Food Science and Innovation MSc

This module will cover key areas in Functional Foods & Bioactive Ingredients and will include the following:

• Novel bioactive ingredients and waste valorisation of high value products extracted from food waste streams
• Opportunities and exploitation of non-animal derived proteins
• Bioactive components for control of chronic disease conditions
• Legislation and regulation, including health claims and EFSA definitions
• Technologies for organoleptic property control and enhancement of ingredient bioavailability

   

The module will address opportunities presented by novel ingredients and foods for new product development. This will enable students to understand how manufacturers respond to expanding markets such as those based on restricted diets, for example halal, kosher, vegetarian, vegan ‘free from’ and ‘clean label’ foods. Novel functional ingredients such as emulsifiers derived from algae or vegetable co-products will be explored both theoretically and from a practical perspective.

The opportunity to meet societal challenges concerning health and wellness, especially to control or prevent chronic disease and obesity will be examined. The scope for foods based on novel functional or bioactive ingredients and targeted at population groups with specific needs such as the elderly will also be highlighted.

The use of novel bioactive and functional materials will be examined practically by the preparation of food materials and subsequent performance testing. Practical experience will be gained by development of novel emulsifiers for use as alternative ingredients in food products. 

The module content is designed to introduce key concepts relating to packaging in the food industries with a focus on new developments. The following points will be addressed:

• Active packaging and smart labels for enhanced traceability, supply chain monitoring, consumer protection and preservation of food.
• Sustainable or biodegradable packaging products
• Nanocomposite technologies for enhanced barrier properties of packaging films and extension of shelf-life
• Active packaging systems and protective functions derived from antimicrobials, preservatives and atmosphere modification
• Packaging associated risks - plasticisers and nanoparticles
• Retail marketing and consumer perceptions of nanotechnology

The module aims to develop the student's understanding of new developments in packaging technologies.

Packaging is essential to enable effective distribution and preservation of food and to facilitate end-use convenience to the consumer. Currently worth 2% of global GDP, there is an emerging need for new and efficient ways to economise on business processes, ameliorate safety and quality issues through the supply chain and reduce losses and waste in the food industry and by domestic users.

Demonstrations of innovative packaging technology will be included in the module.

The research will be agreed with an appropriate supervisor and the Research Co-ordinator.  The subject matter must be related to the field of food science.

1.      To provide the student with an opportunity to investigate systematically and in depth a topic of direct relevance to the programme of study and his/her personal interests.

2.      To enable the student to draw on and contribute to the development of the growing body of knowledge in the field of nutrition.

3.     To require the student to present a research proposal in the form of a poster and oral presentation.

4.     To require the student to present the outcomes of personal research in the form of a substantive research article.

The module will cover key areas relating to the rheological, textural and sensory analysis of foods including some or all of the following:

• Food structuring and properties - the role of food additives and ingredients on the physicochemical properties, stability and shelf life of food.
• Viscometry and rheometry - theory and practice with reference to evaluation of food materials.
• The texture of food and its evaluation - theoretical and practical approaches.
• Introduction to the sensory properties of foods. 
• Sensory analysis study design and evaluation of consumer perceptions of food products.
• Applications of techniques to new product design.

The module aims to introduce the student to some of the key theoretical and practical approaches to the evaluation of the physical properties and performance of food, as well as the use of sensory science to evaluate the acceptability of new products. The role of food ingredients and additives on these properties, to ensure quality assurance and control, as well as consumer acceptance will be explored. The opportunities to make use of these techniques and strategies to develop new food products for existing and new consumer groups (e.g. the elderly) will be examined. The methods necessary for the collection and evaluation of data generated by these techniques will be addressed, including ethical considerations.

