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2019/20 Undergraduate Module Catalogue

FOOD3031 Functionality and Interactions of Components in Food Products

10 creditsClass Size: 150

Module manager: Dr Linda Pravinata
Email: l.c.pravinata@leeds.ac.uk

Taught: Semester 2 View Timetable

Year running 2019/20

Pre-requisites

FOOD2031Molecules Controlling Sensory and Nutritional Properties

This module is mutually exclusive with

FOOD3041How Ingredients Interact in Foods
FOOD5031MFunctionality and Interactions of Components in Food Product

This module is not approved as a discovery module

Objectives

On completion of this module students should:
(i) have an advanced understanding of the interactions of food components and the effects of processing in relation to the texture, colour, flavour and quality of a range of food products from farm to fork;
(ii) have performed critical analysis via observation of ingredients functionalities in specific food commodities and how altering these ingredients may affect the final product attributes.

Learning outcomes
On completion of this module students should:
(i) be able to understand how the effect of changing the ingredient or processing may affect the product quality
(ii) have an understanding of the interactions of food components and the effects of processing in relation to the texture, colour, flavour and quality of a range of food products from farm to fork.
Skills outcomes

Skills outcomes
Students will:
- be able to exercise critical judgement in relating they type of ingredients with certain product attributes;
- be able to write a concise lab report about the effect of ingredients and their alternatives to the final products.


Syllabus

This module will investigate specific interactions between different classes of food constituents and the chemical and biochemical changes in the production and processing of various food products. How these interactions affect structure, quality and stability of food products. To investigate how changes in formulation affect structure, quality and stability of food products.

Teaching methods

Delivery typeNumberLength hoursStudent hours
Class tests, exams and assessment12.002.00
Lecture92.0018.00
Practical33.009.00
Private study hours71.00
Total Contact hours29.00
Total hours (100hr per 10 credits)100.00

Private study

Private study on lecture material - 61 hours
Private study preparing the practical lab report - 10 hours

Methods of assessment


Coursework
Assessment typeNotes% of formal assessment
Practical ReportLaboratory practical report30.00
Total percentage (Assessment Coursework)30.00

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)1 hr 30 mins70.00
Total percentage (Assessment Exams)70.00

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

Reading list

There is no reading list for this module

Last updated: 30/04/2019

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