This module introduces the learner to normal human anatomy and physiology through the study of tissues, organs and systems. It will explain how homeostasis is maintained within these body systems.

1. Describe the anatomical characteristics of human tissues, organs and systems.
2. Describe basic physiological processes of the human body.
3. Recognize the importance of homeostatic mechanisms in maintaining health.
4. Distinguish between the role of negative and positive feed-back mechanisms in the regulatory systems.

Food Technology introduces students to some of the basic food technology concepts and unit operations required for working in the food industry. The subject involves a study of the structure and use of food processing equipment and how food processing operations are controlled and monitored.

1. Complete a series of unit operations on foods.
2. Recognise, distinguish between and label different types of equipment for unit operations on food.
3. Select and use different types of equipment for unit operations on food and identify and measure unit operation parameters.
4. Demonstrate a knowledge of unit operation methods and equipment and apply this knowledge to a wide range of food processing environments.
5. Explain how water behaves under various processing conditions and relate this information to water reduction processes in foods.
6. Describe and use some simple methods of sensory analysis and explain the basic principles of food fermentation.

This module will introduce the learner to the major classes of bio-macromolecules encountered in biochemistry. It will provide an understanding of the structural, chemical and functional properties associated with these macromolecules.

1. Describe the structures of the major types of carbohydrates, lipids, proteins and nucleic acids.
2. Explain the biochemical properties and functions of carbohydrates, lipids, proteins, and nucleic acids.
3. Outline some of the major metabolic pathways involved in carbohydrate and lipid metabolism.
4. Demonstrate an understanding of the basic properties and functions of enzymes.
5. Describe the general structure and function of the cell membrane.
6. Demonstrate practical skills in the analysis of biomolecules.

This mThis module will introduce the learner to the theory and practice of instrumental analysis involving spectrometry, electroanalytical and chromatographic techniques. It lists and describes some of the more routine types of spectrometric and electrochemical methods employed by food scientists and will allow the students to describe and compare the separation methods that can be applied to food analysis.

1. Explain the principles underlying each of the analytical methods outlined.
2. Identify and describe the essential components of the analytical instruments covered.
3. Demonstrate practical experience of each technique/instrument.
4. Compose a clear scientific record of each experiment and present the completed experiment in a written report

The module will focus on the various types of food additives used within the food industry with particular attention being given to their specific effects within foods. It will equip the learner with the necessary technical expertise to perform a number of traditional standard analytical procedures used in the food industry.

1. Understand the importance of nutritional food labelling.
2. Describe the importance of water within food stuffs and its effect on a food products shelf life.
3. Explain the role of additives within food products and outline the health concerns associated with food additives.
4. Explain the role food colorants in relation to their function within the food industry.
5. Outline properties and health benefits of functional foods.
6. Demonstrate practical skills in the analysis of food products.

Plant Food Technology is a study of the ingredients used and the design and control of the processes involved in the production of foods using cereals, fruit and vegetables. It involves a study of the processes used to preserve and maintain the quality of fruit, vegetables, and cereal based products.

1. Demonstrate a knowledge of the composition of cereals, fruits and vegetables to design and modify processes to preserve and maintain quality of products from the same.
2. Discriminate between and relate the effects of different ingredients and processing conditions to the organoleptic properties and shelf life of plant food products.
3. Distinguish between different methods of processing used to produce plant food products and food ingredients.
4. Select and use different types of processing equipment, appropriate processing parameters, control, modify and monitor the production process and combine a series of processing techniques on plant food ingredients to convert raw materials into value added food products and food ingredients.
5. Relate and apply knowledge of plant food products, their production methods and processing equipment used in the production of similar plant food products to achieve optimum results.
6. Identify and assess the quality characteristics of raw materials and finished products.

Human Nutrition is a study of how foods are digested, absorbed and used to produce energy through metabolic processes. It involves a study of how these processes are controlled and regulated and looks at the functions of macro and micronutrients in the body and the consequences of excess or deficiency of these nutrients.

1. Explain and demonstrate how carbohydrates , lipids and proteins are digested, absorbed, transported and s tored in the human body and relate to this the variation in bioavailability of different nutrients;
2. Distinguish between the roles and effects of carbohydrates , lipids and proteins in the human body and relate this information to ins tances of excess and deficiency;
3. Differentiate between different vitamins and minerals important in the human diet and their roles and recognise the effects of deficienc y and excess of these nutrients and give examples of s ignificant sources in the diet;
4. Apply terms used in relation to energy content of food and calculate energy content of foods of specified composition and basic human energy requirements;
5. Differentiate between pathways of metabolism of nutrient macromolecules to release energy .

