Programmes offered within the department
Bsc Food Science And Nutrition Honours Degree
Master Of Science In Food Science And Nutrition Degree
1.1 These departmental regulations shall be read in conjunction with General Regulations and the Faculty Regulations for undergraduate Degrees, hereafter referred to as the General Regulations.
1.2 This is an exciting time to be studying food science and nutrition. There is increasing evidence that what weeat affects our health and quality of life. Increasingly, dietary factors are being implicated in some of the major causes of death worldwide. More and more obesity, diabetes and other degenerative diseases are becoming a problem in Africa. Concerns about food safety and food supply have increased and there are various national, regional and international initiatives to improve food safety. Food security is a growing challenge for many families in Africa in the face of erratic rains, and global warming effects.
1.3 The Department of Food Science and Nutrition addresses these and related issues through teaching, research and community outreach programmes. The department offers a BSc Degree in Food Science and Nutrition. Thus, the programme produces a versatile professional, who will double up as a Food scientist and nutritionist, and hence making the graduate more marketable than one who specializes in one area, though there still is room specializing should one so desire.
2. EMPLOYMENT PROSPECTS
2.1 Because of the broad spectrum of modules covered in the programme, the graduands with BSc. Honours in Food Science and Nutrition will seek employment in the food industry, NGOs and Research as:
– Food Scientists – Nutritionists
– Research Scientists – Food analysts
– Quality Assurance managers – Food microbiologists
– Food technologists – Food service directors systems
– Nutrition consultants – Dieticians
3. AIMS AND OBJECTIVES
The programme is intended to enable students to:
· Develop a deep understanding of food and nutritional processes and their effects to human health.
· Acquire knowledge, skills, and techniques and use them in solving consumer problems related to food.
· Apply scientific and technical skills in industry, commerce and other fields in society in solving day-to-day food problems.
· Demonstrate creativity and knowledge of consumer needs and health through production and marketing of new products.
4. ENTRY QUALIFICATIONS
To qualify for entry, candidates should have passed English, Science and Mathematics at `O’level. Candidates should also have passed at least 2 `A’Level subjects in the area of science. An `A’Level pass in Food Science is an added advantage.
5. STUDENT ASSESSMENT
Refer to Section 5 of Faculty regulations.
6. FAILURE TO SATISFY EXAMINERS
Refer to section 9 of General Regulations
7. GRADING AND DEGREE CLASSIFICATION
Refer to Section 10 of Faculty Regulations
8. DEGREE WEIGHTING
Refer to Section 11 of Faculty regulations
9. PROGRAMME STRUCTURE
N.B * Denotes core modules
Level 1 Semester 1
|HCS 101*||Introduction to Computers and Computer Application||4|
|HBIO 104||Genetics and evolution||4|
|FSN 101*||Principles of Food Science||4|
|FSN 102||Nutrition and Agricultural Systems||4|
|FSN 103||Human Physiology||4|
|FSN 104*||Principles of Nutrition||4|
|FSN 105||Introduction to Food Science and Nutrition||4|
|FSN 114*||Organic Chemistry||4|
|CS 101*||Communication Skills||4|
Level 1 Semester 2
|MFSN 106||Human Nutrition||4|
|FSN 107*||Food Chemistry I||4|
|FSN 108||Food Engineering Operations||4|
|FSN 109*||General Microbiology 4||4|
|FSN 110||Nutritional Assessment and Surveillance||4|
|FSN 112*||Introductory Food Laboratory||4|
|HB10 105||Cell Biology||4|
|FSN 115||Clinical Nutrition||4|
Level 2 Semester 1
|FSN 201||Nutrition and Metabolism||4|
|FSN 202||Principles of food Technology||4|
|FSN 203*||Food Microbiology||4|
|FSN 204*||Food Chemistry II||4|
|FSN 205*||Quality Assurance and Food Laws||4|
|FSN 206*||Meat Technology||4|
|FSN 207*||Cereal Technology||4|
|FSN 216||Nutritional Epidemiology||4|
|GS 201||Introduction to Gender Studies||4|
Level 2 Semester 2
|FSN 208||Analytical Biochemistry||4|
|FSN 210*||Research Methods & Statistics||4|
|FSN 211||Food Preservation||4|
|FSN 212*||Dairy Technology||4|
|FSN 213*||Fruits and Vegetables Technology 4||4|
|FSN 214||Community Nutrition and Assessment||4|
|FSN 215*||Food Analysis 4||4|
|FSN218||Sensory Evaluation of Food||4|
Level 3 Semester 1 and 2
|FSN 301||Work Related Learning Report||15|
|FSN 302||Academic Supervisor’s Report||15|
