2019/20 Undergraduate Module Catalogue
FOOD1220 Cell and Molecular Biology
20 creditsClass Size: 150
Module manager: Dr Mike Zulyniak
Taught: Semesters 1 & 2 View Timetable
Year running 2019/20
Pre-requisite qualificationsEntry to BSc programme
This module is not approved as a discovery module
Module summaryCells (animal, plant, microbial) and organelles (including plasma membrane)Cell division, transcription, translation and replication (viruses, prokaryotes and eukaryotes)Cellular respiration including oxidative and non-oxidative respiration, basic photosynthesisIntroduction to cellular metabolismStructure and function of nucleic acidsIntroduction to enzymes (with examples: food enzymes and nutritional enzymes), co-factors and inhibitorsBasic food microbiology (types of microbes in food (beneficial and pathogenic): bacteria, yeasts, fungi, viruses, algae, protozoa - structure, growth and diversity, growth curves, positive way microbes are used in the food industry, and their potential to be food-borne pathogens)Microbiological techniques (aseptic plating, culturing, fermentation)
ObjectivesTo introduce cell and molecular biology relevant to the study of food and nutrition.
To introduce basic microbiology in relation to food production and storage.
To discuss the role of microbes in food poisoning.
On completion of this module, students will be able to:
1. show an understanding of the basic concepts in cell and molecular biology;
2. describe enzyme function in food and nutrition;
3. understand structure, growth and identification of microorganisms and their relationship to food production, food spoilage and preservation and food poisoning;
4. carry out basic microbiological laboratory techniques
Practical skills in microbiology.
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. Carboxylic acids, esters - reactions- relevance in foods. Amines, amides, reactions - relevance in foods.
Structure and properties of biomolecules: lipids, proteins, carbohydrates
Basic thermodynamics, physical chemistry of solutions, equilibrium and phase transitions.
Physical Principles: energy, heat transfer, states of matter, dimensions.
|Delivery type||Number||Length hours||Student hours|
|Class tests, exams and assessment||2||1.00||2.00|
|Private study hours||155.00|
|Total Contact hours||45.00|
|Total hours (100hr per 10 credits)||200.00|
Private studyReading for lectures, practical report writing and formative assessment: 125 hours.
Preparation for in-class test and examination: 40 hours.
Opportunities for Formative FeedbackOnline MCQs and laboratory classes
Methods of assessment
|Assessment type||Notes||% of formal assessment|
|In-course MCQ||lab based problem solving &MCQ||20.00|
|Total percentage (Assessment Coursework)||20.00|
1 practical MCQ and 1 practical/problem solving write up
|Exam type||Exam duration||% of formal assessment|
|Unseen exam||1 hr 30 mins||40.00|
|Unseen exam||1 hr 30 mins||40.00|
|Total percentage (Assessment Exams)||80.00|
Exam format - MCQ
Reading listThe reading list is available from the Library website
Last updated: 08/01/2020
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