FDSC30020 Food Analysis I

Academic Year 2021/2022

This module will cover the theoretical background and the applications of molecular (including UV-visible and Infra-Red) and atomic (including AA and ICP) spectroscopy in the analysis of foods. Techniques such as mass spectrometry and immuno-assay will also be introduced.

Show/hide contentOpenClose All

Curricular information is subject to change

Learning Outcomes:

On completion of this module students should be able to: Demonstrate how the demands of modern food analysis require a diversity of methodologies which must be often used in combination to achieve the desired result. Explain the basic principles underlying the measurement of different classes of food compounds when using specific methodologies and their associated instrumentation. Interpret selected data which demonstrate important aspects of qualitative and quantitative analysis.

Student Effort Hours: 
Student Effort Type Hours
Lectures

36

Tutorial

14

Autonomous Student Learning

74

Total

124

Approaches to Teaching and Learning:
While lectures still form the main part of the face to face teaching, extensive notes on the various Food Analysis techniques will be available through Brightspace for the students to familiarise themselves with key concepts ahead of lectures, so that most lecture time will be devoted to explaining some difficult issues, at the behest of students.

Group tutorials will be held weekly to reinforce learning and will be concerned with topical aspects of chemical Food Safety (typically taken from the FSAI rapid alert system) such as food fraud, chemical residues, food toxicity or food authentication. Each group will have to search scientific and technical literature to produce a small poster on one specific subject to present to the class by the end of term.

A discussion board will be open on Brightspace with topics aligned with lectures so as to allow students to interact more freely and out of the classroom 
Requirements, Exclusions and Recommendations

Not applicable to this module.


Module Requisites and Incompatibles
Pre-requisite:
FDSC20010 - Food Macronutrients, FDSC20020 - Nutritional Energy Metabolism, FDSC20090 - Food Macronutrients


 
Assessment Strategy  
Description Timing Open Book Exam Component Scale Must Pass Component % of Final Grade
Attendance: Attendance, active participation to online classes and on discussion board.
Structured and unstructured individual and group work
Throughout the Trimester n/a Graded No

15

Multiple Choice Questionnaire (Short): Short MCQ exams Varies over the Trimester n/a Alternative linear conversion grade scale 40% No

15

Examination: 2hr written exam 2 hour End of Trimester Exam No Standard conversion grade scale 40% No

50

Continuous Assessment: Written reports on group and individual projects Unspecified n/a Standard conversion grade scale 40% No

20


Carry forward of passed components
No
 
Resit In Terminal Exam
Spring No
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
• Feedback individually to students, post-assessment
• Peer review activities

How will my Feedback be Delivered?

Not yet recorded.

Name Role
Professor Frank Monahan Lecturer / Co-Lecturer
Ms Laura Gunning Tutor
Timetabling information is displayed only for guidance purposes, relates to the current Academic Year only and is subject to change.
 
Autumn
     
Lecture Offering 1 Week(s) - Autumn: All Weeks Fri 10:00 - 10:50
Lecture Offering 1 Week(s) - Autumn: All Weeks Thurs 10:00 - 10:50
Lecture Offering 1 Week(s) - 1, 2, 3, 6, 7, 8, 9, 10, 11, 12 Tues 10:00 - 10:50
Lecture Offering 1 Week(s) - 4 Tues 10:00 - 10:50
Lecture Offering 1 Week(s) - 5 Tues 10:00 - 10:50
Tutorial Offering 1 Week(s) - Autumn: Odd Weeks Thurs 15:00 - 16:50
Tutorial Offering 2 Week(s) - Autumn: Even Weeks Thurs 15:00 - 16:50
Tutorial Offering 3 Week(s) - Autumn: Even Weeks Tues 15:00 - 16:50
Autumn