2023/24 Taught Postgraduate Module Catalogue

FOOD5115M Colloid and Dairy Science

10 creditsClass Size: 100

Module manager: Professor Anwesha Sarkar
Email: A.Sarkar@leeds.ac.uk

Taught: Semester 2 (Jan to Jun) View Timetable

Year running 2023/24

Pre-requisites

FOOD5010M	Food Chemistry I
FOOD5240M	Food Chemistry II

Module replaces

FOOD5110M

This module is not approved as an Elective

Objectives

To understand the principles and practice of colloid science with particular reference to the stability, structure and texture of dairy-based oil and water systems.

Syllabus

- Terminology and concepts of colloid science; creaming, aggregation, gelation.
- Stabilisation by adsorbed protein; role of emulsifiers and hydrocolloids; colloidal aspects of milk and cream; emulsion and foam formation.
- Fat crystallisation and texture of water-in-oil emulsions; margarine; butter; ice-cream; cream liqueurs.

Teaching methods

Delivery type	Number	Length hours	Student hours
Lecture	18	1.00	18.00
Seminar	7	1.00	7.00
Private study hours			75.00
Total Contact hours			25.00
Total hours (100hr per 10 credits)			100.00

Private study

- 36 hours reading for lectures
- 14 hours preparation for seminars
- 25 hour exam preparation.

Opportunities for Formative Feedback

Through attendance at lectures and attendance and contribution to seminars.

Methods of assessment

Exams

Exam type	Exam duration	% of formal assessment
Online Time-Limited assessment	2 hr 00 mins	100.00
Total percentage (Assessment Exams)		100.00

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: 28/04/2023 14:55:42

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