What will I learn on this module?
You will learn about the biological basis of food and nutrition and will be introduced to a range of elements and compounds which are essential for life. The principles of healthy eating based on UK guidelines and the role of food in maintaining health including the role of microbiota will be explored whilst providing an understanding of the nutritional needs of a population. You will explore through lectures and laboratory practicals some important aspects of food microbiology, food processing, preservation and brewing.
How will I learn on this module?
You will learn through lectures and tutorials, many of these will be linked to practical laboratory sessions where you will have the opportunity to put the knowledge gained during lectures into practice providing you with a valuable insight into the ever expanding field of food science and human nutrition. Lecturers will provide comprehensive lecture notes in the form of Powerpoint presenttions and guide you to relelvant directed reading.
How will I be supported academically on this module?
All lecture material will be available on the University eLearning Portal/Bb, supplemented with guidance on further reading relevant to the subject matter. Electronic feedback on assessments will be provided via the eLP to allow you to understand how you performed and how you can build on this performance in subsequent assessments within your programme.
What will I be expected to read on this module?
All modules at Northumbria include a range of reading materials that students are expected to engage with. Online reading lists (provided after enrolment) give you access to your reading material for your modules. The Library works in partnership with your module tutors to ensure you have access to the material that you need.
What will I be expected to achieve?
Knowledge & Understanding:
1. You will consider how diet and disease can be associated and the role of food in maintaining health and well being for populations.
2. You will explore some aspects of food science including processing and preservation and the functional significance of various compounds found in plants.
3. Aspects of biotechnology including its role in the brewing industry will also be explored.
Intellectual / Professional skills & abilities:
4. Intellectual gain by understanding the science behind the development of the subject area.
Personal Values Attributes (Global / Cultural awareness, Ethics, Curiosity) (PVA):
5. You will evaluate the principles of healthy eating based on UK guidelines and the role of food in maintaining health will be explored whilst providing an understanding of the nutritional needs of a variety of individuals
How will I be assessed?
CW1:MCQ exam – 30 questions covering all the content of the module (KU1, KU2, KU3, IPSA 4, PVA5)
CW2: Form of laboratory report – a set of short answer questions to test student understanding of the relevant practical (KU1, KU2, KU3, IPSA 4, PVA5).
Formative assessment will involve informal guidance and advise during laboratory classes (supporting MLOs KU 1, KU2 and KU3). In addition, informal tutorial discussions with academic staff will support MLOs IPSA 4 and PVA5.
Pre-requisite(s)
N/A
Co-requisite(s)
AP0306, AP0307, AP0308 and AP0309
Module abstract
This module is specifically designed to help you apreciate how important nutrition and food processing are to human health and wellbeing. You will have the opportunity to explore this fascinating and fast moving subject under the guidance of researching academics. You will learn the principles of healthy eating based on UK guidelines and the latest scientific evidence and discover how diet and disease are interlinked.
The role of antioxidants and gut microbiota will be explored to discover how they may influence our health and the potential benefits of a ‘rainbow on your plate’ will be uncovered. You will have the opportunity to explore many aspects of food processing including food microbiology and processing, various chemical reactions and kinetics, concepts of viscosity and the importance of malting and fermentation processes in brewing.
Course info
UCAS Code Y002
Credits 20
Level of Study Undergraduate
Mode of Study 1 year Full Time followed by a further 3 years Full Time or 4 years with a placement (sandwich)/study abroad
Department Applied Sciences
Location City Campus, Northumbria University
City Newcastle
Start September 2025
All information is accurate at the time of sharing.
Full time Courses are primarily delivered via on-campus face to face learning but could include elements of online learning. Most courses run as planned and as promoted on our website and via our marketing materials, but if there are any substantial changes (as determined by the Competition and Markets Authority) to a course or there is the potential that course may be withdrawn, we will notify all affected applicants as soon as possible with advice and guidance regarding their options. It is also important to be aware that optional modules listed on course pages may be subject to change depending on uptake numbers each year.
Contact time is subject to increase or decrease in line with possible restrictions imposed by the government or the University in the interest of maintaining the health and safety and wellbeing of students, staff, and visitors if this is deemed necessary in future.
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