FBMC2-Chemistry of Food Components A

Module Provider: Food and Nutritional Sciences
Number of credits: 20 [10 ECTS credits]
Terms in which taught: Autumn / Spring term module
Non-modular pre-requisites:
Modules excluded: FBMC1 Chemistry of Food Components B
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 knowledge of (a) the chemical composition and properties of foods and how major food components and permitted additives impact on food quality, nutrition and safety; (b) the changes in major food components that occur during storage and processing and their roles in important global food commodities; and (c) food microstructure.

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.
• Relate the composition of selected food commodities to their properties (quality, nutrition and safety) and changes during food processing and storage.
• Describe selected permitted food additives and discuss their impact on food quality nutrition and/or safety.
• Discuss the importance of food microstructure for the properties of food.

Additional outcomes:

Outline content:
The module will consist of a course of lectures and directed reading related to carbohydrate chemistry, lipid chemistry, protein chemistry, water/water activity, composition and properties of major commodities (dairy, cereals, meat), food additives, and food microstructure.

Global context:
The global sources of food commodities will be discussed.

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

Contact hours:
  Autumn Spring Summer
Lectures 20 20
Guided independent study 80 80
Total hours by term 100.00 100.00
Total hours for module 200.00

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

Other information on summative assessment:
Written examinations during Summer Term - 60% module mark
2 x written assignments - 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:
3 hours

Requirements for a pass:

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

Things to do now