Fundamentals in Food Science and Nutrition
| Code | School | Level | Credits | Semesters |
| BIOS1062 | Biosciences | 1 | 30 | Full Year UK |
- Code
- BIOS1062
- School
- Biosciences
- Level
- 1
- Credits
- 30
- Semesters
- Full Year UK
Summary
This substantial module will introduce the key concepts in the field of Nutrition and Food Sciences, including (but not limited to) the constituents that make up food and its ingredients, their functional properties, the physiological impact of diet and nutrition on your body, dietary guidance and recommendations and analytical techniques to measure dietary and body composition.
Target Students
Students studying BSc Nutrition, MSci Nutrition, BSc Food Science, or BSc Food Science and Nutrition. Available for Year 1 students.
Assessment
- 5% Report 1: 500-word lab report
- 40% Report 2: Practical write-up including data analysis and presentation
- 30% Presentation: Poster Presentation
- 25% Exam (2-hour): Summative Examsys Exam
Assessed in both autumn & spring semest
Educational Aims
This module aims to give students an understanding of:(1) the constituents of food and its ingredients.(2) the functional properties of the building blocks of food.(3) the physiological impact of diet and nutrition on the body.(4) dietary guidance, recommendations and analytical techniques to measure dietary and body composition.Learning Outcomes
1. Examine the nutritional composition of foods and of portion sizes, and relate to recommended nutritional requirements and patterns of eating.
2. Describe and explain the chemical structure and functional properties of a range of food commodities.
3. Describe theories of health promotion and relate to influencing health behaviour.
4. Knowledge of food safety through an understanding of microbial metabolism, growth and structure.
5. Interpret and present qualitative and quantitative data.