Qualifications are made up of courses. Some universities call these papers. Each course is numbered using six digits.
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).
Each course is worth a number of credits. You combine courses (credits) to meet the total number of credits needed for your qualification.
Course planning information
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.
You need to complete the above course or courses before moving onto this one.
The courses listed above have similar content to this one meaning you can only enrol in this course or one of the listed courses. Only one of the courses can be credited towards your qualification.
General progression requirementsYou must complete at least 45 credits from 200-level before enrolling in 300-level courses.
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.
|Assessment||Learning outcomes assessed||Weighting|
|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.
- You may be assessed on your participation in activities such as online fora, laboratories, debates, tutorials, exercises, seminars, and so on.
- Creative, learning, online, narrative, photographic, written, and other portfolios.
- Practical or placement
- Field trips, field work, placements, seminars, workshops, voluntary work, and other activities.
- Technology-based or experience-based simulations.
- 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 can change. We recommend you wait until at least seven weeks before the semester starts to buy your textbooks.
FENNEMA’S FOOD CHEMISTRY
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