FBMC2-Chemistry of Food Components A

Module Provider: Food and Nutritional Sciences
Number of credits: 20 [10 ECTS credits]
Level:7
Terms in which taught: Autumn / Spring term module
Pre-requisites:
Non-modular pre-requisites:
Co-requisites:
Modules excluded: FBMC1 Chemistry of Food Components B
Current from: 2019/0

Module Convenor: Prof Richard Frazier

Email: r.a.frazier@reading.ac.uk

Type of module:

Summary module description:

Aims:
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
Tutorials 10
Guided independent study: 70 80
       
Total hours by term 100 100
       
Total hours for module 200

Summative Assessment Methods:
Method Percentage
Written exam 50
Written assignment including essay 50

Summative assessment- Examinations:

2 hours


Summative assessment- Coursework and in-class tests:

One written technical report assignment based on ingredient functionality in a given food product set during Autumn Term – 50% module mark



Written examination paper during Summer Term - 50% 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

Assessment requirements for a pass:

An overall module mark of at least 50% 


Reassessment arrangements:

Reassessment arrangements are in accordance with University policy. Reassessment of the written examination is held during the University administered re-examination period in August. Failed coursework may be re-assessed by an alternative assignment before or during the August re-examination period.


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: 10 April 2019

THE INFORMATION CONTAINED IN THIS MODULE DESCRIPTION DOES NOT FORM ANY PART OF A STUDENT'S CONTRACT.

Things to do now