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2021/22 Undergraduate Module Catalogue

FOOD2032 Biochemistry Controlling Nutrients and Sensory Properties

20 creditsClass Size: 120

Module manager: Dr James Smith
Email: j.smith252@leeds.ac.uk

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

Year running 2021/22

Module replaces

FOOD2031

This module is not approved as a discovery module

Module summary

On completion of this module, students should have an understanding of the chemistry and biochemistry associated with the structure and function of food proteins, carbohydrates, lipids and low molecular weight components such as flavour, taste and colour molecules. Students will also have an understanding how controlling these molecules effects the sensory perception of the food we eat and the nutritional properties of food. Students will also have an understanding of nutrient metabolism.

Objectives

• Building on the First year undergraduate background in biochemistry to Evaluate the chemical structure and function of nutrients and their molecular diversity in food
• Explore the macromolecular interactions and reactions found in food biochemistry
• Consider the fundamental chemical reactions underlying nutrition and food biochemistry.
• Explain the roles of representative enzymes in bioprocessing of nutrients and food components.

Learning outcomes
By the end of the module, students will be able to:
MLO1: Explain the biochemical food components and the classes of nutrients and their roles.
MLO2: Explain enzyme action and how enzymes are involved in acting on nutrients producing food properties,
MLO3: Explain the nature of food colour and flavour compounds and properties of micronutrients and their bioactivity.
MLO4: Evaluate laboratory data on analytical chemistry

Skills outcomes
- Laboratory skills in food chemistry and biochemistry
- Technical report writing
- Library retrieval of information
- Team working
- Data evaluation
- Numeracy skills.


Syllabus

Water, solvation, ions, buffering, acids & bases and reduction & oxidation.
Protein and polypeptide structure and function and properties of amorphous polypeptides in protein denaturation, aggregation and gelation.
Examples of glycans the monosaccharides, oligosaccharides and polysaccharides structures. Gelation properties. Understanding starch glycogen and cellulose.
Fat and lipid organisation into Lipid structure assemblies and their and classification. Ordering and crystallisation, crystal structure and polymorphism.
Physical importance and measurement of solid fat content. stability, texture, mouthfeel, taste, spread-ability, 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.
Micronutrients and vitamins
Chemical components and reactions associated with in flavours and colour molecules

Teaching methods

Due to COVID-19, teaching and assessment activities are being kept under review - see module enrolment pages for information

Delivery typeNumberLength hoursStudent hours
Class tests, exams and assessment13.003.00
Lecture31.0035.00
Practical43.0012.00
Seminar101.0010.00
Independent online learning hours140.00
Private study hours0.00
Total Contact hours60.00
Total hours (100hr per 10 credits)200.00

Private study

- Directed Reading for lectures/study: 72 hours
- Writing of laboratory reports: 30 hours
- Preparation for seminars: 10 hours
- Preparation and revision for exams: 25 hours

Opportunities for Formative Feedback

- Students will have the opportunity to carry out self-assessment (formative assessment) during the seminar sessions.
- Progress will be formally monitored through laboratory assignments (summative assessment).
- Individual feedback is given upon marking of each assignment allowing for continual improvement throughout the practical part of the module.

Methods of assessment

Due to COVID-19, teaching and assessment activities are being kept under review - see module enrolment pages for information


Coursework
Assessment typeNotes% of formal assessment
Group ProjectFour practical reports20.00
PresentationOne presentation5.00
Total percentage (Assessment Coursework)25.00

Normally resits will be assessed by the same methodology as the first attempt, unless otherwise stated


Exams
Exam typeExam duration% of formal assessment
Online Time-Limited assessment3 hr 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: 09/07/2021

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