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2020/21 Undergraduate Module Catalogue

FOOD2031 Molecules Controlling Sensory and Nutritional Properties

20 creditsClass Size: 150

Module manager: Dr James Smith
Email: j.smith252@leeds.ac.uk

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

Year running 2020/21

This module is not approved as a discovery module

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
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.

Skills outcomes
- Laboratory skills in food chemistry and biochemistry
- Use of a scientific diary
- Technical report writing
- Library retrieval of information
- Team working
- Data evaluation
- Numeracy skills.


Syllabus


> - 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.
>
> - 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.
>
> - 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.
>
>

Teaching methods

Delivery typeNumberLength hoursStudent hours
Class tests, exams and assessment13.003.00
Lecture371.0037.00
Practical63.0021.00
Seminar101.0010.00
Private study hours129.00
Total Contact hours71.00
Total hours (100hr per 10 credits)200.00

Private study

- Reading for lectures/study: 71 hours
- Writing of laboratory reports: 28 hours
- Preparation for seminars: 10 hours
- Preparation and revision for exams: 20 hours.

Opportunities for Formative Feedback

- Students will have the opportunity to carry out self-assessment (formative assessment) during the seminar sessions.
- Progress will be formally monitored through laboratory assignments (summative assessment).
- Individual feedback is given upon marking of each assignment allowing for continual improvement throughout the practical part of the module.

Methods of assessment


Coursework
Assessment typeNotes% of formal assessment
Practical4 practical reports and a presentation25.00
Total percentage (Assessment Coursework)25.00

Normally resits will be assessed by the same methodology as the first attempt, unless otherwise stated


Exams
Exam typeExam duration% of formal assessment
Online Time-Limited assessment3 hr 00 mins75.00
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 website

Last updated: 18/01/2021 12:19:15

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