2019/20 Taught Postgraduate Module Catalogue
FOOD5241M Structure and Function of Food Components
20 creditsClass Size: 150
Module manager: Dr James Smith
Email: j.smith252@leeds.ac.uk
Taught: Semester 1 (Sep to Jan) View Timetable
Year running 2019/20
Module replaces
Replaces FOOD5240MThis module is not approved as an Elective
Objectives
On completion of this module, students should:- be able to understand the structure of protein, carbohydrate, and lipids;
- be able to understand the functional properties of these molecules in foods and relate structure to functionality;
- understand the nature and properties of enzymes, especially of these oxidising enzymes, proteolytic enzymes, esterases and other hydroltytic enzymes important in foods;
- understand the relation of structure to colour;
- know of the chemical contribution to flavour;
- also be able to understand the physical properties of micronutrients and their chemical reactivity.
Learning outcomes
On completion of this module, students will know and understand:
- about the structure of proximate food components and be able to relate this to function within the food;
- about enzyme action and how enzymes are involved in producing food properties and use in foods;
- about the chemical nature of food colour and flavour;
- about the physical properties of micronutrients and their chemical reactivity.
Syllabus
- Protein structure, types of protein structure in foods, relationship of 2 degree & 3 degree structure to 1 degree structure.
- Amino acid side chain interactions. Food processing affects on protein structure and interactions in food matrix. Functional properties of proteins, denaturation, aggregation and gelation.
- Monosaccharide and polysaccharide structures. Gelation properties. Modification of starch and effects on properties.
- Lipid structure and classification. Crystallisation, crystal structure and polymorphism.
- Physical importance and measurement of solid fat content. Microbiological stability, texture, mouthfeel, taste, spreadability, colour and physical stability of margarine.
- Enzyme kinetics and denaturation. Proteolytic enzymes in foods. Oxidising enzymes and Micronutrients, physical properties and chemical reactivity.
Teaching methods
| Delivery type | Number | Length hours | Student hours |
| Lecture | 20 | 1.00 | 20.00 |
| Practical | 5 | 3.00 | 15.00 |
| Private study hours | 65.00 | ||
| Total Contact hours | 35.00 | ||
| Total hours (100hr per 10 credits) | 100.00 | ||
Private study
- 33 hours: Practical reports- 6 hours: Directed reading
- 102 hours: Background reading, preparation and examination
Opportunities for Formative Feedback
Weekly laboratory reportsMethods of assessment
Coursework
| Assessment type | Notes | % of formal assessment |
| Practical | Laboratory class work | 25.00 |
| Total percentage (Assessment Coursework) | 25.00 | |
Normally resits will be assessed by the same methodology as the first attempt, unless otherwise stated
Exams
| Exam type | Exam duration | % of formal assessment |
| Unseen exam | 3 hr 00 mins | 75.00 |
| 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 websiteLast updated: 04/09/2019
Browse Other Catalogues
- Undergraduate module catalogue
- Taught Postgraduate module catalogue
- Undergraduate programme catalogue
- Taught Postgraduate programme catalogue
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