Principles of Food and Nutritional Science

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 evaluate the importance of the 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.