Show/hide contentOpenClose All
Curricular information is subject to change
On completion of this module students should be able to:
Describe the principle and basis of healthy eating guidelines.
Understand healthy eating guidelines and role of nutrients in health and disease.
Describe the manufacture of key food and beverage products.
Demonstrate an awareness of the contribution of these foods to a healthy diet.
Know the chemistry underlying the properties and reactions of various food components and know the unit operations required to produce a given food product.
Identify key food safety issues.
Know some of important pathogens and spoilage microorganisms in foods and the conditions under which they will grow.
Identify the conditions, including sanitation practices, under which the important pathogens and spoilage microorganisms are commonly inactivated, killed or made harmless in foods.
Be aware of current topics of importance to the food industry.
This module is split into 4 sections:
• Food Science
• Public Health Nutrition
• Food Safety
The lecture topics covered include:
• Food Pyramid – The science and details of the current healthy eating guidelines
• Dietary Reference Values – How do we know how much of each nutrient we should be eating
• Food Labelling – How to read and understand food labels.
• Macronutrients – Understand the function and requirements for carbohydrate, fat and protein
• Vitamins 1 – Understand the function and requirements for water soluble vitamins
• Vitamins 2 - Understand the function and requirements for fat soluble vitamins
• Dairy: Milk composition – What is in milk and why is it important for health
• Dairy: Principles of dairy processing – What processing does milk undergo and why?
• Dairy: Cheese manufacture – Principles of making cheese
• Meat, Diet and Health – Understanding what is in milk and how its consumption can effect health
• Meat Quality – What are the factors that influence meat quality
• Meat Product Manufacture – How to make meat products such as ham and sausages.
• Food Safety – How and why we need to keep our food safe for consumption
• Body Composition /Obesity – What is obesity and how do we measure it.
• Food Choice – What factors influence food choice?
• Functional foods – What is a functional food and how does it affect our health?
Fad diets – What is a fad diet, examples explained.
|Student Effort Type||Hours|
|Specified Learning Activities||
|Autonomous Student Learning||
Not applicable to this module.
|Description||Timing||Component Scale||% of Final Grade|
|Multiple Choice Questionnaire: EOS MCQ||1 hour End of Trimester Exam||n/a||Alternative linear conversion grade scale 40%||No||
|Multiple Choice Questionnaire: In semester assessment (MCQ)||Week 11||n/a||Alternative linear conversion grade scale 40%||No||
|Multiple Choice Questionnaire: In semester assessment (MCQ)||Week 6||n/a||Alternative linear conversion grade scale 40%||No||
|Remediation Type||Remediation Timing|
|Repeat||Within Two Trimesters|
• Online automated feedback
Students will receive a grade on completion of each of the online MCQ. Feedback will then be given at a class level in terms of topics / areas of the MCQ that caused issues or we answered incorrectly by a significant amount of the cohort. Feedback on individual questions will not be given.
|Professor Eileen Gibney||Lecturer / Co-Lecturer|
|Professor Frank Monahan||Lecturer / Co-Lecturer|
|Mr Mick O'Sullivan||Lecturer / Co-Lecturer|
|Assoc Professor Amalia Scannell||Lecturer / Co-Lecturer|
|Online Learning||Offering 1||Week(s) - 3, 4, 5, 6, 7, 8, 9, 10, 11, 12||Thurs 10:00 - 10:50|
|Online Learning||Offering 1||Week(s) - 3, 4, 5, 6, 7, 8, 9, 10, 11, 12||Tues 10:00 - 10:50|
|Online Learning||Offering 1||Week(s) - 20, 21, 22, 23, 24, 25, 26, 29, 30, 31, 32, 33||Thurs 12:00 - 12:50|
|Online Learning||Offering 1||Week(s) - 20, 21, 22, 23, 24, 25, 26, 29, 30, 31, 32, 33||Tues 11:00 - 11:50|