Summary module description:

Aims:
This module discusses food flavour in terms of flavour production, role of flavour, physics of the mouth, the physical chemistry of the mouth and how food processing impacts on flavour.

Assessable learning outcomes:
By the end of the module, learners should be able to:

  • Discuss the origins of flavours in foods (examples of flavours from biological and chemical origins will be discussed)
  • Discuss how food processing will impact on flavours
  • Describe how the mouth behaves and how it impacts on flavour perception and how engineering approaches can be applied
  • Describe how flavours are released and how food microstructures can be designed to modulate release profiles and perceived flavour

Additional outcomes:

Outline content:
The module will cover the following topics:

  • Introduction to flavours and flavour (bio)chemistry
  • The Maillard reaction: benefits and disadvantages, reaction schemes and important factors
  • Food Production: flavour considerations for processing, flavour changes during heating/packaging/storage, methods to combat flavour loss in these processes
  • Physics of Eating: textural properties and breakdown of food, structural influences on breakdown behaviour
  • Encapsulation and Release (flavours and tastes): encapsulation methods and functionality, commercial examples
  • Oral surfaces: soft solid/liquid product interactions with the oral surfaces
  • Taste panels: role of differnt senses, techniques for sensory assessment
  • Flavour and flavour release/measurement techniques: relation to real world release, manipulating flavour release through formulation
  • Lubrication and Soft Tribology: tribology as an in-vitro method for studying oral processing, how lubrication affects perceptions of products
  • Heat and Mass transfer in the mouth: processing of food in the mouth, in-vitro and in-vivo release modelling and kinetics of flavour release

Brief description of teaching and learning methods:
Lectures and case studies/demonstrations.

Contact hours:
  Autumn Spring Summer
Lectures 18
Practicals classes and workshops 2
Guided independent study 80
       
Total hours by term 100.00
       
Total hours for module 100.00

Summative Assessment Methods:

Method Percentage
Written exam 100

Other information on summative assessment:
Examination to take place during the summer examination period consisting of a single 2 hour exam where students must answer 3 questions from a total of 5 questions on the paper.

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:
2 hours

Requirements for a pass:
A mark of 50% overall in all assessed work.

Reassessment arrangements:
In the event of a student failing the module they will be reassessed based on a written examination. Module marks are capped at 50% for passes at 2nd attempt.

Last updated: 8 November 2012

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