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2009/10 Undergraduate Module Catalogue
FOOD2030 Molecules in Food that Control Texture and Taste
20 creditsClass Size: 150
Module manager: Professor M R A Morgan
Email: m.r.a.morgan@leeds.ac.uk
Taught: Semesters 1 & 2 (Sep to Jun) View Timetable
Year running 2009/10
Pre-requisites
| FOOD1026 | Introductory Food Sciences |
This module is not approved as an Elective
Objectives
To provide an understanding of the chemistry and biochemistry associated with the structure and function of food proteins, carbohydrates, lipids and low molecular weight components.Skills outcomes
Laboratory skills in chemistry and biochemistry; recrod keeping; use of a scientific diary; technical report writing and library retrieval of information; group working abilities and sata evaluation skills; numeracy skills.
Syllabus
Water pH and small ions in solution. Food lipid structure, function and analysis. Structure and function of molecules associated with flavour, taste, colour and preservation. Structure and function of food proteins and polysaccharides. Aggregation, thickening and gelation behaviour of food macromolecules. Food enzyme action.
Teaching methods
| Delivery type | Number | Length hours | Student hours |
| Lecture | 31 | 1.00 | 31.00 |
| Practical | 10 | 3.00 | 30.00 |
| Seminar | 8 | 1.00 | 8.00 |
| Private study hours | 131.00 | ||
| Total Contact hours | 69.00 | ||
| Total hours (100hr per 10 credits) | 200.00 | ||
Opportunities for Formative Feedback
From attendance at lectures and laboratory classes and from reports and assignments throughout the semester.Methods of assessment
Coursework
| Assessment type | Notes | % of formal assessment |
| Practical | weekly reports and pre-class work | 30.00 |
| Total percentage (Assessment Coursework) | 30.00 | |
Normally resits will be assessed by the same methodology as the first attempt, unless otherwise stated
Exams
| Exam type | Exam duration | % of formal assessment |
| Standard exam (closed essays, MCQs etc) | 3 hr 00 mins | 70.00 |
| Total percentage (Assessment Exams) | 70.00 | |
Normally resits will be assessed by the same methodology as the first attempt, unless otherwise stated
Reading list
The reading list is available from the Library websiteLast updated: 12/04/2010
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