This module will introduce the learner to the role of nutrition in sports performance and exercise.

1. Compare the role of macronutrients and micronutrients in the metabolism of an athlete.
2. Review critically current research on how macronutrients and micronutrients affect athletic performance.
3. Assess hydration requirements for training and competition as well as for recreational exercise and health.
4. Discuss special diets in relation to athletes and evaluate the purported benefit of ergogenic aids and dietary supplements in sport.
5. Evaluate the structure and function of skeletal muscle and discuss metabolic processes during muscular contraction

This module will advance the learners knowledge of food chemistry and apply this knowledge practically through the instrumental and chemical analysis of foods in the laboratory.

1. Examine and discuss the chemical composition of milk and edible lipid-based products.
2. Evaluate and explain the chemical composition of meat and fish.
3. Recognise and distinguish the chemical changes that occur within food stuffs.
4. Compare and contrast methods of waste disposal used by the food industry to minimise the polluting potential of wastes.
5. Examine and analyse different food products using wet chemistry and advanced instrumental techniques or similar
6. Appraise and interpret a range of data from various methodologies used to analyse the composition of food products.

Food Fermentation involves the study of different types of fermented foods, the ingredients and cultures used to produce them and the design control and modification of their production processes to obtain optimal quality.

1. Differentiate and compare different types of common fermented food products and explain their methods of manufacture. Relate knowledge of these processes to the production of other similar fermented foods.
2. Recommend and formulate suitable ingredients for the manufacture of fermented food products.
3. Discriminate between and categorise different starter cultures from yeasts, moulds and bacteria and relate this knowledge to the selection of appropriate processing parameters for fermentation processes.
4. Investigate and assess factors which interfere with the enzymatic conversion reactions used in fermentation of food to maintain the quality and safety of fermented foods.
5. As part of a team, devise, modify and carry out processing techniques to convert raw materials into value added fermented food products.
6. Critique the literature to evaluate methods of production of fermented foods, summarise this information and prepare reports and presentations.

This module will allow students to develop an understanding of the principles of chemical engineering and how they are applied within the food processing sector. Students will consider unit operations, examine general and novel food processing techniques and discuss their application in food production.

1. Assess food processing techniques and their applicat ion to individual food products.
2. Evaluate and appraise unit operations with respect to their role in process development and food production.
3. Apply fundamental transport principles to unit operations within the food sector and solve associated problems.
4. Analyse and solve heat balance and mass balance data, including interpretation of appropriate tables and charts.

The module will give the learner the knowledge to be able to critique the requirements to develop and implement a food safety management system, HACCP. This includes details on the stakeholders who have a role in the industry including regulatory bodies and competent authorities. Students will also develop an understanding of food fraud, food security and food sustainability.

1. Critique the role of regulatory bodies and competent authorities in the management of food safety.
2. Investigate and examine the prerequisites that underpin HACCP.
3. Appraise the measures, processes and procedures based on the principles of HACCP used to ensure the production of safe food.
4. Evaluate factors that contribute to food fraud and food security in the food chain.
5. Discuss the diagnostic tests for enumeration and identification of microorganisms within the food industry

The Operation Management and Lean Techniques module will explore the areas of operation management, production planning and process control, focusing on the 'lean' concept and its applications. This module will examine issues related to performance management and how operations can be improved using lean tools and techniques. This module will consider the design and flow of industrial processes and supply chain management.

1. Appraise and discuss the nature of production and performance management.
2. Analyse process layouts and design and associated flow implications.
3. Explain how lean synchronisation and the associated tools can improve operations performance.
4. Develop and analysis production control charts and evaluate factors that affect supply chains.

This module will give students an in-depth understanding of the concepts involved when applying a systematic approach to new product development and how this approach can be used to maximise the probability of new product success. Students will examine each step of the product process in detail, including the role of sensory evaluation in an integrated product development system.

1. Analyse the sequence of events involved in the development of a new food product from conception to launch, including food labelling legislation and shelf-life determination.
2. Evaluate the factors that contribute to new product success.
3. Appraise the benefits of a systematic approach to NPD, including the role of screening to ensure quality within the NPD process.
4. Arrange, design and interrupt sensory evaluation trails and understand the role of sensory evaluation in food product development.
5. Construct and execute a work-plan to develop and evaluate a new product concept, including an analysis of the resources required to bring this concept to launch.
6. Justify and defend reports produced whilst working in groups.

This module will impart to the learner the importance of nutrition with respect to its role in illness and disease prevention and treatment. The social, cultural, and environmental factors which contribute to health promotion will also be explored.

1. Relate the general principles of nutrition to the needs of individuals and groups at different stages in the lifecycle.
2. Evaluate critically the changes in nutritional requirements during disease states and ill health.
3. Analyse patient case studies, in terms of nutritional assessment and requirements, feeding method recommendations and implications of disease.
4. Critique current research on the role of diet in the aetiology and/or management of specific diseases.
5. Evaluate the concept of health, factors which influence health and the models and approaches to health promotion.
6. Discuss models of health behaviour change and their role as a health promoter.