FB2CFB: Food Commodities

Module Provider:

Food BioSciences, School of Chem, FoodBi and Pharm

Number of credits:

10 [5 ECTS credits]

Level:

I (Intermediate)

Terms in which taught:

Spring and Summer

Module Convenor:

Dr MH Gordon

Pre-requisites:

Co-requisites:

Modules excluded:

Module version for:

2006/7

Aims:
This module aims to provide students with knowledge of the properties of food commodities.

Assessable learning outcomes:

Additional outcomes:

Outline content:
This module will include lectures covering the composition and properties of food commodities especially dairy products, wine, meat, cereals, sugar.

Brief description of teaching and learning methods:
Teaching will be by lectures.

Contact hours:

Assessment:
Coursework
None.
Relative percentage of coursework: 0%
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)