Agriculture & Food Science - Food Diet & Health II
Ever wondered what's in your food and is it good for you? This module introduces students to the health attributes of the main food groups Cereal Products, Fruit and Vegetables, Dairy products, Meat/Fish/Eggs.
Duration
Autumn Trimester - September to December
Spring Trimester - January to May
MODE OF DELIVERY: Blended
Eligibility
Not applicable to this module.
Module Requisites and Incompatibles
Not applicable to this module.
Careers / Further progression
Open Learning means you can fit university around your life. Whether you're looking to progress your career, or you've just finished school and wondering if university is for you, Open Learning fits around your schedule and gives you all the benefits of being a full-time student, without the full-time commitment.
Open Learning allows you to select the modules you wish to study, set the pace of your study, and whether you undertake the module assessment. It also can lead to undergraduate degree entry in UCD if you are taking the Certificate in Open Learning (30 credits) or if you are a Mature Student you can take one module (5 credits) in lieu of the MSAP exam.
There are 14 Progression Pathways to choose from Students who earn 30 credits (6 x 5 credit modules) receive a NFQ Level 7 Certificate in Open Learning. This can be used to apply through the CAO for dedicated places on 14 different UCD degree programmes depending on Grade Point Average (GPA) and modules completed.
Further information
TRIMESTER: Autumn and Spring (separate)
To get started, you need to first complete and submit an online pre-registration form. Applications will reopen again on 8 August 2023.
Ever wondered what's in your food and is it good for you? This module introduces students to the health attributes of the main food groups Cereal Products, Fruit and Vegetables, Dairy products, Meat/Fish/Eggs. Students will learn how production and manufacturing processes influence the health attributes of foods. Throughout the course you will learn about where foods come from (e.g. organic versus inorganic), how foods are made, the nutritional quality of food and potential health benefits/risks. Students will also learn about the role of additives in foods and food regulation and how to produce effective posters. The goal of the module is to help students make informed food choices based on scientific evidence that can help to maintain health.
NOTE: This module can be taken before or after FDSC10010 Food Diet and Health 1, and Food Diet and Health 3
Stage 4 Food Science students may not access this module as an elective.
This module will contribute to the development of the following COMPETENCIES that are CORE to your development as a professional in
Food Science:
-FOOD SAFETY and MICROBIOLOGY:
This module will allow students to explore the use of beneficial microorganisms in fermented food systems, and determine the influence of the food system characteristics and processing parameters on the growth survival, and control of microorganisms.
-FOOD PROCESSING and ENGINEERING:
The group project in this module requires the student to research and understand the variability inherent in raw materials and how they impact the production and quality of fermented foods. Students should be aware of the principles that make food products safe to consume and will explore some processing techniques and the effect of processing parameters on the fermented product quality.
- SUCCESS SKILLS
This module will take a multimedia approach to develop students' research and communication skills. Students will demonstrate Research skills by sourcing 8 relevant peer-reviewed research articles on a selected topic from which they will extract the key points of each paper in a research portfolio. They will communicate this technical information to an expert audience using e-posters.
Assessment will be 100% continuous Assessment.
There will be 1 MCQ exam worth 50% which will take place on Monday of WEEK 12 at 13.00. Attendance on this date is MANDATORY unless you have valid extenuating circumstances.
There will also be a research project worth 50% in which each student will be assigned a topic. Each student will produce an individual mindmap to plan their research, research 8 recent papers, and write a short report on each in their portfolio They will then submit an individual poster. Dates and grade breakdown can be found within the Module 'MY LEARNING' section of the module page.
We have a dedicated team who supports the Open Learning programme:
Jenny Doyle, Centre Operations Manager - jennifer.doyle@ucd.ie
Lucy and Ciarán are members of our Operations Team and they can also help you with your queries. Get in touch with us by emailing all@ucd.ie