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2019/20 Undergraduate Module Catalogue

FOOD2100 Food Colloids: Formulation of Creamy, Fatty and Bubbly Foods

20 creditsClass Size: 150

Module manager: Prof Brent Murray
Email: b.s.murray@leeds.ac.uk

Taught: Semesters 1 & 2 View Timetable

Year running 2019/20

This module is not approved as a discovery module

Objectives

To introduce the physico-chemical principles of colloid and interface science, and to illustrate the application of the colloid science approach to the processing of a range of food systems with particular emphasis on dairy products.

Skills outcomes
Library searching and retrieval for specific information; Essay organisation and writing.


Syllabus

Types of colloidal instability: sedimentation, creaming, coagulation, flocculation; electrical double-layer; adsorption of surfactants and polymers; steric stabilisation; emulsifiers and stabilizers; protein adsorbed layers; bulk and interfacial rheology; colloidal aspects of various foods such as milk, cream, butter, ice-cream and mayonnaise.

Teaching methods

Delivery typeNumberLength hoursStudent hours
Lecture251.0025.00
Seminar81.008.00
Private study hours167.00
Total Contact hours33.00
Total hours (100hr per 10 credits)200.00

Private study

Reading for lectures: 76 hours
Prepartion for seminars: 16 hours
Assignment/ Essay: 50 hours
Preparation and revision for exams: 25 hours

Opportunities for Formative Feedback

From attendance at lecture and contribution to seminars.

Methods of assessment


Coursework
Assessment typeNotes% of formal assessment
In-course AssessmentTest10.00
Total percentage (Assessment Coursework)10.00

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


Exams
Exam typeExam duration% of formal assessment
Standard exam (closed essays, MCQs etc)2 hr 00 mins90.00
Total percentage (Assessment Exams)90.00

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: 30/04/2019

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