|FSN 303||Employer’s Assessment Report||10|
Level 4 Semester 1
|FSN 401||Food and Diet Analysis||4|
|FSN 402*||Application of Biotechnology to Food Science||4|
|FSN 403||Food Product Development and Marketing||4|
|FSN 404*||Food Safety and Sanitation||4|
|FSN 405*||Communication Techniques in Nutrition||4|
|FSN 406*||Food Services Management||4|
|FSN 407*||Fats and Oils Technology||4|
|FSN414||Nutrition Planning and Programme Management||4|
Level 4 Semester 2
|FSN 409||Advanced Therapeutic Nutrition||4|
|FSN 410||Human Nutrition Biochemistry 4||4|
|FSN 411||Industrial Food Microbiology & Biotechnology||4|
|FSN 412||Food Toxicology||4|
|FSN 413||Public Health Nutrition||4|
|FSN 416||Food Package Engineering||4|
7. MODULE SYNOPSES
CS 101 Communication Skills
Refer to the Department of Communication Skills
HCS 101 Introduction to Computers and Computer Applications
Refer to the Department of Computer Science.
HBIO105 Genetics and Evolution
Refer to the Department of Biological Sciences.
HBIO104 Cell Biology
Refer to the Department of Biological Sciences.
GS 201 Gender studies
Refer to the Department of Gender Studies
FSN 101 Principles of Food Science
Scientific principles, historical perspective and current status of technology related to food consumption, safety, toxicology, processing, preservation and distribution.
FSN 102 Nutrition and Agricultural Systems
An integration of food nutritional aspects and post harvest processing. The module focuses on nutritional changes and value addition in agricultural products
FSN 103 Human Physiology
Integrates, synthesizes, and describes human anatomy and physiology to enable students to achieve a working knowledge of human physiology in relation to nutritional sciences.
FSN 104 Principles of Nutrition
Course focuses on the nutritive value of foods and metabolism of essential nutrients, as well as the application of principles of nutrition to the requirements of normal individuals throughout the life cycle.
FSN 105 Introduction to Food Science and Nutrition
An introductory approach to aspects of food science and nutrition. Module should include natural principles in food processing, handling and distribution. There should be an emphasis on balance diet and influence of nutrition on human health at various stages of life.
FSN 106 Human Nutrition
Prerequisite Organic Chemistry and Principles of the science of nutrition. Emphasis on physiological requirements of nutrients for human growth, development, and maintenance within the life cycle. The role of micronutrients and macronutrients is emphasized.
FSN 107 Food Chemistry
Prerequisite Organic Chemistry. Organic and biological reactions of food constituents. Chemical changes in foods during processing and storage affecting texture, color, flavor, stability and nutritive value.
FSN 108 Food Engineering Operations
The module is designed to introduce student to basic food engineering techniques focusing primarily on mathematical principles and applications in food processes, Unit and dimensions, material balance, psychrometry, heat processes of food, physical separation processes and extraction. This is an introductory approach to large scale operations with regards to food processing. The emphasis is on the preliminary processing of food stuffs such as raw material handling and conversion operations such as size reduction. Processes centered on holing and preservation of raw materials are covered.
FSN 109 General Microbiology
Basic concepts of microbiology including morphology, nutrition, replication, identification, biochemical characterization and control. Practical component uses microorganisms to demonstrate content topics and practical knowledge of materials, facilities, and techniques involved in the study of microorganisms.
FSN 110 Nutritional Assessment and Surveillance
Includes coordinated education, role components, the nutrition care process, and medical terminology. Emphasizes basic skills in dietetics: interviewing, diet analysis including use of computers, and anthropometrical measurement and analysis.
FSN 112 Introductory Food Laboratory
Application of food preparation principles and techniques in the preparation of standard food products; principles of food laboratory management and their application in the planning and preparation of food.
FSN 113 Food Systems
Application of chemical principles and physical behavior of ingredients in food systems and the effects processing and storage have on finished food products.
