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2018/19 Taught Postgraduate Module Catalogue

FOOD5241M Structure and Function of Food Components

20 creditsClass Size: 150

Module manager: Dr James Smith
Email: j.smith252@leeds.ac.uk

Taught: Semester 1 View Timetable

Year running 2018/19

Module replaces

Replaces FOOD5240M

This module is not approved as an Elective

Objectives

On 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.

Learning outcomes
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.


Syllabus

- 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.

Teaching methods

Delivery typeNumberLength hoursStudent hours
Lecture201.0020.00
Practical53.0015.00
Private study hours65.00
Total Contact hours35.00
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 Feedback

Weekly laboratory reports

Methods of assessment


Coursework
Assessment typeNotes% of formal assessment
PracticalLaboratory class work25.00
Total percentage (Assessment Coursework)25.00

Normally resits will be assessed by the same methodology as the first attempt, unless otherwise stated


Exams
Exam typeExam duration% of formal assessment
Unseen exam 3 hr 00 mins75.00
Total percentage (Assessment Exams)75.00

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 website

Last updated: 28/06/2018

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