| CODE | FSN2003 | ||||||||
| TITLE | Laboratory Methods in Food Studies | ||||||||
| UM LEVEL | 02 - Years 2, 3 in Modular Undergraduate Course | ||||||||
| MQF LEVEL | 5 | ||||||||
| ECTS CREDITS | 6 | ||||||||
| DEPARTMENT | Food Science, Nutrition and Dietetics | ||||||||
| DESCRIPTION | This study-unit is structured to encompass the integral aspects of food science, including nutrition and dietetics. The course will provide students with the practicalities and analytical techniques essential for understanding food composition, quality, and its nutritional impact. Central to this unit is the extensive use of a food science and a nutrition lab. Here, students will engage in hands-on experiences, learning to utilize advanced equipment and methodologies for assessing the nutritional value of various foods. In the lab settings, students will also explore the relationship between food science, nutrition and dietetics, understanding how laboratory findings translate into dietary recommendations and public health nutrition strategies. This aspect will cover the development and validation of dietary assessment tools and techniques for nutritional profiling of foods. Furthermore, the unit delves into laboratory management including designing standard operational procedures with a food science perspective and understanding the regulatory framework governing food science labs. Students will gain insights into the accreditation processes specific to food analysis, learning the standards and quality assurance measures that ensure accuracy and reliability in nutritional data and dietary assessments. Study-Unit Aims: By integrating theoretical knowledge with practical lab skills in food science, nutrition and dietetics, this study unit aims to equip students with a comprehensive understanding and capability in conducting nutrition-focused food analysis, preparing them for careers in food science, nutrition, and dietetic research. Learning Outcomes: 1. Knowledge & Understanding By the end of the study-unit the student will be able to: - Understanding of Nutritional Components: Students will gain a comprehensive understanding of the various nutritional components in foods, including macronutrients and micronutrients, and their significance in diet and health; - Principles of Food Science, Nutrition and Dietetics: Students will develop a foundational knowledge of the principles underlying food science and dietetics, learning how these disciplines intersect and influence each other; - Laboratory Management and Operational Procedures: Students will understand the essentials of laboratory management, including the design and implementation of standard operational procedures; - Regulatory and Accreditation Processes: Students will become familiar with the regulatory frameworks and accreditation processes specific to nutrition labs and food analysis, understanding the importance of quality assurance and compliance; - Nutritional Analysis Techniques: Gain an understanding of various techniques and methods used in the nutritional analysis of food, including dietary assessment tools and nutritional profiling. 2. Skills By the end of the study-unit the student will be able to: - Proficiency in Laboratory Techniques: Students will develop hands-on proficiency in using laboratory equipment and techniques for the analysis of nutritional content in foods; - Application of Theoretical Knowledge: Ability to apply theoretical knowledge of nutrition and dietetics to practical scenarios in the lab, including the interpretation of laboratory results in a dietary context; - Design and Conduct Experiments: Skills in designing and conducting experiments related to food analysis with an emphasis on nutritional components, ensuring accuracy and reliability; - Data Analysis and Interpretation: Develop the ability to analyze and interpret data from nutritional assessments and tests, and understand their implications in dietetics and public health nutrition; - Communication and Reporting: Students will enhance their skills in effectively communicating laboratory findings, both orally and in writing, particularly in the context of nutritional analysis and dietary recommendations. Main Text/s and any supplementary readings: Main Texts: - Betim Cazarin, Cinthia Baú. Basic Protocols in Foods and Nutrition. 1st ed. New York, NY: Springer, 2022. Methods and Protocols in Food Science. Web. - Analysis of foods and beverages: Modern techniques. G. Charalambous, 2012. Academic Press. ISBN 0124124496. - Chauhan, O. P. Advances in Food Chemistry. 1st ed. Singapore: Springer, 2022. Web. Main Texts: - Microbiological Examination Methods of Food and Water: A Laboratory Manual. N. Da Silva, M.H. Taniwaki, V.C. Junqueira, N. Silveira, M.M. Okazaki, R.A.R. Gomes. 2nd Edition. 2018. CRC Press. ISBN 1138057118. Supplementary Readings: - Food Analysis. S.S. Nielsen. 2010. Springer. ISBN 1441914889. - Aspden W. (2011). Practical skills in food science nutrition and dietetics. Pearson Education. Retrieved November 25 2023 from http://www.myilibrary.com?id=327568. - Mills A, Patel S, Crawley H. Food portion sizes. 3rd ed. London: Stationery Office; 2012. |
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| STUDY-UNIT TYPE | Lecture, Independent Study and Practical | ||||||||
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| LECTURER/S | Petra Jones (Co-ord.) David Spiteri Melania Spiteri |
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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 2025/6. It may be subject to change in subsequent years. |
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