SHE Level 2
SCQF Credit Points 20.00
ECTS Credit Points 10.00
Module Code M2D626456
Module Leader Janice Taylor
School School of Health and Life Sciences
Subject Biological and Biomedical Sciences
  • B (January start)

Pre-Requisite Knowledge

All L1 dietetic modules

Summary of Content

Functionality of food molecules in food systems, sensory evaluation, food preservation, food microbiology, food hygiene and food law which provides for consumer safety, information and protection.


LECTURES Sensory Evaluation, Processing and Preservation of Food Sensory assessment of food quality - the role of the nervous system in sensory interpretation; the functioning of the sense organs in relation to food evaluation; factors affecting acceptability of foods in disease and in health. Introduction to sensory testing of foods; objective vs subjective analysis of foods. Test designs. Food Processing and Preservation Preservation of food by temperature control, moisture control, salting, sugaring, pH, gas and vacuum packaging, irradiation. The effects of preservation on the sensory, microbiological and nutritional quality of food. The role of packaging in the preservation and storage of foods. The uses, value and safety of food additives, including preservatives, colourings, flavourings, sweeteners, stabilisers, emulsifiers, improvers and antioxidants. Naturally occurring toxicants, unintentional additives, accidental contaminants. Food Poisoning and Food HygieneFood and waterborne diseases, food poisoning, hygiene, normal flora of the body, pathogenicity of microorganisms, opportunistic pathogens and nosocomial infections, sterilization, disinfection, sterile diets, microbiology of enteral and parenteral feeds. Food LegislationGeneral points under the Food Law; The Food Safety Act; Food and Environment Protection Act, The Materials and Articles in Contact with Food Regulations, European community Legislation. The Food Act 1984 - Additives controlled by regulation, contaminants, food compositional standards, food labelling (Food Labelling Regulations, 1984); nutritional labelling - UK, EC, Codex. Hygiene; meat and dairy regulations and the role of enforcement agencies; enforcement powers and procedures.

Learning Outcomes

On successful completion of this module students should be able to:1. Develop an understanding of the sensory appraisal of foods.2. Examine the effects of food preservation and processing on the organoleptic, microbiological and nutritional quality of food.3. Appreciate the aspects of microbial activity that affect human health and food supplies.4. Understand the main points of the Food Law in the UK, EC and CODEX.

Teaching / Learning Strategy

Lectures will provide the basic theoretical concepts which will be complemented by practicals online simulations, seminars, tutorials and self assessment questions and literature references. Students will discuss and evaluate the information gathered from lectures, reading and practical investigation in seminars which will be held subsequent to each practical session.

Indicative Reading

1. Fox & Cameron's Food Science, Nutrition & Health (2006) 7th. Edition. MEJ Lean. Hodder Arnold, London (Essential) 2. Practical Food Microbiology: Methods for the Examination of Foods for Microorganisms of Public Health Significance (2003). Roberts, D, Hooper, D and Greenwood, M. Public Health Laboratory Services. London (Essential) 3. Food Microbiology Adams (1995). M.R and Moss, M.O The Royal Society of Chemistry. London (Essential). 4. Food Poisoning and Food Hygiene (1993) Hobbs, BC and Roberts, D. 6th. Edition. Edward Arnold. (Essential). 5. Emerging foodborne pathogens (2006) Motarjemi, Y & Adams, M, Eds. Woodhead Publishing Limited, Abington (Essential). 6. Food Microbiology and Laboratory Practice (2005) Bell, C., Neaves, P and Williams. Blackwell Publishing. Oxford (recommended). 7. Basic Biotechnology (2006) Ratledge, C and Kristiansen. Cambridge University Press (recommended).

Transferrable Skills

Laboratory report writing Good Laboratory Practice Laboratory techniques Literature and referencing Teamwork.

Module Structure

Activity Total Hours
Seminars (FT) 6.00
Lectures (FT) 30.00
Assessment (FT) 18.00
Practicals (FT) 24.00
Independent Learning (FT) 122.00

Assessment Methods

Component Duration Weighting Threshold Description
Exam 01 2.00 60.00 35% unseen exam
Course Work 01 n/a 40.00 35% laboratory case study poster presentation