| Module Code: BMS3071 |
Module Title: FOOD QUALITY ASSURANCE AND SECURITY |
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Module Provider: Biosciences
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Short Name: BMS3071
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Level: HE3
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Module Co-ordinator: HOWELL NK Prof (Biosciences)
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Number of credits: 15
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Number of ECTS credits: 7.5
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| Module Availability |
| Semester Two |
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| Assessment Pattern |
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Coursework - 30% (Two essays 2000 words worth 15% each, to be submitted in weeks 5 and 10)
Examination - 70%
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| Module Overview |
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| Prerequisites/Co-requisites |
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| Module Aims |
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To acquire an understanding of global problems, like food and water security, and the role of food quality assurance.
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To examine critically the standard and latest techniques used to assess different classes of food for example water, lipids, proteins and carbohydrates
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To examine critically the composition and quality control procedures used to assess commodities and products
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To acquire an understanding of the implications of processing and storage on the safety and acceptance of food and food products
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To create an awareness of the current and EU legislation related to the major food commodities and products
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| Learning Outcomes |
On successful completion of this module you should be able to:-
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Demonstrate a knowledge of factors affecting food and water security
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Critically discuss the advantages, disadvantages and usefulness of techniques used to analyse food components
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Demonstrate a knowledge of the composition and quality of the major food commodities and products
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Critically evaluate commodities and products in terms of food safety, nutrition and acceptability of foods using the latest quality control procedures
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Demonstrate knowledge of the and EU regulations related to major food commodities and products
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| Module Content |
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Lecture No:
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Lecturer
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Topic
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1
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NKH
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Food Security Introduction
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2
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tba
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Water Security
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3
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NKH
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Legislation
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4
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tba
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Legislation –
Food Standards Agency
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5
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tba
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Legislation - EFSA
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6
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NKH
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Water, direct and indirect measurement of water content, activity and quality
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7
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NKH
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Proximate analysis of proteins
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8
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NKH
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Detection of specific proteins
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9
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JEB
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Carbohydrates, analysis of simple sugars, starch, cellulose, hemicelluloses, pectin and "dietary fibre"
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10
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JEB
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Lipids, proximate analysis and characterisation/quantification of lipid subclasses
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11
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AT
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Recent advances in the detection of minerals
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12
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AT
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Recent advances in the detection of minerals in relation to legislation
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13
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JEB
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An overview of vitamin analysis
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14
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JEB
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A critical review of methods of analysis for water soluble vitamins
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15
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JEB
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A critical review of methods of analysis for fat soluble vitamins
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16
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tba
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Microbial QA, factory hygiene and sanitation
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17
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tba
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Microbial QA, factory hygiene and sanitation
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18
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NKH
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Analysis of milk components in relation to legislation
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19
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NKH
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Analysis of dairy products in relation to legislation
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20
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JEB
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Oils and fats, rancidity and adulteration; detection of processing
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21
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NKH
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Meat and meat products, composition, legislation and adulteration
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22
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NKH
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Cereals, QA, chemical and rheological methods
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23
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SFP
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Genetically engineered foods: analysis and quality control
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24
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NKH
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Quality assurance, inspection and certification of organic foods
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25
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NKH
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Tutorial
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| Methods of Teaching/Learning |
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| Selected Texts/Journals |
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Recommended books:
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Pearson's Composition and Analysis of Foods.
Kirk, R and Sawyer, R. Publ. Churchill Livingstone
Handbook of organic food safety and quality. Edited by J Cooper, C Leifert,
Newcastle University,
U Niggli, Research Institute of Organic Agriculture (FiBL), , Woodhead Food Series No. 148
Food quality assurance: principles and practices, Inteaz Alli
Food Science and Technology. Ed by Geoffrey Campbell-Platt. Wiley-Blackwell IUFOST.2009.
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| Last Updated |
| 18 April 2011 |
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