Food and Consumer Science - BSc (Hons)

Abertay University

In this practical module, you’ll explore how different food ingredients work and how their properties affect the final product. You’ll develop essential food handling and preparation skills, then apply your knowledge to design, create and promote your own multi-component recipe. Indicative Content - Fundamental Food Handling and Demonstration Skills: Develop core food handling and preparation skills while learning how ingredients interact within recipes. Build the confidence to adapt and modify recipes, and practice demonstrating multi-component dishes. - Theoretical Underpinning of Recipe Development for Specific Groups: Explore the principles of recipe development and modification to meet the needs of specific audiences or dietary requirements. Learn about nutritional guidelines, ingredient functionality, and effective food demonstration techniques. - Safety Management: Understand the principles of food safety management through the assessment and design of HACCP plans. Learn how to implement and monitor food safety systems in practical settings.

In this module, nutrient needs, nutritional status and associated nutritional issues are explored using a lifespan model. Indicactive content - Overview of nutrients and their function - Nutrition during pregnancy and lactation - Nutrition during infancy - Nutrition in childhood - Nutrition in adolescence - Nutrition in adulthood - Nutrition in aging - Nutrition for physical activity and sports

Explore the core principles of physiology and how they apply to sport and exercise. You’ll learn about energy systems, fatigue, and how the cardiovascular system adapts to physical activity. You’ll also examine how exercise affects different populations, including those with specific health or performance needs. Indicative content - Fundamentals of bioenergetics: You'll further explore the core concepts of energy production during exercise, examining the interaction of the different energy systems during exercise, how these change with intensity of activity and the role of the endocrine system. You'll also begin to explore protein metabolism - Neuromuscular adaptations to exercise: You'll learn about how the body adapts to different types of exercise (endurance, resistance and high intensity). - Fatigue: You'll learn about possible causes of peripheral fatigue during exercise. - Cardiovascular adaptations to endurance training: You'll learn about how the cardiovascular system adapts to endurance training and how this can influence performance. - Physiological Testing: You'll explore a number of physiological tests that are used routinely for health and fitness assessment. You'll develop an understanding of the tests and their limitations and will be introduced to ethical and practical considerations when working with individuals with protected characteristics. You'll also learn how to analyse and interpret the results of physiological tests.

Please note: If you are a Direct Entrant (new student) to this year of study and have not previously taken module ABE101, then you MUST take ABE201 as your Term 2 microcredential module. If you have previously taken ABE101, then you are NOT permitted to take ABE201 in Term 2. Starting university brings new opportunities and challenges, and every student’s journey is different. This microcredential helps you settle into life at Abertay and build the habits that lead to success. You’ll hear from current students sharing their own tips, and reflect on the areas you most want to develop. You’ll get to know Abertay’s systems, explore what makes a successful student and practise core skills such as time management, referencing, academic writing style and using support services. By the end, you’ll have the tools and strategies you need to thrive at university. Indicative content - Navigating Abertay Systems: Get to know the key systems you’ll use at Abertay—such as MyLearningSpace, MS Teams, OASIS and MyAbertay—and learn how to use them effectively. - Expectations of University and You: Explore what’s expected of you as a student and what you can expect from the university. Topics include the code of conduct, independent and blended learning, how courses are structured, health and safety, and the Abertay attributes. - Abertay Discovery Tool: Complete the Discovery Tool to identify your strengths and areas for development across five themes: studying at university, academic skills, digital skills, careers and employability, and wellbeing. - Fundamentals of University: Learn how modules work, how assessments are set, and how to use assignment briefs and feedback to improve your work. - Understanding, Searching and Evaluating Information: Develop strategies for finding and assessing reliable information, building your confidence in research and study skills. - Successful Student Behaviours: Practise the habits that help you succeed: managing time, avoiding procrastination, effective note-taking, preparing for classes, developing a growth mindset, and making use of student support services. - Referencing: Understand academic integrity and why referencing matters. Learn how to avoid plagiarism, create in-text citations and reference lists, and use digital tools to manage your sources. - Sounding Academic: Discover what lecturers mean by “academic style” and how to use the right language in your writing. Learn the rules of academic writing, how to paraphrase effectively, and how expectations differ between school/college and university. You’ll also explore how assessments, marking and feedback work.

