FB3AFC-Advanced Food Chemistry

Module Provider: Food and Nutritional Sciences
Number of credits: 20 [10 ECTS credits]
Terms in which taught: Autumn / Spring term module
Pre-requisites: FB2CCP Composition and Properties of Foods
Non-modular pre-requisites:
Modules excluded:
Module version for: 2016/7

Module Convenor: Dr Maria Oruna-Concha

Email: m.j.oruna-concha@reading.ac.uk

Summary module description:

This module aims to develop students advanced knowledge of food chemistry relating to the quality and safety of foods. The module focuses on the chemical changes in food caused during processing and storage that develop both desirable and undesirable flavour, colour and structure/texture. The module also considers allergens and the presence and development of toxicants in foods during processing and storage, and the implications for food safety.

Assessable learning outcomes:
On completion of the module, students should be able to describe and discuss the following aspects of food chemistry:
•the development of food structure through control of colloidal and interfacial interactions
•techniques for the measurement of food structure (rheology and microscopy)
•enzymic and non-enzymic browning and their relevance to food production and storage
•the principal pathways for the generation of flavour in foods (including the Maillard reaction) and their influence on food quality
•the application of advanced analytical methodologies to characterize flavour and identify flavour compounds
•flavour legislation
•principles of toxicology and the development of toxicants during processing and storage
•allergens in foods

Additional outcomes:
Team working skills
Development of presentation skills

Outline content:
Food colloids and microstructure:
•surfaces, interfaces and stabilisation of colloidal systems
•formation and destabilisation of emulsions
•fat crystallisation
•hyrophile-lipophile balance
•interfacial tension and rheology
•foam stability
•techniques for the evaluation of food microstructure
Flavour and colour chemistry:
•Introduction to flavour
•flavour formation in food (aroma and taste)
•thermal generation of aroma
•Interaction of aroma compounds with food matrices
•enzymic and non-enzymic browning reactions
•flavour changes during storage
•analytical techniques for the study of food flavour
•analysis of taints and off-flavours
•chemical sensors
•Flavour legislation
Toxicology and allergens
•principles of toxicology
•pesticide and herbicide residues
•pathways for the generation of toxicants during processing and storage
•mitigation strategies for toxicants
•major allergens in foods

Brief description of teaching and learning methods:
The module is taught by a mixture of lectures and practical's, which deal with the application of chemistry concepts to food. Lectures also include case studies, particularly with respect to toxicology. practical's will cover selected analytical techniques and exercises designed to illustrate the application of instrumental methods to determine the flavour of food/food products. Students are required to make an oral presentation on a specified topic relating to toxicology and allergens. E-learning materials delivered via the university’s Virtual Learning Environment support all teaching.

Contact hours:
  Autumn Spring Summer
Lectures 14 20
Practicals classes and workshops 9
Guided independent study 67 60 30
Total hours by term 90.00 80.00 30.00
Total hours for module 200.00

Summative Assessment Methods:
Method Percentage
Written exam 50
Report 20
Oral assessment and presentation 30

Other information on summative assessment:

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:
    3 hours

    Requirements for a pass:
    overall mark of 40%

    Reassessment arrangements:
    Written examination during the University re-examination period in August

    Last updated: 19 September 2016

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