Assessment: laboratory report (2000 words) [50%], review paper on a current concern in food science (2000 words) [50%]

This module aims not only to provide students with a thorough understanding of food composition and analysis, but also will provide a high standard of experience in food science and microbiological techniques. The scientific basis of the safety and health promoting properties of nutrients and non-nutrient components of food will be discussed including the effects of nutrients, anti-nutrients, toxicants, additives, pharmacologically active agents. Furthermore, we will explore ‘nutraceuticals’, functional foods, and individual constituents of foods. Methods of food production, preparation, preservation, will be considered as well as the role of government and legislation in the protection of consumers from risks associated with food consumption. The entire process from food production to consumption as well as sustainability will be considered.

*Course content subject to change