This module covers the concepts of public health, development of public health policy and key public health issues. It will also provide the fundamentals of epidemiology. Indicative content - Food & Nutrition policy: Framework of national and local policy and guidelines; models of good practice. - Health policy and public health: What is health policy? State intervention in health. Development of policy documents/guidelines for health/targets and implementation. Influences of global health policy. Structure of public health agencies. - Policy Implementation: Implementation of food and nutrition policy in educational establishments, community food initiatives, local authorities and health services. - Fundamentals of epidemiology: e.g. concept, measuring disease frequency, study designs for public health

Analysis of food and drink is a very important part of product development and quality assurance encountered by food scientists and nutritionists in the workplace. This module introduces you to the techniques required to test food using analytical, physicochemical and sensory analysis techniques. Indicative content: - Physicochemical Characterisation of Foods: Analyse the physical and chemical properties of foods through practical experiments. Learn how to measure pH and acidity using titration and determine key macro- and micronutrients such as vitamin C and total phenolic compounds. - Sensory Evaluation Techniques: Explore a range of sensory testing methods, including discrimination, ranking, descriptive and affective tests. Learn how to apply basic statistical techniques to analyse and interpret sensory data. - Introduction to Human Intervention Trials: Gain an understanding of how randomised control trials are used to study food characteristics and their effects on human health. Learn how to calculate and interpret the glycaemic index of foods. - Data Collection, Analysis and Interpretation: Develop skills in collecting, analysing and interpreting experimental data using appropriate statistical methods to draw meaningful conclusions.

In this module, you’ll be introduced to the core processes and technologies that drive the food and drink manufacturing industry. You’ll explore the basic unit operations that turn raw ingredients into the products we consume every day, giving you a solid foundation in how modern food production works. Indicative Content - Basic Processing Concepts: You’ll be introduced to the core principles behind food processing, including heat transfer, the thermal properties of food, and the different modes of heating. You’ll also explore essential concepts such as mass balance, liquid flow, size reduction and mixing — all of which are key to understanding how food and drink are manufactured. - Preservation Processes: You’ll learn how food is preserved safely and effectively, covering topics such as microbial survivor curves, thermal death time, pasteurisation and sterilisation. You’ll also look at methods like concentration and evaporation, freezing, dehydration and freeze-drying, and see how these processes extend shelf life while maintaining quality. - Application of Concepts in Laboratory Practical Sessions: You’ll put theory into practice by applying these concepts in selected complex processes during laboratory sessions. This hands-on experience will help you understand how the science works in real-world food production. - Guest Speakers and/or Industrial Visits: You’ll benefit from insights shared by industry professionals through guest lectures and, where possible, visits to food and drink manufacturing sites. These experiences will give you a clearer picture of how the concepts you’ve studied are applied in practice.

In this module, you’ll explore the key principles of physical and organic chemistry as they relate to food. You’ll build your confidence in chemistry numeracy and dive into food chemistry, focusing on carbohydrates, lipids, proteins, micronutrients, and the role of food additives and fortification. You’ll also investigate the chemical reactions that take place during cooking, preparation, preservation and storage, giving you a strong foundation in the science behind what we eat. Indicative Content - Fundamental Chemistry: You’ll build a strong foundation in the essential chemistry needed for food science and analysis. This includes developing your chemistry numeracy skills and exploring key concepts such as atoms, molecular bonds and intermolecular forces, all within the context of food. - Food Components and Their Functionalities: You’ll examine the structure and function of both nutrients and non-nutrients, including additives, food colourants and toxicants. You’ll learn how these components interact and how they can be used to modify the texture, appearance and overall quality of food. - Chemical Reactions of Food Components: You’ll investigate the chemical changes that occur during food processing. This includes reactions such as the Maillard reaction, crystallisation, starch gelatinisation, protein denaturation, and fat hydrogenation and oxidation, helping you understand how these processes affect flavour, texture and nutrition. - Food Modifications: You’ll explore methods used to improve the nutritional value and appearance of foods. This includes fortification, changes in food format, and the use of additives, giving you insight into how foods are tailored to meet consumer needs. - Food Chemistry Laboratory: You’ll gain hands-on experience with analytical and instrumental techniques used in food analysis. These practical sessions will help you apply your theoretical knowledge and develop valuable laboratory skills.

