Mythbusters: Food Fact, Fads and Fiction

Description

This module will give students an understanding of some of the processes involved in food production, and will include debunking myths of the food industry, discussing common misconceptions and exploring ideas which present the food and nutritional industries in a bad light.

Aims

The aim of this Module is to provide the student with: knowledge and understanding of the different aspects of the food industry and their impacts on our lives.

Learning Outcomes

By the end of this module the student should be able to:

1.  Discern current information and identify common misconceptions regarding where our food and drink comes from and how

2.  Appraise current data within the context of the food and drink industry, and reflect on their impact on society

3.  Present in a team environment a reflective account of an aspect from the module

Indicative Content

1 Student led investigations

Student led investigations of the different sectors within the food and drink industry including: prebiotics – and the controversy surrounding the term; if barbequing is a healthy cooking method; and exposing the celebrity chef - common Myths about cooking

2 Consumerism

Does the food industry listen to us? -Understanding consumer and sensory science to better understand why you buy the products you buy. - How food / public health is reported by the media? - The French paradox / Mediterranean diet.

3 Future of food

Ethical food production and the future of foods, and, what’s waste got to do with it?

4 Debunking myths

Debunking food myths, more science than science fiction in our food today, like the science behind getting sauce out of a bottle and what to drink – Whisky or Beer?

5 Facts from fiction

Finding facts from fiction, investigating the three second rule – should I eat things that have fallen on the floor? What’s so super about super-foods? Fat or sugar: Which is worse?

Statement on Teaching, Learning and Assessment

The module will start with an introductory lecture followed by a set of short lectures on various aspects of the food industry. After each lecture directed questions and tasks will be provided such as mini quizzes online. Short videos and other materials will be provided on Blackboard to assist the groups with their research. A group presentation will form 50% of the grade. The presentation will be graded as a group grade.

Teaching and Learning Work Loads

Total 200
Lecture 12
Tutorial/Seminar 0
Supervised Practical Activity 0
Unsupervised Practical Activity 55
Assessment 48
Independent 85



Guidance notes

Credit Value – The total value of SCQF credits for the module. 20 credits are the equivalent of 10 ECTS credits. A full-time student should normally register for 60 SCQF credits per semester.


Disclaimer

We make every effort to ensure that the information on our website is accurate but it is possible that some changes may occur prior to the academic year of entry. The modules listed in this catalogue are offered subject to availability during academic year 2019/10 , and may be subject to change for future years.