2007/08 Taught Postgraduate Module Catalogue
FOOD5245M The Chemistry of Food Flavour and Colour
10 creditsClass Size: 150
Module manager: Mr P. Kajda
Email: p.k.kajda@leeds.ac.uk
Taught: Semester 2 (Jan to Jun) View Timetable
Year running 2007/08
Module replaces
Partly replaces FOOD 5025M Food Chemistry IIThis module is not approved as an Elective
Objectives
On completion of this module, students should be able to understand the importance of colour and flavour in foods.Students should understand the relationship of structure of molecules to colour perceived, and should know the classes of natural and synthetic colouring compounds and the changes that may occur on processin and storage. Additionally students should understand how colour and flavour can be produced in foods by processes.
Students should understand the flavour complex, the role and chemistry of taste and aroma compunds in flavour. Additionally students should know the classes of natural 'flavour' compounds and makeup of artificial flavourings.
Syllabus
Importance of colour in food. Molecular basis of colour and perceived colour. Chlorophyll and haem; structure, colour, occurrence, stability and reactions.
Carotenes and xanthophylls; structure, colour, occurence, stability and reactions.
Anthocyanins; structure, colour, occurence, stability and reactions.
Enzymic and non-enzymic browning. Non-enzymic browning reactions and pathways.
Formation of melanoidins, kinetics and inhibition of Maillard browning. Sugar fragments and their role in colour formation.
Importance of flavour in food, the flavour complex, taste and aroma. The taste elements, relationship of structure and sensation. Flavour enhancers, herbs and spices, character impact compunds, enzymic formation of flavour, formation of fruit flavour, formation of flavour on processing. Artificial flavouring.
Teaching methods
| Delivery type | Number | Length hours | Student hours |
| Lecture | 11 | 1.00 | 11.00 |
| Practical | 18 | 1.00 | 18.00 |
| Private study hours | 71.00 | ||
| Total Contact hours | 29.00 | ||
| Total hours (100hr per 10 credits) | 100.00 | ||
Private study
15 hours: practical reports;6 hours: directed reading;
50 hours: background reading, preparation and examination.
Opportunities for Formative Feedback
Laboratory reports x 5Methods of assessment
Coursework
| Assessment type | Notes | % of formal assessment |
| Practical | Laboratory class work | 20.00 |
| Total percentage (Assessment Coursework) | 20.00 | |
Normally resits will be assessed by the same methodology as the first attempt, unless otherwise stated
Exams
| Exam type | Exam duration | % of formal assessment |
| Standard exam (closed essays, MCQs etc) | 1 hr 30 mins | 80.00 |
| Total percentage (Assessment Exams) | 80.00 | |
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 websiteLast updated: 25/03/2010
Browse Other Catalogues
- Undergraduate module catalogue
- Taught Postgraduate module catalogue
- Undergraduate programme catalogue
- Taught Postgraduate programme catalogue
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