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2019/20 Taught Postgraduate Module Catalogue

FOOD5115M Colloid and Dairy Science

10 creditsClass Size: 100

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

Taught: Semester 2 View Timetable

Year running 2019/20

Pre-requisite qualifications

BSc Food Chemistry or related discipline (or as under co-requisite).

Pre-requisites

FOOD5010MFood Chemistry I
FOOD5240MFood Chemistry II

Module replaces

FOOD5110M

This module is not approved as an Elective

Objectives

To understand the principles and practice of colloid science with particular reference to the stability, structure and texture of dairy-based oil and water systems.

Syllabus

- Terminology and concepts of colloid science; creaming, aggregation, gelation.
- Stabilisation by adsorbed protein; role of emulsifiers and hydrocolloids; colloidal aspects of milk and cream; emulsion and foam formation.
- Fat crystallisation and texture of water-in-oil emulsions; margarine; butter; ice-cream; cream liqueurs.

Teaching methods

Delivery typeNumberLength hoursStudent hours
Lecture181.0018.00
Seminar71.007.00
Private study hours75.00
Total Contact hours25.00
Total hours (100hr per 10 credits)100.00

Private study

- 36 hours reading for lectures
- 14 hours preparation for seminars
- 25 hour exam preparation.

Opportunities for Formative Feedback

Through attendance at lectures and attendance and contribution to seminars.

Methods of assessment


Exams
Exam typeExam duration% of formal assessment
Standard exam (closed essays, MCQs etc)2 hr 00 mins100.00
Total percentage (Assessment Exams)100.00

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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