
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