PRACTICAL EXPLORATIONS IN FOOD SCIENCE AND NUTRITION - 2021/2
Module code: BMS1057
In light of the Covid-19 pandemic, and in a departure from previous academic years and previously published information, the University has had to change the delivery (and in some cases the content) of its programmes, together with certain University services and facilities for the academic year 2020/21.
These changes include the implementation of a hybrid teaching approach during 2020/21. Detailed information on all changes is available at: https://www.surrey.ac.uk/coronavirus/course-changes. This webpage sets out information relating to general University changes, and will also direct you to consider additional specific information relating to your chosen programme.
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This module introduces students to the practical features relating to food science and nutrition. It provides students with an understanding of the features of macronutrients, how they can be analysed and how their physical and chemical properties can influence the properties of foods. It also introduces students to the major groups of microorganisms in the environment & foods and their relation to health. It examines the microflora of foods and how these can be evaluated using laboratory techniques. A number of practical classes are used to illustrate the features being studied in the module.
School of Biosciences and Medicine
BROWN Jonathan (Biosc & Med)
Number of Credits: 15
ECTS Credits: 7.5
Framework: FHEQ Level 4
Module cap (Maximum number of students): N/A
Prerequisites / Co-requisites
Introduction and overview of the module, and overview of the practical sessions and assessments
Proteins – overview of the variety of proteins present in foods, their structure and a focus on the different methods used in their analysis
Fats and oils – overview of fats and oils present in foods, their structure and a focus on their properties in foods
Food dispersions: formation and stability of foams and emulsions, Gelling mechanisms: factors affecting gelation of protein and polysaccharides, Food dispersions: formation and stability of foams and emulsions.
Carbohydrates – overview of the different classes of carbohydrates and their properties
Alcohol – overview of the processes used and the different products made in the fermentation process.
Microbiology of Foods – an overview – what kinds of microbes are found in foods, influence of environment, and influence of processing and the role of preservatives.
Protein analysis practical (Lab practical) – coverage of Kjeldahl in class and then a spectrophotometric method for the students to do. Some compare and contrasting
Fat and oil properties (Lab practical) – melting point, and melting behaviour (chocolate), refractive index, appreciation of rancidity by copper/oxygen – spectrophotometric method
Emulsions (Lab practical) – preparation of different emulsions with different formulations and then microscopy and image analysis appreciate the changes.
Carbohydrate properties (Lab practical): solubility, crystallinity (using microscopy), perhaps something on reducing sugars and the detection of them (perhaps something on sweetness
Food Microbiology 1: (Lab practical) Isolating microbes from different foods – preparing dilutions and plating out – importance of aseptic technique: Food tested: Meat (cooked and uncooked), lettuce (washed and unwashed)
Food Microbiology 2: (Lab practical) results from previous session, numbers of colonies, identifying types of bacteria present, Gram stain; Second part of practical, isolating microbes from different foods from probiotic drinks (bacteria), kefir (bacteria + yeast), Roquefort (bacteria + fungi).
Food Microbiology 3: (Lab practical) Observe results from previous session, numbers of colonies, identifying types of bacteria present, Gram stain; Discussion of all the results
|Assessment type||Unit of assessment||Weighting|
|Examination||Examination MCQ and short answer questions (120 mins)||100|
The assessment strategy is designed to provide students with the opportunity to demonstrate their knowledge by correctly answering multiple choice style questions designed to test their understanding . Using this approach, we are able to assess knowledge across a broad range of topics within a short period of time.
In addition, the practical component is designed to introduce the students to basic techniques in as well as develop their ability to keep accurate laboratory records and analyse experimental data.
Laboratory manual – consisting of laboratory notebook record keeping. This exercise gives the students an opportunity to record observations of experiments and analyse data generated from such experiments.
, the summative assessment for this module consists of: Final MCQ and short answer exam, covering content covered throughout the module and testing ability interpret results/calculate findings based on skills developed through the practicals and Formative coursework. (100%) .
- To introduce students to the fundamental practical techniques used in food science
- To give students a basic understanding of the methods used in determining food composition
- To provide students with a practical understanding of the nature of macronutrients (fats, carbohydrates and proteins) and how their chemical and physical properties relate to their behaviour.
- To provide students with an understanding of the alcohol fermentation process
- To introduce students to the microflora of foods.
- Establish a theoretical and practical understanding of the nature and role of disperse systems in foods.
- Introduce students to the major groups of microorganisms and a basic understanding of how bacterial cells and viruses function
- To understand the importance of microbes in the environment, what constitutes our natural microbiota and how it impacts on our health
- To introduce the ways in which microbes can be managed and manipulated in relation to nutrition and/or food science.
- Introduce students to basic microbiological techniques used when working with microorganisms in the laboratory
|001||Discuss the principles of the practical techniques used in food science||KPT|
|002||Describe the nature of the major dietary components of food in terms of proteins, lipids and carbohydrates and the methods employed for their analysis|
|003||Describe how the chemical and physical properties of the macronutrients, including their deterioration, impact on the behaviour of foods|
|004||Define food dispersions, sols, gels, foams and emulsions, and explain the factors influencing their formation and stability|
|005||Describe the process of fermentation and the features important in the production of a variety of alcoholic beverages||KP|
|006||Perform experimental techniques (as instructed) by making accurate observations; recording, analysing and interpreting data||CPT|
|007||Identify and describe the features of microorganisms in foods||CP|
|008||Appreciate the importance of food microbiology in food production and food-borne disease|
|009||Understand the application of, and perform basic food microbiology techniques, and analyse and report associated data in a scientific manner||CPT|
|010||Understand the importance of microbial biodiversity and ecology in the context of the human Microbiome and the relationship with human health||KT|
C - Cognitive/analytical
K - Subject knowledge
T - Transferable skills
P - Professional/Practical skills
Overall student workload
Independent Study Hours: 114
Lecture Hours: 17
Tutorial Hours: 2
Laboratory Hours: 17
Methods of Teaching / Learning
The learning and teaching strategy is designed to: provide students with a solid basic knowledge . Furthermore, it provides the students will critical practical skills essential for those working in food science and nutrition. This module continues to develop their skills in scientific writing and is designed to provide students with a framework from which to build their knowledge and inform further learning in their specific programme (Food Science & Nutrition, Nutrition or Nutrition & Dietetics.)
The learning and teaching methods include: lectures formative assessment exercises practical classes
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 PRACTICAL EXPLORATIONS IN FOOD SCIENCE AND NUTRITION : http://aspire.surrey.ac.uk/modules/bms1057
Programmes this module appears in
|Nutrition BSc (Hons)||2||Compulsory||A weighted aggregate mark of 40% is required to pass the module|
|Food Science and Nutrition BSc (Hons)||2||Compulsory||A weighted aggregate mark of 40% is required to pass the module|
|Nutrition and Dietetics 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 2021/2 academic year.