Module: BIO4204-20 Food and Nutrition

Level: 4

Credit Value: 20

Module Tutor: Sarah Grey

Module Tutor Contact Details: s.grey@bathspa.ac.uk

1. Brief description and aims of module:

The module provides an introduction to food and nutrition. It includes an overview of the basic nutrients and their importance in a healthy diet. It presents examples of food commodities within the UK and internationally and provides an understanding of key issues related to food sustainability.

The module will familiarise you with the practical methods used to analyse the composition of foods, both in the laboratory and with professional nutrition software. You will establish the skills required for food handling, development and sensory analysis by making and analysing your own food product. You will also be introduced to the general principles associated with determining the efficacy, health attributes, health claims and legal aspects of foods, drinks and supplements.

Graduate attributes attained through this module include:

·         Employable: you will use dietary analysis software to analyse recipes and work in teams to develop a food product.

·         You will be able to manage complexity and change as you develop and modify your food product based on consumer feedback.

·         Creative and creative thinkers: you will have to design your own food product from scratch to develop a product that is innovative and appealing.

·         Digitally literate: you will be using dietary analysis software, used in industry, throughout this module.

·         Critical thinkers - for the written reports you will need to demonstrate information literacy.

·         Ethically aware: you will need to be sensitive to the food preferences of national and international consumers.

2. Outline syllabus:

The module will begin by introducing you to the macro and micronutrients in foods. You will observe their analysis in the laboratory and use specialist nutrition software to review the composition of typical foods and diets from the UK and internationally. The module will then move into the area of the food supply chain and food processing. You will develop a new food product and analyse it for its nutrition and sensory properties and produce legally accurate packaging with the nutrition information label.

Throughout the module we will consider key issues related to food security and sustainability.

3. Teaching and learning activities: 

You will have a total of 69 contact hours which will include a mixture of lectures, seminars and practical workshops. Information provided in lectures will be explored in greater depth in workshops and seminars and further reading.

Seminars and practical workshops will be staff-led but requiring student contributions based on directed study. Seminars and practical workshops will aim to identify student needs and teach fundamental science concepts through group work and discussion. These will also aim to instruct and advise students in writing scientific reports and undertaking oral presentations.

In particular, the key skills of communication, application of number, working with others, information technology, problem solving and improving own learning and performance will be developed through taught sessions and tutorials and assessed through seminars and coursework.

Minerva will provide you with information that will help you develop an appreciation of the broader scientific and technological aspects which underpin this subject area and develop skills in independent learning.

Assessment Item 1:

• Assessment Type: CW

• Description: Presentation

• % Weighting: 50%

Assessment Item 2:

• Assessment Type: CW

• Description: Laboratory report (2000 words equivalent)

• % Weighting: 50%