A Welcome to Food Science Theory Session 2006/7 Semester autumn Details of the Staff teaching team

MODULE BOOKLET

Details of the Staff teaching team

1. 
   Module title
   

2. 
   Module code
   

3. 
   Module level
   

4. 
   Module Leader
   

5. Home academic department

6. Teaching location

7. 
   Teaching semester
   

8. Teaching mode

9. 
   Module type
   

10. 
    Credit rating for module
    

11. 
    Prerequisites and corequisites
    

12. Module summary

13. 
    Module aims
    

14. Learning outcomes

1. 
   1Organise and execute an investigation on the physics, chemistry and biochemistry of food components and explain and discuss the outcomes of their investigation. (A2, A3)
   

2. 
   Apply their knowledge to explain the behaviour of food components. (A2)
   

3. 
   Plan their study time, work within in a team to achieve a given objective and communicate their findings to their peers using appropriate conventions. (A2, A3)
   

15. 
    Syllabus
    

• 
  The physical and chemical behaviour and roles of water, protein, fat and carbohydrates.
  

• 
  Cereals: general characteristics of cereals, wheat, flour milling and flours, flour proteins and dough formation, starch and starch gelatinisation, modified starches, glucose syrups, bread, biscuits and baked goods.
  

• 
  Carbohydrates: sugars and sweeteners, sucrose and sugar refining, sugar in processed foods, sugar confectionery, artificial sweeteners, molecular origins of sweetness, carbohydrate stabilizers and thickeners.
  

• 
  Fats and oils: properties of fats and oils and their production, oxidative rancidity, emulsions, fat crystallization in food products, chocolate, margarine and low-fat spreads, ice-cream.
  

• 
  Milk and dairy products: composition of milk, structure of milk proteins, effects of processing, fermented milk products, cream, butter.
  

• 
  Eggs: the proteins in eggs, egg foams and coagulation in food products.
  

• 
  Meat and fish: the biological structure and function of muscle proteins, post mortem changes, factors determining meat quality, comminuted meat products and effects of cooking, curing, smoking.
  

• 
  Fruit and vegetables: biological structure, turgor and texture, pigments and their use as food colours, pectin and pectin gels, ripening of fruits, enzymic browning.
  

• 
  Beverages: the chemistry of the extraction of flavours and colours in tea, coffee and fermented beverages, role of tannins and complex carbohydrates.
  

15. 
    Assessment strategy