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Curricular information is subject to change
- Understand an appropriate level of knowledge on the origins and necessity for regulation of food supply- Understand the origins of the present EU, what it currently does and the difference between national and European law.- Demonstrate a basic knowledge of food policy and law, including knowledge of a selected major cases of European food law - Demonstrate knowledge and understanding of the concept of risk assessment and the key components of this process- Be familiar with the legislation and current considerations surrounding food additives, food and nutrition labelling- Have a basic understanding of the factors influencing legislation surrounding fortification, supplements, GM and other emerging issues.
Student Effort Type | Hours |
---|---|
Lectures | 24 |
Tutorial | 7 |
Autonomous Student Learning | 94 |
Total | 125 |
Human Nutrition 2 (HNUT20060) or equivalent
Description | Timing | Component Scale | % of Final Grade | ||
---|---|---|---|---|---|
Group Work Assignment: Case study presentation and critique | Week 4, Week 5, Week 6, Week 7 | Standard conversion grade scale 40% | No | 20 |
No |
Individual Project: Food product proposal | Week 11 | Standard conversion grade scale 40% | No | 35 |
No |
Exam (In-person): 2-hour exam (MCQ & essay type questions) | End of trimester Duration: 2 hr(s) |
Standard conversion grade scale 40% | No | 45 |
No |
Resit In | Terminal Exam |
---|---|
Summer | Yes - 2 Hour |
• Group/class feedback, post-assessment
Not yet recorded.