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2021/22 Taught Postgraduate Module Catalogue

FOOD5530M Problem Solving: Functionality of Ingredients in Food Design

30 creditsClass Size: 150

Module manager: Yunus Khatri
Email: Y.Khatri@leeds.ac.uk

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

Year running 2021/22

Pre-requisite qualifications

Successful completion of Year 2 of the MSci Food Science (Ind), MSci Food Science and Nutrition (Ind) or MSci Nutrition (Ind) programme and for industrial variants - a suitable placement secured in industry (public, private or voluntary sector) amounting to a minimum of 9 months duration. Or Successful completion of Year 2 of the MSci Food Science, MSci Food Science and Nutrition or MSci Nutrition.
For placements involving children and vulnerable adults a satisfactory DBS check will be required.
A level 2 weighted average of 60% is required

This module is not approved as an Elective

Module summary

Either during an industrial placement year of an integrated Masters (Industrial) programme, students complete distance learning coursework which is returned to the School for marking during the course of the year – or in the final year of a four year TAUGHT integrated Maters programme. The module focuses on specific food products and depending on the degree programme (Food Science, Food Science and Nutrition, Nutrition) the students will focus on understanding how the product is made, the nutritional analysis, the ingredient functionality, the ingredient interactions in relation to product quality with a final focus on how to improve the product and the nutritional and/or quality consequences in doing so.

Objectives

On completion of this module students should:
(i) have an advanced understanding of: the unit operations required to develop a food product, the nutritional needs of the population, and the consequences on nutritional status from consuming the food product;
(ii) have an understanding of ingredient functionality;
(iii) have an advanced understanding of the interactions of food components and the effects of processing in relation to the texture, colour, flavour, shelf-life and nutritional quality of a food product;
(iv) understand what constitutes a healthier product;
(v) have an advanced understanding of how ingredients or processing changes can affect product quality and the nutritional consequences of doing so;
(vi) and have an advanced understanding on food labelling legislation

Learning outcomes
Through this module, students will improve their autonomous learning and thought. Students will enhance their background knowledge in key areas of the subject matter and will develop improved problem-solving skills in relation to the manufacture of foods and the effects on health.
On completion of this module students should have further developed their knowledge gained in previous modules and applied it to a given food commodity to enable them to explain:
(i) the unit operations required from raw materials to the finished product and the chemical, biochemical or physical changes that occur during each unit operations;
(ii) the nutritional needs of the population and the consequences on nutritional status from consuming the food product and what changes could be made using current guidelines;
(iii) the functionality of the current product ingredients;
(iv) the interactions of the food components and the effects of processing in relation to the texture, colour, flavour, shelf-life and nutritional quality of the food product;
(v) how to create a healthier product;
(vi) how ingredients or processing changes can affect product quality and the nutritional consequences of doing so;
(vii) and what should be present on the food label

Skills outcomes
Students will:
- be aware of real-life industrial processing in small and large scale food industries and have the ability to synthesize a variety of unit operations into a complete food processing line in a logical sequence whilst being able to critically select optimum processing conditions
- be able to critically analyse the nutritional content of a food product in line with the current nutritional status of the population and using current guidelines, be able to suggest alterative ingredients or ways to make the product healthier
- be able to apply their previous knowledge to real-life industrial problems
- gain new knowledge in key areas related to the food industry
- have a deeper awareness of self-study which will be fundamental for the final year at level 5


Syllabus

Students will be allocated a specific food product to analyse in relation to the learning outcomes above.

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
Lecture32.006.00
Tutorial20.501.00
Private study hours293.00
Total Contact hours7.00
Total hours (100hr per 10 credits)300.00

Private study

All of the work conducted in this module is carried out independently. Students are provided with resources and conference calls via the VLE (or meetings) and references to journal articles / book chapters that can be accessed online through the library. Students will be provided with detailed feedback following each element of the coursework.

Opportunities for Formative Feedback

Students have deadlines throughout the year to submit work to the School. Work will be marked and returned to the student with detailed feedback prior to the next submission of work. VLE conference calls/meetings.
Sally invites opportunities for formative assessment on essay excerpts prior to submission as discussed in student’s 2 x 0.5hours 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
EssayIntroduction, Food Processing and Nutritional Status30.00
EssayIngredient Functionality and Interactions in the Product or the Effect on Health30.00
EssayDeveloping a Healthier Product40.00
Total percentage (Assessment Coursework)100.00

resits will be assessed by the same methodology as the first attempt

Reading list

There is no reading list for this module

Last updated: 18/10/2021 16:24:16

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