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2019/20 Undergraduate Module Catalogue

FOOD1145 Key Skills in Food and Nutritional Sciences

20 creditsClass Size: 150

Module manager: Dr Joanne Maycock
Email: j.maycock@leeds.ac.uk

Taught: Semesters 1 & 2 View Timetable

Year running 2019/20

Module replaces

FOOD1140

This 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, and develop employability skills such as presentation skills, CV writing and commercial awareness.

On completion of this module, students should be able to:
i) work safely in chemical laboratories
ii) use basic pieces of laboratory equipment and be familiar with generic laboratory methods
iii) to become familiar with anthropometric measurement
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 and Nutrition
ix) to use Excel spreadsheets
x) to evaluate scientific content and media coverage of food issues.
xi) to develop employability skills

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 Nutrition 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.
- will have an understanding of the job roles in Food Science and Nutrition and have developed essential skills in personal development and CV writing.

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) an introduction to basic analytical techniques
iii) an introduction to scientific writing and report writing
iv) an introduction to data evaluation techniques - assessment of precision and accuracy
v) an introduction to library skills
vi) an introduction to statistics
vii) an introduction to use of Excel in Food Science and Nutrition
viii) an introduction to evaluating media coverage and portryal of food issues.
ix) an introduction to employability and personal development

Teaching methods

Delivery typeNumberLength hoursStudent hours
Laboratory53.0015.00
Workshop31.003.00
Poster session12.002.00
Lecture421.0042.00
Private study hours138.00
Total Contact hours62.00
Total hours (100hr per 10 credits)200.00

Private study

- Writing reports: 20 hours
- Preparation for laboratories and completion of tutorial exercises: 36 hours
- Numerical evaluation exercises: 26 hours
- Media investigation and poster 26 hours
- Reading from lectures 30 hours.

Methods of assessment


Coursework
Assessment typeNotes% of formal assessment
Investigative Projectmedia investigation/ presentation35.00
Practical Reportweekly practical reports45.00
Assignmentnumerical/stats exercises20.00
Total percentage (Assessment Coursework)100.00

Resits will be assessed by the same methodology as the first attempt.

Reading list

There is no reading list for this module

Last updated: 04/09/2019

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