FB2C10-Chemistry of Food Components

Module Provider: Food and Nutritional Sciences
Number of credits: 10 [5 ECTS credits]
Terms in which taught: Autumn term module
Pre-requisites: CH1FC3 Molecular Studies for the Life Sciences
Non-modular pre-requisites:
Modules excluded: FB2C20 Composition and Properties of Foods FB2C30 Composition, Properties and Analysis of Foods
Module version for: 2016/7

Module Convenor: Prof Richard Frazier

Email: r.a.frazier@reading.ac.uk

Summary module description:

This module aims to provide students with knowledge of important chemical components of foods, and their impact on food quality during processing and storage.

Assessable learning outcomes:
Students should be able to:
• State the structures and discuss the properties of proteins, lipids and carbohydrates.
• Discuss the effects of processing and storage on these components in foods.
• Describe selected permitted food additives and discuss their impact on food quality and/or safety.

Additional outcomes:

Outline content:
The module will consist of a course of lectures and directed reading covering carbohydrate chemistry, lipid chemistry, protein chemistry, water/water activity and food additives.

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

Contact hours:
  Autumn Spring Summer
Lectures 20
Guided independent study 80
Total hours by term 100.00
Total hours for module 100.00

Summative Assessment Methods:
Method Percentage
Written exam 60
Written assignment including essay 40

Other information on summative assessment:
Written assignment set during Autumn Term - 60% module mark
Written examination during Summer Term - 40% module mark

Formative assessment methods:

Penalties for late submission:
The Module Convenor will apply the following penalties for work submitted late, in accordance with the University policy.

  • where the piece of work is submitted up to one calendar week after the original deadline (or any formally agreed extension to the deadline): 10% of the total marks available for the piece of work will be deducted from the mark for each working day (or part thereof) following the deadline up to a total of five working days;
  • where the piece of work is submitted more than five working days after the original deadline (or any formally agreed extension to the deadline): a mark of zero will be recorded.

  • The University policy statement on penalties for late submission can be found at: http://www.reading.ac.uk/web/FILES/qualitysupport/penaltiesforlatesubmission.pdf
    You are strongly advised to ensure that coursework is submitted by the relevant deadline. You should note that it is advisable to submit work in an unfinished state rather than to fail to submit any work.

    Length of examination:
    1 hour 30 minutes

    Requirements for a pass:
    overall mark of 40%

    Reassessment arrangements:
    Reassessment arrangements are in accordance with University policy. Reassessment of the written examination is held during the University administered re-examination period in August. Failed coursework may be re-assessed by an alternative assignment before or during the August re-examination period.

    Additional Costs (specified where applicable):
    1) Required text books:
    2) Specialist equipment or materials:
    3) Specialist clothing, footwear or headgear:
    4) Printing and binding:
    5) Computers and devices with a particular specification:
    6) Travel, accommodation and subsistence:

    Last updated: 21 December 2016

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