FSN 114 Organic Chemistry
The module is designed to introduce food science students to basic organic chemistry concepts. The focus is on chemistry of carbon compounds, bonding, nomenclature, reaction mechanisms, stereochemistry, addition, substitution and elimination reactions. There is need to have an in depth understanding of the chemistry of carbohydrates, amino acids, proteins, lipids, free radicals and synthesis of natural and complex synthetic polymers.
FSN 115 Clinical Nutrition
Relates to issues on how different diseases affect nutritional status, Gene-nutrient interactions, metabolic processes leading to critical illness, Nutrition and immune response, Energy imbalance; under- and over-nutrition leading to diseases like kwashiorkor and obesity. Modules also focus on recovery process and nutritional requirements.
FSN 201 Nutrition and Metabolism
The physico-biochemical properties of nutrients and their bionutritional interrelationships at the cellular and sub-cellular level. Carbohydrate, protein, and lipid metabolism and the role of vitamins and minerals in these processes.
FSN 202 Principles of Food Technology
Overview of processing techniques in the food industry, including thermo- processing, freezing, moisture removal, moisture control and intermediate moisture food formulation. Fundamentals of food preservation: refrigeration, freezing, thermal processing, dehydration, and concentration, salting and smoking, chemical preservation, and fermentation.
FSN 203 Food Microbiology
There is need to study the role of microorganisms in food production, distribution and storage. A better understanding of the influence of microorganisms on food helps to maintain or improve the quality of food, avoid food borne illnesses and preserve food. Major topics should cover Microbial growth factors, Food Spoilage, contamination and Food Preservation, Food Fermentations, Food borne diseases and Food poisoning, Food safety. Practical application of basic concepts in food fermentation at laboratory level is covered.
FSN 204 Food Chemistry
Food chemistry, deals with the composition and properties of food and the chemical changes it undergoes as a result of the exposure to natural or artificial environments. The chemistry of food hinges on the major food components as well as the minor food components, including colorants, flavors and food additives. Emphasis is on the chemical and physical properties of these food elements that influence product quality
FSN 205 Quality Assurance and Food Laws
There is need to provide the student with a better understanding of quality assurance (QA) and quality control(QC) procedures in the production of food, providing confidents that the product will meet the requirements of quality and safety. There is also need to focus on National, regional, and international food law; adoption, interpretation and enforcement of laws and regulations governing food processing and food service systems. Impact of regulations on food production, availability, marketing and safety. Microbial, chemical and physical hazards associated with foods and food processing environments, Good Manufacturing and Sanitation Programs, designing and implementing Hazard Analysis Critical Control Point (HACCP) Programs.
FSN 206 Meat Technology
Meat and meat products are essential components of a balanced diet. There is need to have a better understanding of the composition and nutritive value of different types of meat products. Processing of meat would need one who knows the post-mortem changes, ageing of meat, tenderizing, and curing of meat. The module also narrows to quality aspects such as cuts and grading of meat. Other products covered include poultry, fish and pork.
FSN 207 Cereal Technology
The module reviews technologies for producing a wide range of cereal products taking into consideration the various components of cereals such as phytochemicals vitamins, carbohydrates and their roles in the quality of the final product such as texture, taste and nutritional value. There is also emphasis on whole grain foods, processing technologies of cereal products and health effects of the cereals.
FSN 208 Analytical Biochemistry
Analytical methods help the student to analyze biological samples and acquire knowledge on the qualitative and quantitative aspects of a constituent. The topics range from buffers, chromatography, electrophoresis, immunology, centrifugation, spectroscopy, radioisotopes, molecular biology techniques, enzyme assay techniques and protein purification techniques.
FSN 207 Economics of Food Marketing
Economic performance of food system; marketing margins; transportation, processing, advertising, and retailing of food products; structure, conduct, and performance of food marketing firms and industries; government and public interest in the food system
FSN 210 Research Methods and Statistics
Statistical methods involving relationships between populations and samples; collection, organization, and analysis of data; and techniques in testing hypotheses with an introduction to regression, correlation, and analysis of variance limited to the completely randomized design and the randomized complete-block design.
FSN 211 Food Preservation
Fundamentals of food preservation: refrigeration, freezing, thermal processing, dehydration and concentration, natural and chemical preservation techniques and fermentation.