The module aims to introduce prokaryotic and eukaryotic microorganisms, factors influencing their growth and survival and methods to control their proliferation. The learner will be familiarised with the methods used for cultivation, identification and enumeration of microorganisms.

1. Characterise the structure of prokaryotic and eukaryotic microorganisms and viruses.
2. Describe the conditions that affect growth and be able to exploit these to cultivate microorganisms.
3. Assess methods for the enumeration of microorganisms.
4. Discuss techniques used for the identification of microorganisms.
5. Discriminate between the principles of disinfection, sterilisation and asepsis.
6. Demonstrate the ability to manipulate, enumerate and identify microorganisms using aseptic techniques.

Working with real datasets from biology, physiology, health, nutrition, chemistry, ecology, and microbiology, this module will develop competency in methods used in probability-based statistical inference.

1. Explain the concept of a Sampling Distribution and the Basic Reasoning of Statistical Inference.
2. Use statistical methods for inference about the distribution of a single variable.
3. Use statistical methods for inference that compares the distributions of two variables.
4. Use statistical methods for inference about relationships among variables.
5. Demonstrate confidence in the application of Jamovi software for statistical inference.

This module will give the students an in-depth knowledge of quality management systems which are widely used within the food industry. Student will gain an understanding of audit types and the resources required to carry out a successful audit.

1. Examine and discuss the different quality and environmental management systems involved in food production.
2. Develop a quality manual for a food production facility using an established Quality Management Standard.
3. Compare and contrast the types of audits in food safety, quality, and legality.
4. Devise and execute a systems audit.
5. Discuss the role of the Regulatory bodies in the food sector.

Dietary Evaluation is a study of how the human diet of individuals and populations can be assessed and the recommendations and guidelines available for use in this assessment process and to assist in ensuring a healthy balanced diet. It involves the study of other nutritional assessment methods and European nutritional labelling regulations.

1. Distinguish, locate, interpret and use recommendations for daily allowances of individual nutrient intakes and general guidelines for populations and, outline how they are produced and what their limitations are.
2. Construct, analyse and make recommendations from a dietary assessment using appropriate methodology relating results to dietary guidelines and recommended allowances.
3. Select, combine and use appropriate methods for anthropometric assessment and identify methods of biochemical assessment of nutritional status.
4. Produce nutritional labels for different food stuffs and identify legal requirements for nutritional labelling.

This module will equip the learner with a solid foundation in the microbiology of foods, ranging from indigenous microorganisms associated with foods, and those used in the production of foods to those associated with food spoilage and decay of foods. Emphasis will be placed on knowledge of pathogenic organisms associated with foods and the standards in place to ensure production of foods safe for human consumption.

1. Discuss microbial standards involved in production of food.
2. Compare and contrast the nature of microorganism spoilage of different food groups.
3. Critique the pathogens associated with food related illnesses using problem-based methodologies.
4. Examine the current methodologies for control of microorganisms in various food processes.
5. Describe the different strategies used to exploit microorganisms for the production of food.
6. Demonstrate a range of methodologies used for the microbial examination of various food products.

This module will give students an in-depth understanding of the unit operations and processing techniques involved in the processing of milk, meat and the production of associated value-added products. Students will develop a competence in the production of dairy and meat products and the use of appropriate food processing equipment. Industrial visits will be employed to reinforce student learning and enhance their understanding of processing patterns used the dairy and meat sectors.

1. Explain and recognise the importance of time temperature combinations with regard to the safety and preservation of processed food products within the dairy and meat sectors.
2. Measure, interpret and appraise heat processing data.
3. Compare and discuss the various processing steps required to produce high quality value-added food products from appropriate raw materials.
4. Identify and describe quality characteristics of milk and meat raw materials and associated finished products.
5. Select and use different types of processing equipment to convert raw materials into value-added food products such as butter, cheese, yoghurt, sausages, cured meats etc.
6. Analysis and discuss industrial processing patterns within meat and dairy sectors.

This module will introduce the learner to operational experience in a professional working environment. During the placement, the learner will develop professional skills and will have the opportunity to apply their theoretical knowledge and practical laboratory skills to a professional setting and critically engage with and reflect on learning and career development. The placement should typically last twelve weeks.

1. Critically analyse the enterprise, its culture and organisation.
2. Communicate and behave in a professional manner in the workplace.
3. Explore the dynamics of teamwork in the organisation and work as part of a team.
4. Apply competencies, knowledge and skills to the analysis and solutions of workplace problems.
5. Reflect and analyse on work placement experience.

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.