Module Details
Module Code: |
AGRI S8018 |
Full Title:
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Food Analysis
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Valid From:: |
Semester 1 - 2019/20 ( June 2019 ) |
Language of Instruction: | English |
Module Owner:: |
Joe McKeever
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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.
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Module Learning Outcome |
On successful completion of this module the learner will be able to: |
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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).
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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.
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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
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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
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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
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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.
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Module Assessment
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Assessment Breakdown | % |
Course Work | 50.00% |
Final Examination | 50.00% |
Module Special Regulation |
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AssessmentsFull Time On Campus
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.
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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
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Recommended Book Resources |
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Ray, B., Bhuna, A. (2007), Fundamental Food Microbiology, 4th. CRC Press, [ISBN: 978-084937529].
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McLandsborough, L.. (2003), Food Microbiology Laboratory, 1st. CRC Press, [ISBN: 978-084931267].
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Dr. S. Suzanne Nielsen. (2010), Food Analysis, 4. Springer, [ISBN: 978-1-4419-14].
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Patricia Cunniff (Ed.). AOAC official methods of analysis (16th ed), AOAC, 1995.
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Egan, Kirk & Sawyer. Pearson’s Chemical Analysis of Food (8th ed), Churchill Livingstone. 1976.
| This module does not have any article/paper resources |
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Other Resources |
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Website, ICMSF. ICMSF: International Commission on
Microbiological Specifications for Foods,
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Website, HPA. Health Protection Agency United Kingdomn,
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Website, FSAI – The Food Safety Authority of
Ireland,
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