FSN 212 Dairy Technology
The components of milk and the utilization of the milk components form the basis for this module. It covers processing of milk, heat treatment of milk, grading of milk and dairy products. There is also need to focus on dairy microbiology and quality assurance in the dairy industry.
FSN 213 Fruits and Vegetable Technology
Vegetables are plants or part of plants that are used as food. A better understanding of these vegetables ensures variety in diets and promotes nutritional benefits derived from the fruits and vegetables. There is need cover the classification, composition and nutritional value of vegetables. The module also has an emphasis on pigments, organic acids, enzymes and flavor compounds. Processing techniques, chemical reactions, preservation methods and storage or post harvest conditions are also covered.
FSN 214 Community Nutrition and Assessment
An introduction to community assessment. Uses of assessment in determining cultural, economic, and lifestyle interrelationships that impact on nutrition problems and education needs throughout the life cycle.
FSN 215 Food Analysis
The module emphasis is on composition analysis of foods- biochemical and microbiological quality. The rational of analyzing foods, the methods of analysis including physiological and psychological- sensory evaluation and their applicability to specific nature of a food product would be covered.
FSN 216 Nutrition Through The Life Cycle
Biological growth and nutritional requirements from fetal stages of development through aging. Nutritional standards in light of current epidemiological data and scientific research.
FSN 217 Physical Chemistry of Food Processes
Studies physicochemical processes in foods during food processing; places special emphasis on methodological and experimental aspects of food processes, such as water activity, rheology of foods, food extrusion, protein hydration, gelatin, aggregation, and food process analyses.
FSN 218 Sensory Evaluation of Foods
The physiology, psychology, and chemistry of flavor and flavor perception; tactual, visual, and auditory components affecting food acceptability; principles and application of preference and discrimination testing; and interpretation of panel evaluation data.
FSN 401 Food and Diet Analysis
The is need to understand nutritional needs of individuals with regards to age, stage of growth, activities and food habits. The module should have an emphasis on nutritional requirements, RDAs, nutrition index of foods, food groups and diet planning. The students should be able to utilize food composition tables given practical situations in dietary requirements. There should be an appreciation of nutrigenomics and nutrigenetics as well as the application of software packages in diet analysis.
FSN 402 Application of Biotechnology to Food Science
Biotechnology is multidisplinary in approach involving modern biochemistry, microbiology, fermentation technology, genetic and enzyme engineering in which the tasks are complex and the benefits are immense. The advancement in biotechnology in both the food and agriculture industry evokes the need to prepare students for the food products of commercial value. Biotechnology is a rapidly expanding field with a greater impact on societies with regards to food production and food security. Students need to have an appreciation of basic cloning techniques, genetic engineering, modification of food products, biosafety as well as bioethics to assess the acceptance of GM Foods.
FSN 403 Food Product Development and Marketing
Principles of food product development: idea generation, formulation, processing, market positioning, packaging, product costs, pricing, safety, legal issues, and experimentation. Includes a group term project in accordance with Food Technologists guidelines. The procedures involved in developing new and existing products from product concept to product launch are essential.
FSN 404 Food safety and Sanitation
The management of food safety to include the role of sampling, monitoring, audits and inspections. Practical application of the principles and practice of HACCP. There is emphasis on microbiological criteria, hygiene control measures and Codex Alimentarius.
FSN 405 Communication Techniques in Nutrition
Application and integration of the principles of nutrition and their transmission to groups and individuals. Students will learn individual counseling techniques as well as how to present nutrition information to groups.
FSN 406 Food Services Management
Introduction to the management of commercial and non-commercial food service systems through the operation of Bevier Cafe. Students experience managing the procurement, production and service of food, as well as the sanitation and maintenance of equipment and facilities.
FSN 407 Fats and Oils Technology
The module is designed to cover the basic chemistry of fats and oils, common chemical reactions, physical properties and nutritional aspects. There is also an emphasis on sources of oils and fats, process technology and analytical methods.
FSN 409 Advanced Therapeutic Nutrition
Application of the principles of normal and therapeutic nutrition, nutrition assessment, nutrition intervention and evaluation as related to the management and treatment of disease states.
FSN 410 Human Nutritional Biochemistry
Emphasis is on the biochemical functions of nutrients essential for humans. Course emphasizes the role of essential nutrients in fuel metabolism, cell biology and biochemistry, gene expression and the synthesis of proteins, and generation of energy from metabolic fuels.
