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2004/05 Taught Postgraduate Module Catalogue

FOOD5010M Food Chemistry I: Applying Chemistry to Food Systems

7.5 creditsClass Size: 999

Module manager: Prof Bronislaw Wedzicha

Taught: Semester 1 (Sep to Jan) View Timetable

Year running 2004/05

Pre-requisites

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

Objectives

To explain the nature of food as a medium for chemical reactions and the effects of electrolytes, non-electrolytes, pH and dispersed phases on the structures and reactivities of food components; to examine in detail the mechanisms of non-enzymic browning, food additive-food component reactions, and methods of control.

Syllabus

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.

Teaching methods

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

Lectures: 8 x 1 hour; Tutorials: 2 x 1 hour; Practical Classes: 1 x 3 hours.

Methods of assessment

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

1.5 hour examination at end of semester 1 (85%), numerical examples class work (10%) - continuous assessment, laboratory class work (5%) - continuous assessment.

Reading list

The reading list is available from the Library website

Last updated: 25/06/2003 11:45:43

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