2021/22 Undergraduate Module Catalogue
FOOD3041 How Ingredients Interact in Foods
20 creditsClass Size: 150
Module manager: Dr Lisa Marshall
Taught: Semester 2 (Jan to Jun) View Timetable
Year running 2021/22
Pre-requisite qualificationsCompletion of 2nd year module FOOD2031.
|FOOD2031||Molecules Controlling Sensory and Nutritional Properties|
This module is mutually exclusive with
|FOOD3031||Functionality and Interactions of Components in Food Product|
|FOOD5031M||Functionality and Interactions of Components in Food Product|
Module replacesFOOD 3040
This module is not approved as a discovery module
ObjectivesOn completion of this module students should:
(i) have an advanced understanding of the interactions of food components and the effects of processing in relation to the texture, colour, flavour and quality of a range of food products from farm to fork;
(ii) have presented a lecture on the interactions of food components and the effects of processing of a specific food commodity using the knowledge gained throughout the course.
(iii) have performed critical analysis via observation of ingredients functionalities in specific food commodities and how altering these ingredients may affect the final product attributes.
On completion of this module students should:
(i) be able to understand how the effect of changing the ingredient or processing may affect the product quality
(ii) have an advanced understanding of the interactions of food components and the effects of processing in relation to the texture, colour, flavour and quality of a range of food products from farm to fork;
(iii) have acted autonomously in planning and implementing a lecture on a given food commodity;
(iv) have applied the knowledge gained from previous modules studied to a given food commodity to enable them to explain the interactions of the food components and to describe the effects processing has on the quality of the final product.
- be able to exercise critical judgement in choosing the appropriate literature to summarise in a lecture;
- be confident in relaying scientific information to their peers;
- be able to write a concise lab report about the effect of ingredients and their alternatives to the final products.
This module will investigate specific interactions between different classes of food constituents and the chemical and biochemical changes in the production and processing of various food products. How these interactions affect structure, quality and stability of food products. To investigate how changes in formulation affect structure, quality and stability of food products.
|Delivery type||Number||Length hours||Student hours|
|Class tests, exams and assessment||1||2.00||2.00|
|Private study hours||153.00|
|Total Contact hours||47.00|
|Total hours (100hr per 10 credits)||200.00|
Private study153 hours
Methods of assessment
|Assessment type||Notes||% of formal assessment|
|Practical Report||Laboratory practical report||30.00|
|Total percentage (Assessment Coursework)||50.00|
|Exam type||Exam duration||% of formal assessment|
|Online Time-Limited assessment||2 hr 120 mins||50.00|
|Total percentage (Assessment Exams)||50.00|
Normally resits will be assessed by the same methodology as the first attempt, unless otherwise stated
Reading listThere is no reading list for this module
Last updated: 25/01/2022 14:21:16
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