141395

Food Chemistry

A practical approach to the physical, chemical, biochemical and functional properties of major and minor food constituents (water, proteins, carbohydrates, lipids, vitamins, minerals, pigments, flavours, toxins) and food groups (dairy, meat, eggs and plants). Chemical and biochemical reactions causing deterioration in foods and some methods of control. A laboratory course.

Course code

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

141395

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

A mark of at least 40% in the final examination is required to pass the course. Achieve mark of at least 50% in the combined results of lab theory test and lab report. Attendance at all laboratory practicals and submission of one lab report.

Prerequisite courses

Complete first

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

Restrictions

Similar content

You cannot enrol in this course if you have passed (or are enrolled in) any of the course(s) above as these courses have similar content or content at a higher level.

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 Describe and characterise the chemical, structural and functional properties of food proteins, food lipids and food carbohydrates.
  • 2 Explain and predict the effects of water in food systems.
  • 3 Explain and discuss (structures, functions and stability) of micro-food components: vitamins, minerals, natural food pigments and flavours, bio-actives and food additives.
  • 4 Outline and explain the chemical composition and properties of important food groups: beverages, dairy, meat, eggs and plants.
  • 5 Identify and elucidate the chemical reactions that cause food deterioration.
  • 6 Analyse the chemical composition of foods using appropriate analytical techniques.

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 5%
Test 1 3 5%
Test 1 2 20%
Test 6 15%
Written Assignment 6 10%
Exam (centrally scheduled) 1 3 4 5 45%

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

FENNEMA’S FOOD CHEMISTRY

Author
S DAMODARAN AND KL PARKIN,
ISBN
9781482208122
Edition
5TH EDITION (2017).
Publisher
CRC PRESS. TAYLOR & FRANCIS GROUP, BOCA RATON, LONDON, NEW YORK.

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