Last modified: 05 Aug 2021 13:04
The aim of this course is to enable students to understand the opportunities and barriers to food reformulation in the context of a. nutrition and health, b. food technology, c. legislation and d. consumer perception. The course comprises of 4 main topics:
Introduction to Food Reformulation - History
Food reformulation - Targeted Ingredients & Case studies
Food labelling - Nutrition & Health claims
Food analysis - Methods & Practical guides
| Study Type | Postgraduate | Level | 5 |
|---|---|---|---|
| Session | First Sub Session | Credit Points | 0 credits (0 ECTS credits) |
| Campus | Aberdeen | Sustained Study | No |
| Co-ordinators |
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This course offers the opportunity to gain understanding of food reformulation as an integrated approach aiming to develop healthier food products and the technical challenges involved in targeting specific nutrients for reduction or replacement. The course provides an insight of food labelling regulations for making nutrition and health claims on reformulated food products and presents case studies to indicate current trends in the food market. This course also provides detailed guidance and expertise in food analysis of properties affected by product reformulation.
| Assessment Type | Summative | Weighting | 50 | |
|---|---|---|---|---|
| Assessment Weeks | Feedback Weeks | |||
| Feedback |
Correct answer with justification |
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| Knowledge Level | Thinking Skill | Outcome |
|---|---|---|
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| Assessment Type | Summative | Weighting | 50 | |
|---|---|---|---|---|
| Assessment Weeks | Feedback Weeks | |||
| Feedback |
Correct answer with justification |
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| Knowledge Level | Thinking Skill | Outcome |
|---|---|---|
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There are no assessments for this course.
| Assessment Type | Summative | Weighting | 100 | |
|---|---|---|---|---|
| Assessment Weeks | Feedback Weeks | |||
| Feedback |
Correct answer with justification |
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| Knowledge Level | Thinking Skill | Outcome |
|---|---|---|
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| Knowledge Level | Thinking Skill | Outcome |
|---|---|---|
| Conceptual | Understand | Define food reformulation and recognize the nutritional benefits associated with the process |
| Procedural | Apply | Describe the functional role of selected nutrients in composite foods and identify strategies for their replacement |
| Conceptual | Evaluate | Create nutrition labelling for pre-packaged foods and advise on health claim regulations |
| Conceptual | Understand | Indicate appropriate laboratory and consumer based methodological approaches for the analysis of reformulated products |
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