Module Provider: |
School of Food Biosciences |
Number of credits: |
20 [10 ECTS credits] |
Level: |
I (Intermediate) |
Terms in which taught: |
Autumn, Spring and Summer |
Module Convenor: |
Dr
MH
Gordon |
Pre-requisites: |
|
Co-requisites: |
|
Modules excluded: |
|
Module version for: |
2006/7 |
Aims:
To provide basic knowledge of the properties of the major food components, and the effects of storage and processing on these components.
To provide an introduction to the theory and applocation of selected analytical techniques in Food Sciences.
To enable students to function safely in a food chemistry laboratory in order to perform laboratory exercises that illustrate the lecture material. |
Assessable learning outcomes:
On completion of the module, students should be able to:
state the main properties of the major food components and to describe the effects of common food processing operations on them.
describe selected analytical techniques and to comment on others.
perform simple laboratory procedures to analyse selected food components and to obtain reliable results.
produce meaningful laboratory reports. |
Additional outcomes:
Teamworking skills. |
Outline content:
This module will be 65% lectures, 25% practicals and 10% seminars/tutorials. Lecture material will cover the following topics. The properties of carbohydrates, proteins, lipids, and water. Good laboratory practice. Selected chemical analytical methods. UV-visible spectrophotometry and chromatography. An introduction to other selected food analysis procedures.
Practicals will cover selected analytical techniques and exercises designed to illustrate the effects of food processing operations (e.g., temperature, pH) on food components. Seminars will provide the opportunity to review course material. |
Brief description of teaching
and learning methods:
Lectures, practicals and seminars. |
Contact hours:
| |
Autumn |
Spring |
Summer |
| Lectures |
30 |
19 |
|
| Tutorials/seminars |
|
3 |
6 |
| Practicals |
|
15 |
|
| Other contact (eg study visits) |
|
|
|
| |
|
|
|
| Total hours |
30 |
37 |
6 |
| |
|
|
|
| Number of essays or assignments |
|
5 Practical reports. |
1 oral presentation |
| Other (eg major seminar paper) |
|
|
|
|
Assessment:
Coursework
Practical reports and one seminar assignment.
Relative percentage of coursework :
30%
Penalties for late submission
Work submitted late will be treated in accordance with the University's Policy on Late Submission of Coursework
Examinations
Written examination during the Summer Term
Requirements for a pass
40% overall in all assessed work
Reassessment arrangements
Written examination during the University examination period (late August) |
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