SHN6132 - Nutrition and Food In Industry

Objectives:

On successful completion of the module, students will be able to:
Awareness and understanding of rationale behind of key UK (and EU) Government initiatives, policies and reports on nutrition and health relating to the food industry
Demonstrate an awareness of key nutrition and health considerations, including those relating to UK policy, in the formulation of manufactured food.
Critically evaluate ingredients and technologies with regard to appropriateness/cost, nutrition and health consequences and to make suggestions for alternatives.
Evaluate the related scientific, health and legal issues in design, marketing and labelling, including of functional food products

Content:

Introduction to the evidence base and rationale behind of key UK (and EU) Government initiatives, policies and reports on nutrition and health relating to the food industry and their implementation. Include those focussed on helping consumers make healthier choices and protecting children’s health. Evaluation of food quality and nutritional value and of manufactured products (e.g. bread, gluten free, dairy). Formulation of foods to make them healthier including use of alternative ingredients. Principles and practices of sensory evaluation of foods and consumer acceptability/perception. Food and Nutrition labelling, legislation and claims as a basis for food labelling and consumer trust.

Learning and Teaching Information:

• One 4hr learning session per week (supported with further practical work in the food and nutrition laboratory)
• Guest lecturers and employers in the field (i.e. Head of New Product Development and Consumer perception to support division and delivery of sensory evaluation practical sessions)
• Food Factory visit
• Food Analytical Lab visit

Lecture session workshops
Hours: 20
Intended Group size: 30

Practical and Seminars
Hours: 20

Guided independent study
Hours: 160

Other relevant matters
The use of Food and Nutrition Laboratory (currently situated in the St Bede Centre) and the equipment therein is critical for the exploration of this subject. The time support of the Nutrition Laboratory Technician is an essential resource here to enable professional execution of practical sessions and to provide additional student support throughout sessional and their own project work The module will also invite external speakers in the form of guest lecturers and employers/placement providers to place the material covered here in context of the public and private sector. Field trips to analytical laboratories and factory visits. These elements are popular with and engaging for students (MEQ data) in previous modules. The Nutrition Laboratory technical will be essential for the laboratory practicals and student supervision in the lab whilst they are completing their assignment project work.

Assessment:

001 Nutrition and Health Product Portfolio evaluation 10 mins presentation end fo sem 1 50%
002 Nutrition and Health Product Portfolio evaluation 2000 word report end of semester 1 50%

Fact File

Module Coordinator - Sally Moore
Level - 6
Credit Value - 20
Pre-Requisites - SHN4262 AND SHN5112
Semester(s) Offered - 6S1

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