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2019/20 Undergraduate Module Catalogue

FOOD3041 How Ingredients Interact in Foods

20 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-requisite qualifications

Completion of 2nd year module FOOD2031.

Pre-requisites

FOOD2031Molecules Controlling Sensory and Nutritional Properties

This module is mutually exclusive with

FOOD3031Functionality and Interactions of Components in Food Product
FOOD5031MFunctionality and Interactions of Components in Food Product

Module replaces

FOOD 3040

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 presented a lecture on the interactions of food components and the effects of processing of a specific food commodity using the knowledge gained throughout the course.
(iii) 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 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;
(iii) have acted autonomously in planning and implementing a lecture on a given food commodity;
(iv) have applied the knowledge gained from previous modules studied to a given food commodity to enable them to explain the interactions of the food components and to describe the effects processing has on the quality of the final product.

Skills outcomes
Students will:
- be able to exercise critical judgement in choosing the appropriate literature to summarise in a lecture;
- be confident in relaying scientific information to their peers;
- 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
Student-led discussion51.507.50
Small Group Learning52.0010.00
Class tests, exams and assessment12.002.00
Group learning115.0015.00
Lecture62.0012.00
Practical33.009.00
Private study hours144.50
Total Contact hours55.50
Total hours (100hr per 10 credits)200.00

Private study

Private study on lecture material and individual research - 99.5 hours
Group meetings - 15 hours
Private/Group study preparing and attending tutorials - 10 hours
Private/Group study preparing and presenting lecture - 20 hours

Methods of assessment


Coursework
Assessment typeNotes% of formal assessment
Written Worklecture plan2.00
Presentationpresenting lecture8.00
Reportfinal group report and slides2.00
ReportLaboratory practical report30.00
Reportindividual report8.00
Total percentage (Assessment Coursework)50.00

Resit will be in the form of a 3,000 word essay worth 20% for the coursework and re-write of the practical report worth 30%.


Exams
Exam typeExam duration% of formal assessment
Standard exam (closed essays, MCQs etc)2 hr 00 mins50.00
Total percentage (Assessment Exams)50.00

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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