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2019/20 Undergraduate Module Catalogue

FOOD2031 Molecules Controlling Sensory and Nutritional Properties

20 creditsClass Size: 150

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

Taught: Semesters 1 & 2 View Timetable

Year running 2019/20

Pre-requisites

FOOD1027Introductory Science for Food and Nutrition Students

Module replaces

FOOD 2030

This module is not approved as a discovery module

Objectives

On completion of this module students should:
(i) have an understanding of the chemistry and biochemistry associated with the structure and function of food proteins, carbohydrates, lipids and low molecular weight components such as flavour, taste and colour molecules;
(ii) understand how controlling these molecules effects the sensory perception of the food we eat and the nutritional property of the food;
(iii) have further understanding of nutrient metabolism.

Learning outcomes
On completion of this module students should:
(i) have an understanding of the structure of water and how it interacts with ions in solution;
(ii) have knowledge and understanding of charge-pH relationships for amino acids and proteins;
(iii) have an understanding of the structure of lipids and the fundamentals of crystallisation;
(iv) understand the term solid fat content and use this knowledge to understand both the sensory properties of fats and how margarine is made;
(v) have knowledge of lipid degradation and mechanisms of antioxidant action and be able to relate this to the nutritional status of foods;
(vi) recognise the importance of colour and flavour in food in terms of sensory perception and have knowledge of the sources, structure, stability and nutritional importance of these small molecules;
(vii) have an understanding of the structure of proteins and polysaccharides and be able to relate structure to biological function;
(viii) have knowledge of how processing affects protein and polysaccharide stability causing sensory and nutritional changes;
(ix) have knowledge of the functional properties of proteins and polysaccharides in particular in relation to aggregation, thickening and gelling behaviour;
(x) understand food enzyme action;
(xi) have an understanding of the mechanisms of non-enzymic browning reactions in foods;
(xii) explain the process of metabolism of specific nutrients;
(xiii) be able to practice laboratory skills in food chemistry and biochemistry;
(xiv) have further developed both their numeracy skills and data evaluation techniques.

Skills outcomes
- Laboratory skills in food chemistry and biochemistry
- Use of a scientific diary
- Technical report writing
- Library retrieval of information
- Team working
- Data evaluation
- Numeracy skills.


Syllabus

- Structure of water and it interaction with ions in solution
- Charge-pH relationships for amino acids and proteins
- Measurement of pH in food systems
- Food lipid structure, function and analysis
- Lipid degradation, mechanisms of antioxidant action and the nutritional status of foods
- Sensory perception of colour and flavour in food
- Sources, structure, stability and nutritional importance of colour and flavour molecules
- Structure and function of food proteins and polysaccharides
- Processing affects on protein and polysaccharide stability causing sensory and nutritional changes
- Aggregation, thickening and gelation behaviour of food macromolecules
- Food enzyme action
- Mechanisms of non-enzymic browning reactions generating flavour and colour in different food types
- Nutrient metabolism.

Teaching methods

Delivery typeNumberLength hoursStudent hours
Class tests, exams and assessment13.003.00
Lecture371.0037.00
Practical63.0021.00
Seminar101.0010.00
Private study hours129.00
Total Contact hours71.00
Total hours (100hr per 10 credits)200.00

Private study

- Reading for lectures/study: 71 hours
- Writing of laboratory reports: 28 hours
- Preparation for seminars: 10 hours
- Preparation and revision for exams: 20 hours.

Opportunities for Formative Feedback

- Students will have the opportunity to carry out self-assessment (formative assessment) during the seminar sessions.
- Progress will be formally monitored through laboratory assignments (summative assessment).
- Individual feedback is given upon marking of each assignment allowing for continual improvement throughout the practical part of the module.

Methods of assessment


Coursework
Assessment typeNotes% of formal assessment
Practical6 practical reports and a presentation25.00
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: 04/09/2019

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