2020/21 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: 1 May to 30 Sep View Timetable

Year running 2020/21

Module replaces

Replaces FOOD5240M

This module is not approved as an Elective

Objectives

> On completion of this module, students should:
> - have further insight into the biochemical basis of food components and chemical basis of nutrition, related to structure to function and interaction of molecular components,
> - have further insight into water, solvation, ions, buffering, acids & bases and reduction & oxidation,
> - have further insight into the organisation of proteins, carbohydrates and lipids,
> - have further insight into key enzymes in hydrolysis and covalent modification including esterases and others important in food and nutrient conversion,
> - have further insight into the relation of structure to colour,
> - have further insight into the chemical contribution to flavour,
> - have further insight into 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 nutrients and be able to relate this to function within the food,
> - about enzyme action and how enzymes are involved in exploiting nutrients, producing food properties and their role in foods,
> - about the chemical nature of food colour and flavour,
> - about the physical properties of micronutrients and their chemical reactivity.

Syllabus

>
> - Importance of water, solvation, ions, buffering, acids & bases and reduction & oxidation.
>
> - Protein structure, types of protein structure in foods, relationship between primary, secondar, tertiary and quaternary 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. Celluloses.
>
> - Fat (fatty acid) organisation into lipid membranes. Lipid structure and classification. Crystallisation, crystal structure and polymorphism.
>
> - Physical importance and measurement of solid fat content. stability, texture, mouthfeel, taste, spreadability, colour and physical stability of fatty and oily foods.
>
> - Enzyme kinetics and denaturation. Hydrolysing 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 reports

Methods 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
Online Time-Limited assessment	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 website

Last updated: 10/08/2020 08:36:49

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