Food Science and Innovation

This module explores nutritional needs through the life course. It presents the principles of nutrition and discusses food composition, dietary requirements and the acute and chronic life course consequences of imbalanced nutrient intake. You’ll explore the range of interventions available for optimum lifespan nutrition. 
 
You’ll gain a core knowledge of dietary sources of energy, nutrients and bioactive constituents of food, nutrient deficiencies and excesses in the human diet. You'll consider the impact on the development of disease across the lifespan as well as developing a comprehensive understanding of nutrients and non-nutrient bioactive compounds. You'll discuss dietary recommendations and analysis programmes with the aim to improve the health of the population and the nutritional adequacy of a variety of diets.  

This module focuses on human digestion, absorption, metabolism and excretion of macro and micronutrients.  It then discusses these in terms of the requirements of food formulation and production, in meeting human dietary needs.

In this module, you'll undertake activities involving the analysis of food samples from across the production chain, examine and analyse the structure and functionality of food macromolecules (proteins, fats, carbohydrates) and the influence of chemical profile on the characteristics and quality of foods, and how these can be modified by food processing. You'll also become familiar with laboratory techniques in food chemistry analysis of ingredients and composition.

The module assessment strategy aligns with activities typical to quality control / quality assurance through the generation of technical reports following microbiological examination of food samples. The module content focuses upon the 

• Impact of bacteria and fungi on food quality, safety, and food production
• Food spoilage and the intrinsic and extrinsic parameters of foods/processing that influence growth and inactivation of microorganisms (e.g. water activity, pH, preservatives, heating, gaseous environment etc), alongside critical limits for risk reduction.
• Foodborne diseases/illness, and the main and emerging pathogenic foodborne bacteria, viruses, parasites and fungi.
• Sampling and examination methods to test food for fitness.
• Premises Hygiene control; rapid detection methods, bioluminescence swabbing and food sampling.
• Cleaning technology, particularly current and emerging trends in cleaning in-place (CIP).

In this module, you'll explore the key principles that govern individual module operations and how these operations can be combined to build effective food production chains.

This module focuses upon the activities typical to quality control / quality assurance and quality management, through the application of case studies to critically assess quality management systems for product safety and quality. Subject content will include: 

• Assessment of food hazards including microbial, chemical, physical and allergenic contaminants and their implications for food safety 
• Critical evaluation of food safety along the food supply chain (farm-to-fork), including identification of key factors that influence food safety and quality and critical limits for risk reduction
• Food quality management and audit systems including: Hazard Analysis Critical Control Point (HACCP), British Retail Consortium (BRC), Safe And Local Supplier Approval (SALSA)
• Provenance, risk reduction and traceability in the food chain
• Critical evaluation of the regulatory framework for food safety and quality and the fitness of this framework for purpose
• The role of regulation, compliance, market and price mechanisms in delivering quality
• The impact of self-regulation and certification schemes on food quality
• Product liability and product recall, damage limitation and reputation management

In this module, you'll explore new product development (NPD) and how it's vital to the economic success of the food industry and hence a strategic focus for successful companies. You'll examine in detail the key stages in the research, creation, design, development, and marketing of new products. Industry linked case studies will enable you to understand the managerial and entrepreneurial aspects of an innovative NPD process within the food and drink sector.

We've designed this unit for you to explore the risks, challenges and opportunities of food security, and innovative technologies and solutions that can increase productivity and reduce environmental impact.

In this module, you'll design and undertake a significant scientific research study on a topic of professional interest and relevance in your specialist study area.