Course code
Qualifications are made up of courses. Some universities call these papers. Each course is numbered using six digits.
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).
Credits
Each course is worth a number of credits. You combine courses (credits) to meet the total number of credits needed for your qualification.
Subject
Course planning information
Course notes
Students must achieve at least 40% in the final examination to pass the course.
Prerequisite courses
You need to complete the above course or courses before moving onto this one.
Corequisite courses
You need to complete the corequisite course or courses listed above at the same time as, or before, doing this one.
General progression requirements
You may enrol in a postgraduate course (that is a 700-, 800- or 900-level course) if you meet the prerequisites for that course and have been admitted to a qualification which lists the course in its schedule.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 or biological functions in food formulations.
- 2 Select food ingredients/additives to successfully formulate physically and chemically stable complex foods or foods with given health claims. Understanding the control of chemical reactions in foods, both undesirable (oxidation, hydrolysis, polymerization, etc.) and desirable (Maillard reaction, caramelization, etc.) as well as physical stability (aggregation, phase separation, syneresis, etc.) and texture manipulation.
- 3 Suggest solutions based on reformulation or processing changes, when facing any type of product degradation. Dairy products will be used as examples covering various colloidal systems; i.e. liquid foods (beverages), semi-solids (yoghurts and dairy desserts) and solids (ice cream).
- 4 Communicate effectively food formulation problems and strategies to resolve them. 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 |
---|---|---|
Written Assignment | 1 2 4 | 20% |
Written Assignment | 3 4 | 20% |
Written Assignment | 1 2 3 4 | 20% |
Exam (centrally scheduled) | 1 2 3 4 | 40% |
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
There are no set texts for this course.