FOOD SECURITY - 2022/3
Module code: BMS3071
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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The purpose of the 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 the Food Science and Nutrition (BD46) and Food Science and Microbiology (CD 56) degrees.
School of Biosciences and Medicine
GUTIERREZ Jorge (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: 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 characterisation/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 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: 119
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
- Class discussions
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.
Upon accessing the reading list, please search for the module using the module code: BMS3071
Programmes this module appears in
|Nutrition BSc (Hons)||2||Optional||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||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|
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 2022/3 academic year.