Module Details

Module Code: FDSC N8001
Full Title: Introduction to the Food Industry
Valid From:: Semester 1 - 2023/24 ( September 2023 )
Language of Instruction:English
Duration: 1 Semester
Credits:: 5
Module Owner:: Niamh Dreeling
Departments: Life and Health Sciences
Module Description: This module aims to give the student an overview of the food industry with an emphasis on nutrition. The variety of food products/nutrients, and corresponding processes/technologies/auxiliary systems will be introduced. The effect of processing/preparation will be given. The importance of nutritional labelling of foods will also be given.
 
Module Learning Outcome
On successful completion of this module the learner will be able to:
# Module Learning Outcome Description
MLO1 Describe the modern food industry with it's variety of processes, technologies and auxiliary systems.
MLO2 Recognise the variety of food product types available with their composition and food labelling requirements.
MLO3 Explain the effect of processing and/or preparation on the nutrient value of food.
MLO4 Evaluate food products using the information from nutritional labelling.
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
Introduction to the food industry
Overview of the food industry i.e. how the food gets from the farm/land to the consumer along the food supply chain.
Food products (sources of nutrients)
The wide variety of food types will be introduced ranging from raw/processed, meat, dairy, fruit, vegetables, ambient/frozen/chilled, animal feeds etc. Macronutrients - Carbohydrate, Protein, Lipids and water. Role and dietary recommendations. Micronutrients - Vitamins and Minerals. Role and dietary recommendations.
Production of food
All stages of food production will be detailed from agriculture of food (growing, harvesting, storage), cooking/preparation/processing (unit operations) with the effect of preparation/processing on nutrient composition and nutrient value. Food quality systems will be introduced. Overview of food safety and regulations in the food industry.
Introduction to food composition/food labelling
The importance of food composition along with requirements for food labelling with emphasis on explicit labelling of protein content will be introduced. Non-nutritional/nutritional information and Traffic light labelling and calories calculations.
Module Assessment
Assessment Breakdown%
Course Work20.00%
Project30.00%
Final Examination50.00%
Module Special Regulation
 

Assessments

Full-time

Course Work
Assessment Type Class Test % of Total Mark 20
Marks Out Of 100 Pass Mark 40
Timing n/a Learning Outcome 1,2
Duration in minutes 0
Assessment Description
Mid term test
Project
Assessment Type Project % of Total Mark 30
Marks Out Of 100 Pass Mark 40
Timing n/a Learning Outcome 2,4
Duration in minutes 0
Assessment Description
The student will complete a project on a food of their choice with specific reference to recommended daily allowances of macro and micro nutrients of the chosen food.
No Practical
Final Examination
Assessment Type Formal Exam % of Total Mark 50
Marks Out Of 100 Pass Mark 40
Timing End-of-Semester Learning Outcome 1,2,3
Duration in minutes 120
Assessment Description
n/a

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 Module content as described in resources will be delivered by the Lecturer. Every Week 2.00 2
Practical Contact A project on food labelling with specific reference to recommended daily allowance allowances of macro and micro nutrients of food type chosen. Where possible, industrial visits e.g. food company, will be used to reinforce student learning and focus on real-life examples and experiences as appropriate. Every Week 1.00 1
Tutorial Contact Tutorials will be used as a support for learning in lectures, project and practical. There will be particular emphasis on solving mathematical problems in nutritional/food labelling in a variety of food types. Every Week 1.00 1
Independent Study Non Contact No Description Every Week 3.00 3
Directed Reading Non Contact No Description Every Week 1.00 1
Total Weekly Learner Workload 8.00
Total Weekly Contact Hours 4.00
This module has no Part-time workload.
 
Module Resources
Recommended Book Resources
  • Michael EJ Lean. (2006), Fox and Cameron's Food Science, Nutrition & Health, 7. CRC Press, London, UK, p.336, [ISBN: 0340809485].
  • P.M. Gamon; K.B. Sherrington. (2013), The science of food: An introduction to food science, nutrition and microbiology, 2. Elsevier, Oxford, UK, p.258, [ISBN: 0340809485].
  • Bloomsbury publishing Plc. (2006), Dictionary of food science and nutrition, Bloomsbury publishing Plc, London, UK, p.259, [ISBN: 9781408102190].
  • Robert Alexander McCance,Elsie May Widdowson. (2014), McCance and Widdowson's The Composition of Foods, 7. Royal Society of Chemistry, Cambridge, UK, p.644, [ISBN: 9781849736367].
This module does not have any article/paper resources
Other Resources