FSN 411 Industrial Food Microbiology and Biotechnology
Prerequisite General Microbiology. Covers fundamental concepts of food microbiology including food production, microbial cultivation, screening, preservation, and significance of microbes in foods and their application to the production of processed foods. Relationship of microorganisms to food manufacture and preservation, to industrial fermentation and processing, and to sanitation. Detailed examination of food and industrial processes dependent on fermentation and other microbial activities.
FSN 412 Food Toxicology
Fundamental concepts will be covered including dose-response relationships, absorption of toxicants, distribution and storage of toxicants, biotransformation and elimination of toxicants, target organ toxicity, teratogenesis, mutagenesis, carcinogenesis, food allergy, and risk assessment. The course will examine chemicals of food interest such as food additives, heavy metals, mycotoxins, and pesticides, and how they are tested and regulated. The module covers selected toxins found naturally in foods or introduced by industrial contamination or food processing methods.
FSN 413 Food Engineering II
The emphasis is on the final food product preservation operations in food possessing and the ancillary techniques applied to food processing plants. Heating operations, irradiation and food packaging and storage as well as hygienic designs of food processing equipment and plants are covered
FSN 414 Nutritional Planning and Programme Management
Essential in evaluating the importance of food products on human nutrition. It incorporates aspects of project management and monitoring and evaluation to allow better management of food resources and ensure food security. It covers feeding programmes, food aid, nutrition and development as well as impact of health/nutrition programmes in societies.
FSN 415 Public Health Nutrition
The module provides an integrated approach covering dietary needs, epidemiological, public health, social and biological aspects of nutritional science. Patterns of food consumption based on biological, psychological, and social needs; and anthropological findings will be assessed. Students should evaluate critically, the findings of scientific studies of public health nutrition; interpret and present findings of research in a range of formats and contexts; Laboratory component illustrates physiological and biochemical principles of nutrition
FSN 416 Food Package Engineering
Cross-disciplinary study of the materials, machinery, research, design, techniques, environmental considerations, ethics and economics used in the global packaging industry with emphasis on the implementation of improved technologies for the problems unique to food packaging. An emphasis on the broad, systems-based nature of packaging will be maintained throughout the course
The module provides students with opportunity to design, undertake or conduct an independent piece of research of study related to their programme of study under the guidance of a supervisor who is usually a member of academic staff of the department.
REGULATIONS FOR THE MASTER OF SCIENCE DEGREE IN FOOD SCIENCE AND NUTRITION (MSFN)
The programme is aimed at providing advanced knowledge, insights and skills in the field of Food Science, Technology and Nutrition applicable to current, and forecast trends in developing, as well as the developed countries. The programme also seeks to provide an interface between the modern food production and processing technologies and the nutritional aspects of food closely focusing on the Human health impacts. The programme also gives attention to food related socio-economic human development, HIV/AIDS, food and nutrition challenges, and food security concerns in various settings.
1.1 These regulations shall be read in conjunction with the Faculty of Science and Technology Regulations and the General Academic Regulations for Postgraduate Degrees hereinafter referred to as the General Regulations.
1.2 The degree shall be awarded to candidates who have successfully completed the programme and passed the examination in accordance with regulations set in the Faculty Regulations.
2.1 To provide advanced knowledge and skills required troubleshooting the current and forecast technical challenges of the food industry
2.2 To equip graduants with a greater understanding of nutrition and health aspects of food production and processing
2.3 To provide an ethical interface between technically oriented professionals, various stakeholders and the general public
3. EMPLOYEMENT OPPOTUNITIES
Quality Assurance Consultants
4. ENTRY REQUIREMENTS
4.1 Normal entry
Applicants should be holders of at least an upper second class degree in any of the following degree programmes: Food Science and nutrition, Biosciences Biochemistry, Chemistry, Agriculture (Animal science), Nutritional Sciences, Home Economics or other related degrees awarded by the Midlands State University or any other recognized institution.
5. GENERAL PROVISIONS
5.1 The programme shall normally be studied over a minimum of two years (four semesters) on a part time basis. Three semesters will be for normal teaching and one semester for projects.
5.2 Dissertation Refer to Section 8 of the General Regulations
5.2.1 The dissertation shall constitute a single semester in level two during which time the student is expected to undertake research for a period not exceeding six months.
