FBMF1A-Food Analysis 1
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:
Module version for: 2017/8
Module Convenor: Dr Paula Jauregi
Email: p.jauregi@reading.ac.uk
Summary module description:
To outline the skills necessary to undertake chemical analysis of foods and interpret results from food analysis to assess the quality of the food.
Aims:
• to provide the students with knowledge of the properties and chemical reactions of food components.
• To develop an understanding of the relevance of such reactions to the properties of selected food commodities.
• To develop an understanding of the theory and practice of selected instrumental methods as used in food analysis.
Assessable learning outcomes:
• Skills developed to undertake chemical analysis of foods, production and interpretation of reliable analytical results.
• Understanding of the theory and practice of selected instrumental methods used in food analysis. Produce accurate and critical reports.
• The understanding of the components of foods contributing to food functionality.
Additional outcomes:
Expand team working skills
Outline content:
The theory and practice of instrumental analysis of foods, both by "traditional wet chemistry" and advanced instrumental identification techniques.
Principles and application of spectrophotometric methods including, UV-visible, fluorescence, and atomic absorption.
Analysis of components of food including; fats, proteins, water, salts etc.
Critical evaluation of analytical techniques and data.
Global context:
Key skills are applicable in several national food safety/regulatory systems.
Brief description of teaching and learning methods:
The module will consist of a mixture of lectures and practical classes.
Summative Assessment Methods:
Method |
Percentage |
Practical skills assessment |
60 |
Class test administered by School |
40 |
Other information on summative assessment:
Relative percentage of coursework: 100%
Practical skills assessment consisting of laboratory reports – 60%
Test – 40%
All assessed work is due in the week after practical (weeks 3,4,5 and 8,9,10)
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
Requirements for a pass:
50% minimum over all assessed work.
Reassessment arrangements:
Resubmission of coursework, resit of module test.
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