This unit provides students with core knowledge of dietary sources of energy, nutrients and bioactive constituents of food, nutrient deficiencies and excesses in the human diet. It also considers the impact on the development of disease across the lifespan. You will develop a comprehensive understanding of nutrients and non-nutrient bioactive compounds. Dietary recommendations and analysis programmes will be discussed in relation to the improvement of population health and the nutritional adequacy of a variety of diets.
Molecular Nutrition and Biochemistry
This unit is aimed at extending your knowledge of the role of nutrients within the human body by exploring molecular and biochemical pathways in which macro and micronutrients are metabolised. You will explore the role of diet in the development of disease and of the needs and goals of industrialised food formulation and production in meeting human nutritional requirements. The unit also develops your ability to present complex scientific knowledge visually and verbally to both lay and scientific audiences.
Food Composition and Analysis
Students will 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 will also become familiar with laboratory techniques in food chemistry analysis of ingredients and composition.
Dissertation with Research Methods
In this unit you will design and undertake a significant scientific research study on a topic of professional interest and relevance in your specialist study area.
This unit focuses on microbiological food hazards and their control, and the importance of microorganisms in food safety and quality.
This unit will explore the key principles that govern individual unit operations and how these operations can be combined to build effective food production chains.
Food Safety and Quality Management
This unit focuses on food hazards and their control, and the effective management of risk and product quality through the food chain.
Innovation in NPD
New product development (NPD) is vital to the economic success of the food industry and hence a strategic focus for successful companies. This unit will 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.
Future Food Sustainability
This unit will explore the risks, challenges and opportunities for food security, and innovative technologies and solutions that can increase productivity and reduce environmental impact.