This module provides an introduction to food and nutritional science. It includes an overview of the basic food constituents and their role in the human diet. The module will deliver an introduction to the role of diet in a number of Western diseases alongside public health strategies such as food modification and manipulation to try and reduce their incidence. The module will also introduce the students to the nutritional composition of foods and analytical methods for assessing dietary intake. The module will familiarise students with the practical methods of food processing, food development and discuss the integration of food science, nutritional science and sensory analysis. Students will also learn about novel food ingredients and associated regulations.

1. Demonstrate a working knowledge of the macro- and micronutrients and their composition and analysis in the major food groups.

2. Critcally evaluatethe importance ofthe food supply chain with respect to the production and analysis of food products.

3. Critically analyse the role of nutrition in human health and disease and the role of food modification in public health strategies.

4. Synthesise the evidence for the application of recommended nutrient requirements in Ireland and other countries.

5. Select, evaluate and use nutritional scientific information from a variety of sources to plan, develop and construct a reasoned argument.

An appreciation of consumer's food experiences and preferences is critical in order to develop products and concepts that succeed in the food industry. When combining consumer behaviour knowledge with sensory insights, it becomes possible to create healthy food products. Trained tasting panels are groups of consumers with higher smell-taste sensitivity. These panels are specifically formed to develop their sensorial skills in product evaluation. Consumer & Trained Panel Sensory Science is a five-credit module that aims to develop student's knowledge and appreciation of the role of consumer behaviour in sensory and nutrition research and using validated trained panels to establish changes within the food matrix. This module will develop in the student an understanding of the fundamental consumer behaviour influences, such as individual sensory insights, demographic and psychological processes which affect consumer decision processes. The students will be fully cognisant of the guidelines for ethical and professional practices for the sensory evaluation of foods. In addition to this, the module also facilitates the student to successfully train a sensory panel and monitor their performance.

1. Critically evaluate the growing body of published nutrition research on sensory, psychological and demographic factors that determine consumer behaviour.

2. Appraise sensory qualitative and quantitative techniques for assessing consumer acceptance.

3. Critically examinethe changing nature of consumer behaviour and sensory perception,and critically assess the implications for nutrition research.

4. Plan and prepare all necessaryresearch ethicsdocumentation.

5. Successfully designand deliver sensory training to a sensory panel.

6. Critically assess and evaluate the effectiveness of the panel’s performance.

7. Demonstrate critical thinking, problem-solving capacity and ongoing reflective practice by training a panel.

Sensory analysis in nutrition research is vital for consumer satisfaction and for market success. Sensory Techniques in Nutrition Research is designed to give students a thorough knowledge of sensory evaluation. Students will appraise how much sensory analysis can be used in nutrition research. The course will compare and contrast discriminative, descriptive and affective sensory methodologies used to measure sensory attributes and preference. Students will identify, critically evaluate and apply the key elements and procedures for sensory evaluation of food products including selection of legal considerations in professional conduct for sensory testing, appropriate methods, experimental design, data analysis and interpretation. Students will apply this knowledge and examine the effects of reformulating ingredient composition on the sensory and nutritional properties on a range of consumer foods.

1. Appraise how much sensory analysis can be used in nutrition research and food product development.

2. Critically examine the inter relationship of physiolology and psychology on taste, aroma and texture perception.

3. Examine the effect of reformulating ingredient composition on the sensory and nutritional properties of consumer foods.

4. Critically analyse sensory data using computer software and statistical tables.

5. Critically analyse the implications of the results achieved.

6. Demonstrate critical thinking and on-going reflective practice by means of ongoing contributions to the module Learn Online (Moodle) forum discussions

This module provides students with a systematic understanding of the process of food product development from concept to launch, with a specific focus on packaging and labelling requirements. It will also provide learners with a context in which marketing elements are applied to food products and the role of sensory in marketing, whilst equipping the student with the capacity to collaborate and critique existing scientific literature.

1. Critically evaluate the role of packaging, labelling, consumer perception and EU regulatory compliance in the context of food development and production.

2. Identify and apply the requisite knowledgeof food product development, with a focus on marketing and branding.

3. Formulate and complete a marketing and branding portfolio to an advanced standard, demonstrating capacity for critical evaluation and professional competence.

4. Demonstrate critical thinking, problem-solving capacity, and ongoing reflective practice applied to the area of food product development, packaging, labelling, and marketing.

Statistics for Sensory Science will introduce the students to statistical analyses specific to the field of sensory science. The module will complement activities in the Research methods and Research project 1 modules.

1. Identify and apply appropriate material and methods when conducting statistics for sensory analysis

2. Critically analyse the benefits and limitations of a variety of statistical methods

3. Identify and apply appropriate statistical assessment methods and analysis

4. Synthesise and interpret the statistical findings accurately

Research methodology is an integral part of any Masters course. The aim of this module is to ensure that students will be fully competent to devise, run and present research in a professional manner. This module will be part of a number of different Masters programmes in the Department of Sport, Exercise and Nutrition. The module will introduce students to both qualitative and quantitative approaches to research enquiry.

1. Systematically review and evaluate current literature, using appropriate tools and techniques.

2. Identify, analyse and evaluate appropriate research methods for research project proposal development.

3. Demonstrate the synthesis and integration of knowledge.

4. Draft a research proposal appropriate to their career stage and aligned with their research interests.

5. Create an appropriate data management structure.

6. Communicate research in various formats including written and oral presentation methods.

Research project 1 contributes to a number of the Masters programmes in the Dept of Sport, Exercise and Nutrition. This module involves the detailed study of a specific topic in sport, exercise, biomechanics, health, food, sensory or nutritional science. The choice of topic is by negotiation between the student and an appropriate member of teaching staff acting as a supervisor. As part of Research Project 1 students will prepare and submit ethics applications for Research Project 2 and submit Thesis 1. Thesis 1 will be in the form of a systematic literature review to enable the student to focus their research question by examining previous research in the field.

1. Apply appropriate theoretical and practical methods and ethical considerations to the analysis and solutions of problems in human nutrition, sensory analysis, health or sport/exercise science.

2. Generate new hypotheses for the selected topic based on relevant research and own research.
3. Systemtically review the literature and present a coherent and defensible analysis.