Food Quality & Safety  (FSS4)

Purpose

The purpose of the BSc Food Quality and Safety Programme is to provide students, based at South China Agricultural University, with deep knowledge of the chemical and biochemical nature of foods with the objective of applying this technical knowledge in the production of high quality, safe and nutritious foods for the future, through the selection of appropriate preservation and processing methods for sustainable global food production and supply.

Values

We value academic excellence in the scientific discipline of food science, the development of success skills in critical thinking, communication, interaction (teamwork, leadership, networking, interpersonal skills) and a commitment to the highest standards of professional integrity and ethical values.

Nature of Learning Environment Teaching and Learning Approaches

We provide learning opportunities, primarily through the medium of English, in a variety of environments (classroom, laboratory, e-learning and self-directed projects), assessing our students using diverse range of methodologies (essays, multiple choice tests, oral tests, assignments, presentations, practical books, laboratory research) with the overarching aim of producing graduates who are lifelong learners who can make valuable contributions to the future of the food industry.

1 - Demonstrate a deep knowledge of (i) structure & properties of food components, (ii) chemical changes during processing, storage & utilization of foods; (iii) principal toxicological hazards in foods & apply this knowledge to their control; (iv) latest methodologies in traceability & authentication
2 - Integrate and apply food science principles (food chemistry, microbiology, processing, etc.) to produce quality and safe foods and solve problems of significance in the food industry
3 - Perform a range of qualitative and quantitative chemical, and biological analyses of foods and demonstrate a good understanding of the principles behind these methods
4 - Articulate the impact of the principal pathogenic, spoilage and beneficial microorganisms on food systems and demonstrate an advanced knowledge of the latest methodologies available for pathogen detection and characterisation
5 - Demonstrate knowledge of conventional & sustainable emerging unit operations in processing, underpinned by an understanding of their environmental impact & their potential to optimise quality and nutritive value of foods of the future while processing them in a more environmentally friendly manner
6 - Demonstrate a clear understanding of nutrient requirements for a healthy and balanced diet and the importance of balancing dietary needs in terms of maintaining food systems within environmental limits
7 - Demonstrate a clear understanding of Global Food Regulation, Policy and Security and also the issues of Food Access and Availability
8 - Maintain an awareness of current and potential future issues of significance in particular the sustainable manufacture of quality and safe foods
9 - Integrate success skills in areas such as communication, critical thinking/problem solving, information acquisition and organization to develop as life-long learning professional food scientists
10 - Integrate success skills in areas such as communication, critical thinking/problem solving, information acquisition and organization to develop as life-long learning professional food scientists

Prof James Lyng, Programme Director,

Food Quality & Safety

My aim is to help students make sense of the ideas, concepts and information fundamental to the subjects I teach through careful preparation/continued revision of course materials, improvement of delivery methods and inclusion of experiential learning exercises. I also endeavour (via the latter) to develop selected transferable skills Innovation and Leadership My main teaching and learning innovations involve producing elearning instructional materials for my modules.

Please visit our online connector and submit any queries you may have.

See the UCD Assessment website for further details

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Module Weighting Info