Module manager: Dr Alan Hernandez Alvarez
Email: A.J.HernandezAlvarez@leeds.ac.uk
Taught: Semester 1 (Sep to Jan) View Timetable
Year running 2025/26
Completion of Year 1 of a BSc, MSci Food Science, BSc. MSci Food Science and Nutrition or BSc, MSci Nutrition or equivalent science degree.
FOOD2151 (Food Allergy and Food Intolerance)
This module is not approved as a discovery module
Food allergy and food intolerances are increasing in prevalence and can exhibit similar symptoms to irritable bowel syndrome (IBS). This module aims to introduce students to food allergy and food intolerance IBS. You will explore the causes and symptoms of food allergy and food intolerance and will be introduced to how common food allergens can be detected. Students will also learn what interventions can improve outcomes for allergy and food intolerance.
The module aims to introduce students to food allergy and food intolerance as well as irritable bowel syndrome (IBS). The course content will present the causes and symptoms and the associated molecular and cellular mechanisms involved in the allergic reactions. The related tests and treatments used for diagnoses and remedial approaches will also be covered in this course. This module offers an in-depth exploration of food allergies, food intolerances, and gastrointestinal conditions such as irritable bowel syndrome (IBS), lactose intolerance, celiac disease, and crustacean allergenicity, among others. Students will gain a comprehensive understanding of the causes, symptoms, and underlying molecular and cellular mechanisms driving these conditions. Additionally, the module will cover diagnostic methods, including advanced tests, and remedial treatments designed to manage or mitigate these health issues, providing a well-rounded perspective on the clinical and biological aspects of food-related hypersensitivities and intolerances.
On successful completion of the module students will have demonstrated the following learning outcomes relevant to the subject:
LO1. Describe the molecular nature of food allergens and food components such as gluten and lactose leading to intolerance.
LO2. Understand the assessment and diagnosis of food allergens and diagnostic methods.
LO3. Explain the molecular and cellular nature of the allergic response and differentiate food allergy from food intolerance and other similar gastrointestinal disorders.
LO4. Explain the legislation and food industry actions to mitigate food allergens and food intolerance responding to public concerns.
Skills Learning Outcomes
On successful completion of the module students will have demonstrated the following skills learning outcomes:
SKLO1. Technical skills (subject-specific knowledge)
SKLO2. Academic Skills: reflection, critical thinking, academic writing, academic language, ethics, time management, information searching, academic integrity, referencing (AS1-2, 4-10)
Details of the syllabus will be provided on the Minerva organisation (or equivalent) for the module
| Delivery type | Number | Length hours | Student hours |
|---|---|---|---|
| Lecture | 20 | 1 | 20 |
| Seminar | 2 | 1 | 2 |
| Private study hours | 78 | ||
| Total Contact hours | 22 | ||
| Total hours (100hr per 10 credits) | 100 | ||
There is no assessed coursework, but progress will be monitored throughout the semester using regular in-class polls and quizzes. These are to help students judge whether they are doing enough work outside the lectures or to see if there are any gaps in understanding. The answers to the in-class questions will be provided in class and any gaps covered or recovered subsequently.
| Assessment type | Notes | % of formal assessment |
|---|---|---|
| Coursework | Online Time-Limited Assessment | 100 |
| Total percentage (Assessment Coursework) | 100 | |
Normally resits will be assessed by the same methodology as the first attempt, unless otherwise stated
The reading list is available from the Library website
Last updated: 30/04/2025
Errors, omissions, failed links etc should be notified to the Catalogue Team