2017/18 Undergraduate Module Catalogue
FOOD1145 Key Skills in Food and Nutritional Sciences
20 creditsClass Size: 150
Module manager: Dr Lisa Marshall
Email: l.j.marshall@leeds.ac.uk
Taught: Semesters 1 & 2 (Sep to Jun) View Timetable
Year running 2017/18
Module replaces
FOOD1140This module is not approved as a discovery module
Objectives
To introduce students to the food chemistry and technology laboratories and equipment, to develop appropriate skills in experimentation, develop evaluation and writing skills.On completion of this module, students should be able to:
i) work safely in chemical and food processing laboratories
ii) use basic pieces of laboratory equipment and be familiar with generic laboratory methods
iii) keep appropriate records of experimental work
iv) record data and appreciate the limitations of data - to assess precision and accuracy
v) aware of the importance of evaluating data correctly
vi) write in a scientific style
vii) understand methods of library searches
viii) understand statistics as applicable to Food Science
ix) to use Excel spreadsheets
x) to evaluate scientific content and media coverage of food issues.
Learning outcomes
On completion of this module students:
- should be able to work safely in laboratories, to be competent in essential laboratory skills and to be able to accurately report experimentation;
- will further have an understanding of the use of statistics in Food Science and will be able to manipulate Excel spreadsheets;
- will be competent with basic library searches and will be familiar with referencing styles and types of plagiarism.
Skills outcomes
Introduction to record keeping, risk assessment, technical writing, practical skills, numeracy skills.
Syllabus
i) safety in the laboratory; COSHH and good laboratory practice
ii) hygiene requirements in food processing
iii) an introduction to taste panels and basic food processing operations
iv) an introduction to basic analytical techniques
v) an introduction to scientific writing and report writing
vi) an introduction to data evaluation techniques - assessment of precision and accuracy
vii) an introduction to library skills
viii) an introduction to statistics
ix) an introduction to use of Excel in Food Science
x) an introduction to evaluating media coverage and portryal of food issues.
Teaching methods
| Delivery type | Number | Length hours | Student hours |
| Laboratory | 10 | 3.00 | 30.00 |
| Poster session | 1 | 3.00 | 3.00 |
| Library Session | 1 | 2.00 | 2.00 |
| Induction Session | 1 | 3.00 | 3.00 |
| Lecture | 44 | 1.00 | 44.00 |
| Private study hours | 118.00 | ||
| Total Contact hours | 82.00 | ||
| Total hours (100hr per 10 credits) | 200.00 | ||
Private study
- Writing reports: 20 hours- Preparation for laboratories and completion of tutorial exercises: 30 hours
- Numerical evaluation exercises: 25 hours
- Media investigation and poster 25 hours
- Reading from lectures 18 hours.
Opportunities for Formative Feedback
Monitoring will be from weekly reports and tutorial work.Methods of assessment
Coursework
| Assessment type | Notes | % of formal assessment |
| Investigative Project | media investigation/poster | 20.00 |
| In-course Assessment | preparative work for laboratories | 10.00 |
| Report | weekly practical reports | 35.00 |
| Assignment | numerical/stats exercises | 20.00 |
| Tutorial Performance | contribution/attendance | 15.00 |
| Total percentage (Assessment Coursework) | 100.00 | |
Normally resits will be assessed by the same methodology as the first attempt, unless otherwise stated
Reading list
The reading list is available from the Library websiteLast updated: 19/02/2018
Browse Other Catalogues
- Undergraduate module catalogue
- Taught Postgraduate module catalogue
- Undergraduate programme catalogue
- Taught Postgraduate programme catalogue
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