The module content is designed to introduce key concepts relating to the security and integrity of the food supply chain. The strategies, procedures and technologies that have been introduced or might have a role in future will be explored

Some or all of the following areas will be addressed by the module:

• The nature of the modern food supply chain, demand forecasting and the role of the consumer
• Human population and demographic change - changing pressures on the food supply chain.
• Origins, fate, behaviour and impact of contaminants and allergens in the food supply chain
• Food production, processing and waste - new technologies for enhanced efficiency and waste reduction.
• Waste valorisation and alternative sources of protein. 
• Adulteration, fraud and threat assessment.
• Supply chain and demand forecasting in food and drink industries.
• Nanotechnology applications for rapid diagnostics and enhanced packaging.
• Legislation and enforcement for consumer protection.

The module aims to introduce the student to some of the key issues that currently influence the availability of food, as well as those which are expected to impact on this in the future. These include factors such as population growth, demographic and social change, resource depletion and environmental degradation. The operation of the various components of the food supply chain that link environment and primary production to the end consumer will also be examined, as well as the opportunities to modify or change behaviour and practice. In addition to ensuring sufficient quantities of food are made available for the consumer, it is also essential to protect the food supply chain from events or activities that might impact upon quality and safety. The origins and occurrence of contaminants, allergens and adulterants in the food supply chain will be explored, as well as the strategies and procedures necessary to ensure the supply of safe, nutritious and wholesome food to the consumer. 

1.      The nature of scientific research: Types of research (analytical, descriptive, experimental, quantitative and qualitative), scientific language (hypothesis, concepts, operational definitions, dependent/independent variables), sampling procedures, measurement issues (reliability and validity).

2.      Research and data collection methods: Experimental research (developing hypotheses, independent/dependent variables, controls, sample selection, study designs, and experimental validity); descriptive research (questionnaires and interviews, case studies); qualitative research (characteristics, procedures, methods of data collection, data analysis, and internal/external validity).

3.      Relevant methods of research to Food Science.

4.      The nature of research; scientific methods of enquiry, pure versus applied ways of problem solving. Developing the research problem; identifying a topic area, devising specific questions, discovering what is already known (reviewing the literature), identifying gaps in knowledge, determining feasible ways to answer the questions.

5.      Ethics in research.

6.      Introduction to data analysis software (SPSS for Windows). Establishing an SPSS database. Defining and transforming variables; data storage and retrieval.

7.      Data analysis for descriptive and experimental research; Descriptive statistics. Describing data; measures of variability, correlation and scatter plots. Inferential statistics. Selecting an appropriate statistical test (parametric or non-parametric), and types of statistical tests (chi-square; t-tests; one-way ANOVA & post-hoc tests; Wilcoxon, Mann-Whitney U). Worked examples in SPSS.

8.      Additional statistics; Repeated Measures ANOVA; Factorial ANOVA, Limits of agreement analysis for method comparison and test retest reliability. Worked examples in SPSS.

1.      To expose students to the essential elements in the process of conducting sound scientific research.

2.      To develop students’ skills in the key aspects of data handling and statistical analysis.

• Drivers of change and innovation in the food industry and understanding consumer demands
• Emerging and future trends in food processing, food ingredients, resource availability, waste minimisation and, sustainability.
• Open Innovation: Drivers of reduction in salt; sugar and fats
• The innovative process including corporate environments. Protection of intellectual property, rights, patents, trade secrets, trademarks and licensing.
• Case studies of recent innovations in free from, clean label and natural foods and novel protein sources and their practical exploitation.
• Definitions and basic concepts of nanoscale materials and nanotechnologies
• Regulatory aspects of nanotechnology in food and related applications
• Nanotechnologies in food processing
• Introduction to novel food application of hydrocolloids

The aims of the module are to:

• Develop an understanding of the drivers of innovation in food science and technology and recent strategies that have been pursued by the food industry.
• Develop an understanding of the tools and techniques to develop and protect innovation in the food industry.
• Update the innovative food processing, food formulation and ingredients.
• Introduce some of the key theoretical and practical approaches to the evaluation of performance of food.
• Provide the opportunities to make use of knowledge and techniques to develop new food products.
• Practise the methods necessary for the collection and evaluation of data generated by these techniques.