| CODE | FEH1013 | ||||||||||||
| TITLE | An Introduction to Laboratory Skills | ||||||||||||
| UM LEVEL | 01 - Year 1 in Modular Undergraduate Course | ||||||||||||
| MQF LEVEL | 5 | ||||||||||||
| ECTS CREDITS | 4 | ||||||||||||
| DEPARTMENT | Food Sciences and Nutrition | ||||||||||||
| DESCRIPTION | This study-unit is an introduction to the application of principles Health, Biological Hazards, Food Safety and food analysis. The students will be exposed to a variety of food scenarios and will be encouraged to scientifically evaluate food using analysis skills, standards, legislation and published policy documentation. This practical study-unit will give the student exposure to theoretical issues about Food Safety and Environmental Health. They will also be trained to deal with hygiene and processing designs and hurdles (real or perceived) which food professionals deal with on a daily basis. This unit incorporates theoretical and laboratory practicals and will help the students familiarise themselves with the fundamental principles and analysis techniques used to develop food labels. Study-unit Aims: To enable students to recall and demonstrate knowledge of basic client assessment, food monitoring, safety and analysis. Learning Outcomes: 1. Knowledge & Understanding By the end of the study-unit the student will be able to: - assimilate the theoretical principles of Food Safety; - demonstrate an understanding of laboratory practice and safety; - comprehend and interpret food labels; - characterize food composition; - review the basic methods of analysis of foods; and - review the anthropometric measurements used in nutritional assessment. 2. Skills By the end of the study-unit the student will be able to: - identify and assess potential food hazards; - recognize and interpret food labels; - perform sample preparation for analysis; - demonstrate competence in sample preparation; - demonstrate competence in fundamental food analysis; and - demonstrate competence in anthropometric assessment. Main Text/s and any supplementary readings: Main Texts - Food microbiology : a laboratory manual. Yousef, Ahmed Elmeleigy Carlstrom, Carolyn 2003. - Food microbiology and laboratory practice. - Bell, Chris Neaves, Paul; Williams, Anthony P. 2005. - Public Health Nutrition, 2nd Edition Judith L. Buttriss (Editor), Ailsa A. Welch (Editor), John M. Kearney (Editor), Susan A. Lanham-New (Editor) ISBN: 978-1-118-66097-3. Supplementary Readings - Fleming, D. O. i. b., & Hunt, D. L. (Eds.). (2000). Biological safety : Principles and practices (3rd ed.) ASM. - Diberardinis, L. J. (2001). Guidelines for laboratory design : Health and safety considerations. - 3rd ed Wiley Interscience. |
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| STUDY-UNIT TYPE | Independent Study, Lecture, Practical & Tutorials | ||||||||||||
| METHOD OF ASSESSMENT |
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| LECTURER/S | Sholeem Griffin Vasileios Valdramidis Renato Zerafa |
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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 2024/5. It may be subject to change in subsequent years. |
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