This module is not currently running in the selected year. The information shown below is for the academic year that the module was last running in, prior to the year selected.
2010/11 Taught Postgraduate Module Catalogue
FOOD5240M Food Chemistry II
20 creditsClass Size: 150
Module manager: Dr B Murray
Email: b.s.murray@leeds.ac.uk
Taught: Semester 1 (Sep to Jan) View Timetable
Year running 2010/11
Module replaces
Partly replaces FOOD5025 Food Chemistry IIThis module is not approved as an Elective
Objectives
On completion of this module, students should:- be able to understand the structure of protein, carbohydrate, and lipids
- be able to understand the functional properties of these molecules in foods and relate structure to finctionality
- understand the nature and properties of enzymes, especially of these oxidising enzymes, proteolytic enzymes, esterases and other hydroltytic enzymes important in foods
- also be able to understand the physical properties of micronutrients and their chemical reactivity.
Syllabus
- Protein structure, types of protein structure in foods, relationship of 2 degree & 3 degree structure to 1 degree 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.
- Lipid structure and classification. Crystallisation, crystal structure and polymorphism.
- Physical importance and measurement of solid fat content. Microbiological stability, texture, mouthfeel, taste, spreadability, colour and physical stability of margarine.
- Enzyme kinetics and denaturation. Proteolytic 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 | 39 | 1.00 | 39.00 |
| Private study hours | 141.00 | ||
| Total Contact hours | 59.00 | ||
| Total hours (100hr per 10 credits) | 200.00 | ||
Private study
- 33 hours: Practical reports- 6 hours: Directed reading
- 102 hours: Background reading, preparation and examination.
Opportunities for Formative Feedback
Weekly laboratory reportsMethods 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 |
| Standard exam (closed essays, MCQs etc) | 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 websiteLast updated: 08/08/2012
Browse Other Catalogues
- Undergraduate module catalogue
- Taught Postgraduate module catalogue
- Undergraduate programme catalogue
- Taught Postgraduate programme catalogue
Errors, omissions, failed links etc should be notified to the Catalogue Team.PROD