In this project-based module, you’ll put both qualitative and quantitative research techniques into practice as you develop innovative fast-moving consumer goods (FMCG) concepts. Alongside this, you’ll create a supportive business plan, giving you the chance to combine creativity with analytical skills and experience what it’s like to bring a product idea to life in a real-world business context. Indicative Content - FMCG New Product Development Theory and Practice: You’ll explore the theory and practice of new product development in the fast-moving consumer goods (FMCG) industry. This includes learning about the RG Cooper stage-gate model and its developments, as well as how to generate, screen, and refine ideas. You’ll look at concept development, from ‘me too’ products to incremental and radical innovations, and examine the key factors that make new product development successful. - Consumer Research: You’ll gain experience in both primary and secondary market research, using qualitative and quantitative methods to support new product development. You’ll also learn how to use focus groups for concept building and screening, and how to carry out shop surveys to gather consumer insights. - Business Plan: You’ll develop the skills to create a business plan for a new product, considering own-label versus branded products. You’ll carry out a basic financial appraisal of your project, explore marketing and pricing strategies, and be introduced to the challenges of scaling up and production from a new product development perspective. - Ingredients, Functionality, and Interactions: You’ll study the role of ingredients in product development, focusing on raw material management, functionality, and how different components interact to influence the final product.

Your placement is an important part of your degree, designed to build on what you’ve learned in the classroom and give you the chance to put it into practice. It’s an opportunity to take real responsibility for your own personal and professional growth, developing new skills and gaining valuable experience that will support both your learning and your future career Indicative Content - Briefing: You’ll reflect on your weekly activities and complete employability self-assessments before and after your placement. This will help you see how your skills, confidence and career prospects develop over time. By comparing your reflections, you’ll gain a clear picture of how the placement has shaped your learning and future goals. - Placement: Your placement experience will depend on the organisation you’re matched with, giving you a unique opportunity to learn in a real-world setting. During Term 2, you’ll take part in an unpaid work placement that becomes the foundation of your learning journey. You’ll be supported before, during and after the placement to make sure you get the most out of this hands-on experience. - Debriefing: Once your placement ends, you’ll take part in a debrief session designed to help you reflect on what you’ve learned. This will guide you in transferring your new skills and experiences into your future studies and career development.

In this module, you’ll explore how non-communicable diseases can be prevented and the challenges faced by today’s food systems. You’ll learn about the methods used in nutritional epidemiology—understanding both their strengths and limitations—and gain insight into how researchers design, carry out, and analyse studies that investigate diet and nutritional status. By the end, you’ll have a clearer picture of how evidence is built in this field and how it can be applied to real-world health challenges. Indicative Content - Nutritional and Physical Activity Assessment Methods: You’ll review the different methods used to assess nutrition and physical activity, exploring both their strengths and limitations. This will help you understand how researchers and practitioners measure lifestyle behaviours and apply these findings in real-world contexts. - Nutrition Epidemiology: You’ll learn about the key tools and approaches used in nutritional epidemiology, including study designs, biomarkers, and methods for linking diet to chronic diseases. You’ll also develop skills in measuring dietary exposure and outcomes, and apply biostatistics to interpret findings in this field. - Significance of the Evaluation of Nutrition and Physical Activity in Public Health: You’ll examine how evaluating nutrition and physical activity contributes to shaping public health agendas. This includes considering the risk factors for non-communicable diseases, with a particular focus on the role of diet and physical activity in preventing obesity. - Food System Challenges: You’ll explore how food connects to wider social, economic, and environmental issues. Topics include the environmental impact of food systems, food security, sustainability, reducing food waste, and promoting healthy and sustainable eating patterns. You’ll also consider the future of food and whether shared solutions can address multiple global challenges.

This module explores how food safety and hygiene are managed across the entire food supply chain. You’ll learn how industry systems and standards are applied to protect public health and ensure food quality, while also understanding the role of global regulations and environmental challenges. Indicative Content - Contamination of Foods and Its Prevention: You'll explore how food can become contaminated – whether physically, chemically, or microbiologically – and learn how to prevent it. You'll carry out risk analysis, identify hazards, and suggest suitable controls to keep food safe. - Safety Management: You'll assess existing HACCP plans and learn how to design and implement new ones. This includes building effective food safety management systems that meet industry standards. - Legislation and Other Requirements: You'll get to know key food safety laws and regulations, including the Food Safety Act 1990, EC and Scottish regulations, and the role of organisations like the FSA and European Food Safety Authority. You'll also explore industry standards such as BRC and ISO, and learn about the hygienic design of food premises.

