2018/19 Undergraduate Module Catalogue
FOOD3041 How Ingredients Interact in Foods
20 creditsClass Size: 150
Module manager: Dr Linda Pravinata
Email: l.c.pravinata@leeds.ac.uk
Taught: Semester 2 (Jan to Jun) View Timetable
Year running 2018/19
Pre-requisites
FOOD2031 | Molecules Controlling Sensory and Nutritional Properties |
Module replaces
FOOD 3040This 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 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 acted autonomously in planning and implementing a lecture on a given food commodity;
(iii) 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;
Syllabus
This module will investigate specific interactions between different classes of food constituents and the chemical and biochemical changes in the production and processing of various food products. How these interactions affect structure, quality and stability of food products. To investigate how changes in formulation affect structure, quality and stability of food products.
Teaching methods
Delivery type | Number | Length hours | Student hours |
Student-led discussion | 5 | 1.50 | 7.50 |
Small Group Learning | 5 | 2.00 | 10.00 |
Class tests, exams and assessment | 1 | 2.00 | 2.00 |
Group learning | 1 | 15.00 | 15.00 |
Lecture | 9 | 2.00 | 18.00 |
Private study hours | 147.50 | ||
Total Contact hours | 52.50 | ||
Total hours (100hr per 10 credits) | 200.00 |
Private study
Private study on lecture material and individual research - 147.5 hoursGroup meetings - 15 hours
Private/Group study preparing and attending tutorials - 10 hours
Private/Group study preparing and presenting lecture - 20 hours
Methods of assessment
Coursework
Assessment type | Notes | % of formal assessment |
Presentation | presenting lecture | 8.00 |
Written Work | lecture plan | 2.00 |
Report | individual report | 8.00 |
Report | final group report and slides | 2.00 |
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) | 2 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 moduleLast updated: 11/09/2018
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- Undergraduate module catalogue
- Taught Postgraduate module catalogue
- Undergraduate programme catalogue
- Taught Postgraduate programme catalogue
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