Sustainable Food Systems
| Code | School | Level | Credits | Semesters |
| BIOS2125 | Biosciences | 2 | 20 | Spring UK |
- Code
- BIOS2125
- School
- Biosciences
- Level
- 2
- Credits
- 20
- Semesters
- Spring UK
Summary
This module will evaluate the interactions between ingredient functionality, processing conditions, storage and sustainability products produced for human consumption.
Lectures will cover the scientific principles required to produce sustainable ingredients or product e.g. the transformations of macromolecules during the process followed by an evaluation of the system in terms of safety, ethics, consumer acceptance, biological value, LCA and legislation. A selection of ingredients and products as past and emerging case studies will be implored, for example: protein isolate, palm oil, plant based milk and meat, precision fermentation and edible packaging.
The lecture series will align with a food processing practical challenge where students will measure the impact of formulation and processing condition on the food product quality and safety over shelf life. The project will consist of several processing sessions with the Food processing facility, where students will work in small teams to experiment with the formulation and processing parameters to produce a high quality product. The quality of the product will be evaluated in our quality control laboratory and microbiological labs.
Target Students
UG Food Science andFood Science and Nutrition students.
Co-requisites
Modules you must take in the same academic year, or have taken in a previous year, to enrol in this module:
Classes
- One 4-hour practicum each week for 11 weeks
- One 2-hour lecture each week for 11 weeks
Assessment
- 100% Report 1: Lab report on practical project, 3000 words
Assessed by end of spring semester
Educational Aims
The aim of this module is for students to skills to evaluate new ingredients and processes in terms of sustainability as well as practicality of inclusion in a food product. Students will gain hands on experience on how the ingredients and manufacturing process impact the final food acceptability. The importance of the correct data analysis and presentation will also be practiced and reviewed in this module.Learning Outcomes
Appreciate the breadth of considerations required before terming an ingredient or product sustainable.
Develop literature searching and critique skills.
Develop and execute an experimental plan in a group in response to a practical food manufacturing challenge based on research. The analysed data and research are formatted into an individual laboratory report, written in the style of a scientific publication.
Analyse and present data, with appropriate statistical testing, from a manufacturing experiment.
Present results of an experiment in a scientific publication format.
Gain knowledge in a range of past and future case studies about developing sustainable food products.