FDSC20110

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, and Food Diet and Health 3

Stage 4 Food Science students 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:
-FOOD SAFETY and MICROBIOLOGY:
This module will allow students to 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.

-FOOD PROCESSING and ENGINEERING:
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 the effect of processing parameters on the fermented product quality.

- SUCCESS SKILLS
This module will take a multimedia approach to develop students' research and communication skills. Students will demonstrate Research skills by sourcing 8 relevant peer-reviewed research articles on a selected topic from which they will extract the key points of each paper in a research portfolio. They will communicate this technical information to an expert audience using e-posters.

Assessment will be 100% continuous Assessment.
1. There will be 3 MCQ exams.
MCQ 1: 5 % ONLINE / REMOTE: Delivered in week 4 ( 5%) to ensure engagement with learning materials
MCQ 2: 5 % ONLINE / REMOTE: Delivered in week 8 ( 5%) to ensure engagement with learning materials
MCQ 3: 50% IN PERSON ON CAMPUS Delivered in WEEK 12 at 13.00 - see schedule for venue. Attendance on this date is MANDATORY unless you have valid extenuating circumstances.
MCQ 3A- 50% IN PERSON ON CAMPUS Delivered on Monday WEEK 13 at 13.00 - see schedule for venue. This offering is only for students with clashing core modules who cannot make the Week 12 offering.

2. There will also be a research project worth 40%. This can be completed as a group or as an individual. If working as a group, you will need to join a group by the end of Week 3. Students who have not joined a group by then will complete the project as an individual.
2A. Each student will produce A RESEARCH PORTFOLIO which will be updated each week. In this Portfolio, students will research and summarise 8 recent papers relevant to their topic. They will then write a short essay using these resources as the final entry, using the Scientific Writing Rubric provided. This is worth 20%.

2B. Each student/ group will produce a poster, using the rubric provided, communicating their project findings to PhD students. this is worth 20%.

2C. GROUPS ONLY: Each student must provide a peer assessment, breaking down the contribution of each person in the group. This is to ensure fair distribution of the group grade. This has no assigned grade but is required to complete your submission.

Dates and grade breakdown can be found in the Module 'MY LEARNING' section of the module page.