Module manager: Afreen Rahman
Email: A.Rahman2@leeds.ac.uk
Taught: Semester 2 (Jan to Jun) View Timetable
Year running 2025/26
FOOD2196 and FOOD2135
This module is not approved as a discovery module
This module will cover an advanced understanding of microbiological and chemical food safety issues, including risk assessments, minimising, and regulating the risks according to the government legislation in the food industry. Allergen management and labelling will be included as examples. The different aspects of quality management, quality assurance and quality control will also be examined in detail.
Food safety and quality assurance requires interdisciplinary approaches integrating food/health policy and regulation of food products from pre-harvest to the consumer. Risk assessment and management are crucial aspects to minimise consumer exposure to adverse safety issues. This module aims to provide individuals with background knowledge in food safety issues as well as the approaches used to determine associated risks and their mitigation in compliance with regulatory guidelines. Teaching methods will utilise lectures to provide core food safety information followed by use of industry software application to develop a quality management system to simulate actual food supply scenarios.
On successful completion of the module students will have demonstrated the following learning outcomes relevant to the subject:
1. Have detailed knowledge of chemical and microbiological food safety issues in the food supply chain
2. Be aware of risk assessment methods and mitigation approaches in order to comply with international regulatory standards
3. Implement a quality management and assurance system using industry software
4. Conduct quality control checks against a set specification criteria
Skills Learning Outcomes
On successful completion of the module, students will have demonstrated the following skills:
1. Reflection (work ready skills)
2. Critical Thinking (work ready, academic, sustainability skills)
3. Information Searching (sustainability, digital, academic skills)
4. Digital creation, Digital learning and Development (digital skills)
5. Integrated Problem Solving (Sustainability, work ready skills)
6. Team Working (work ready, sustainability, enterprise skills)
Details of the syllabus will be provided on the Minerva organisation (or equivalent) for the module
| Delivery type | Number | Length hours | Student hours |
|---|---|---|---|
| Lecture | 30 | 1 | 30 |
| Practical | 2 | 2 | 4 |
| Seminar | 2 | 2 | 4 |
| Private study hours | 162 | ||
| Total Contact hours | 38 | ||
| Total hours (100hr per 10 credits) | 200 | ||
Seminar sessions and software training workshops will offer sessions for learners to engage and gain formative feedback.
| Assessment type | Notes | % of formal assessment |
|---|---|---|
| Coursework | Group work | 80 |
| Coursework | Coursework | 20 |
| Total percentage (Assessment Coursework) | 100 | |
Coursework resit (Group work): If an individual resit is required for coursework, a separate quality check using industry software will be arranged to adapt the original teamwork tasks for individual assessment. This approach will cover all the Learning Outcomes (LOs) and Skill Learning Outcomes (SKLOs), except for SKLO6 (see next paragraph). To satisfy SKLO6, resit students should submit a report reflecting on their previous teamwork experiences. This report should discuss the roles they played, the challenges they faced, and how they overcame them. Additionally, they should include how they would apply these experiences to future team projects.
There is no reading list for this module
Last updated: 30/04/2025
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