FARM TO FORK: ENSURING THE SAFETY AND QUALITY OF FOOD - 2019/0
Module code: BMS3071
The purpose of the module is to provide a detailed theoretical knowledge of Food Quality Assurance as well as Food and Water Security in order to improve the provision of safe food components and commodities that have high nutritional and organoleptic quality. The analysis of foods and processing methods to meet UK and EU food legislation and guidelines is also examined. This module also covers aspects related to Food Safety, in particular in relation to food-borne disease in order to appreciate the importance of carrying out appropriate risk assessment for further implementation of HACCP methods. The module comprising lectures, tutorials and assessments form an essential part of the Nutrition and Food Science (BD46) and Food Science and Microbiology (CD 56) degrees.
School of Biosciences and Medicine
GUTIERREZ J Dr (Biosc & Med)
Number of Credits: 15
ECTS Credits: 7.5
Framework: FHEQ Level 6
JACs code: D620
Module cap (Maximum number of students): N/A
Prerequisites / Co-requisites
Indicative content includes
Introduction: Food Security, Water Security and measurement of water quality
Food Legislation -UK
Food Legislation - EU
Protein analysis: proximate analysis of proteins and detection of specific proteins
Carbohydrate analysis: analysis of simple sugars, starch, cellulose, hemicelluloses, pectin and "dietary fibre"
Lipid analysis: proximate analysis and characterisation/quantification of lipid subclasses;
Oils and fats, rancidity and adulteration; detection of processing
Mineral analysis: recent advances in the detection of minerals in relation to legislation
Vitamin analysis: a critical review of methods of analysis for water and fat soluble vitamins
Food microorganisms and mycotoxins
Microbial Quality Analysis, HACCP, factory hygiene and sanitation
Quality Analysis of milk and dairy products in relation to legislation
Quality Analysis of Meat and meat products, composition, legislation and adulteration
Quality Analysis of Plant food and cereals
Genetically engineered foods: analysis and quality control
|Assessment type||Unit of assessment||Weighting|
|Oral exam or presentation||ORAL PRESENTATION||30|
|Examination||EXAMINATION - ESSAY QUESTIONS - 120 MINUTES||70|
The assessment strategy is designed to provide students with the opportunity to demonstrate
A knowledge of factors affecting food and water security
Their ability to critically discuss the advantages, disadvantages and usefulness of techniques used to analyse food components
Their knowledge of the composition and quality of the major food commodities and products
Their ability to critically evaluate commodities and products in terms of nutrition, safety and acceptability of foods using the latest quality control procedures
Their knowledge of the UK and EU regulations and guidelines related to the provision of safe, nutritious and high quality food commodities and processed products
Thus, the summative assessment for this module consists of:
Oral Presentation - 30 % (one presentation on topics related to course content and worths 30 %, to be presented in week 7).
Examination - One paper ( 2 hours) in Semester 2. Students answer 2 out 5 questions.
Formative assessment and feedback
Verbal feedback is provided in class discussions and tutorials.
Feedback is provided individually on the coursework within three weeks after submission.
- To examine critically the standard and latest techniques used to assess different classes of food for example water, lipids, proteins and carbohydrates
- Provide an appreciation of the important micro-organisms that cause food borne disease and their relative risks (including mycotoxin producing fungi).
- To examine critically the composition and quality control procedures used to assess commodities and products
- To acquire an understanding of the implications of processing and storage on the safety and acceptance of food and food products
|1||To demonstrate knowledge of factors affecting global food and water security||KC|
|2||Critically discuss the advantages, disadvantages and usefulness of techniques used to analyse food components||KCPT|
|3||Demonstrate a knowledge of the composition and quality of the major food commodities and products||KCPT|
|4||Have a good appreciation and hazards/risks associated with food borne micro-organisms||KCPT|
|5||Critically evaluate commodities and products in terms of food safety, nutrition and acceptability of foods using the latest quality control procedures||KCPT|
|6||Demonstrate knowledge of the UK and EU regulations related to major food commodities and products||KCP|
C - Cognitive/analytical
K - Subject knowledge
T - Transferable skills
P - Professional/Practical skills
Overall student workload
Independent Study Hours: 126
Lecture Hours: 28
Tutorial Hours: 3
Methods of Teaching / Learning
The learning and teaching strategy is designed to:
To provide an understanding and knowledge of global problems, like food and water security, and the role of food quality assurance through lectures and tutorials.
To provide knowledge of the standard and latest techniques used to assess different classes of food for example water, lipids, proteins and carbohydrates
To provide students with the opportunity to demonstrate that they can describe, explain and understand the type of micro-organisms that can cause disease.
To provide detailed knowledge and critical reviews of the composition and quality control procedures used to assess commodities and processed products
To acquire an understanding of the implications of processing and storage on the nutritional and organoleptic quality and acceptance of food and food products
Lectures include the details of the framework for UK and EU Food legislation as well as drawing attention to specific legislation and guidelines related to the major food commodities and products
Experts in various fields including from other Faculties like Chemistry (Mineral Analysis) and visiting lecturers from EFSA, FSA and Food industry provide an in depth knowledge of specific subjects that cannot be covered by FHMS staff.
The learning and teaching methods include:
Lectures 22 x 1 h lectures over 10 weeks
Tutorials 2 x 1 h
Indicated Lecture Hours (which may also include seminars, tutorials, workshops and other contact time) are approximate and may include in-class tests where one or more of these are an assessment on the module. In-class tests are scheduled/organised separately to taught content and will be published on to student personal timetables, where they apply to taken modules, as soon as they are finalised by central administration. This will usually be after the initial publication of the teaching timetable for the relevant semester.
Reading list for FARM TO FORK: ENSURING THE SAFETY AND QUALITY OF FOOD : http://aspire.surrey.ac.uk/modules/bms3071
Programmes this module appears in
|Nutrition and Food Science BSc (Hons)||2||Compulsory||A weighted aggregate mark of 40% is required to pass the module|
|Nutrition BSc (Hons)||2||Optional||A weighted aggregate mark of 40% is required to pass the module|
|Veterinary Biosciences BSc (Hons)||2||Optional||A weighted aggregate mark of 40% is required to pass the module|
|Liberal Arts and Sciences BA (Hons)/BSc (Hons)||2||Optional||A weighted aggregate mark of 40% is required to pass the module|
|Nutrition and Dietetics BSc (Hons)||2||Optional||A weighted aggregate mark of 40% is required to pass the module|
|Food Science and Microbiology BSc (Hons)||2||Compulsory||A weighted aggregate mark of 40% is required to pass the module|
Please note that the information detailed within this record is accurate at the time of publishing and may be subject to change. This record contains information for the most up to date version of the programme / module for the 2019/0 academic year.