Trends in Food and Nutrition Research
| Code | School | Level | Credits | Semesters |
| BIOS3048 | Biosciences | 3 | 10 | Autumn UK |
- Code
- BIOS3048
- School
- Biosciences
- Level
- 3
- Credits
- 10
- Semesters
- Autumn UK
Summary
This module will expose year 3/4 students to research and development in several areas of current academic interest within the Division of Food, Nutrition and Dietetics. These include: flavour and texture measurements, sensory perception, properties of biopolymers, interfacial properties of selected materials, sustainable nutrition, sugar and salt reduction, anti-nutrients, malting and brewing, diet and the consumer and engineering new food structures. Factors that initiate, shape, and direct this research will be discussed and explored. Exercises in manuscript writing, experimental design, statistical analysis, and data presentation, along with insights into the process of carrying out an undergraduate research project, will prepare students for their project in the Spring semester.
Target Students
BSc/MSci Food Science andFood Science and Nutrition students.
Classes
- One 2-hour-30-minute workshop
- One 4-hour workshop each week for 2 weeks
- One 3-hour workshop
- One 2-hour workshop each week for 2 weeks
- One 2-hour tutorial each week for 4 weeks
- One 2-hour lecture
- One 1-hour-30-minute lecture
- One 3-hour lecture each week for 2 weeks
Lecture x7 week x2 per week x 1 hour. Tutorial x2 week x1 per week x2 hour. Student Presentation x1 week x1 per week x2 hour
Assessment
- 80% Coursework 1: Project Plan
- 20% Coursework 2: Devising a Research Question
Assessed by end of autumn semester
Educational Aims
To stimulate an interest in the importance of research in the fields of Food Science and Nutrition, to explore the range of factors that shape this endeavour, and to reinforce skills required to successfully tackle the research project in the spring semester.Learning Outcomes
Knowledge and Understanding:
- Demonstrate an appreciation of the context for, and the driving forces that shape research in Food Science.
Intellectual Skills:
- Identify a research question that is novel and will add value to that area of research.
- Devise a plan of work based on a particular research question.
Transferable/Key Skills:
- Analyse and present data effectively.
- Write a coherent research plan.
- Manage time efficiently and work to deadlines.