FOOD SECURITY - 2020/1

Module code: MHUM010

Module Overview

The purpose of this module is to provide a detailed theoretical knowledge of Food Security in order to improve the provision of safe food components and commodities that have high nutritional and organoleptic quality. In this respect, the analysis of foods and processing methods that meet UK and EU food legislation and guidelines is examined. In addition, this module covers aspects related to Farm Production, Food Fraud and Food Safety, in particular in relation to animal welfare, animal species adulteration and food-borne diseases. Students will also appreciate the importance of carrying out appropriate risk assessment for further implementation of HACCP methods in the food industry. The module, comprising lectures, tutorials and assessments form an essential part of Food Science.

Module provider

School of Biosciences and Medicine

Module Leader

BROWN Jonathan (Biosc & Med)

Number of Credits: 15

ECTS Credits: 7.5

Framework: FHEQ Level 7

JACs code:

Module cap (Maximum number of students): N/A

Module Availability

Semester 2

Prerequisites / Co-requisites

None

Module content

Introduction: Understanding the complexity of Food Security, a multidisciplinary concept that is defined by Water Security, Food Sustainability, Food Quality and Food Safety.

UK Food Legislation to ensure the safety and quality of foods

EU Food Legislation to ensure the safety and quality of foods

Farm/Food production Legislation: Animal Welfare & Food Fraud

Foodborne pathogens and mycotoxins Factory hygiene and sanitation: HACCP and Microbial Quality Analysis

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 characterization/quantification of lipid subclasses (oils and fats) -rancidity, adulteration, detection of processing

Mineral analysis: recent advances in the detection of minerals

Vitamin analysis: a critical review of methods of analysis for water and fat soluble vitamins

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 pattern

Assessment type Unit of assessment Weighting
Coursework Abstract (300 words) 10
Oral exam or presentation Poster Presentation 30
Examination Examination (2 hours) 60

Alternative Assessment

NA

Assessment Strategy

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



The summative assessment for this module consists of:


  • Abstract providing a succinct overview of the poster content (300 words, 10 %).

  • Oral Poster Presentation - 30 % (one presentation on topics related to course content and worth 30 %, to be presented in week 7).

  • Examination - One paper (2 hours) in Semester 2. Students answer 1 question of 2 from section A and 2 out 4 questions in section B.



Formative assessment & Feedback:

Verbal feedback is provided in class discussions and tutorials.  Feedback is provided individually on the coursework within three weeks after submission.

Module aims

  • 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).
  • Examine critically the composition and quality control procedures used to assess commodities and products.
  • Acquire an understanding of the implications of processing and storage on the safety and acceptance of food and food products.

Learning outcomes

Attributes Developed
001 To demonstrate knowledge of factors affecting global food and water security CK
002 Critically discuss the advantages, disadvantages and usefulness of techniques used to analyse food components CKPT
003 Demonstrate a knowledge of the composition and quality of the major food commodities and products CKPT
004 Have a good appreciation and hazards/risks associated with food borne micro-organisms CKPT
005 Critically evaluate commodities and products in terms of food safety, nutrition and acceptability of foods using the latest quality control procedures CKPT
006 Demonstrate knowledge of the UK and EU regulations related to major food commodities and products CKP

Attributes Developed

C - Cognitive/analytical

K - Subject knowledge

T - Transferable skills

P - Professional/Practical skills

Overall student workload

Independent Study Hours: 119

Lecture Hours: 28

Tutorial Hours: 3

Methods of Teaching / Learning

The learning and teaching strategy is designed 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.

Provide knowledge of the standard and latest techniques used to assess different classes of food for example water, lipids, proteins and carbohydrates.

Provide students with the opportunity to demonstrate that they can describe, explain and understand the type of micro-organisms that can cause disease.

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.

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

Reading list for FOOD SECURITY : http://aspire.surrey.ac.uk/modules/mhum010

Other information

None

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 2020/1 academic year.