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2010/11 Taught Postgraduate Module Catalogue

FOOD5240M Food Chemistry II

20 creditsClass Size: 150

Module manager: Dr B Murray

Taught: Semester 1 (Sep to Jan) View Timetable

Year running 2010/11

Module replaces

Partly replaces FOOD5025 Food Chemistry II

This module is not approved as an Elective


On completion of this module, students should:
- be able to understand the structure of protein, carbohydrate, and lipids
- be able to understand the functional properties of these molecules in foods and relate structure to finctionality
- understand the nature and properties of enzymes, especially of these oxidising enzymes, proteolytic enzymes, esterases and other hydroltytic enzymes important in foods
- also be able to understand the physical properties of micronutrients and their chemical reactivity.


- Protein structure, types of protein structure in foods, relationship of 2 degree & 3 degree structure to 1 degree 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.

- Lipid structure and classification. Crystallisation, crystal structure and polymorphism.

- Physical importance and measurement of solid fat content. Microbiological stability, texture, mouthfeel, taste, spreadability, colour and physical stability of margarine.

- Enzyme kinetics and denaturation. Proteolytic enzymes in foods. Oxidising enzymes and Micronutrients, physical properties and chemical reactivity.

Teaching methods

Delivery typeNumberLength hoursStudent hours
Private study hours141.00
Total Contact hours59.00
Total hours (100hr per 10 credits)200.00

Private study

- 33 hours: Practical reports
- 6 hours: Directed reading
- 102 hours: Background reading, preparation and examination.

Opportunities for Formative Feedback

Weekly laboratory reports

Methods of assessment

Assessment typeNotes% of formal assessment
PracticalLaboratory class work25.00
Total percentage (Assessment Coursework)25.00

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

Exam typeExam duration% of formal assessment
Standard exam (closed essays, MCQs etc)3 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: 08/08/2012


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