| CODE | HPN3005 | ||||||||||||
| TITLE | Application of Nutrition and Dietary Planning for Food and Meal Development | ||||||||||||
| UM LEVEL | 03 - Years 2, 3, 4 in Modular Undergraduate Course | ||||||||||||
| MQF LEVEL | 6 | ||||||||||||
| ECTS CREDITS | 4 | ||||||||||||
| DEPARTMENT | Health, Physical Education and Consumer Studies | ||||||||||||
| DESCRIPTION | Through a constructivist pedagogy, this study-unit will enable students to apply food science, technology and nutrition principles in combination with the psychology and sociology of food and nutrition to plan, design and develop foods and meals. Students will critically analyse and evaluate food production and the implication of innovative food products on the market. They will develop founded arguments and attitudes in relation to food production and the food industry versus McDonaldisation and food cosmopolitanism. This study-unit gives students an opportunity to become more proficient in the planning and execution of meal development from a consumer and manufacturing perspective. Students will also be involved in self- and peer-to-peer sensory analysis testing and evaluation of constructed food products. Study-Unit Aims: This study-unit aims to investigate and offer practice opportunities related to food and meal planning from a more business-like approach. It will focus on the generation of innovative food products depending on consumer requirements, demands and the influence of food technology and food politics. It will also guide students to apply argumentative, analytical, creative and evaluative skills to food research and development, production, processing and engineering, testing and evaluation, manufacture and marketing. Through this study-unit students will have hands-on experiences to consolidate their skills in higher level demonstration and practical components of food preparation. Learning Outcomes: 1. Knowledge & Understanding: By the end of the study-unit the student will be able to: - Define the components and criteria which need to be considered when planning food and meals; - Compare the role of the food industry in relation to healthier, less-processed, or traditional food production versus McDonaldisation and food cosmopolitanism; - Describe the physiological and psychological impact of neurotic activity and organoleptic characteristics in food and meal development; - Research and debate food and meal development, one-off, batch and mass production, processing, distribution and marketing; - Conduct food product and market analysis. 2. Skills: By the end of the study-unit the student will be able to: - Critically analyse and evaluate food production and innovative food products; - Plan and construct food and meals through a multi-disciplinary approach including food science, nutrition and technology; and the psychology and sociology of food; - Develop basic quality assurance and HACCP plans in relation to the food product; - Process, preserve, package, and/or store food/meals in line with industry and government specifications and regulations; - Exhibit advanced culinary skills ensuring efficiency, effectiveness, safety, hygiene and sustainability; - Test and evaluate food/meals against food criteria using sensory analysis testing. Main Text/s and any supplementary readings: Main Texts: - Spainier A.M. & Shahidi, F. et al. (2005). Food flavor and chemistry: explorations into the 21st century. UK: Radcliffe. - Mugliett, K., (2010). Seasonal and Sustainable: Cooking for healthy living, Malta: Allied Publishers. Supplementary Readings: - Borg Mifsud, T. (2011). Maltese adolescents鈥� barriers and motivators to healthy eating: A constructivist grounded theory. (Unpublished Master鈥檚 dissertation). - Falbe, J. L., & Nestle, M. (2008). The politics of government dietary advice. In J. Germov & L. Williams (Eds.), A sociology of food and nutrition. The social appetite (3rd ed., pp. 127-146). - Fellow, P. (2000). Food processing technology: principles and practice (2nd ed.). Woodhead. - Fennema, O. R. (1996). Food Chemistry. (3rd ed.). Madison Avenue, NY: Marcel Dekker. - Germov, J., & Williams, L. (2008). Exploring the social appetite: A sociology of food and nutrition. In J. Germov & L. Williams (Eds.), A sociology of food and nutrition. The social appetite (3rd ed., pp. vii-23). Victoria, Australia: Oxford. - Mennell, S., Murcott, A., & van Otterloo, A. H. (1992). The sociology of food. Eating, diet and culture. London, UK: Sage. - Rappoport, L., (2003). How we eat: Appetite, Culture and the Psychology of Food. Ontario, Canada: ECW. - Ritzer, G., (2001). Explorations in the Sociology of Consumption. Fast food, Credit Cards and Casinos. London, UK: Saage. - Rozin, P. (2006). The integration of biological, social, cultural and psychological influences on food choice. In R. Shepherd & M. Raats (Eds.), The psychology of food choice (pp. 19-40). Oxfordshire, UK: CABI. |
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| STUDY-UNIT TYPE | Lecture and Practical | ||||||||||||
| METHOD OF ASSESSMENT |
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| LECTURER/S | Stefania Calleja |
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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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