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2021/22 Taught Postgraduate Module Catalogue

FOOD5016M Physical Aspects of Food

10 creditsClass Size: 100

Module manager: Dr R Ettelaie
Email: r.ettelaie@leeds.ac.uk

Taught: Semester 1 (Sep to Jan) View Timetable

Year running 2021/22

Pre-requisite qualifications

A BSc degree in chemistry, biochemistry, biological sciences or related science, or chemical engineering.

This module is not approved as an Elective

Module summary

This module aims to gain;- Understanding of First and Second Law of Thermodynamics- Application of above to open systems and concepts of free energy and chemical potential- Relation between activity and chemical potential- Comprehension of the concept of Water activity in foods- Understanding of foods as mixed systems and determination of activity of different components- Understanding of the mechanisms of reactions of Sulphate and Sorbic acid with food components- Understanding of the concepts PKa and PKb of acids and bases- Appreciation of the factors influencing Maillard reactions

Objectives

Gain;
- Understanding of First and Second Law of Thermodynamics
- Application of above to open systems and concepts of free energy and chemical potential
- Relation between activity and chemical potential
- Comprehension of the concept of Water activity in foods
- Understanding of foods as mixed systems and determination of activity of different components
- Understanding of the mechanisms of reactions of Sulphate and Sorbic acid with food components
- Understanding of the concepts PKa and PKb of acids and bases
- Appreciation of the factors influencing Maillard reactions

Learning outcomes
1. Demonstrate understanding of principles underlying physiochemical processes in foods
2. Perform theoretical calculations of relevance to physics of foods
3. Appreciate practical measurement aspects in food physical chemistry

Skills outcomes
A clear understanding of laws goverining many physical and physiochemical processes in foods and means of applying them to food systems.


Syllabus

Main aspects to be covered;
- General description of the aqueous and non-aqueous environment in food
- Specific and general effects of electrolytes and non-electrolytes on equilibria in concentrated systems
- Mechanisms of reactions of sulphite and sorbic acid with food components
- Measurements and significance of pH in food; ionisation of proteins
- Distribution of ions between aqueous and protein gel phases
- Effects of surfactants on the activity and reactivity of preservatives
- Applications in Food Systems

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
Practical Demonstration13.003.00
Lecture171.0017.00
Tutorial21.002.00
Private study hours78.00
Total Contact hours22.00
Total hours (100hr per 10 credits)100.00

Opportunities for Formative Feedback

Through practical and contributions to in class tutorials.

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
In-course AssessmentNumerical examples class work - continuous assessment10.00
In-course AssessmentLaboratory class work - continuous assessment10.00
Total percentage (Assessment Coursework)20.00

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 assessment1 hr 30 mins80.00
Total percentage (Assessment Exams)80.00

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: 30/06/2021 16:21:41

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