FBMC1-Chemistry of Food Components B

Module Provider: Food and Nutritional Sciences
Number of credits: 10 [5 ECTS credits]
Terms in which taught: Autumn term module
Non-modular pre-requisites:
Modules excluded: FBMC2 Chemistry of Food Components A
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.

Global context:

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 examination during Summer Term - 60% module mark
Written assignment set during Autumn Term - 40% module mark

Formative assessment methods:

Penalties for late submission:
Penalties for late submission on this module are in accordance with the University policy. Please refer to page 5 of the Postgraduate Guide to Assessment for further information: http://www.reading.ac.uk/internal/exams/student/exa-guidePG.aspx

Length of examination:
1 hour 30 minutes

Requirements for a pass:
At least 50% overall

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

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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