141362

Food Formulation Technology

A study of the physico-chemical properties of food ingredients and their interactions in food systems. Selection of suitable ingredients in food formulations, in particular, stabilisers, thickeners, gelling agents and emulsifiers. Understanding of the destabilisation mechanisms of complex food systems in relation to the ingredients used. A practical course.

Course code

Qualifications are made up of courses. Some universities call these papers. Each course is numbered using six digits.

141362

Level

The fourth number of the course code shows the level of the course. For example, in course 219206, the fourth number is a 2, so it is a 200-level course (usually studied in the second year of full-time study).

300-level

Credits

Each course is worth a number of credits. You combine courses (credits) to meet the total number of credits needed for your qualification.

15

Subject

Food Technology

Course planning information

Course notes

All laboratory sessions must be attended. Attendance at the presentations from invited industrial representative is compulsory. Submit all written assignments and laboratories. To pass course students must achieve at least 40% in final exam.

Prerequisite courses

Complete first

You need to complete the above course or courses before moving onto this one.

General progression requirements

You must complete at least 45 credits from 200-level before enrolling in 300-level courses.

Learning outcomes

What you will learn. Knowledge, skills and attitudes you’ll be able to show as a result of successfully finishing this course.

  • 1 Identify and describe the variety of industrial food ingredients and processing aids available for use in food processing, as well as their technological function and role in food formulations.
  • 2 Select food ingredients/ additives and understand the instability mechanisms of complex food formulations based on physics and physical chemistry. These include emulsions, foams, gels and macro-component mixed food systems (meat, dairy and flour-based products).
  • 3 Communicate effectively food formulation problems and strategies to resolve them.
  • 4 Identify the role of food ingredient suppliers in the acquisition of knowledge, samples for product development and as the basis for partnership into the future.

Learning outcomes can change before the start of the semester you are studying the course in.

Assessments

Assessment Learning outcomes assessed Weighting
Test 1 2 13%
Written Assignment 2 12%
Written Assignment 1 2 4 15%
Oral/Performance/Presentation 3 10%
Exam (centrally scheduled) 1 2 50%

Assessment weightings can change up to the start of the semester the course is delivered in.

You may need to take more assessments depending on where, how, and when you choose to take this course.

Explanation of assessment types

Computer programmes
Computer animation and screening, design, programming, models and other computer work.
Creative compositions
Animations, films, models, textiles, websites, and other compositions.
Exam College or GRS-based (not centrally scheduled)
An exam scheduled by a college or the Graduate Research School (GRS). The exam could be online, oral, field, practical skills, written exams or another format.
Exam (centrally scheduled)
An exam scheduled by Assessment Services (centrally) – you’ll usually be told when and where the exam is through the student portal.
Oral or performance or presentation
Debates, demonstrations, exhibitions, interviews, oral proposals, role play, speech and other performances or presentations.
Participation
You may be assessed on your participation in activities such as online fora, laboratories, debates, tutorials, exercises, seminars, and so on.
Portfolio
Creative, learning, online, narrative, photographic, written, and other portfolios.
Practical or placement
Field trips, field work, placements, seminars, workshops, voluntary work, and other activities.
Simulation
Technology-based or experience-based simulations.
Test
Laboratory, online, multi-choice, short answer, spoken, and other tests – arranged by the school.
Written assignment
Essays, group or individual projects, proposals, reports, reviews, writing exercises, and other written assignments.

Textbooks needed

Textbooks can change. We recommend you wait until at least seven weeks before the semester starts to buy your textbooks.

Recommended

FOOD EMULSIONS: PRINCIPLES, PRACTICE AND TECHNIQUES

Author
D.J. MCCLEMENTS
Edition
(1999)
Publisher
CRC Press. Boca Raton, New York

PHYSICAL CHEMISTRY OF FOODS

Author
P. WALSTRA
Edition
(2003)
Publisher
Marcel Dekker, Inc. New York.

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