2019/20 Taught Postgraduate Module Catalogue

FOOD5031M Functionality and Interactions of Components in Food Products

10 creditsClass Size: 150

Module manager: Dr Linda Pravinata
Email: l.c.pravinata@leeds.ac.uk

Taught: Semester 2 (Jan to Jun) View Timetable

Year running 2019/20

Pre-requisites

FOOD2031

Molecules Controlling Sensory and Nutritional Properties

This module is mutually exclusive with

FOOD3031	Functionality and Interactions of Components in Food Product
FOOD3041	How Ingredients Interact in Foods

This module is not approved as an Elective

Objectives

On completion of this module students should:
(i) have an advanced understanding of the interactions of food components and the effects of processing in relation to the texture, colour, flavour and quality of a range of food products from farm to fork;
(ii) have performed critical analysis via observation of ingredients functionalities in specific food commodities and how altering these ingredients may affect the final product attributes.

Learning outcomes
On completion of this module students should:
(i) be able to understand and critically analyse how the effect of changing the ingredient or processing may affect the product quality;
(ii) have an advanced understanding of the interactions of food components and the effects of processing in relation to the texture, colour, flavour and quality of a range of food products from farm to fork.
Skills outcomes

Skills outcomes
Students will:
- be able to exercise critical judgement in relating they type of ingredients with certain product attributes;
- be able to write a concise lab report about the effect of ingredients and their alternatives to the final products.

Syllabus

This module will investigate specific interactions between different classes of food constituents and the chemical and biochemical changes in the production and processing of various food products. How these interactions affect structure, quality and stability of food products. To investigate how changes in formulation affect structure, quality and stability of food products.

Teaching methods

Delivery type	Number	Length hours	Student hours
Practicals	3	3.00	9.00
Class tests, exams and assessment	1	2.00	2.00
Lecture	9	2.00	18.00
Private study hours			71.00
Total Contact hours			29.00
Total hours (100hr per 10 credits)			100.00

Private study

Private study on lecture material - 61 hours
Private study preparing the practical lab report - 10 hours

Methods of assessment

Coursework

Assessment type	Notes	% of formal assessment
Practical Report	Laboratory practical report	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)	1 hr 30 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

There is no reading list for this module

Last updated: 30/04/2019

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