2016/17 Undergraduate Module Catalogue
FOOD1027 Introductory Science for Food and Nutrition Students
30 creditsClass Size: 150
Module manager: Professor B S Murray
Email: b.s.murray@leeds.ac.uk
Taught: Semesters 1 & 2 (Sep to Jun) View Timetable
Year running 2016/17
Module replaces
FOOD1026 Introductory Food SciencesThis module is not approved as a discovery module
Objectives
- To introduce elements of organic chemistry, physical chemistry, biochemistry and molecular biology relevent to the study of food.- To then introduce biological chemistry of major food components and essential concepts behind the physics of food processing.
Learning outcomes
On completion of this module, students will be able to:
- show an understanding of the basic concepts in organic chemistry, physical chemistry and molecular biology;
- demonstrate an understanding of the basic principles of the physics involved in food processing and will know the structures and basic biological chemistry of the major food components.
Skills outcomes
- Recording skills
- Pratical skills in physics and biochemistry, technical writing, numeracy skills.
Syllabus
Atomic structure, electronic configuration and molecular orbitals. Chemical bonding and types of bonds including H-bonding and hydrophobic interactions. Conventions in the drawing of chemical structures and naming of organic compounds. Isomerisation - stereoisomerism - optical activity.
Reactive species - nucleophiles - electrophiles - free radicals and classification of organic reactions. Alcohols, ethers and thiols - reactions - relevance in foods. Aldehydes, ketones - reactions- relevance in foods. Carboxyllic acids, esters - reactions- relevance in foods. Amines, amides, reactions - relevance in foods.
Basic thermodynamics, physical chemistry of solutions, equilibrium and phase transitions.
Prokaryotic and Eukaryotic cell organisation. Organelles and their functions. Nucleic acids - structure and properties. DNA replication. RNA and RNA polymerases. r-RNA, t-RNA and m-RNA. Gene transcription and expression. Control of gene transcription. The Genetic code. Translation. DNA damage and repair.
Food Chemistry and Biochemistry: Structure of (macro) molecular components (proteins, lipids, polysaccharides) vitamins and minerals, introduction to enzymes.
Physical Principles: energy, heat transfer, states of matter, dimensions.
Teaching methods
Delivery type | Number | Length hours | Student hours |
Laboratory | 6 | 3.00 | 18.00 |
Class tests, exams and assessment | 9 | 1.00 | 9.00 |
Lecture | 52 | 1.00 | 52.00 |
Tutorial | 8 | 1.00 | 8.00 |
Private study hours | 213.00 | ||
Total Contact hours | 87.00 | ||
Total hours (100hr per 10 credits) | 300.00 |
Private study
Reading for lectures, preparation of keynotes for keynote tests and practical report writing: 173 hours.Preparation for and examinations: 40 hours.
Opportunities for Formative Feedback
From attendance, note tests, in course tests and practical reports throughout the semester.Methods of assessment
Coursework
Assessment type | Notes | % of formal assessment |
Practical | physical principles for processing | 15.00 |
Report | summary key points of lectures | 2.50 |
Report | summary key points of lecture | 2.50 |
In-course Assessment | test | 15.00 |
Report | summary key points of lecture | 2.50 |
Report | summary key points of lectures | 2.50 |
In-course Assessment | test | 15.00 |
In-course Assessment | test | 15.00 |
In-course Assessment | test | 15.00 |
In-course Assessment | test | 15.00 |
Total percentage (Assessment Coursework) | 100.00 |
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: 20/09/2013
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