In this module, you’ll gain the essential foundations to carry out an in-depth investigation into a research topic of your choice. You’ll explore both qualitative and quantitative research methods, discover a range of analysis techniques, and develop the project management skills needed to plan and deliver your work successfully. It’s your opportunity to combine theory with practice and take real ownership of your research journey. Indicative Content - Introduction to Research: You’ll explore the nature and purpose of research, looking at different approaches such as quantitative, qualitative, mixed methods, developmental, and practice-based research. You’ll also see how these fit within wider philosophical perspectives like positivism, interpretivism, and pragmatism, and consider the strengths and weaknesses of each. - Dealing with Practical Issues: You’ll learn how to take a research idea from concept to completion. This includes identifying a topic, setting clear objectives, and developing a research strategy. You’ll also explore what makes a strong project, address ethical issues, and identify the most suitable research methods for your chosen study. - Appraisal of Current Subject-Specific Knowledge: You’ll develop the skills to carry out a literature review, from searching and evaluating sources to organising and synthesising information. You’ll practise writing a review, managing bibliographic records, and creating strong research questions for both quantitative and qualitative projects. - Data Collection and Analysis: You’ll explore different approaches to collecting and analysing data, including quantitative, qualitative, mixed-methods, and iterative designs. You’ll also learn about questionnaire design, sampling methods, and data modelling, giving you the tools to handle data effectively and draw meaningful conclusions. - Writing Your Research Proposal: You’ll learn how to identify a research problem, define its purpose, and frame your main research question(s). You’ll then choose appropriate strategies and methods to design your proposal. You’ll also practise discussing findings, drawing conclusions, making recommendations, and reporting your work, preparing you for planning, writing, and submitting a dissertation. - Ethics and Risk Assessment: You’ll engage with Abertay University’s ethics and risk assessment processes, developing a clear understanding of how to conduct research responsibly and safely.

In this module, you’ll take a product idea from concept to reality. You’ll design and develop a formulation and production process for a fast-moving consumer goods (FMCG) product, before producing it at pilot scale. Alongside this, you’ll create a marketing plan to showcase your product, giving you the chance to combine scientific knowledge with creativity and business insight. Indicative Content - Product Development: You’ll take a product idea from kitchen-scale development through to creating a commercial formulation, learning how to transform concepts into viable products. - Experimental Design: You’ll apply experimental design methods to prototype and pilot-scale development of a fast-moving consumer goods (FMCG) product, gaining practical experience in testing and refining ideas. - Upscaling: You’ll learn how to upscale a kitchen formula to produce enough units for market evaluation, bridging the gap between small-scale trials and real-world production. - Market Evaluation: You’ll carry out quantitative consumer market evaluations, using data to assess how well your product performs and how it’s received by potential customers. - Feasibility Assessment: You’ll study the requirements for factory-scale manufacture, including financial analysis and safety considerations, to understand what it takes to bring a product to market successfully. - Additional Concerns: You’ll consider the ethical, legal, and social issues involved in product development, including product and plant safety, as well as the environmental impact of production. - Commercialisation: You’ll explore the final steps of commercialisation, from preparing for a product launch to understanding the strategies needed to succeed in a competitive market.

In this module, you’ll take charge of your own research journey. You’ll develop your thinking skills and strengthen the way you communicate, all while working towards research goals that you’ve defined yourself. It’s an opportunity to grow as an independent learner, express your ideas with confidence, and take ownership of your academic development. Indicative Content - Project Work: You’ll carry out a focused project on a specific aspect of your discipline, working under the guidance of an academic supervisor or team. This is your opportunity to apply your knowledge, explore your own ideas, and develop as an independent researcher. - Project Log / Lab Book: You’ll keep clear and accurate records of your work in a suitable format, helping you stay organised and track your progress. This will also give you valuable experience in maintaining professional research documentation. - Communication of Findings: You’ll produce a final project report that follows discipline-specific guidelines, showcasing your ability to write in a professional academic style. You’ll also present your research outcomes through a poster presentation, building confidence in sharing your work with others.