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 FOOD5240MThis 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
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> - 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.
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> - 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.
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> - 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.
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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 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 |
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 websiteLast updated: 10/08/2020 08:36:49
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- Undergraduate module catalogue
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