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DUBLIN INSTITUTE OF TECHNOLOGY

DUBLIN INSTITUTE OF TECHNOLOGY. Dr Paddy McHale & Dr Paul Mathias School of Biological Sciences DIT Kevin Street IRELAND. Tuesday, 21 st January 2008. DUBLIN INSTITUTE OF TECHNOLOGY. DIT across the city. Cathal Brugha St. Grangegorman. Bolton St. Pembroke St. Aungier St. Kevin St.

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DUBLIN INSTITUTE OF TECHNOLOGY

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  1. DUBLIN INSTITUTE OF TECHNOLOGY Dr Paddy McHale & Dr Paul Mathias School of Biological Sciences DIT Kevin Street IRELAND Tuesday, 21st January 2008 Dr P McHale

  2. DUBLIN INSTITUTE OF TECHNOLOGY Dr P McHale

  3. DIT across the city Cathal Brugha St. Grangegorman Bolton St. Pembroke St. Aungier St. Kevin St. Rathmines Chatham Row Dr P McHale

  4. DUBLIN INSTITUTE OF TECHNOLOGY • “an Unique, Multilevel Urban Institution offering focused vocational ladders of academic progression from apprenticeship to PhD level” • its core role is the provision of Excellent, Innovative, Challenging Teaching to meet the needs of a Knowledge Based Economy • DIT has served the education needs of Dublin City & Ireland since 1887 Dr P McHale

  5. DUBLIN INSTITUTE OF TECHNOLOGY 20,500 Students (9,700Full-Time) 4,000graduates annually 6 Faculties Applied Arts Built Environment Business Engineering Science Tourism & Food 150Part-Time programmes 85Full-Time programmes 2000 staff Dr P McHale

  6. NQAI • The National Qualifications Authority of Ireland (NQAI) was established under the provisions of the Qualifications (Education and Training) Act, 1999. • In 2003 the NQAI launched a 10-level national framework of qualifications. • The Dublin Institute of Technology (DIT) which is recognised under the 1999 Act both as a provider and an awarding body, adopted the national framework of qualifications in 2004. • Since then, all new awards made by the Institute are in alignment with the national framework Dr P McHale

  7. NQAI NATIONAL FRAMEWORK Dr P McHale

  8. CURRENT AWARD TYPES Dr P McHale

  9. LADDERS OF OPPORTUNITY Postgraduate Level 9&10 M.Phil & Ph.D. (research) M.Sc. Taught programme Professional Scientist Level 8 Honours Degree (4 years) Add-on Degrees (1-2 years) Technologist Level 6&7 Ordinary Degree (3 years) Certificate (2years) Apprentice Level 5&6 Block release from work employment Dr P McHale

  10. FACULTY OF SCIENCE • 5 SCHOOLS • School of Biological Sciences • School of Chemical & Pharmaceutical Sciences • School of Computing • School of Mathematical Sciences • School of Physics Dr P McHale

  11. SCHOOL OF BIOLOGICAL SCIENCES Honours B.Sc in Human Nutrition and Dietetics 667 students in 4 Honours degrees 1 Ordinary degrees 2 Masters and 1 part time programme 31 academic staff 10 technical staff 2 administrative Medical Records and Patient Services Management B.Sc in Biosciences with Food Science Option European M.Sc. Food Science, Technology and Nutrition Sefotec Honours B.Sc in Biochemistry, Molecular Biology and Biotechnology Honours B.Sc in Biomedical Science Honours B.Sc in Biochemistry, Molecular Biology and Medical and Molecular Cytology M.Sc. in Molecular Pathology Dr P McHale

  12. RESEARCH PROFILE Biomedical Sciences Marine Science Food, Nutrition and Health Veterinary Science 25 Ph.D. & MSc, MPhil and 3 research assistants Breast Feeding Nutrition in disadvantaged areas Elderly Nutrition Dietetic training Scrapie Diagnosis Brucellosis Diagnosis Nutrition Fod for famine relief Food supplements Shellfish Diseases Finfish Proteomics Molecular Diagnostics Cancer detection Foetal Development Inflammatory Disorders Human Papillomavirus Dr P McHale

  13. DIT Academic Calendar – Session 2007/2008 • The Academic Year is divided into two Semesters • Teaching commences • Semester 1: 17th September 2007 • Semester 2: 27th January 2008 • each Semester consists of 15 weeks • 12 Lecture/Practical Weeks • Plus1 Review Week to be used either for revision, reading, field visits, lectures, interim tests, formative assessment and feedback, etc. Dr P McHale

