Introductory Food Science and Health
University of Limerick
Area of Study
Health Science, Nutrition and Food Science
Taught In English
Course Level Recommendations
ISA offers course level recommendations in an effort to facilitate the determination of course levels by credential evaluators.We advice each institution to have their own credentials evaluator make the final decision regrading course levels.
Recommended U.S. Semester Credits3
Recommended U.S. Quarter Units4
Hours & Credits
Rationale and Purpose of the Module: To provide an introductory course in food science and technology, highlighting the linkages between food and health. To highlight factors affecting food quality, safety and nutrition
Syllabus: General overview of Food Science and its relationship to human health. Brief introduction to basic food components. Introduction to the scientific principles underpinning food production, preservation and packaging. Control systems to ensure food safety and quality e.g. Hazard Analysis Critical Control Point (HACCP). Impact of food processing technologies on health and nutrition, safety and quality. Introduction to the chemistry of nutritional and anti-nutritional components relevant to human health e.g. Malliard-browning reactions, protein degradation, lipid oxidation. Food and health issues of consumer concern including bovine spongiform encephalitis (BSE), genetically modified foods, E. coli 0157:H7.
Courses and course hours of instruction are subject to change.
Credits earned vary according to the policies of the students' home institutions. According to ISA policy and possible visa requirements, students must maintain full-time enrollment status, as determined by their home institutions, for the duration of the program.
ECTS (European Credit Transfer and Accumulation System) credits are converted to semester credits/quarter units differently among U.S. universities. Students should confirm the conversion scale used at their home university when determining credit transfer.
Please reference fall and spring course lists as not all courses are taught during both semesters.
Please note that some courses with locals have recommended prerequisite courses. It is the student's responsibility to consult any recommended prerequisites prior to enrolling in their course.