FB1GFA-Topics in Food and Biotechnology A

Module Provider: Food and Nutritional Sciences, School of Chem, Food and Nutr Sci, and Pharm
Number of credits: 10 [5ECTS credits]
Level: 4
Terms in which taught: Autumn
Module Convenor: Dr DJ Jukes
Pre-requisites:
Co-requisites:
Modules excluded:
Module version for: 2009/0

Email: d.j.jukes@reading.ac.uk

Aims:
The module provides an opportunity for students to improve their understanding of food issues by learning about various aspects of this multi-disciplinary subject. The module also includes activities designed to enhance some key skills (including library skills, essay writing and career management skills) which will provide a basic understanding of food science and technology issues.

Assessable learning outcomes:
On completion of the module, students should be able to:
• discuss some of the key areas of current food research
• carry out simple laboratory food experiments and to analyse the results of those experiments
• display enhanced key skills (including library skills, essay writing and practical skills)

Additional outcomes:

Outline content:
The module contains a series of core lectures and activities relating to food and key skills. The topics will cover: keynote research lectures, library skills, an introduction to laboratory and processing techniques, and procedures for controlling and assessing quality of products (in particular, their major chemical components). In addition, students will be required to write an essay analysing a current issue in food science and technology.

Brief description of teaching and learning methods:
The module consists of a mixture of formal lectures and laboratory exercises.

Contact hours:

	Autumn	Spring	Summer
Lectures	15
Tutorials/seminars	10
Practicals	10
Other contact (eg study visits)
Total hours	35
Number of essays or assignments
Other (eg major seminar paper)

Assessment:
Assessment:
Coursework
The following will be required for assessment: an essay (50%), a food processing test (30%), food analysis practical reports (20%)

Relative percentage of coursework: 100%

Penalties for late submission of coursework:
In accordance with University policy

Examinations
None

Requirements for a pass
40% in the assessed coursework

Reassessment arrangements
Resubmission of selected coursework elements.

Last updated: 23 November 2009