  14. Academic Quality Assurance Committee • The Academic Quality Assurance Committee is appointed by Academic Council and has general responsibility to Academic Council for developing and monitoring the implementation of the Institute's procedures for the validation, review and approval of courses and other programmes. Dr P McHale

  15. PROGRAMME VALIDATION • Validation of a programme is carried out by a Validation Panel of external and internal peers which is required to make an impartial judgement on the standard, content and conduct of the proposed programme and its comparability with other programmes elsewhere in Ireland and internationally. Dr P McHale

  16. PROGRAMME REVIEW • each programme conducted within the Institute is subject to periodic review, normally on a five-yearly cycle, or more frequently as required by the Academic Quality Assurance Committee, Faculty Board or Course Committee. • these five-yearly reviews are an opportunity for the Course Team/Committee to fundamentally re-appraise the programme and to make major modifications to it, where considered appropriate. • such reviews are carried out by Panels of external and internal peers. Dr P McHale

  17. BOLOGNA • National steering group to oversee implementation of Bologna Process • Department of Education and Science • Irish Universities Association • Council of Directors of Institutes of Technology • Dublin Institute of Technology • Higher Education Authority • Higher Education and Training Awards Council • National Qualifications Authority of Ireland • Union of Students of Ireland Dr P McHale

  18. ECTS • The ECTS was developed by the Commission of the European Communities to provide common procedures to facilitate academic recognition of studies abroad • It is a de-centralised system, based on the principle of mutual trust and confidence between the participating higher education institutions. • It provides an instrument to create transparency, to build bridges between institutions and to widen the choices available to students. • It makes it easier for institutions to recognise the learning achievements of students by using commonly understood measurements, credits and grades, and it also provides a means to interpret national systems of higher education. Dr P McHale

  19. ECTS • It provides a way of measuring and comparing learning achievements and transferring them from one institution to another. • ECTS is based on three core elements, • information on study programmes and student achievement, • mutual agreement between partner institutions and the student, and • the use of ECTS credits to indicate student workload. Dr P McHale

  20. ECTS CREDITS • ECTS is a credit system based on the student workload. • The basic module offered by DIT has a value of 5 ECTS credits with 20 hours of total learning time per ECTS credit. • A 5 ECTS credit module represents 100 hours of learning effort including all teaching, assignments, laboratory work, workshops and estimated private study associated with the module. • DIT operates a system of credits, credit accumulation and credit transfer. Dr P McHale

  21. ECTS CREDITS • The ECTS credit value associated with a module will be awarded to a student upon passing the module. • As modules are passed the ECTS credits associated with these modules are added together or accumulated. • All requirements for an award of DIT are expressed in terms of the number of ECTS credits to be accumulated. Dr P McHale

  22. PAUL MATHIAS Dr P McHale

  23. FOOD SCIENCE & FOOD TECHNOLOGY • Food Science • 1.1 Oils and Fats: Definitions. Reasons for use in food. Extraction and refining. Emulsions, emulsifiers and stabilisers. Hydrogenation and margarine manufacture. • 1.2 Carbohydrates: starch structure and damaged starch. Pectin, cellulose - structure and use in food. • 1.3 Proteins: structure and function of milk and bread proteins. • 1.4 Sugar: production from cane and beet. Jam production. Glucose syrup production and use in food. • 1.5 Alcohol: beer and alcohol production, malting, mashing, hop boiling and fermentation. • 1.6 Cereals: wheat structure, milling and bread manufacture. • 1.7 Fruit and Vegetable: changes in composition during growth, maturation and ripening eg pectic substances, starch, sugar-acid ratio. Enzymic browing. • 1.10 Meat: Meat quality. Colour, water binding and ultimate pH including glycolysis. Tenderness. Dr P McHale

  24. FOOD SCIENCE & FOOD TECHNOLOGY • Food Technology • 2.1 Raw Material Preparation to include an overview of the following systems employed in the food industry: cleaning, grading, sorting, peeling, size reduction, homogenisation, centrifugation and filtration. • 2.2 Pasteurisation, Sterilisation and Blanching to include basic principals and shelf life of finished product, plate and tube heat exchangers, filling exhausting, sealing etc. outline of UHT processes. • 2.3 Freezing and Chilling. Refrigeration systems and their application to immersion, convection fluidised bed, plate refrigeration and cryogenic. Rate of freezing and its effects on product quality, importance and methods of removal of field heat in vegetables, temperature control in chill chain, use of modified atmosphere packaging. • 2.4 Dehydration. Basic principles outlining the importance of water activity for the food industry. Drier types to include tray, tunnel, fluidised, spray, drum driers. Freeze drying and its application Importance of storage of dehydrated foods (oxidation, temperature and contamination). Preparation of instant coffee, milk, tea etc. • 2.5 Packaging. An introduction to the different types of packaging employed and its importance to the food industry and different food types. • 2.6 Environmental. A brief examination of raw water and its origins, treatments and application to process and subsequent post processing effluent treatment systems. Brief look at the role of the EPA in the food industry. • 2.8 Total Quality Management (TQM) . An introduction to TQM and the role of GMP and its role in premises and personnel in the food industry. Dr P McHale