5.2.2 Each candidate is expected to submit a dissertation not exceeding one hundred and fifty pages(150)
5.2.3 Candidates shall be required to submit three typed and bound copies, one of which shall be deposited in the university library, one shall be submitted to the department library and the last copy will be returned to the student.
5.2.4 The format of the dissertation shall be provided by the Department of Food Science and Nutrition.
6.1 Formal examinations will be held at the end of each semester in the first three semesters.
6.2 Continuous assessment shall account for 30% of all the overall assessment, while the final examination account for 70% of the overall assessment.
6.3 The aggregate pass mark shall be 50%
6.4 The aggregate pass mark will comprise a pass in the final examination and a pass in the continuous assessment
A student must have possessed modules worth at least 32 credits in the first level in order to proceed to the second level.
8. MARKING SCHEME
Refer to Section 21 of the General regulations
9. DEGREE CLASSIFICATION
For the purpose of degree classification, the parts of the degree programme will be weighed as follows:
Level 1 (semesters 1, 2 and 3) 70%
Level 2 (dissertation) 30%
10. NOFICATION OF RESULTS
Refer to section 42 of the General Regulations
11. PROGRAMME STRUCTURE
Level 1 Semester 1
|MFSN701||Food Production and processing systems||4|
|MFSN702||Food Microbiology and Biotechnology||4|
|MFSN 703||Nutrition and Public health||4|
Level 1 Semester 2
|MFSN705||HIV/AIDS Nutritional aspects of food||4|
|MFSN706||Food Analysis and Sensory Science||4|
|MFSN707||Communication Skills in Nutritional Health||4|
|MFSN708||Total Quality Management and Food Safety||4|
|MFSN709||Food Policy and Programme Planning||4|
Level 2 Semester 1
|MFSN801||Research Methods and Statistics||4|
Elective Modules: Choose any two
|MFSN802||Advanced Laboratory technology||4|
|MFSN803||Advanced Food Packaging||4|
|MFSN806||Advanced Food Chemistry||4|
|MFSN807||Environmental Management in Food Science||4|
Level 2 Semester 2
12. MODULE SYNOPSES
MFSN701 Food Production and processing systems
An applied module investigating various food processing techniques and their underlying principles. The outline should cover raw materials used in food processing. Sorting and grading of agricultural products. Food processing techniques, to include microbiological, biochemical, nutritional and technological aspects. Principles of processing foods and Techniques to include, freezing, chilling, canning, intermediate moisture foods, and new technologies such as extrusion and aseptic processing. Brewing, fermentation, meat, dairy, cereal technologies are also covered. Visits to local food processing units. Research within the field of food science and technology is both wide ranging and rapidly changing. This gives rise to an increasingly diverse number of interesting and important applications.
MFSN702 Food Microbiology and Biotechnology
This module informs on the part played by each of the major groups of micro-organisms in the production and spoilage of foodstuffs. In addition the changes, which occur in foods during spoilage, are highlighted as are the risks associated with such changes. Topics include Food and Microorganisms, Principles of Food preparation, Food Spoilage, contamination and Preservation, Food Fermentations, Food borne diseases and Food poisoning, Food sanitation, control and inspection. Food biotechnology focuses on Basic tool in Biotechnology (molecular tools and bioreactors), Applications of Food biotechnology, Biosafety and Bio-ethics.
MFSN 703 Nutrition and Public health
This module aims to provide comprehensive training in public health nutrition in a global setting with the choice of specializing in a number of topics and in a range of contexts. It provides an integrated programme covering dietary, epidemiological, public health, social and biological aspects of nutritional science. Specialist topics include maternal and child nutrition, nutrition in emergencies, nutrition programme planning, evaluation and monitoring, and nutritional epidemiology.
MFSN704 Professional Ethics
As part of ethical development, students are required to complete the Professional Ethics module. This will give exposure to a range of ethical perspectives and includes several self-tests which require to reflect on one’s own ethical behavior and values. The Code of Professional Ethics lays down the standards of integrity, professionalism and confidentiality
MFSN705 Nutrition and HIV/AIDS
The coexistence of high rates of malnutrition and HIV/AIDS creates a challenge for nutritionists. Providing adequate nutrition at community and individual level remains a problem. The new challenge calls for the acceleration of both short-term and long-term effects to combat malnutrition and its effects on morbidity and mortality associated with HIV/AIDS. The module covers aspects involving: Introduction to HIV/AIDS, Link between nutrition and HIV/AIDS, Food security components in HIV/AIDS nutrition care and support, Nutrition management of HIV/AIDS- related symptoms, Nutritional care and support for vulnerable groups and Management of drug and food interactions in HIV/AIDS therapy.
