2024/25 Taught Postgraduate Module Catalogue

FOOD5116M Colloid Science

15 creditsClass Size: 100

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

Taught: Semester 1 (Sep to Jan) View Timetable

Year running 2024/25

Module replaces

Colloid and Dairy Science (FOOD5115M)

This module is not approved as an Elective

Module summary

This module will introduce the physico-chemical principles of colloid and interface science and illustrate the application of the colloid science approach to the processing and quality assessment of a range of food systems with particular emphasis on dairy and plant-based dairy alternative products. The module also covers advanced approaches to understand colloidal aggregation.

Objectives

The module aims to develop students’ professional ability to provide:

(1) Fundamentals of colloid science as building blocks for the design and manufacture of dairy and plant-based food products.
(2) Basic colloidal principles of measuring food quality in terms of stability
(3) Overview of scattering tools to probe structural changes occurring across length scales

Learning outcomes
On successful completion of the module students will have demonstrated the following learning outcomes relevant to the subject:

1. Explain the basic colloidal concepts underpinning the multi-scale structure of food products
2. Appraise colloid science solutions to address stability and formulation challenges in industrially manufactured food products
3. Describe how advanced tools can be used to probe structure at nanoscale

Skills learning outcomes
On successful completion of the module students will have demonstrated the following skills learning outcomes:

4. Teamwork/ Collaboration (Work ready skills): Show effective working in group creating commitments from others to arrive at writing a joint report,
5. Academic writing (Academic skills): Write in a concise, structured manner using analytical evidence from given scientific dataset
6. Apply creativity and innovation (Enterprise skills): Demonstrate application of the colloid science knowledge to solve a real industrial problem

Syllabus

The syllabus will include:

- Fundamentals and advances in colloids science covering theories of Brownian motion, van der Waal’s forces, DLVO theory, wetting and spreading, surfactant and micelles, instabilities, fat crystallization, aggregation models, nano-structural understanding and scattering approaches (10 lectures)
- Colloid science underpinning microstructure and instability of food applications – Milks (Bovine/ Plant-derived), Food foams, Whipped cream, Ice cream, Chocolate (14 lectures)

Teaching methods

Delivery type	Number	Length hours	Student hours
Lectures	24	1.00	24.00
seminars	3	2.00	6.00
Private study hours			120.00
Total Contact hours			30.00
Total hours (100hr per 10 credits)			150.00

Opportunities for Formative Feedback

* In-class Individual Quiz: Every week lecture starts with a quiz (digital tool) to assess for the previous week’s learning where feedback is provided instantly with correct answer in projection (MCQ x every week)

* In-class Group Debate: At the end of each lecture series, there is a seminar session where the class will be spitted in groups and a problem (provided upfront) will be discussed and debated based on the materials provided in the lecture series (Group debate 2 hours each x 3 times in the semester) to prepare for the exam.

Methods of assessment

Coursework

Assessment type	Notes	% of formal assessment
Assignment	.	30.00
Total percentage (Assessment Coursework)		30.00

Resit opportunities will be offered in the same format as the original report with selected elements to align with the individual contribution. Team working skill is covered in other modules.

Exams

Exam type	Exam duration	% of formal assessment
Open Book exam	2 hr	70.00
Total percentage (Assessment Exams)		70.00

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: 13/03/2024

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