2018/19 Taught Postgraduate Module Catalogue
FOOD5241M Structure and Function of Food Components
20 creditsClass Size: 150
Module manager: Dr James Smith
Taught: Semester 1 View Timetable
Year running 2018/19
Module replacesReplaces FOOD5240M
This module is not approved as an Elective
ObjectivesOn completion of this module, students should:
- be able to understand the structure of protein, carbohydrate, and lipids;
- be able to understand the functional properties of these molecules in foods and relate structure to functionality;
- understand the nature and properties of enzymes, especially of these oxidising enzymes, proteolytic enzymes, esterases and other hydroltytic enzymes important in foods;
- understand the relation of structure to colour;
- know of the chemical contribution to flavour;
- also be able to understand the physical properties of micronutrients and their chemical reactivity.
On completion of this module, students will know and understand:
- about the structure of proximate food components and be able to relate this to function within the food;
- about enzyme action and how enzymes are involved in producing food properties and use in foods;
- about the chemical nature of food colour and flavour;
- about the physical properties of micronutrients and their chemical reactivity.
- Protein structure, types of protein structure in foods, relationship of 2 degree & 3 degree structure to 1 degree structure.
- Amino acid side chain interactions. Food processing affects on protein structure and interactions in food matrix. Functional properties of proteins, denaturation, aggregation and gelation.
- Monosaccharide and polysaccharide structures. Gelation properties. Modification of starch and effects on properties.
- Lipid structure and classification. Crystallisation, crystal structure and polymorphism.
- Physical importance and measurement of solid fat content. Microbiological stability, texture, mouthfeel, taste, spreadability, colour and physical stability of margarine.
- Enzyme kinetics and denaturation. Proteolytic enzymes in foods. Oxidising enzymes and Micronutrients, physical properties and chemical reactivity.
|Delivery type||Number||Length hours||Student hours|
|Private study hours||65.00|
|Total Contact hours||35.00|
|Total hours (100hr per 10 credits)||100.00|
Private study- 33 hours: Practical reports
- 6 hours: Directed reading
- 102 hours: Background reading, preparation and examination
Opportunities for Formative FeedbackWeekly laboratory reports
Methods of assessment
|Assessment type||Notes||% of formal assessment|
|Practical||Laboratory class work||25.00|
|Total percentage (Assessment Coursework)||25.00|
Normally resits will be assessed by the same methodology as the first attempt, unless otherwise stated
|Exam type||Exam duration||% of formal assessment|
|Unseen exam||3 hr 00 mins||75.00|
|Total percentage (Assessment Exams)||75.00|
Reading listThe reading list is available from the Library website
Last updated: 28/06/2018
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