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2007/08 Taught Postgraduate Module Catalogue

FOOD5195M Food Processing and Nutritional Quality

10 creditsClass Size: 50

Module manager: Dr Santosh Khokhar
Email: s.khokhar@leeds.ac.uk

Taught: Semester 2 (Jan to Jun) View Timetable

Year running 2007/08

Pre-requisite qualifications

First degree in a science subject

Module replaces

FOOD5190M

This module is not approved as an Elective

Objectives

On completion of this module students should be able to evaluate physical and chemical effects of food processing techniques on the nutritional quality of raw materials and food products.

Syllabus

Nutritional significance of processed foods in the diet. Effects of food processing on nutritional quality; losses and gains of both macro and micronutrients in the food chain. Fortification during processing and manufacturing; nutrition labelling and nutrition claims. Functional foods; manufacturing and claims. Catering technology and nutritional quality. Kinetics of specific nutrient losses.

Teaching methods

Delivery typeNumberLength hoursStudent hours
Lecture171.0017.00
Practical33.009.00
Private study hours74.00
Total Contact hours26.00
Total hours (100hr per 10 credits)100.00

Private study

9 hours: laboratory reports
30 hours: reading for lectures
10 hour: essay preparation
25 hours: examination and preparation

Opportunities for Formative Feedback

Attendance of lectures and progress in laboratory sessions and seminars.

Methods of assessment


Coursework
Assessment typeNotes% of formal assessment
Essay.10.00
In-course AssessmentExperimental work20.00
Total percentage (Assessment Coursework)30.00

Normally resits will be assessed by the same methodology as the first attempt, unless otherwise stated


Exams
Exam typeExam duration% of formal assessment
Standard exam (closed essays, MCQs etc)1 hr 30 mins70.00
Total percentage (Assessment Exams)70.00

Normally resits will be assessed by the same methodology as the first attempt, unless otherwise stated

Reading list

The reading list is available from the Library website

Last updated: 25/03/2010

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