FDSC20110 Food Diet and Health II - Making Healthy Food Choices

Academic Year 2021/2022

Ever wondered what's in your food and is it good for you? This module introduces students to the health attributes of the main food groups Cereal Products, Fruit and Vegetables, Dairy products, Meat/Fish/Eggs. Students will learn how production and manufacturing processes influence the health attributes of foods. Throughout the course you will learn about where foods come from (e.g. organic versus inorganic), how foods are made, the nutritional quality of food and potential health benefits/risks. Students will also learn about the role of additives in foods and food regulation and how to produce effective posters. The goal of the module is to help students make informed food choices based on scientific evidence that can help to maintain health.

NOTE: This module can be taken before or after FDSC10010 Food Diet and Health 1
NOTE: Because the group work element begins from week 1, this module is NOT suitable for LATE REGISTERING students.

Stage 4 Food Science students also may not access this module as an elective.

This module will contribute to the development of the following COMPETENCIES that are CORE to your development as a professional in Food Science
This module will allow students explore the use of beneficial microorganisms in fermented food systems, and determine the influence of the food system characteristics and processing parameters on the growth survival and control of microorganisms.

The group project in this module requires the student to research and understand the variability inherent in raw materials and how they impact the production and quality of fermented foods. Students should be aware of the principles that make food products safe to consume and will explore some processing techniques and effect of processing parameters on the fermented product quality.

This module will take a multimedia approach to develop students written and oral communication skills. Students will demonstrate Scientific writing skills by producing a scientific report and communicate this technical information to a non-technical audience using e-posters.
The group work will ensure students begin to practice skills that will allow them work effectively with others, in a professional manner in an environment of mutual respect, provide leadership, deal with conflict, use library resources effectively and screen appropriate on-line resources, manage time effectively and multitask efficiently.

Assessment will be 100% continuous Assessment. There will be 3 MCQ exams worth 10% each which will take place on week 4, week 8 and either week 12. Attendance on these dates is MANDATORY.
There will also be a group project in which each student will be assigned a topic. Each student will research a section and write a short report which is used to build a group report. This information is then used to inform poster production. The group work and associated peer review and assessment is worth 70% and is designed to allow students build teamwork, resource curation and autonomous learning skills.

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Curricular information is subject to change

Learning Outcomes:

On successful completion of this module students should be able to:
1. Demonstrate their knowledge of the production, processing and nutritional value of the main food groups
2. Know the regulations associated with production, sale and consumption of food and drink.
3. Source and critique appropriate peer reveiwed research papers and synthise findings into a short scientific review directed at an expert audience.
4. build teamwork and collaboartive skills through completion of group project.
5. Effectively communicate the results of group research to their peers, the public using Poster design and vopice-over to convey project message .
5. Evaluate their own work and that of their peers in a fair and useful manner using the online webPA tool

Student Effort Hours: 
Student Effort Type Hours
Specified Learning Activities


Autonomous Student Learning






Approaches to Teaching and Learning:
Teaching and learning strategy on this module is designed to facilitate a range of learning styles. It incorporates a Blended-learning strategy combining traditional ‘face-to-face’ delivery with online lectures to disseminate discipline knowledge. A Dedicated Questions and Answers discussion board will be open to facilitate students who may have further questions. The Module Co-ordinator will hold module office hours (by appointment) from 8.30-10.00 am on Wednesday to support students requiring assistance with group work issues or with general queries. The class will be randomly assigned a group which will then select a Food Science topic to explore and disseminate to an expert audience ( group report) and to non-experts ( e-poster). This will make use of Enquiry- based learning to help develop Teamwork skills in a structured way and also help students develop resource curation and synthesis skills. All group work will be subject to peer review across groups, as well as peer and self-assessment within the group matrix. 
Requirements, Exclusions and Recommendations

Not applicable to this module.

Module Requisites and Incompatibles
FDSC40010 - Fermented Foods, FDSC40060 - Fresh&Processed Meat Products, FDSC40080 - Milk and Dairy Products, HNUT40240 - Food Regulation

Assessment Strategy  
Description Timing Open Book Exam Component Scale Must Pass Component % of Final Grade
Continuous Assessment: MCQ tests ( 3x10%) and a multi-component Group project 70% Varies over the Trimester n/a Graded No


Carry forward of passed components
Remediation Type Remediation Timing
Repeat Within Two Trimesters
Please see Student Jargon Buster for more information about remediation types and timing. 
Feedback Strategy/Strategies

• Feedback individually to students, on an activity or draft prior to summative assessment
• Group/class feedback, post-assessment
• Online automated feedback
• Peer review activities
• Self-assessment activities

How will my Feedback be Delivered?

MCQ Assessments here are designed to merely assess your knowledge of the material covered in the lectures. The associated feedback (grades) will be given via automated online feedback to individual students after the test is completed. The Group project is marked using a clear set of rubrics which are disseminated to the class before the topics are selected. A detailed set of guidelines are also given to the students. The project has been structured into a set of clear tasks: 1. planning : Build a Team Mindmap - upload to discussion board, followed by peer review and Tutor review online; 2. Resource Curation & Synthesis ( expert) : Group report - submit to Brightspace. Post assessment feedback will take the form of Grades, however students are free to make an appointment to meet the module co-ordinator and discuss issues prior to submission, or post- correction as appropriate; 3. Dissemination (non-expert) post Poster on discussion board for Peer and Tutor online review.

Name Role
Dr Emma Feeney Lecturer / Co-Lecturer
Professor Ronan Gormley Lecturer / Co-Lecturer
Dr Mirjam Heinen Lecturer / Co-Lecturer
Dr Fiona Lalor Lecturer / Co-Lecturer
Mathew Marmion Lecturer / Co-Lecturer
Professor Frank Monahan Lecturer / Co-Lecturer
Ms Puja Rauniyar Lecturer / Co-Lecturer
Timetabling information is displayed only for guidance purposes, relates to the current Academic Year only and is subject to change.
Lecture Offering 1 Week(s) - 1, 2, 3, 5, 6, 9, 10, 11 Mon 13:00 - 13:50
Computer Aided Lab Offering 1 Week(s) - 12 Mon 13:00 - 13:50
Computer Aided Lab Offering 1 Week(s) - 4 Mon 13:00 - 13:50
Lecture Offering 1 Week(s) - 7 Mon 13:00 - 13:50
Lecture Offering 1 Week(s) - 8 Mon 13:00 - 13:50
Lecture Offering 1 Week(s) - 1, 2, 3, 4, 5, 6, 7, 9, 10, 11 Wed 13:00 - 13:50
Computer Aided Lab Offering 1 Week(s) - 8 Wed 13:00 - 13:50
Lecture Offering 1 Week(s) - 19, 20, 21, 23, 24, 25, 28, 29, 31 Mon 13:00 - 13:50
Computer Aided Lab Offering 1 Week(s) - 22 Mon 13:00 - 13:50
Computer Aided Lab Offering 1 Week(s) - 28 Mon 13:00 - 13:50
Lecture Offering 1 Week(s) - 19, 20, 21, 24, 28, 29, 30, 31, 32 Wed 13:00 - 13:50
Lecture Offering 1 Week(s) - 22 Wed 13:00 - 13:50
Lecture Offering 1 Week(s) - 23 Wed 13:00 - 13:50
Computer Aided Lab Offering 1 Week(s) - 32 Wed 13:00 - 13:50