FB3AFC-Advanced Food Chemistry

Module Provider: Food and Nutritional Sciences
Number of credits: 20 [10 ECTS credits]
Level:6
Terms in which taught: Autumn / Spring term module
Pre-requisites: FB2C20 Composition and Properties of Foods or FB2C30 Composition, Properties and Analysis of Foods or FB2CCP Composition and Properties of Foods
Non-modular pre-requisites:
Co-requisites:
Modules excluded:
Current from: 2018/9

Module Convenor: Dr Maria Oruna-Concha

Email: m.j.oruna-concha@reading.ac.uk

Type of module:

Summary module description:

This module aims to develop students advanced knowledge of food chemistry relating to the quality and safety of foods. The module focuses on the chemical changes in food caused during processing and storage that develop both desirable and undesirable flavour, colour and structure/texture. The module also considers allergens and the presence and development of toxicants in foods during processing and storage, and the implications for food safety.

Aims:

This module aims to develop students advanced knowledge of food chemistry relating to the quality and safety of foods. The module focuses on the chemical changes in food caused during processing and storage that develop both desirable and undesirable flavour, colour and structure/texture. The module also considers allergens and the presence and development of toxicants in foods during processing and storage, and the implications for food safety.

Assessable learning outcomes:
On completion of the module, students should be able to describe and discuss the following aspects of food chemistry:
􀀕 the development of food structure through control of colloidal and interfacial interactions
􀀕 techniques for the measurement of food structure (rheology and microscopy)
􀀕 enzymic and non-enzymic browning and their relevance to food production and storage
􀀕 the principal pathways for the generation of flavour in foods (including the Maillard reaction) and their influence on food quality
􀀕 the application of advanced analytical methodologies to characterize flavour and identify flavour compounds
􀀕 flavour legislation
􀀕 principles of toxicology and the development of toxicants during processing and storage
􀀕 allergens in foods

Additional outcomes:
Team working skills
Development of presentation skills

Outline content:
Food colloids and microstructure:
􀀕 surfaces, interfaces and stabilisation of colloidal systems
􀀕 formation and destabilisation of emulsions
􀀕 hydrocolloids
􀀕 fat crystallisation
􀀕 hyrophile-lipophile balance
􀀕 interfacial tension and rheology
􀀕 foam stability
􀀕 techniques for the evaluation of food microstructure
Flavour and colour chemistry:
􀀕 Introduction to flavour
􀀕 flavour formation in food (aroma and taste)
􀀕 thermal generation of aroma
􀀕 Interaction of aroma compounds with food matrices
􀀕 enzymic and non-enzymic browning reactions
􀀕 flavour changes during storage
􀀕 analytical techniques for the study of food flavour
􀀕 analysis of taints and off-flavours
􀀕 chemical sensors
􀀕 Flavour legislation
Toxicology and allergens
􀀕 principles of toxicology
􀀕 pesticide and herbicide residues
􀀕 pathways for the generation of toxicants during processing and storage
􀀕 mitigation strategies for toxicants
􀀕 major allergens in foods

Brief description of teaching and learning methods:
The module is taught by a mixture of lectures and practical's, which deal with the application of chemistry concepts to food. Lectures also include case studies, particularly with respect to toxicology. practical's will cover selected analytical techniques and exercises designed to illustrate the application of instrumental methods to determine the flavour of food/food products. Students are required to make an oral presentation on a specified topic relating to toxicology and allergens. E-learning materials delivered via the university􀀒s Virtual Learning Environment support all teaching.

Contact hours:

	Autumn	Spring	Summer
Lectures	14	20
Practicals classes and workshops	9
Guided independent study	67	60	30
Total hours by term	90.00	80.00	30.00
Total hours for module	200.00

Summative Assessment Methods:

Method	Percentage
Written exam	50
Report	20
Oral assessment and presentation	30

Summative assessment- Examinations:

2 hours

Summative assessment- Coursework and in-class tests:

Formative assessment methods:

Penalties for late submission:
The Module Convener will apply the following penalties for work submitted late:

where the piece of work is submitted after the original deadline (or any formally agreed extension to the deadline): 10% of the total marks available for that piece of work will be deducted from the mark for each working day[1] (or part thereof) following the deadline up to a total of five working days;

where the piece of work is submitted more than five working days after the original deadline (or any formally agreed extension to the deadline): a mark of zero will be recorded.

The University policy statement on penalties for late submission can be found at: http://www.reading.ac.uk/web/FILES/qualitysupport/penaltiesforlatesubmission.pdf
You are strongly advised to ensure that coursework is submitted by the relevant deadline. You should note that it is advisable to submit work in an unfinished state rather than to fail to submit any work.

Assessment requirements for a pass:
overall mark of 40%

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: 12 December 2018