FB2C30-Composition, Properties and Analysis of Foods

Module Provider: Food and Nutritional Sciences
Number of credits: 30 [15 ECTS credits]
Level:5
Terms in which taught: Autumn / Spring term module
Pre-requisites: CH1FC3 Molecular Studies for the Life Sciences
Non-modular pre-requisites:
Co-requisites:
Modules excluded: FB2C10 Chemistry of Food Components FB2C20 Composition and Properties of Foods
Current from: 2022/3

Module Convenor: Prof Richard Frazier
Email: r.a.frazier@reading.ac.uk

Module Co-convenor: Prof Bob Rastall
Email: r.a.rastall@reading.ac.uk

Type of module:

Summary module description:

This module focuses on the key chemical components of foods and their impact on food quality during food processing and storage, and in the context of their roles in important food commodities.Ìý

During the Autumn term, students will begin by learning the chemical properties and functional roles of the major biochemical macronutrient components of foods (proteins, lipids and carbohydrates) within the context of food quality.Ìý They will also be introduced to the use of permitted food additives in foods and will address controversies and the scientific evidence that establishes the safety of permitted food additives.Ìý

During the Spring term, the module will shift its focus to the role of proteins, carbohydrates and lipids in selected food commodities, to understand how these components underpin the value of food commodities.Ìý Students will also learn about and apply laboratory methods for the chemical analysis of food components.

In the final stage of the module, students will work in groups to undertake an extended laboratory investigation that will develop their skills of enquiry.Ìý

Aims:
This module aims to provide knowledge of (a) the chemical composition and properties of foods and how major food components and permitted food additives impact on food quality; (b) the changes in major food components that occur during storage and processing and their roles in important food commodities; (c) laboratory methods for the chemical analysis of food components; and (d) skills for conducting laboratory investigations.

Assessable learning outcomes:

Students should be able to:

• State the main properties of the major food components (proteins, lipids, carbohydrates, water) and describe the effects of storage and common food processing operations on them.


• Describe the composition and properties of important food commodities (e.g. dairy, cereals, meat).


• Describe selected permitted food additives and discuss their impact on food quality and/or safety.


• Describe selected analytical techniques and discuss their application for analysis of foods and food composition.


• Perform laboratory procedures to analyse selected food components to obtain reliable data.


• Design and execute laboratory experiments

Additional outcomes:

Students will:

• Develop skills in finding and evaluating information from relevant, academic sources and how to search books, journal articles and review articles using available University Library resources.Ìý


• Be introduced to methods to evaluate sources found through public internet search engines, including their currency, relevance, authority, accuracy and purpose.


• Learn approaches to referencing or citing sources, including use of diagrams and chemical structures.


• Develop skills in numerical analysis of laboratory data and the interpretation of such data to arrive at sound conclusions.


• Students will enhance their experimental planning and teamworking skills.

Outline content:
The module will consist of a course of lectures and directed reading related to carbohydrate chemistry, lipid chemistry, protein chemistry, water/water activity, composition and properties of major commodities (dairy, cereals, meat) and food additives. A series of laboratory classes will cover methods of instrumental analysis applied to foods and will be supported by online lectures and directed reading. A further series of laboratory classes will allocate students in small teams to conduct a student-centred laboratory investigation.

Global context:

Sources of commodities will be discussedÌýwithin a global context of the food system.

Brief description of teaching and learning methods:

Teaching will be by seminars, laboratory classes, online resourcesÌýand directed reading.ÌýOnline resources include screencasts that will be available via Blackboard to provide core content and support the teaching of specific topics within the module.

Contact hours:

Ìý	Autumn	Spring	Summer
Lectures	20	10
Tutorials	10
Practicals classes and workshops		60
Guided independent study:	70	130
Ìý	Ìý	Ìý	Ìý
Total hours by term	100	200
Ìý	Ìý	Ìý	Ìý
Total hours for module	300

Summative Assessment Methods:

Method	Percentage
Written assignment including essay	60
Report	40

Summative assessment- Examinations:

Summative assessment- Coursework and in-class tests:

Written assignment set during the Autumn Term and submitted in week 20 of Spring Term (30% of module mark)

Written assignment set during the Spring Term and submitted in week 26 of Spring Term (30% of module mark)

Practical class reports set during the Spring Term (40% of module mark)Ìý

Formative assessment methods:
Formative assessment will consist of online MCQ format tests that will relate to series of online lectures available during the Spring Term. These MCQ tests will allow students to evaluate their own learning and will prepare them for laboratory classes.

Penalties for late submission:

The Support Centres will apply the following penalties for work submitted late:

• where the piece of work is submitted after the original deadline (or any formally agreed extension to the deadline): 10% of the total marks available for that piece of work will be deducted from the mark for each working day (or part thereof) following the deadline up to a total of five working days;
• where the piece of work is submitted more than five working days after the original deadline (or any formally agreed extension to the deadline): a mark of zero will be recorded.

The University policy statement on penalties for late submission can be found at: /cqsd/-/media/project/functions/cqsd/documents/cqsd-old-site-documents/penaltiesforlatesubmission.pdf
You are strongly advised to ensure that coursework is submitted by the relevant deadline. You should note that it is advisable to submit work in an unfinished state rather than to fail to submit any work.

Assessment requirements for a pass:

Overall mark of 40%.

Reassessment arrangements:

Reassessment arrangements are in accordance with University policy. Failed coursework may be re-assessed by alternative assignments before or during the August re-examination period.Ìý

Additional Costs (specified where applicable):

1) Required text books:Ìý

2) Specialist equipment or materials:Ìý

3) Specialist clothing, footwear or headgear:Ìý

4) Printing and binding:Ìý

5) Computers and devices with a particular specification:Ìý

6) Travel, accommodation and subsistence:Ìý

Last updated: 22 September 2022