2016/17 Undergraduate Module Catalogue

FOOD3041 How Ingredients Interact in Foods

20 creditsClass Size: 150

Module manager: Dr A.J. Day
Email: a.j.day@leeds.ac.uk

Taught: Semester 2 (Jan to Jun) View Timetable

Year running 2016/17

Pre-requisites

FOOD2030

Molecules in Food that Control Texture and Taste

This module is mutually exclusive with

FOOD3045

Functionality and Interactions of Components in Food Product

Module replaces

FOOD 3040

This module is not approved as a discovery module

Objectives

On completion of this module students should:
(i) have an advanced understanding of the interactions of food components and the effects of processing in relation to the texture, colour, flavour and quality of a range of food products from farm to fork;
(ii) have presented a lecture on the interactions of food components and the effects of processing of a specific food commodity using the knowledge gained throughout the course.

Learning outcomes
On completion of this module students should:
(i) have an understanding of the mechanisms of non-enzymic browning reactions in foods;
(ii) be able to apply their knowledge of the Maillard reaction to determine the pathway for the formation of key chocolate flavour volatiles;
(iii) have an advanced understanding of the interactions of food components and the effects of processing in relation to the texture, colour, flavour and quality of a range of food products from farm to fork such as chocolate, wheat, tea, potato, milk and meat;
(iv) have acted autonomously in planning and implementing a lecture on a given food commodity;
(v) have applied the knowledge gained from previous modules studied to a given food commodity to enable them to explain the interactions of the food components and to describe the effects processing has on the quality of the final product.

Skills outcomes
Students will:
- be able to exercise critical judgement in choosing the appropriate literature to summarise in a lecture;
- be confident in relaying scientific information to their peers;
- be able to participate in peer-review.

Syllabus

Mechanisms of non-enzymic browning reactions generating flavour and colour in different food types e.g. caramelisation, ascorbic acid browning, lipid browning, the Maillard reaction; specific interactions between different classes of food constituents and the chemical and biochemical changes in the production and processing of various foods such as meat and meat products, milk and milk products, chocolate, tea, cereals and baked products, potato and potato products.

Teaching methods

Delivery type	Number	Length hours	Student hours
Student-led discussion	6	1.00	6.00
Class tests, exams and assessment	1	3.00	3.00
Group learning	12	1.00	12.00
Lecture	16	1.00	16.00
Tutorial	3	1.00	3.00
Private study hours			160.00
Total Contact hours			40.00
Total hours (100hr per 10 credits)			200.00

Private study

Reading for lectures - 60 hours
Independent reading and preparation for student lecture - 75 hours
Preparation for seminars - 4 hours
Preparation and revision for exams - 20 hours
Private study in feedback and peer-assessing group work - 1 hour

Opportunities for Formative Feedback

Students are continuously assessed through the module. The continuous assessment mark (20%) is made up of several components: attendance at peer-group organised meetings (2%), progression monitoring during lectures (2%), preparation and progress monitoring during seminars (4%), content and presentation of lecture (8%), and peer-assessment feedback (4%). Students are also guided in their development of a lecture through commodity-specific tutor-led seminars (2 x 1 hour), where questions can be raised (submitted to tutor beforehand by email) and progress will be monitored.

Methods of assessment

Coursework

Assessment type	Notes	% of formal assessment
Presentation	presenting lecture	8.00
Reflective log	.	2.00
Self/Peer Assessment	.	4.00
In-course Assessment	During lectures & seminars	6.00
Total percentage (Assessment Coursework)		20.00

Resit will be in the form of a 3,000 word essay worth 20%

Exams

Exam type	Exam duration	% of formal assessment
Standard exam (closed essays, MCQs etc)	3 hr 00 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

There is no reading list for this module

Last updated: 13/03/2017

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