  25. FOOD SCIENCE & FOOD TECHNOLOGY • Practical programme • 1. Food Science • 1.1 Moisture determination - oven drying. • 1.2 Protein - Kjeldahl • 1.3 Oils and fats - Soxhlet • 1.4 Total solids, specific gravity and refractive index • 1.5 Heavy metals - FCC/BP • 1.6 Gas chromatography • 1.7 HPLC • 2. Food Technology • 1.1 Outline of Safety and Industry Act • 1.2 Safety procedures to be followed in Food Processing Laboratory. • 1.3 Unit operations: - pasteuriser, centrifuge, freeze drie, spray drier, High speed mixer (Silverson)/homogeniser,ultrasonic homogeniser and pressure homogeniser Dr P McHale

  26. NUTRITION MODULE • Module content: • Energy. Energy value of macronutrients/foods. Energy requirements & energy balance in humans. Obesity/malnutrition. • Protein. Food sources. Protein requirements in infants, children and adults. Protein quality. • Carbohydrate. Sources. Role in the diet. Glycaemic Index of carbohydrates - implications for health. Dietary fibre and health. • Fat. Quantity and quality in diet. Health implications of saturated, monounsaturated and polyunsaturated fatty acids (including fish oils) in the diet. • Micronutrients: Vitamins & Minerals. Food sources. Biochemical/ physiological roles in the body. Clinical effects of deficiency. E.g. Scurvy, anaemia, rickets, osteomalacia, osteoporosis. Aspects of toxicity of micronutrients and issues of food safety. • a. Water soluble vitamins: B vitamins and vitamin C - functions in the release of energy from foods, the nervous system, blood, and connective tissue. • b. Fat soluble vitamins: A,D,E,K. Specialised functions in the eye, bone, blood and as antioxidants. • c. Minerals. Macrominerals and trace elements. E.g. Sodium, potassium, calcium, iron, zinc, copper, selenium. Functions as electroytes, in bone structure, blood, protein, skin, protein synthesis etc. • Recommended Daily Allowances: Definition, compilation and cross-country comparison. • Composition of Foods/Food Products. Nutritional Labelling. • Diet in health and disease: Normal health/Sport/Heart Disease/Diabetes/Obesity. • Current global nutritional concerns: HIV/AIDS, protein-energy malnutrition. Globalisation and world food supplies. • Biotechnology and food supplies: the delivery of optimal health to the consumer: nutraceuticals, functional foods and health. • Nutrigenomics: The application of genomics in the evaluation of an individual’s nutrient need and response to diet. Dr P McHale

  27. European MSc Degree in Food Science, Technology and Nutrition • Partners in the European MSc programme • Dublin Institute of Technology • Katholieke Hogeschool Sint-Lieven • Hochschule Anhalt • Universidade Catolica Portuguesa – Escola Superior de Biotecnologia • The award of the European MSc Degree is based on the successful completion of ten modules (60 ECTS Credits) and a project (30 ECTS credits) Dr P McHale

  28. COMPULSORY MODULES • Module 1 : Food Safety • Module 2 : Ecological Aspects of Food Production • Module 3 : Nutritional Aspects of Food • Module 4 : Total Quality Management • Module 5 : Food Biotechnology • Module 6 : Global Food Issues Dr P McHale

  29. European MSc Degree in Food Science, Technology and Nutrition Dr P McHale

  30. OPTIONAL MODULES • Select 4 of the following: • Module 7 : Malt and Beer Production • Module 8 : Production of Wine, Sparkling Wine and Spirits • Module 9 : Meat and Meat Products • Module 10 : Dairy Science and Technology • Module 11 : Fats and Oils • Module 12 : Cereals and Cereal Products • Module 13 : Fruits and Vegetables • Module 14: Nutrition and Public Health Dr P McHale

  31. Food Safety Module • Introduction • Physical and Chemical Contaminants and Additives • Natural Toxic Substances • Microbiology Food Safety • Control of Food Safety • Genetic Modification Technology and Food Safety • Food Safety Regulations • Foodborne outbreaks: surveillance and management. • EU strategies for food safety control. • FDA’s food safety programme. • Regulation of the production and use of genetically modified organisms; European and US legislation and labelling requirements. • European regulation of novel foods and labelling requirements. Dr P McHale

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