FOOD SCIENCE CONTENT DEVELOPMENT-1

Page 1

Overview

  • Department: NUTRITION AND DIETETICS

  • Course/Program name: CERTIFICATE IN NUTRITION AND DIETETICS

  • Document Type: FOOD SCIENCE COURSE DEVELOPMENT TEMPLATE

  • Provider: Vivanet Solutions

Page 2

Module Preliminaries

  • Module Name: FOS 216: FOOD SCIENCE

  • Module Introduction: This level two module is to be undertaken after completion of year one modules. It comprises six units and requires at least 60 hours or 6 credit hours for completion.

  • Module Competency: Equip learners with knowledge about food materials, consumption, processing, preservation, and processing technologies for specific food products.

  • Module Outcomes:

    • Explain the role of food science in nutrition and dietetics

    • Demonstrate understanding of concepts in food and food groups

    • Identify major nutrients in various food groups

    • Explain principles of food processing and preservation

    • Apply techniques in processing specific food products

  • Learning Support:

    • Tutors:

      1. Mr. Samuel Chea - Kwale Campus (msanzu.chea@gmail.com)

      2. Madam Alice –Thika Campus (alicemakato@gmail.com)

      3. Madam Valentine –Karen Campus (valarusei@kmtc.ac.ke)

      4. Madam Judith-Kabarnet Campus (judithjepkemoi@gmail.com)

  • Technical Support: For platform-related issues, contact [elearning@kmtc.ac.ke] or call provided number.

Page 3

Performance Tasks

  • Assessment Types:

    1. Formative Assessments: Continuous assessments including cats, assignments, practicals, field trips, and presentations.

    2. Summative Assessment: End semester examinations and Final qualifying exams.

  • Module Learning Requirements:

    1. Attend lessons fully

    2. Submit assignments and tasks on time

    3. Participate in discussion forums

    4. Join chat sessions as scheduled

    5. Sit for CATs and exams as scheduled

Page 4

Unit One: Introduction to Food Science

  • Introduction: Understanding food science's significance to nutritionists, focusing on food composition, storage, processing, and usage.

  • Objectives: By the end of this unit, students should:

    1. Define terms in food science

    2. Explain the importance and scope of food science

Unit Learning Requirements

  1. Attend lessons

  2. Carry out tasks

  3. Participate in discussions

Page 5

Topics for Unit One

Topic One: Introduction to Food Science

  • Objective: Understand the importance of food science.

  • Definitions:

    • Food: Solid/liquid that nourishes the body when ingested.

    • Food Science: Discipline integrating biology, physical sciences, and engineering to study food properties, deterioration causes, and processing principles.

  • Importance: Overcomes hunger, improves food safety and nutrition, and enhances agricultural productivity.

Page 6

Scope of Food Science

  • Interdisciplinary: Combines microbiology, chemical engineering, biochemistry, and social sciences.

  • Sub-disciplines:

    • Food safety

    • Food microbiology

    • Food preservation

    • Food engineering

    • Product development

    • Sensory analysis

    • Food chemistry

    • Food packaging

  • Summary: Food science aids in understanding food composition and changes for quality retention.

Page 7

Unit Activities

Review Questions

  • Explain five reasons for studying food science.

  • Highlight five sub-disciplines of food science.

Performance Task - Quiz/Assignment

  • Define terms like food science, food, and food technology.

Page 8

Topic Two: Concepts in Food and Food Groups

  • Objective: Elaborate on food grouping rationale.

  • Content:

    • Food Groups: Categories based on nutritional properties.

    • Rationale: Needed for health, appropriate food selection, diet assessment, and nutrition policy creation.

    • Common Food Groups: Dairy, fruits, grains, proteins, sweets, vegetables, and water.

Page 9

Different Grouping of Food

  • Four Group System:

    • Cereals and pulses

    • Vegetables and fruits

    • Milk and seed products

    • Oils and fats

  • Five Group System: Incorporates subdivisions for nutrients like proteins, vitamins, etc.

  • Seven Group System: More detailed nutrient classification.

Page 10

Unit Activities

Review Questions

  • Explain three reasons for grouping food.

  • Identify common and uncommon food groups.

Performance Task - Quiz/Assignment

  • Outline five food groups.

Page 11-12

Unit Name & Introduction (Various Foods)

  • Food Groups Overview: Further details on specific food technologies, impacting nutrients, and processing methods.

Page 12-13

Topics Overview (Cereal Processing)

  • Cereals & Sugar Processing: Explained through nutritional compositions, cooking effects, and preservation methods.

Page 14-15

Nutritional Importance & Overview of Beverages

  • Beverages: Types categorized by refreshing, nourishing, stimulating, soothing properties with examples given (tea, coffee, milk).

Page 19

Last Sections & Conclusion of Topics

Final discussions: Summarize exploration of food science, processing methods, beverages, cereals, and root/tuber technologies with associated key elements for success in nutrition and dietetics.

Page 20

Key Takeaway: Food Preservation

  • Importance of various methods discussed throughout the unit, highlighting safety and health regulations.