MFSN706 Food Analysis and Sensory Science
This module will be of value to students from a broad range of backgrounds who wish to develop their understanding of the scientific principles and practical methods which underlie the analytical techniques and methods used to assess food standards and quality, and the sensory perception of food products, with an emphasis on evaluating development of products. The principles underlying a range of analytical methods [e.g. Kjeldhal, Soxhlet, calorimetry] used to perform nutrient analysis will be discussed and performed in order to evaluate the nutrient content of food samples. The principles of sensory evaluation of food will be discussed, including the relevant physiological aspects of the senses such as taste thresholds. Sensory evaluation methodology such as taste panels and the statistical analysis of results (including profiling) will be studied. The procedures involved in developing new and existing products from product concept to product launch (including packaging, labelling, marketing, pricing and advertising) will be undertaken in the context of recipe/ product development case studies and practical exercises
MFSN707 Communication Skills in Nutritional Health
This module is designed to improve communication skills for the nutritionists in information dissemination. It focuses on: Communication skills (i.e., oral and written communication, listening; Critical thinking/problem solving skills (i.e., creativity, common sense, resourcefulness, scientific reasoning, analytical thinking, interviewing; Professionalism skills (i.e., ethics, integrity, respect for diversity); Life-long learning skills; Interaction skills (i.e., teamwork, mentoring, leadership, networking, interpersonal skills, etc.); Information acquisition skills (i.e., written and electronic searches, databases, Internet; Organizational skills (i.e., time management, project management, etc.); Commit to the highest standards of professional integrity and ethical values. The students should also be able to independently research scientific and nonscientific information as well as work and/or interact with individuals from diverse cultures.
MFSN708 Total Quality Management and Food Safety
This module is designed to provide the student with an appreciation of the value of quality assurance and quality control procedures in the production of food, satisfying both legal requirements and the customers need for quality and safety. Awareness of recognised quality and safety systems such as International Standards Organisation (ISO) and Hazard Analysis Critical Control Point (HACCP) should be increased, together with the ability to apply them in setting up of an effective food safety management system. An overview of current food quality and safety systems to include Quality Control, Quality Assurance, Total Quality Management and relevant legislation. Quality programmes, practices and systems such as ISO9001:2000, ISO9004:2000, Good Manufacturing Practice, HACCP. The management of food safety to include the role of sampling, monitoring, audits and inspections. Practical application of the principles and practice of HACCP
MFSN709 Food Policy and Programme Planning
This module gives students the opportunity to examine a number of current food policies, both in terms of how they are formulated and also the impact they have on a given population. The student will be encouraged to critically analyse policies and their associated issues in relation to consumers, industry and Government. Lectures and seminars will introduce national and international policy makers and case studies will be used to illustrate the process of policy formulation and the impact that policies have in a wider context. The assessment will allow students to individually assess a given policy and consider the wider implications for ever-evolving polices. Various common themes are likely to emerge including Food and Nutrition policies in Zimbabwe, and around the world, including agencies involved in their evolution and implication. Several examples of current policies will be reviewed as case studies, including consideration of their impact on relevant stakeholders. Issues relating to food processing, food policy and the consumer. Genetically modified foods and their impact on health, policy and the consumer.
MFSN801 Research Methods and Statistics
This module is for all students on the MSc programme. It includes: Design of experiments, Variables and distributions; summarising data, Sampling variability of a mean, Analysis of quantitative data; comparing two means, Sampling variability of proportions, Analysis of categorical data; comparing two proportions, Regression and correlation (computer session practical), ANOVA and multiple regression (paper critique practical). Emphasis will be on practical and applied skills. Methods will be illustrated using examples of relevance to Food Science and Nutrition students. By the end of this module students should be able to: describe the role of statistical methods in food/ public health research; present results effectively by making appropriate displays, summaries, and tables of data; appreciate the problem of sampling variation, and the role of statistical methods in quantifying this; select an appropriate statistical method for the analysis of simple data sets; correctly interpret the results of statistical analyses reported in the food/health literature; perform simple statistical analyses using software packages; and interpret their findings from statistical analyses and present these findings in a clear, concise, and logical manner.
