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2009/10 Undergraduate Module Catalogue
FOOD3045 Funtionality and Interactions of Components in Food Products
10 creditsClass Size: 150
Module manager: Dr A. J. Day
Email: a.j.day@leeds.ac.uk
Taught: Semester 2 (Jan to Jun) View Timetable
Year running 2009/10
This module is mutually exclusive with
| FOOD3040 | How Ingredients Interact in Foods |
This module is not approved as an Elective
Objectives
On completion of this module, students should be able to understand the interactions of food components as they relate to texture, colour, flavour and nutritional quality of a range of fresh and processed food products.Syllabus
Mechanisms of enzymic and non-enzymic generation of flavour in different food types; browning reactions and other changes leading to colour in foods; specific interactions between different classes of food constituents (macromolecular, lipid, low molecular weight, micro-constituents); chemical and biochemical changes in the production and processing of meat; chemistry of fruit ripening, senescence and storage; interactions between components of cereals during dough and batter formation and baking; chemical changes in the manufacture of non-alcoholic beverages.
Teaching methods
| Delivery type | Number | Length hours | Student hours |
| Lecture | 22 | 1.00 | 22.00 |
| Seminar | 1 | 1.00 | 1.00 |
| Tutorial | 2 | 1.00 | 2.00 |
| Private study hours | 75.00 | ||
| Total Contact hours | 25.00 | ||
| Total hours (100hr per 10 credits) | 100.00 | ||
Methods of assessment
Coursework
| Assessment type | Notes | % of formal assessment |
| Written Work | Course work submitted during the semester | 10.00 |
| Total percentage (Assessment Coursework) | 10.00 | |
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) | 2 hr 00 mins | 90.00 |
| Total percentage (Assessment Exams) | 90.00 | |
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: 27/05/2010
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