Teaching Responsibility
LJMU Schools involved in Delivery:
Sport and Exercise Sciences
Learning Methods
Lecture
Practical
Workshop
Module Offerings
5004SPS-JAN-CTY
Aims
This module aims to provide an understanding of the technology, techniques and processes involved in turning raw materials into safe nutritious foods. The module will focus on technological advancements in the industry to help improve the nutritional quality of foods. The module will provide students with an understanding of food production and manufacturing techniques and will discuss selection, production, processing, preservation, packaging, labelling, waste management and quality management of safe nutritious food. Workshop sessions will provide opportunities for the practical exploration of food technologies. The combination of theory and practice will promote the development of both theoretical and practical skills.
Learning Outcomes
1.
Identify and evaluate recent advances in the development of safe food practices throughout the food chain.
2.
Investigate and explore the functionality of food components from a food science perspective and to link theory with practice.
3.
Identify and explain current technological advancements within the food industry, which are involved in turning raw materials into safe nutritious foods.
Module Content
Outline Syllabus:Food Technology and Nutrition:
Food processing technologies; Food safety; Food chemistry; Food preservation; Food packaging and labelling.
Exploration of food technology and nutrition:
Yogurt; Cheese; Ice cream; Pasteurised juice; Alternative proteins; Fermentation; Preservation; Mayonnaise; Butter; Yeast products.
Module Overview:
This module aims to provide an understanding of the technology, techniques and processes involved in turning raw materials into safe nutritious foods. The module will focus on technological advancements in the industry to help improve the nutritional quality of foods. The module will provide you with an understanding of food production and manufacturing techniques and will discuss selection, production, processing, preservation, packaging, labelling, waste management and quality management of safe nutritious food. Workshop sessions will provide opportunities for the practical exploration of food technologies. The combination of theory and practice will promote the development of both theoretical and practical skills.
This module aims to provide an understanding of the technology, techniques and processes involved in turning raw materials into safe nutritious foods. The module will focus on technological advancements in the industry to help improve the nutritional quality of foods. The module will provide you with an understanding of food production and manufacturing techniques and will discuss selection, production, processing, preservation, packaging, labelling, waste management and quality management of safe nutritious food. Workshop sessions will provide opportunities for the practical exploration of food technologies. The combination of theory and practice will promote the development of both theoretical and practical skills.
Additional Information:The Association for Nutrition (AfN) competencies covered in this module include:
CC1q Theories of and development of practical skills in communication and learning
CC2b Effect on chemical composition and nutritional quality of food, feed and diet for either human or animal systems of: - methods of food or feed production, preparation, preservation, fortification and format - sources of food or feed supply - methods of cooking and storage
CC2c Familiarity with and/or development of practical skills involved in the methods to analyse the composition of foods or feeds
CC2e Understanding of issues associated with food or feed sustainability.
CC4f Understanding the general principles and methods associated with determining the efficacy, health attributes, health claims, safety, and legal aspects of foods, feeds, drinks and supplements for either human or animal systems.
CC4h Ability to integrate knowledge and understanding from a variety of sources to identify or propose solutions in one of the following areas: Improvement of human health or improvement of the welfare and/or productivity of animals or improvement of food production and sustainability
CC2a Food or feed commodities (staple foods, main sources of key nutrients, novel sources etc.) within UK and/or internationally for either human or animal systems.
CC3f Theories and application of methods of improving health, behaviour and change for either human or animal systems.
CC2d Ability to formulate ideas and opinions concerning foods or feeds, nutrients, nonnutrient components of food and nutrition effectively and appropriately for either human or animal systems.