| CODE | RFS2400 | |||||||||
| TITLE | Introduction to Food Science | |||||||||
| UM LEVEL | 02 - Years 2, 3 in Modular Undergraduate Course | |||||||||
| MQF LEVEL | 5 | |||||||||
| ECTS CREDITS | 4 | |||||||||
| DEPARTMENT | Rural Sciences and Food Systems | |||||||||
| DESCRIPTION | This unit present the students with an overview of the way in which agricultural products may be prepared and preserved, including processing and packaging. In addition it also gives a brief overview of chemical, physical and biological hazards associated with the production of food and its processing. It also includes a complete description of the Mediterranean supply chains for the main vegetable and animal based foods such as: bread, pasta, cookies, beer, juice, soft drinks, canned food, meat and meat transformed products, fish and fish transformed products. For each process the composition of both raw and final products; the main processing techniques; the ways to identify and to control the main process parameters will be explained. Study-unit Aims The aim of this study-unit is to give the student a concise overview of food processing together with the chemical, physical and biological hazards associated with food and it's production and processing. It will provide the students with technical and scientific basic knowledge about the main technologies for processing food. Learning Outcomes 1. Knowledge & Understanding: By the end of the study-unit the student will be able to: 1) Describe the main processes involved in the post harvesting processing of agricultural products. 2) Describe the principles of food safety in context with the chemical, physical and biological agents that are attributed to the adulteration and contamination of foods. 3) Gain an appreciation of for the standard food technology processes. 4) Describe issues involving GMO in relation to food safety. 5) Describe the effect of processing on the nutritional value of food. 2. Skills: By the end of the study-unit the student will be able to: 1) Design and implement a safety management policy within the food and beverage processing environments. 2) Apply measures like HACCP and other quality management and risk assessment procedures to food processing. 3) Select the best post harvesting storage methodology Main Text/s and any supplementary readings Main Texts: - Jay, J. J. 2000 Modern Food Microbiology Kluwer Academic / Plenum Publishers. (Main Library). - The HACCP Food Safety Manual Joan K. Loken (Editor) (1995) John Wiley & Sons Inc. (Main Library). - Safe Food: Bacteria, Biotechnology, and Bioterrorism Marion Nestle (2004) University of California Press. - Case Studies in Food Microbiology for Food Safety and Quality R.K. Pawsey (Editor) (2002) The Royal Society of Chemistry. - Microbiological Safety and Quality of Food Barbara Lund, Anthony Baird-Parker, G.W. Gould (1999) Kluwer Academic / Plenum Publishers. - Food Law: Policy and Ethics Dominique Lauterburg (2001) : Cavendish Publishing Ltd. Supplementary: - Food, People and Society: A European Perspective of Consumers' Food Choices L. Frewer (Editor), E. Risvik (Editor), H. Schifferstein (Editor) (2001) Springer-Verlag Berlin and Heidelberg GmbH & Co. K - Food Regulation and Trade: Towards a Safe and Open Global Food System Tim Josling, Donna Roberts, David Orden (2004) The Institute for International Economics. - Fearing Food: Risk, Health and Environment Julian Morris (Editor), Roger Bate (Editor) (1999) Butterworth-Heinemann. - Toward Safer Food: Perspectives on Risk and Priority Setting Sandra Hoffmann (Editor), Michael R. Taylor (Editor) (2004) Resources for the Future. - Food Safety: A case study approach edited by A.McElhatton & Richard Marshall (2007) Springer. |
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| ADDITIONAL NOTES | Pre-requisite Study-units: RFS1100, RFS1102 or related study-units Co-requisite Study-units: RFS2100 or related study-units |
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| STUDY-UNIT TYPE | Lecture and Tutorial | |||||||||
| METHOD OF ASSESSMENT |
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| LECTURER/S | Edwina V. Brejza |
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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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