2022/23 Taught Postgraduate Module Catalogue

FOOD5196M Impacts of Food Processing on Nutritional Quality

10 creditsClass Size: 150

Module manager: Dr Alan Javier Hernández Álvarez
Email: A.J.HernandezAlvarez@leeds.ac.uk

Taught: Semester 1 (Sep to Jan) View Timetable

Year running 2022/23

Pre-requisite qualifications

First degree in a science subject

Module replaces

FOOD5195M

This module is not approved as an Elective

Module summary

We all process foods every day when preparing a meal for ourselves or our family and virtually all foods undergo some form of processing before they are ready to eat. Some foods are even dangerous if eaten without proper processing. Food processing is not a new concept; however, many people might not understand how and why it happens. In this module, we will discuss the significant role of food processing and build confidence in the processed foods on the market.We will cover the history of food processing, from its origins to current modern industrial processes. Explore the advantages and disadvantages of food processing technologies and understand their impact on health, safety, quality, and sustainability. Understand how food processing can lead to improvements in, or damage to, the nutritional value of foods, sometimes both at the same time, and how it can help to preserve nutrients that would otherwise be lost during storage. Upon competing this module, students will feel empowered to make more informed decisions about the food they consume.

Objectives

This module aims to:
• Evaluate physical and chemical effects of food processing techniques on the nutritional quality of raw materials and food products.
• Explore recent and emerging technological innovations/methods for novel and convenience food products manufacturing and shelf life extension.
• Consider the advantages and disadvantages of food processing technologies and understand their impact on health, safety, quality, and sustainability.
• Explain the role food processing has on nutrition and their effect on the stability and bioaccessibility of naturally present health-beneficial components.
• Explore the legal, policy making and management considerations that impact food processing

Learning outcomes
By the end of the module students will be able to (Module Learning Outcomes):
MLO1: Explore the principles and effects of food processing and gain an understanding of both traditional and modern technologies.
MLO2: Evaluate the advantages and disadvantages of various traditional and novel processing methods, considering their impact on nutrition and health.
MLO3: Engage with the debate on how beneficial certain processing techniques are to human health.
MLO4: Justify the importance of food processing to society in terms of health, safety, quality and sustainability.
MLO5: Evaluate EU and UK legislation.

Syllabus

Indicative content of this module will include topics such as:
• 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, such as proteins, carbohydrates, lipids, vitamins, among others.
• Fortification and biofortification 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.
• Nutrition labelling and legislation.

Teaching methods

Delivery type	Number	Length hours	Student hours
Lecture	16	1.00	16.00
Practical	2	3.00	6.00
Private study hours			78.00
Total Contact hours			22.00
Total hours (100hr per 10 credits)			100.00

Private study

Reading and critically reviewing relevant material such as academic journals, books, grey literature (policy, technical and business reports, working papers, government documents, white papers etc.)
Group working and peer learning

Opportunities for Formative Feedback

Active participation in sessions and feedback comments on practicals, lecture activities and out of class activities.

Methods of assessment

Coursework

Assessment type	Notes	% of formal assessment
Practical	Experimental work	30.00
Total percentage (Assessment Coursework)		30.00

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

Exams

Exam type	Exam duration	% of formal assessment
Online Time-Limited assessment	3 hr 00 mins	70.00
Total percentage (Assessment Exams)		70.00

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: 29/04/2022 15:32:04

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