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Academic Year 2023/2024

Food Quality and Safety (O/L) (HNUT40110)

Human Nutrition
Health & Agricultural Sciences
Agriculture & Food Science
4 (Masters)
Module Coordinator:
Dr Fiona Lalor
Mode of Delivery:
Internship Module:
How will I be graded?
Letter grades

Curricular information is subject to change.

This module is for students taking the Graduate Diploma or MSc in Food, Nutrition and Health.

Food quality is the quality characteristics of food that is acceptable to consumers and is an essential food manufacturing requirement. Food quality covers the safety of the food processing environment; manufacturing and processing standards e.g dietary, nutritional or medical. This module will include origin and ethical food production, food safety and safe food processing, food quality management GMP and GHP, risk analysis, and the role of HACCP in the risk analysis process, Other aspects of food quality including genetically modified foods, and food quality assurance schemes will also be covered. The quality debate at EU level will be addressed.

The module will be delivered through the UCD Brightspace system and will consist of:
• Online lectures, videos and audio presentations
• Asynchronous and synchronous discussion
• Autonomous learning
• Written Assignments

Students are not required to attend lectures at the UCD campus as part of the course. Students are expected to spend a total 125 hours workload during the trimester consisting of:
• Online Lecture sets 24h
• Asynchronous and synchronous discussion 6h
• Autonomous learning 65h
• Written assignments 30h

How will student be assessed?
Continuous assessment 100% consisting of two critical reviews 50%

About this Module

Learning Outcomes:

On successful completion of this module student will be able to
• Discuss the core components of food quality
• Analyse data sets relevant to food quality issues
• Source and evaluate key literature as it relates to food quality
• Critically evaluate conflicting views related to food quality issues
• Communicate food quality issues to lay and expert audience
• Critically analyse case studies as they relate of food quality issues

Student Effort Hours:
Student Effort Type Hours




Specified Learning Activities


Autonomous Student Learning




Approaches to Teaching and Learning:
Lectures, active learning, problem- based learning, critical review of scientific literature, reflective learning,

Requirements, Exclusions and Recommendations

Not applicable to this module.

Module Requisites and Incompatibles
FDSC40500 - Chemistry of Nutrients(O/L), FDSC40530 - Principles of Biochemist (O/L), HNUT40060 - Intro to Nutrition (O/L)


Assessment Strategy  
Description Timing Open Book Exam Component Scale Must Pass Component % of Final Grade In Module Component Repeat Offered
Assignment: Two assignments - case study , critical review Varies over the Trimester n/a Standard conversion grade scale 40% No



Carry forward of passed components

Resit In Terminal Exam
Autumn No
Please see Student Jargon Buster for more information about remediation types and timing. 

Feedback Strategy/Strategies

• Feedback individually to students, post-assessment

How will my Feedback be Delivered?

Not yet recorded.

Name Role
Professor Kate Pumpa Lecturer / Co-Lecturer
Mrs Angela Brennan Tutor
Ms Laura Rice Tutor