| CODE | HPN2009 | ||||||||||||
| TITLE | Principles and Applications of Food Science and Food Technology | ||||||||||||
| UM LEVEL | 02 - Years 2, 3 in Modular Undergraduate Course | ||||||||||||
| MQF LEVEL | 5 | ||||||||||||
| ECTS CREDITS | 4 | ||||||||||||
| DEPARTMENT | Health, Physical Education and Consumer Studies | ||||||||||||
| DESCRIPTION | This study-unit examines the nature of common food commodities. Groups of commodities will be compared for their composition, structure, nutritive value, storage and processing with particular emphasis on local products and processes. The beneficial and undesirable changes that occur in foodstuffs will be explored. The functions of micro-organisms in food processing and in the deterioration of foodstuffs are studied in relation to the scientific principles underlying the various types of changes that occur. Changing technology in the production, processing and packaging of foodstuffs as well as current consumer concerns are discussed. Various national and international food issues, regulations and policies are outlined. Study-Unit Aims: This unit aims to familiarise students with the nature and composition of various food commodities, while helping them understand the scientific principles underlying food spoilage and food preservation. Students will also become acquainted with the changing technology in the production, processing and packaging of foodstuffs. They will critically analyse various National and International food regulations and policies in relation to consumer protection. Learning Outcomes: 1. Knowledge & Understanding: By the end of the study-unit the student will be able to: - Analyse and interpret during class discussions, various international and national food production policies and regulations; - Describe and evaluate the composition, production, uses and storage of different food commodities during class discussions, oral presentations and a final exam; - Explain the different food preservation processes utilised in food technology during a final exam; - Describe in detail the science behind food preservation and how it inhibits pathogenic micro organism spoilage during a final exam; - Explain why and how food is packaged, investigating existing materials and processes utilised in food technology by carrying out online research and answering questions in a final exam; - Critically analyse, during class discussions, current consumer concerns in connection with foodstuffs and food products. 2. Skills: By the end of the study-unit the student will be able to: - Investigate a chosen topic related to food technology by conducting in-depth research and where possible carrying out on-site visits; - Compile a glossary showing thorough understanding of the terminology related to the chosen topic; - Present in class about a chosen topic related to food technology, using a number of visual and/or audio visual aids. Main Text/s and any supplementary readings: Main Texts: - Campbell-Platt, G (ed) (2009) Food science and technology. International Union of Food Science and Technology. - McGee, H. (2004). McGee on Food and Cooking: An Encyclopedia of Kitchen Science, History and Culture. Hodder & Stoughton. Supplementary Readings: - Chowdhary. N. (2005). Experiment with food. UK: New Dawn Press. - Home Economists in Action (HEiA). [online] Available at http://www.heiamalta.org - King, H. (1999). Food Technology through Diagrams. UK: OUP. - Ministry for Sustainable Development, the Environment and Climate Change. (Malta). (2015). Department of Fisheries and Aquaculture. [online] Available at https://agriculture.gov.mt/en/fisheries/Pages/home.aspx - Ministry for Sustainable Development, the Environment and Climate Change. (Malta). (2015). Rural Development Department. [online] Available at https://agriculture.gov.mt/en/agric/Pages/home.aspx - Plus a lecturer-provided reading/resource pack. |
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| STUDY-UNIT TYPE | Lecture and Fieldwork | ||||||||||||
| METHOD OF ASSESSMENT |
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| LECTURER/S | Elena Bianca Scicluna |
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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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