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




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MODULE BOOKLET




Module Title Food Science Theory


Module Code NF2012


Session 2006/7


Semester autumn


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


Session 2006/7


Semester autumn


Details of the Staff teaching team



b) Module Leader: Richard Marshall

Office Location: BR502


Email: r.marshall@londonmet.ac.uk


Telephone: 020 7133 2353


Office Hours: See Office door


Name(s) of other staff: 1Brigitte Awamaria


Office Location: C43


Email: b.awamaria@londonmet.ac.uk


Telephone: 020 7133 2254


Office hours: 9 – 17.00

c) 1MODULE SPECIFICATION


  1. Module title

Food Science Theory


  1. Module code

NF2012N


  1. Module level

Intermediate


  1. Module Leader

Richard Marshall

  1. Home academic department


Health and Human Sciences

  1. Teaching location


London North Campus


  1. Teaching semester

autumn

  1. Teaching mode


Day


  1. Module type

STAN (standard)


  1. Credit rating for module

15 credits


  1. Prerequisites and corequisites

none

  1. Module summary


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.

Semester: autumn

Prerequisite: none

Assessment: Presentation of about 10 minutes (30%), Laboratory log of about 2000 words (20%), Unseen exam, 2h (50 %)



  1. Module aims

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.

  1. Learning outcomes


On successful completion of this module, the student should be able to:


  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)




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




  1. 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)




  1. Syllabus


1General properties of food components

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


Food commodities, their biology, chemistry, biochemistry and physics:

  • 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.




  1. Assessment strategy

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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