FOOD COMMODITIES AND SUSTAINABILITY (IBIOIC)

SHE Level 5
SCQF Credit Points 10.00
ECTS Credit Points 5.00
Module Code MMD625871
Module Leader John Butcher
School School of Health and Life Sciences
Subject Biological and Biomedical Sciences
Trimester
  • B (January start)

Pre-Requisite Knowledge

A good honours degree in a relevant subject.

Summary of Content

This module aims to provide students with an opportunity to broaden and enhance their knowledge and understanding of global food commodities with respect to processing, food sustainability and security. Students will investigate utilisation of waste streams and the developing circular economy.

Syllabus

Food product development from concept to product. Products from farm to fork, including waste streams and utilisation of such. Areas covered cereals, sugar & sugar products, fats & oils, fruit & vegetables, milk & milk products, eggs, meat, poultry & fish, tea, coffee & cocoa and novel sources of food. Food sustainability and security in relation to areas of food commodities covered.

Learning Outcomes

On successful completion of this module the student should be able to:1. Evaluate the global impact of food commodities in terms of sustainability and security. 2. Analyse the interactions of food components during processing of foods from farm to fork.3. Investigate and evaluate the processing and properties of novel foods, utilising waste streams as models for development of novel products.

Teaching / Learning Strategy

The strategy for module delivery will utilise lectures, seminars and tutorial with a robust laboratory programme. The interactive lecture programme allows students to participate and contribute. During the laboratory programme the students will apply their knowledge and develop a range of analytical laboratory skills. The tutorial sessions supplement the lecture and laboratory programmes allowing students to develop their enquiry skills and address any skills gaps. Students will be given directed reading in all areas of the syllabus.

Indicative Reading

Food Science & Technology (2018) 2nd Edition. Geoffrey Campbell-Platt. Wiley Blackwell, London The Composition of Foods (2015) 7 th Edition. McCance & Widdowson. Food Standard Agency. Public Health England. Pearson's Composition and Analysis of Foods (1991) 9th Edition Kirk, Sawyer & Egan.Addison-Wesley Longman Ltd Students will be directed to a wide range of accessible resources via GCU learn.

Transferrable Skills

Students will develop personal transferable graduate skills in areas of analysis of foods, report writing and data generation. Additionally, they will develop their literature searching, critical analysis and essay writing skills.

Module Structure

Activity Total Hours
Independent Learning (FT) 50.00
Assessment (FT) 6.00
Lectures (FT) 20.00
Tutorials (FT) 9.00
Practicals (FT) 15.00

Assessment Methods

Component Duration Weighting Threshold Description
Coursework 1 n/a 30.00 45% Lab Portfolio
Exam (Exams Office) 2.00 70.00 45% Unseen written exam.