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:
Current from: 2019/0

Module Convenor: Dr Paula Jauregi

Email: p.jauregi@reading.ac.uk

Type of module:

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.

Contact hours:
  Autumn Spring Summer
Lectures 10
Practicals classes and workshops 24
Work-based learning 66
       
Total hours by term 31
       
Total hours for module 100

Summative Assessment Methods:
Method Percentage
Practical skills assessment 60
Class test administered by School 40

Summative assessment- Examinations:

Summative assessment- Coursework and in-class tests:
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)

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:
50% minimum over all assessed work.

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.

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