FDSC40020 Food Ingredients

Academic Year 2021/2022

This module focuses on food ingredients of greatest commercial interest in the current marketplace. The ingredients selected for study include: dairy ingredients; ingredients to formulate low calorie products including emulsifiers and functional ingredients with associated health benefits. Factors affecting the functions and applications of these ingredients in food products are examined. There is an emphasis on how food processing influences the end functionality of an ingredient. The module also focuses on the formulation/development of food products with these ingredients and the challenge of developing foods with health benefits.

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Curricular information is subject to change

Learning Outcomes:

On completion of this module students should be able to: Explain the functions of selected ingredients in food products; Evaluate the impact of processing and end product environment on the functionality of selected ingredients; Formulate end products using selected ingredients. Discuss the challenges associated with the development of food ingredients and foods with health benefits.
This module will contribute to the following competencies that are core to your development as a professional in Food Science:
• Chemistry of changes occurring during processing, storage and utilization
• Methods and techniques of qualitative and quantitative physical and chemical analyses of food and food ingredients.
• Integration and application of food science principles (food chemistry, microbiology, engineering/processing, nutrition)
• Computer skills
• Quality assurance
• Current issues in food science
• Food regulations
• Communication skills (i.e., oral and written communication)
• Critical thinking/problem solving skills (i.e., creativity, common sense, resourcefulness, scientific reasoning, analytical thinking)
• Interaction skills (i.e., teamwork, mentoring, leadership, networking, interpersonal skills)
• Information acquisition skills (i.e.electronic searches, databases, Internet, etc.)
• Organizational skills (i.e., time management, project management)

Indicative Module Content:

The lecture topics include Introduction to food ingredients; Ingredient functionality; Dairy ingredients; Low/reduced calorie ingredients; and Functional food ingredients.

Student Effort Hours: 
Student Effort Type Hours


Conversation Class


Specified Learning Activities


Autonomous Student Learning




Approaches to Teaching and Learning:
Lectures, short quizzes, group work/presentation, and autonomous student learning. 
Requirements, Exclusions and Recommendations
Learning Recommendations:

Students require a good knowledge of food chemistry (including laboratory experience), food process technology and sensory analysis.

Module Requisites and Incompatibles
FDSC30040 - Food Chemistry I, FDSC30050 - Food Chemistry II

FDSC40030 - Food Process Technology I, FDSC40040 - Food Process Technology II, FDSC40080 - Milk and Dairy Products

Assessment Strategy  
Description Timing Open Book Exam Component Scale Must Pass Component % of Final Grade
Examination: 2hour written paper 2 hour End of Trimester Exam No Graded No


Group Project: Group Project 1 Throughout the Trimester n/a Graded No


Multiple Choice Questionnaire: Mid Semester MCQ Week 6 n/a Graded No


Group Project: Group Project 2 Coursework (End of Trimester) n/a Graded No


Carry forward of passed components
Remediation Type Remediation Timing
In-Module Resit Prior to relevant Programme Exam Board
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

How will my Feedback be Delivered?

After each assessment, feedback on the performance of the students will be given. The feedback will be used by the students for their continuous improvement and mastery of the module.

Name Role
Dr Emma Feeney Tutor
Dr Rufielyn Gravador Tutor
Ms Lauren Mc Guinness Tutor
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) - 19, 20, 21, 22, 23, 24, 25, 28, 29, 30, 31, 32 Mon 11:00 - 12:50
Practical Offering 1 Week(s) - 19, 20, 21, 22, 23, 24, 25, 28, 29, 30, 31, 32 Thurs 14:00 - 15:50
Lecture Offering 1 Week(s) - 19, 20, 21, 22, 23, 24, 25, 28, 29, 30, 31, 32 Wed 10:00 - 10:50