SHN4802 - Nutrition and Food Processing

Objectives:

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

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

Content:

Catering techniques, industrial processing and effects of domestic cooking (on the 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
Number of Groups 1 group of 30

Practical workshops
Contact Hours 20
Number of Groups 2 groups of 15

Assessment: