141715

Food Ingredient Functionality

A course based on the physico-chemical properties of food ingredients impacting on the: (i) stability and sensory properties (technofunctionality) and (ii) health properties (biofunctionality) of foods. A good understanding of the food destabilization mechanisms, and how to control key food reactions, will be gained. Special emphasis will be given to dairy products (dispersions, emulsions, foams and gel systems).

Course code

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

141715

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).

700-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

Students must achieve at least 40% in the final examination to pass the course.

Prerequisite courses

Complete first

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

Corequisite courses

Complete at the same time

You need to complete the corequisite course or courses listed above at the same time as 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.