| CODE | TTC1304 | ||||||
| TITLE | Agriculture, Food Science and Technology | ||||||
| UM LEVEL | 01 - Year 1 in Modular Undergraduate Course | ||||||
| MQF LEVEL | 5 | ||||||
| ECTS CREDITS | 6 | ||||||
| DEPARTMENT | Institute for Tourism, Travel and Culture | ||||||
| DESCRIPTION | This study-unit will focus on the controls and factors that influence the quality and safety of food. The tools necessary to implement food safety in the production of food and the preservation systems current available for the preservation of food will also be discussed. The unit intends to orientate the students to food and safety standards and legal parameters through Codex and HACCP. It will also assess and explain the benefits and the obligations of the food industry towards the consumer. Furthermore, it will discuss aspects of food quality and the principle factors that influence food safety by highlighting how consumer rights for ingredient information functions. It will also look into the obligation of the producers to be knowledgeable on food handling and the responsibilities towards the food industry in the production of safe food, the uses of food technology and innovative processes. Study-unit Aims: - To demonstrate the impact of our senses on our taste of food and drink; - To familiarise students with basic food chemistry; - To teach sensory and quantitative analysis conducted on food; - To introduce students to quality food standards; - To familiarise students with food processing; - To help students understand the impact of microbial activity on food and drink. Learning Outcomes: 1. Knowledge & Understanding: By the end of the study-unit the student will be able to: - Distinguish between the different types of smell and taste, and describe the effects of ageing and different types of taste disorders. - Evaluate the concept of sensory analysis and the fundamental sensory tastes; analytical determination and the senses; - Demonstrate knowledge of the basic requirements of a sensory laboratory and the role of assessors; - Learn how to plan and carry out a sensory analysis; - Have a basic appreciation of food chemistry, qualify factors in food, food processing, additives and microbial activity. 2. Skills: By the end of the study-unit the student will be able to: - Develop skills that enable him/her to distinguish between the different types of smell and taste and use the knowledge to describe the type of food. - Perform successfully simple sensory analysis on simple foods and write a report listing the results. - Use some of the equipment in a sensory laboratory and set up a sensory analysis. - Present the information derived from sensory analysis in a scientific manner. - Describe the basic structure of the most important food groups and determine what is a balanced diet. - Demonstrate knowledge of the basic food safety risks that a food operation need to manage and be able to identify hazards in this regard. Main Text/s and any supplementary readings: - A. Mc Elhatton & R.J. Marshall, ‘Food safety’. A practical and Case study Approach, Springer (2010) New York. - C.A. Wallace, Intermediate HACCP, Highfield, 2006 Doncaster. - R.A. Sprenger, Hygiene for Management, Highfield, 2007 Doncaster. |
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| STUDY-UNIT TYPE | Lecture and Practical | ||||||
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The University makes every effort to ensure that the published Courses Plans, Programmes of Study and Study-Unit information are complete and up-to-date at the time of publication. The University reserves the right to make changes in case errors are detected after publication.
The availability of optional units may be subject to timetabling constraints. Units not attracting a sufficient number of registrations may be withdrawn without notice. It should be noted that all the information in the description above applies to study-units available during the academic year 2023/4. It may be subject to change in subsequent years. |
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