FDSC30020 Food investigation

Academic Year 2024/2025

This module will cover the theoretical background and the applications of food investigation techniques including intelligence analysis methods, food product analysis techniques, and root cause analysis methodologies .

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Curricular information is subject to change

Learning Outcomes:

After successful completion of this course, students are expected to be able to:
1. Explain the basic principles underlying the measurements of different classes of non-accidental food issues when using specific methodologies.
2. Interpret selected data which demonstrate important aspects of qualitative and quantitative analysis.
3. Develop food investigation strategies which require a diversity of modern methodologies and which must be often used in combination to achieve the desired result in practical use.

Indicative Module Content:

The module focuses on the identification and comprehension of food issues using a wide variety of methodologies. The type of methodologies applied can be divided into three key course elements: (A): Intelligence analysis, (B) Product analysis, and (C) Root cause analysis.

Student Effort Hours: 
Student Effort Type Hours
Lectures

24
Tutorial

24
Autonomous Student Learning

72
Total

120
Approaches to Teaching and Learning:
Activities involve lectures and group/individual assignments.

Key theoretical lectures are delivered on campus. Lecture slides will be made available for all lectures for self-study. Relevant scientific papers will be available through Brightspace for the students to familiarise themselves with key concepts ahead of lectures.

Group assignments on (A) Intelligence analysis, (B) Product analysis, and (C) Root cause analysis will be held weekly to reinforce learning and to apply the theoretical concepts delivered in the lectures. Each group will produce a factsheet (Assignment A: Intelligence analysis), a poster with infographic (Assignment B: Product analysis), and a videoreport (Assignment C: Root cause analysis). Finally, in week 12, students will individually conduct a case study applying Intelligence analysis, Product analysis, and Root cause analysis methods.

Participation in the group assignments and final case study is mandatory. 
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
Group Work Assignment: Assignment Intelligence analysis: Factsheet n/a Alternative linear conversion grade scale 40% No

10
Group Work Assignment: Assignment Root cause analysis: Video report n/a Alternative linear conversion grade scale 40% No

20
Exam (In-person): In-class test, individual test on the applied food investigation technologies in week 12 n/a Alternative linear conversion grade scale 40% No

50
Group Work Assignment: Assignment Product analysis: Infographic poster n/a Alternative linear 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, post-assessment
• Group/class feedback, post-assessment
• Peer review activities

How will my Feedback be Delivered?

Not yet recorded.

Name Role
Dr Jean-Christophe Jacquier Lecturer / Co-Lecturer
Dr Aleksandra Konic Ristic Lecturer / Co-Lecturer
Dr Zhijun Wang Lecturer / Co-Lecturer