FBMC1-Chemistry of Food Components B
Module Provider: Food and Nutritional Sciences
Number of credits: 10 [5 ECTS credits]
Level:7
Terms in which taught: Autumn term module
Pre-requisites:
Non-modular pre-requisites:
Co-requisites:
Modules excluded: FBMC2 Chemistry of Food Components A
Module version for: 2017/8
Module Convenor: Prof Richard Frazier
Email: r.a.frazier@reading.ac.uk
Summary module description:
Aims:
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.
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.
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
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: 31 March 2017