Module Details

Module Code: AGRI S7018
Full Title: The Science of Food
Valid From: Semester 2 - 2021/22 ( January 2022 )
Language of Instruction:English
Duration: 1 Semester
Credits: 5
Module Owner::
  • Breda Brennan
  • Joe McKeever
Departments: Unknown
Module Description: This module aims to give the student background information in relation to the micro & macro nutrients which are available from various food products and give a background into the reuirements of food production. It will also equip the student with the necessary information to enable them to perform physical, chemical and microbiological food analysis. The student will be able to demonstrate knowledge of traditional methods of analysis techniques encountered in industry. 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.
Module Learning Outcome
On successful completion of this module the learner will be able to:
# Module Learning Outcome Description
MLO1 Apply the general features and importance of proteins, lipids and carbohydrates in food processing.
MLO2 Elaborate on the importance of sustainability, food processing, food preservation and unit of operations/production in relation to the production of food products.
MLO3 Distinguish between qualitative and quantitative microbiological and chemical methods for testing the quality of food products.
MLO4 Perform some traditional compositional food analysis and analyse the laboratory data.
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
Constituents of Foods: Properties & Significance
Carbohydrates: Properties of sugars, startches, celluslose and hemicellulose, pectins & carbohydrate gums. Proteins. Fats & Oils. Additional food constituents: Natural Emulsifiers, analogs & new ingredients, organic acids, oxidants and antioxidants, enzymes, pigments and colurs, natural toxicants, water.
Nutritive Aspects of Food Constituents
Food & Energy: Calories. Additional Roles of carbohydrates, proteins, and fats in nutrition. Protein quality, bioavailability of nutrients, vitamins: Vit A, D, E etc. Daily allowances & Insufficiency. Minerals: Calcium, phosphorus, magnesium etc. Fiber, water, stability of nutrients. Diet & Chronic Disease
Food Deterioration and its Control
Shelf life & dating of foods. Major causes of food deterioration. Principles of Food Preservation. Control of Microorganisms. Control of enzymes & other factors
Introduction to Food Processing & Unit Operations
Why do we process? Common Unit Operations. Link to food spoilage and preservation. Food Hygiene: Link to conditions for MO growth, infection of food, hygiene in food production. Food storage: Storage guidelines
Introduction to Traditional Chemical Analysis
Define qualitative & quanitative analysis, precision & accuracy etc. Sampling and sample plans. Principles of classical techniques used in food analysis: Titrimetric analysis, Gravimetric procedures, Solvent extraction methods, Refractometry, Polarimetry
PRACTICALS:- Constituent Chemical & Microbiological Analysis of Foods
Constituent Analysis of Food & Beverages using some of the following techniques; titrations, gravimetric analysis, organoleptic analysis, membrane etc
Module Assessment
Assessment Breakdown%
Course Work30.00%
Final Examination50.00%
Module Special Regulation


Part Time

Course Work
Assessment Type Presentation % of Total Mark 30
Marks Out Of 0 Pass Mark 0
Timing Week 5 Learning Outcome 1,2
Duration in minutes 0
Assessment Description
Investigate sustainability in relation to the production of nutritious food products/raw materials.
No Project
Assessment Type Practical/Skills Evaluation % of Total Mark 20
Marks Out Of 0 Pass Mark 0
Timing n/a Learning Outcome 1,2,3,4
Duration in minutes 0
Assessment Description
Students will complete a laboratory based activity. On completion of the activity, the students will prepare a report/presentation/test on the methods used and the results generated.
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
Duration in minutes 0
Assessment Description
CA Assessment: Evaluate/Assess the knowledge and understanding gained in lectures.
Reassessment Requirement
A repeat examination
Reassessment of this module will consist of a repeat examination. It is possible that there will also be a requirement to be reassessed in a coursework element.
Reassessment Description
Resubmit assignments/ reattend practical if necessary/ repeat exam as decided by the Exam Board.

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


Module Workload

This module has no Full Time workload.
Workload: Part Time
Workload Type Contact Type Workload Description Frequency Average Weekly Learner Workload Hours
Lecture Contact Face to Face Every Week 1.00 1
Lecture Contact Online lecture Every Week 1.00 1
Online Contact Contact Online supported activity Every Week 0.50 0.5
Practical Contact Students will attend a practical session in microbiological or chemical analysis of food Every Week 0.50 0.5
Independent Study Non Contact Revision of theory and directed reading Every Week 2.00 2
Directed Reading Non Contact No Description Every Week 2.00 2
Total Weekly Learner Workload 7.00
Total Weekly Contact Hours 3.00
Module Resources
Recommended Book Resources
  • Stephanie Clark. (2014), Food Processing, John Wiley & Sons, p.592, [ISBN: 9780470671146].
  • Potter, N., Hotchkiss, J. (1995), Food Science, 5th. Chapman & Hall, [ISBN: 0-412-06451-0].
  • Campbell-Platt, G.. (2009), Food Science & Technology, 1st. Wiley-Blackwell, [ISBN: 978-0-632-064].
  • S. Suzanne Nielsen. (2017), Food Analysis, 4th. Springer, p.649, [ISBN: 978-3-319-45776-5].
  • Ray, B., Bhuna, A. (2007), Fundamental Food Microbiology, 4th. CRC Press, [ISBN: 978-084937529].
This module does not have any article/paper resources
Other Resources