Programme of Study Catalogue

Objectives:

On successful completion of the module, students will be able to:

Identify post-mortem and post-harvest changes in foods.
Identify the mechanisms of microbial activity on foods.
Evaluate the physical and chemical effects of domestic cooking processes on the nutritional value of foods.
Evaluate the physical and chemical effects of food processing on nutritional value of foods.
Explain the functional roles of key ingredients in processed foods.

Content:

Catering techniques, industrial processing and effects of domestic cooking (or nutritional value of a range of foods); changes in macronutrient and micronutrient content. Stability of vitamins during processing. Use of fortification. Nutritional labelling. Effects of food storage on nutrient content of foods. Functional roles of key ingredients in cooking: e.g. salt, sugar, flour, acids, fats.

Learning and Teaching Information:

Students will follow up on material from a lecture in the associated workshop when they will explore themes discussed in the lecture. e.g. by considering bread production, cake-baking, sauce making, characteristics of eggs, storage of juices and vegetables.

Lectures
Contact hours: 20
Intended Group size: 30

Practical workshops
Contact hours: 20
Intended Group size: 15

Guided independent study
Hours: 160
Further details relating to assessment
Assessment 1 � Directed activities: these consist of weekly tasks that must be completed and submitted for inspection at timetabled sessions each week. The assessment will be assessed on a pass/fail basis with a pass requiring at least 75% of all weekly tasks to be completed successfully. A pass will lead to the full award of 10% towards the final module mark. A fail in directed activities will contribute 0% to the final mark.