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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 type | Number | Length hours | Student hours |
| Class tests, exams and assessment | 1 | 3.00 | 3.00 |
| Lecture | 37 | 1.00 | 37.00 |
| Practical | 6 | 3.00 | 21.00 |
| Seminar | 10 | 1.00 | 10.00 |
| Private study hours | 129.00 | ||
| Total Contact hours | 71.00 | ||
| 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 type | Notes | % of formal assessment |
| Practical | 4 practical reports and a presentation | 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: 18/01/2021 12:19:15
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