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Module Title Food Science Theory
Module Code NF2012
approved May 2004 ADC (1)
commencing Sept 2004
London Metropolitan University
Module Booklet Contents this booklet is also on the web at WebCT NF2012 Food Science Theory
a) Welcome to Food Science Theory
Details of the Staff teaching team
b) Module Leader: Richard Marshall
Office Location: BR502
Telephone: 020 7133 2353
Office Hours: See Office door
Name(s) of other staff: 1Brigitte Awamaria
Office Location: C43
Telephone: 020 7133 2254
Office hours: 9 – 17.00
c) 1MODULE SPECIFICATION
Food Science Theory
Health and Human Sciences
London North Campus
Module code: NF2012N
Module title: Food Science Theory
Description: 1This module considers the chemistry, biochemistry and physics of foods and food components in relation to the production, processing, preparation and consumption of foods.
Assessment: Presentation of about 10 minutes (30%), Laboratory log of about 2000 words (20%), Unseen exam, 2h (50 %)
The module aims to develop students’ knowledge of how the chemistry, biochemistry and physics of foods and food components gives both opportunities and constraints with respect to their production, processing, preparation and consumption.
The principal graduate attribute focused on in the module is A2.
On successful completion of this module, the student should be able to:
1General properties of food components
Food commodities, their biology, chemistry, biochemistry and physics:
1The student’s knowledge and application of that knowledge will be tested by an unseen examination at the end of the semester (50%). In the laboratory, students will research and prepare a demonstration on the application of the principles of food science for presentation as a seminar demonstrating their knowledge underlying science of food (30 %). Students will keep record of the laboratory work that shows how they planned their investigations (20 %).
Assessment component Learning outcomes
Presentation & demonstration 1
Unseen exam 2
Laboratory log 3
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