MFSN802 Advanced Laboratory technology
Application of food preparation principles and techniques in the preparation of standard food products. Analytical techniques involving Spectroscopy, chromatography, Microbiological techniques, Immunoassay and electrophoresis are covered. Other useful topics include: Method selection and validation, Good Laboratory practice (GLP), Laboratory management, Safety and Health.
MFSN803 Advanced Food Packaging
Emphasis should be given to aspects of food packaging including: Materials, Design techniques, Environmental considerations, Food ethics and Economics. There is also an element of improved technologies for the problems unique to food packaging like flexible packaging. It is also a topical issue in Food product development and clean technology concept.
MFSN804 Clinical Nutrition
This module examines the metabolic demands on nutrients in acute and chronic illness; a critical evaluation will be made of recent advances in specific nutrition therapies for each disease category, incorporating clinical case studies. Aspects of the current best feeding practice are reviewed together with the organisation of nutrition support teams in the hospital and community settings. There is also need to focus on Evidence-based approach to the effect of nutritional status on disease outcome, Nutrient metabolism in health and disease, Gastrointestinal physiology and the uptake of nutrients, Nutrition support, encompassing oral nutritional supplements, enteral and parenteral nutrition, in the hospital and community setting, Nutritional Assessment in the hospital and community setting, How different diseases affect nutritional status, Gene-nutrient interactions, Metabolic stress during critical illness, Nutritional modulation of immune response, Energy imbalance; under- and over-nutrition.
The dietitian is a practitioner who applies the principles of nutrition in a variety of settings. The dietitian assists clients to manage their diet either as part of disease management (clinical setting) or as part of the wider prevention of nutrition-related disease in communities. The Masters level dietitian is able to lead and contribute to ongoing developments that will enhance the professional status of the dietitian together with enabling implementation of clinical governance and clinical effectiveness in particular ways: through effective and evidence-based practice, justified clinical-decision making and identifying the need for reflective practice. This module focuses on current practices in dietetics in relation to trends in diet issues. It focuses on topics: Clinical Dietetics, Research Strategies in Nutrition & Dietetics, Professional Studies, Behavioral Sociology, Awareness of Dietetic Practice, Community Dietetics and Contemporary Nutrition Issues, Psychology of Behavior, Building on Dietetic Practice
MFSN806 Advanced Food Chemistry
Food chemistry, a major aspect of food science, deals with the composition and properties of food and the chemical changes it undergoes during handling processing and storage. Food chemists are typically concerned with identifying the molecular determinants of material properties and chemical reactivity of food matrices, and how this understanding is effectively applied to improve formulation, processing and storage stability of foods. The module covers a broad range of topics ranging from the chemistry of food components (Water, carbohydrates, lipids, and proteins), Minor food components (Vitamins, Minerals, Colorants, Flavors, Sweeteners, Food Additives, nuetraceuticals and toxicants). Aspects of Food systems are also covered including dispersal systems, physical and chemical interactions of components in food systems.
MFSN807 Environmental Management in Food Science
This module is of relevance to students interested in the assessment and control of environmental problems associated with food production and public health. This module consolidates knowledge of key methodological tools: risk assessment as a structured method to estimate quantitative health impacts, especially for chemicals; risk management as a framework for assessing and controlling environmental hazards. Teaching considers the roles of scientific, socio-cultural, historical, economic and political factors in influencing the management of environmental risk. The module should cover the principles and legislation governing, as well as techniques in Environmental management.
MFSN808 Advanced Food Toxicology
The module focuses on general aspects and regulatory aspects of food toxicology There is need to look at pesticides and other industrial chemicals, hormones, mycotoxins, mutagens and carcinogens in heat-processed food; modification of carcinogen response by antioxidants, food irradiation, food intolerance, methylxanthines; use and safety of novel foods, and the future of food toxicology.
MFSN 809 Dissertation
The module is aimed at engendering students with a spirit of enquiry into a research-based dissertation. A broad range of research is encompassed within the expertise based in the Food Science and Nutrition field may include a single focused investigation, or a series of discipline specific investigations, ranging from `wet’-laboratory based, ICT-based, questionnaire/ survey- bas ed, to `dry’ theoretically-based projects.