Module Details

Module Code: n/a
Full Title: Compositional Food Analysis
Valid From:: Semester 1 - 2023/24 ( September 2023 )
Language of Instruction:English
Duration: 1 Semester
Credits:: 5
Module Owner:: Joe McKeever
Departments: Life and Health Sciences
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 food spoilage and effective process sanitation.
MLO2 Evaluate qualitative and quantitative microbiological, chemical and instrumental methods for testing the quality of food products.
MLO3 Describe the principles of sensory analysis for the purpose of evaluating consumer products
MLO4 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:
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, ATP swabs, PCR analysis 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
Traditional proximate composition analysis of Food & Beverages. For example, water in food - Karl Fischer, Proteins by Kjeldahl etc. Sensory Analysis – Introduction to sensory science-definitions, applications and benefits. Understanding the physiological and psychological aspects of perception, practical considerations etc
Module Assessment
Assessment Breakdown%
Course Work50.00%
Final Examination50.00%
Module Special Regulation
 

Assessments

Full-time

Course Work
Assessment Type Written Report % of Total Mark 50
Marks Out Of 0 Pass Mark 0
Timing Every Second Week Learning Outcome 2,3,4
Duration in minutes 0
Assessment Description
Students will complete a lab based food analysis case study every second week. On completion of the component parts of the case studies, they will prepare a report and/or answer MCQ's on the laboratory sessions. They are expected to interpret the lab data, critically analyse it and determine if the product meets specific quality standards and legislation criteria.
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
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
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 practical session every second week in microbiological or chemical analysis Every Second Week 1.00 2
Independent Study Non Contact Revision of theory and directed reading Every Week 2.00 2
Total Weekly Learner Workload 6.00
Total Weekly Contact Hours 4.00
This module has no Part-time workload.
 
Module Resources
Recommended Book Resources
  • Charis M. Galanakis. (2020), Innovative Food Analysis, 1. Academic Press, p.406, [ISBN: 9780128194935].
  • S. Suzanne Nielsen. (2017), Food Analysis, 5. Springer, p.649, [ISBN: 978-3319457741].
  • Bibek Ray,Arun Bhunia. (2013), Fundamental Food Microbiology, Fifth Edition, 5th. CRC Press, p.658, [ISBN: 9781466564435].
  • Lynne McLandsborough. (2017), Food Microbiology Laboratory, CRC Press, p.196, [ISBN: 9781135513047].
This module does not have any article/paper resources
Other Resources