Module Provider: |
Agriculture |
Number of credits: |
10 [5 ECTS credits] |
Level: |
H (Honours) |
Terms in which taught: |
Spring |
Module Convenor: |
Professor
DI
Givens |
Pre-requisites: |
|
Co-requisites: |
|
Modules excluded: |
|
Module version for: |
2007/8 |
Aims:
The aim is to provide the student with an understanding of nutritional composition of these key animal derived foods and how composition is affected by factors including the nutrition of the animal. Topics covered will include how they contribute to the human diet, factors affecting meat flavour and their role in chronic disease. Areas of current research and future directions will be identified and discussed. |
Assessable learning outcomes:
By the end of the module it is expected that the student will have a basic understanding of the following:
Factors affecting milk composition
The manipulation of meat and milk composition by animal nutrition
The contribution made by meat and milk to the human diet
The role of animal derived foods in relation to chronic disease |
Additional outcomes:
Students will gain experience in oral presentation of data. |
Outline content:
This Part 3 module is designed to build on modules taken in Parts 1 and 2 of BSc Agriculture and Animal Science.
The lecture content includes:
• Trends in consumption since World War 2
• Nutrients provided by meat and milk in the human diet
• Factors affecting milk composition
• Lipids and fatty acids in meat and milk
• Proteins and peptides in milk
• The manipulation of meat and milk composition by animal nutrition
• Factors affecting eating quality and flavour of meat
• Milk and meat and chronic disease
• Vegetarianism
|
Brief description of teaching
and learning methods:
Lectures and tutorials (presented by staff) and seminars (presented by students). |
Contact hours:
| |
Autumn |
Spring |
Summer |
| Lectures |
|
10 |
|
| Tutorials/seminars |
|
10 |
|
| Practicals |
|
|
|
| Other contact (eg study visits) |
|
|
|
| |
|
|
|
| Total hours |
|
20 |
|
| |
|
|
|
| Number of essays or assignments |
|
1 |
|
| Other (eg major seminar paper) |
|
1 |
|
|
Assessment:
Coursework
Each student will be asked to propose a topic within the remit of the module, discuss and agree it with the module co-ordinator. Following agreement the student will write an essay on the topic (60% of coursework marks) and make a presentation (10 mins) to the class (40% of coursework marks).
Relative percentage of coursework : 50%
Penalties for late submission
Standard University rule applies: 10% marks deducted for work submitted up to one week late. Work submitted more than one week late will be awarded a zero mark.
Examinations
A one and a half-hour examination paper in the Summer term requiring answers to two questions from four.
Relative percentage of examination: 50%
Requirements for a pass
A mark of 40% overall.
Reassessment arrangements:
By Re-examination in August/September
|
staff
UoR Home