University of the
West of England
MODULE SPECIFICATION
Code: USSJP9-20-1 Title: Food and Disease Version:
Level: UWE credit rating: ECTS credit rating:
Owning Faculty: Health and Life Sciences Field:
Faculty Committee approval: SLS Quality and Standards Committee Date: Summer 2009
Valid from: September 2009 Discontinued from:
Pre-requisites:
Co-requisites:
Entry Requirements:
N/A
Excluded Combinations:
Learning Outcomes:
The student will be able to:
• identify the stages and processes between farm and fork;
• understand the relationship between diet and health;
• appreciate the importance of hazard analysis in the food production chain and suggest appropriate control;
• apply and understand the principles of food hygiene technology.
Syllabus Outline:
National, European and global. Food processing. Hazard analysis and control measures. HACCP. Contamination, cross-contamination and prevention. Food hygiene technology. Management of hygiene.
Diet and Health:
Diet related disease and interventions.
Microorganisms:
Microorganisms essential to food processing. Micro organisms responsible for deterioration. Growth curves and nutrients, by-products and wastes. Pathogenic micro organisms. Investigation of food borne disease.
Teaching and Learning Methods:
This module will be delivered using a range of lectures, tutorials, practical workshops and visits. Small group teaching and consideration of individual learning needs is provided.
Reading Strategy:
All students will be encouraged to make full use of the print and electronic resources available to them through membership of the University. These include a range of electronic journals and a wide variety of resources available through web sites and information gateways. The University Library’s web pages provide access to subject relevant resources and services, and to the library catalogue. Many resources can be accessed remotely. Students will be presented with opportunities within the curriculum to develop their information retrieval and evaluation skills in order to identify such resources effectively.
Any essential reading will be indicated clearly, along with the method for accessing it, e.g. students may be expected to purchase a set text, be given or sold a print study pack or be referred to texts that are available electronically, etc. This guidance will be available either in the module handbook, via the module information on Blackboard or through any other vehicle deemed appropriate by the module/programme leaders.
If further reading is expected, this will be indicated clearly. If specific texts are listed, a clear indication will be given regarding how to access them and, if appropriate, students will be given guidance on how to identify relevant sources for themselves, e.g. through use of bibliographical databases.
Indicative Reading List:
Forsythe, S. J.(2000) The Microbiology of Safe Food. Black Well Science
Fox, B. A. Cameron, A.G (2006) Food Science Nutrition and Health. Arnold Publishing
Pawsey, R. K. (2002) Case Studies in Food Microbiology. RSC Cambridge
Potter, N. and Hotchkiss J.H.(1996) Food Science,
Sprenger, R. A. (2006) Hygiene for Management
Tansey,G. Worsley,T.(1995) The Food System A Guide. Earthscan Publications
Journals
Croners (2006) Practical Food Hygiene
Environmental Health News
British Food Journal
Nutrition and Food Science
Sweet and Maxwell (2006) Practical Food Law Manual
Assessment:
Weighting between components A and B (standard modules only) A: 40% B: 60%
FIRST ATTEMPT
First Assessment Opportunity
Component A (controlled) Element Wt (Ratio)
Description of each element (within Component)
Component B Element Wt (Ratio)
Description of each element (within Component)
CW1 |
||
Second Assessment Opportunity (further attendance at taught classes )
Component A (controlled) Element Wt (Ratio)
Description of each element (within Component)
EX2 |
||
Component B Element Wt (Ratio)
Description of each element (within Component)
CW1 |
||
SECOND (OR SUBSEQUENT) ATTEMPT Attendance at taught classes .
Specification confirmed by …………………………………………………Date ……………………………
(Associate Dean/Programme Director)