Module Details

Module Code: AGRI S8018
Full Title: Food Analysis
Valid From:: Semester 1 - 2019/20 ( June 2019 )
Language of Instruction:English
Duration: 1 Semester
Credits:: 7.5
Module Owner:: Joe McKeever
Departments: Unknown
Module Description: This practical focused module aims to equip the students with the necessary information to enable them to perform and evaluate physical, chemical and microbiological food analysis in accordance with European practices and food legislation. The student will be able to demonstrate knowledge of traditional and modern methods of food microbiological and compositional analyses techniques encountered in industry.
 
Module Learning Outcome
On successful completion of this module the learner will be able to:
# Module Learning Outcome Description
MLO1 Appraise the microbiology of various food groups.
MLO2 Classify types of foodborne disease providing examples and identify the major methods of food preservation used to avert foodborne disease.
MLO3 Evaluate qualitative and quantitative microbiological, chemical and instrumental methods for testing the quality of food products.
MLO4 Describe the principles of sensory analysis for the purpose of evaluating consumer products
MLO5 Perform microbiological and compositional food analysis and critically analyse the laboratory data demonstrating whether the product is compliant with food safety, food quality and food legislation criteria.
Pre-requisite learning
Module Recommendations
This is prior learning (or a practical skill) that is strongly recommended before enrolment in this module. You may enrol in this module if you have not acquired the recommended learning but you will have considerable difficulty in passing (i.e. achieving the learning outcomes of) the module. While the prior learning is expressed as named DkIT module(s) it also allows for learning (in another module or modules) which is equivalent to the learning specified in the named module(s).
No recommendations listed
 
Module Indicative Content
Microbiology Component Theory:
Importance of microorganisms in food: primary sources of microorganisms in food, Intrinsic and extrinsic parameters of food affecting microbial growth, Types of microorganisms in foods like meats, poultry, seafood, vegetables, dairy products, fruits and vegetables. • Assessing microbial load in foods culture methods. • Spoilage of foods: principles and types of spoilage: microbial spoilage of different types of foods • Food preservation principles – microbiological perspectives • Food sanitation: indicators of food safety, Coliform bacteria. Food borne infections and food borne intoxications. • Food processing plant sanitation, microbiological standards and guidelines microbial quality control and food laws.
Microbiology Component Practicals
This will cover revision of basic microbiological laboratory techniques along with various methods for the quantification of microorganisms in food via aerobic colony count, coliform and E.coli levels in a food product, qualitative analysis of a water etc
Constituent Analysis, Instrumental Analysis of Food & Beverages
Proximate composition analysis of Food & Beverages considering both traditional and Instrumental mehods of analysis. For example, water in food - Karl Fischer, IR, refractometry, Proteins by Kjeldahl, Carbohydrates - Polarimetry/GLC/HPLC etc. Sensory Analysis – Introduction to sensory science-definitions, applications and benefits. Understanding the physiological and psychological aspects of perception, practical considerations etc
Chemical Analysis Practicals
Traditional & Instrumental analysis of food products such as Caffeine and artificial sweeteners in a diet cola/soft drink by HPLC and protein in a food product by Kjeldahl method
Teaching and Learning Strategy
Blended and flexible learning will be used throughout. This will take the form of face to face lectures and interactive practical sessions and demonstrations complemented by online virtual laboratory sessions. Lectures will include concept construction, problem-solving exercises, website searches and evaluation and formative assessment of learning.
Module Assessment
Assessment Breakdown%
Course Work50.00%
Final Examination50.00%
Module Special Regulation
 

Assessments

Full Time On Campus

Course Work
Assessment Type Other % of Total Mark 10
Marks Out Of 0 Pass Mark 0
Timing Every Second Week Learning Outcome 5
Duration in minutes 0
Assessment Description
Microbiology: Students will complete interactive virtual labs demonstrating the ability to complete basic microbiological laboratory analysis techniques.
Assessment Type Written Report % of Total Mark 15
Marks Out Of 0 Pass Mark 0
Timing End-of-Semester Learning Outcome 3,5
Duration in minutes 0
Assessment Description
Microbiology: Students will complete a lab based food analysis case study each week. On completion of the component parts of the case studies, they will prepare a report documenting the microbiology of that specific food, analysis methods used and the results generated. They are expected to interpret the lab data, critically analyse it and determine if the product meets specific quality standards and legislation criteria.
Assessment Type Written Report % of Total Mark 25
Marks Out Of 0 Pass Mark 0
Timing Every Second Week Learning Outcome 3,4,5
Duration in minutes 0
Assessment Description
A programme of weekly 2 hour laboratory practical sessions will be run concurrently with lectures to reinforce fundamental theoretical concepts relating to food composition analysis. Students will perform common analytical techniques using a suite of instrumentation and analytical techniques. Each student will be required to write a formal laboratory report for each experiment.
No Project
No Practical
Final Examination
Assessment Type Formal Exam % of Total Mark 50
Marks Out Of 0 Pass Mark 0
Timing End-of-Semester Learning Outcome 1,2,3,4
Duration in minutes 0
Assessment Description
n/a
Reassessment Requirement
Reattendance
The assessment of this module is inextricably linked to the delivery. Therefore reassessment on this module will require the student to reattend (i.e. retake) the module in its entirety.

DKIT reserves the right to alter the nature and timings of assessment

 

Module Workload

Workload: Full Time On Campus
Workload Type Contact Type Workload Description Frequency Average Weekly Learner Workload Hours
Lecture Contact No Description Every Week 3.00 3
Practical Contact Students will complete a three hour practical session each week in microbiological or chemical analysis Every Week 3.00 3
Independent Study Non Contact Virtual labs Every Second Week 1.00 2
Independent Study Non Contact Revision of theory and directed reading Every Week 1.00 1
Total Weekly Learner Workload 8.00
Total Weekly Contact Hours 6.00
This module has no Part Time On Campus workload.
 
Module Resources
Recommended Book Resources
  • Ray, B., Bhuna, A. (2007), Fundamental Food Microbiology, 4th. CRC Press, [ISBN: 978-084937529].
  • McLandsborough, L.. (2003), Food Microbiology Laboratory, 1st. CRC Press, [ISBN: 978-084931267].
  • Dr. S. Suzanne Nielsen. (2010), Food Analysis, 4. Springer, [ISBN: 978-1-4419-14].
  • Patricia Cunniff (Ed.). AOAC official methods of analysis (16th ed), AOAC, 1995.
  • Egan, Kirk & Sawyer. Pearson’s Chemical Analysis of Food (8th ed), Churchill Livingstone. 1976.
This module does not have any article/paper resources
Other Resources