Introduction to Food Science and Nutrition


This module will provide learners with the fundamental knowledge of numerical procedures used in food science and nutrition, the theoretical knowledge underpinning microbiological safety of food the systems to control it. The module will also introduce the students to the basic food biomolecules, the nutritional composition of foods, energy requirements and will help to develop the ability to apply the principles towards creative menu planning, suitable for healthy and sustainable dietary approaches.


Learning Outcomes

  1. Demonstrate knowledge of numerical procedures and ability to solve equations encountered in food science

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

  3. Identify the principles of microbiology and hygienic work practices as they relate to the provision of safe food

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