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2019/20 Taught Postgraduate Module Catalogue

FOOD5196M Impacts of Food Processing on Nutritional Quality

10 creditsClass Size: 150

Module manager: Dr Alan Hernadez Alvarez

Taught: Semester 2 (Jan to Jun) View Timetable

Year running 2019/20

Pre-requisite qualifications

First degree in a science subject

Module replaces


This module is not approved as an Elective


On completion of this module students should be able to evaluate physical and chemical effects of food processing techniques on the nutritional quality of raw materials and food products.

Skills outcomes
Presentation skills


- Nutritional significance of processed foods in the diet; effects of food processing on nutritional quality; losses and gains of both macro and micronutrients in the food chain.
- Fortification during processing and manufacturing; nutrition labelling and nutrition claims.
- Functional foods; manufacturing and shelf life studies.
- Antinutritional factors and their role in nutrition. The advantages and disadvantages of ANFs in foods.

Teaching methods

Delivery typeNumberLength hoursStudent hours
Private study hours78.00
Total Contact hours22.00
Total hours (100hr per 10 credits)100.00

Private study

- Directed reading for lectures: 10 hours
- Additional reading/study: 30 hours
- Preparation for practical and report writing: 9 hours
- Preparation and research for group presentations: 3 hours
- Revision for examination: 25 hours
- Preparation for directed reading discussions: 3 hours

Opportunities for Formative Feedback

Attendance of lectures and progress in laboratory sessions and seminars.

Methods of assessment

Assessment typeNotes% of formal assessment
In-course AssessmentExperimental work20.00
Total percentage (Assessment Coursework)20.00

Normally resits will be assessed by the same methodology as the first attempt, unless otherwise stated

Exam typeExam duration% of formal assessment
Standard exam (closed essays, MCQs etc)1 hr 30 mins80.00
Total percentage (Assessment Exams)80.00

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 website

Last updated: 25/02/2020


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