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2016/17 Undergraduate Module Catalogue

FOOD1027 Introductory Science for Food and Nutrition Students

30 creditsClass Size: 150

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

Taught: Semesters 1 & 2 (Sep to Jun) View Timetable

Year running 2016/17

Module replaces

FOOD1026 Introductory Food Sciences

This module is not approved as a discovery module

Objectives

- To introduce elements of organic chemistry, physical chemistry, biochemistry and molecular biology relevent to the study of food.
- To then introduce biological chemistry of major food components and essential concepts behind the physics of food processing.

Learning outcomes
On completion of this module, students will be able to:
- show an understanding of the basic concepts in organic chemistry, physical chemistry and molecular biology;
- demonstrate an understanding of the basic principles of the physics involved in food processing and will know the structures and basic biological chemistry of the major food components.

Skills outcomes
- Recording skills
- Pratical skills in physics and biochemistry, technical writing, numeracy skills.

Syllabus

Atomic structure, electronic configuration and molecular orbitals. Chemical bonding and types of bonds including H-bonding and hydrophobic interactions. Conventions in the drawing of chemical structures and naming of organic compounds. Isomerisation - stereoisomerism - optical activity.

Reactive species - nucleophiles - electrophiles - free radicals and classification of organic reactions. Alcohols, ethers and thiols - reactions - relevance in foods. Aldehydes, ketones - reactions- relevance in foods. Carboxyllic acids, esters - reactions- relevance in foods. Amines, amides, reactions - relevance in foods.

Basic thermodynamics, physical chemistry of solutions, equilibrium and phase transitions.

Prokaryotic and Eukaryotic cell organisation. Organelles and their functions. Nucleic acids - structure and properties. DNA replication. RNA and RNA polymerases. r-RNA, t-RNA and m-RNA. Gene transcription and expression. Control of gene transcription. The Genetic code. Translation. DNA damage and repair.

Food Chemistry and Biochemistry: Structure of (macro) molecular components (proteins, lipids, polysaccharides) vitamins and minerals, introduction to enzymes.

Physical Principles: energy, heat transfer, states of matter, dimensions.

Teaching methods

Delivery type	Number	Length hours	Student hours
Laboratory	6	3.00	18.00
Class tests, exams and assessment	9	1.00	9.00
Lecture	52	1.00	52.00
Tutorial	8	1.00	8.00
Private study hours			213.00
Total Contact hours			87.00
Total hours (100hr per 10 credits)			300.00

Private study

Reading for lectures, preparation of keynotes for keynote tests and practical report writing: 173 hours.

Preparation for and examinations: 40 hours.

Opportunities for Formative Feedback

From attendance, note tests, in course tests and practical reports throughout the semester.

Methods of assessment

Coursework

Assessment type	Notes	% of formal assessment
Practical	physical principles for processing	15.00
Report	summary key points of lectures	2.50
Report	summary key points of lecture	2.50
In-course Assessment	test	15.00
Report	summary key points of lecture	2.50
Report	summary key points of lectures	2.50
In-course Assessment	test	15.00
In-course Assessment	test	15.00
In-course Assessment	test	15.00
In-course Assessment	test	15.00
Total percentage (Assessment Coursework)		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: 20/09/2013

Disclaimer

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