FB2CFA: Food Microstructure

Module Provider:

Food BioSciences, School of Chem, FoodBi and Pharm

Number of credits:

10 [5 ECTS credits]

Level:

I (Intermediate)

Terms in which taught:

Autumn

Module Convenor:

Dr MH Gordon

Pre-requisites:

Co-requisites:

Modules excluded:

Module version for:

2007/8

Aims:
This module aims to provide students with knowledge of the microstructure of food commodities, and pigments contributing to their colour. It will also provide students with practical experience of techniques used in analysing the physical structure of food, and changes in pigments during food processing.

Assessable learning outcomes:
Students should be able to

Additional outcomes:
Students will improve their team working skills.

Outline content:
This module will include lectures and practical classes covering food microstructure and the properties of pigments in foods.

Brief description of teaching and learning methods:
Teaching will be by practical classes, seminars and lectures.

Contact hours:

Assessment:
Coursework
Writing short practical reports.
Penalties for late submission
In accordance with University Policy on Late Submission of Coursework
Relative percentage of coursework: 100%
Examinations
None
Requirements for a pass
40% overall in all assessed work
Reassessment arrangements
Written examination during the University re-examination period (late August / early September)