Learning Outcomes:
On completion of this module students will
• be able to demonstrate fundamental information on the properties of different types of food toxins
• understand the role of food processing on the elimination/reduction of food toxins
Curricular information is subject to change.
On completion of this module students will
• be able to demonstrate fundamental information on the properties of different types of food toxins
• understand the role of food processing on the elimination/reduction of food toxins
| Student Effort Type | Hours |
|---|---|
| Lectures | 0 |
| Total | 0 |
Not applicable to this module.
| Description | Timing | Component Scale | % of Final Grade | ||
|---|---|---|---|---|---|
| Exam (Online): The final exam includes the whole content of the module, including questions related to the case studies. | Week 12 | Graded | No | 30 |
No |
| Participation in Learning Activities: Case study 1 - Problem-based learning assignment in which students will work on showcasing Food crisis related to Food intoxications. The specific time will be decided at the beginning of the term. | Week 6, Week 7, Week 8 | Graded | No | 35 |
No |
| Participation in Learning Activities: Case study 2 - Students will work on specific toxins provided by the lecturer. The specific delivery time will be decided at the beginning of the term. | Week 10, Week 11, Week 12 | Graded | No | 35 |
No |
| Resit In | Terminal Exam |
|---|---|
| Autumn | Yes - 1 Hour |
• Feedback individually to students, post-assessment
• Group/class feedback, post-assessment
• Online automated feedback
Not yet recorded.