Courses / Module

On successful completion of the module, students should be able to:

• Describe the main components of food.
• Discuss food components with respect to composition, properties and impact on food processing.
• Compare and contrast the various methods used to improve food shelf-life, quality and stability.
• Evaluate the effect of microorganisms on food.
• Describe the main innovations in the modern food industry and their role in manufacturing.
• Discuss, in detail, the difference between food spoilage and food poisoning.
• Explain the role played by legislation in controlling the development and availability of novel foods.
• Critically assess the role of, and requirement for, hygiene during food manufacture.

Delivery methods	Hours
Lectures	16
Labs / Practicals	0
Tutorials	0
Planned learning activities	0
Independent student activities	84
Total	100

• Module Graded (numeric value) or Ungraded (Pass/Not Passed): Graded
• Continuous Assessment detail(s): Please note that the written examination is at the end of semester 2.

Assessment type	Options	Weighting	Duration
Continuous Assessment		0%
University scheduled written examination	On-campus	100%	120 minutes
Other		0%
Total		100%	120 minutes

• Pass standard: 40%
• Could the result of this module be capped? No

• Are supplemental/resit registrations permitted? Yes
• University scheduled written examination (Autumn): 120 minutes, On-campus

• BI201 and BI205

For a full timetable search, go to NUIM Timetable. Venue locations can be found here.