Study-Unit Description

Study-Unit Description


CODE FEH2002

 
TITLE Laboratory Methods in Food Studies

 
LEVEL 02 - Years 2, 3 in Modular Undergraduate Course

 
ECTS CREDITS 4

 
DEPARTMENT Food Sciences and Nutrition

 
DESCRIPTION This unit will consist of a series of structured practical/practice sessions to acquaint the student with practical aspects of nutrition, dietetics and food science. The unit will consider both product-oriented and the client-oriented issues.

The student will be exposed to the fundamentals of laboratory management including standard operational procedure implementation and design.

The student will also be exposed to the process and procedures associated to accreditation of tests intended for the analysis of foods. The student will then have the opportunity to carry out such tests under the supervision of experienced practitioners and technologists. The principles and methodologies carried out will have exposed the student to the design, validation and testing of food labels and the legal / moral obligations manufacturers have in the provision of such information.

The client-orientated aspect of the unit will reinforce the importance of client profiling and the use of anthropometric and other testing processes.

Study-unit Aims

The unit aims to introduce the student to the basic tests, observations and practices in Nutrition, Dietetics and Food Science.

Learning Outcomes

1. Knowledge & Understanding: By the end of the study-unit the student will be able to:

- review major legislation pertaining to food quality and safety, inspect and utilize foods to identify food components
- write and validate SOPs to analyse foods
- demonstrate an understanding and implement laboratory management systems
- review and perform the main anthropometric tests, and use test kits in common use in a community environment.

2. Skills: By the end of the study-unit the student will be able to:

- trial/carry out standard techniques in food analysis
- review and identify food types and the legislation that controls food labelling
- design food labels that conform to current law
- test materials to validate labels designed
- classify foods for their perishability
- Select and test foods for their appropriateness for varied cohorts needing nutritional information regarding food selection.

By the end of this unit students will demonstrate critical thinking skills by evaluating the composition of foods and their nutritional benefit to persons with differing nutritional status.

Main Text/s and any supplementary readings

- Charalambous, G. b. (Ed.). (1984). Analysis of foods and beverages : Modern techniques Academic.
- Charalambous, G. b., Inglett, G., & International Flavor Conference (Eds.). (1983). Instrumental analysis of foods : Recent progress Academic.
- Church, S. M.,compiled by, Roe, M. A., Finglas, P. M., McCance, R. A., Widdowson, E. M., Food Standards Agency, & Institute of Food Research. (2002).
- McCance and Widdowson's the composition of foods. - 6th summary edition Royal Society of Chemistry.
- Davies, J., & Dickerson, J. (1991). Nutrient content of food portions Royal Society of Chemistry.
- Egan, H., Kirk, R. S., & Sawyer, R. (1981). Pearson's chemical analysis of foods (8th ed.) Churchill Livingstone.
- Food labelling data for manufacturers (1992). Royal Society of Chemistry.
- James, C. S. (1999). Analytical chemistry of foods Aspen.
- Osborne, D. R., & Voogt, P. (1978). The analysis of nutrients in foods Academic.
- Kirk, R. S and Sawyer, R. (1991) ‘Pearson's Chemical Analysis of Foods’ 9th Ed. (Longman Scientific and Technical; Harlow, Essex, UK).

 
STUDY-UNIT TYPE Practical and Group Learning

 
METHOD OF ASSESSMENT
Assessment Component/s Assessment Due Resit Availability Weighting
Practical SEM2 No 50%
Workbook SEM2 No 50%

 
LECTURER/S Sholeem Griffin
Vasileios Valdramidis (Co-ord.)
Renato Zerafa

 
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 2020/1. It may be subject to change in subsequent years.

https://www.um.edu.mt/course/studyunit