FB3FLV-Advanced Flavour Chemistry

Module Provider: Food and Nutritional Sciences
Number of credits: 10 [5 ECTS credits]
Level:6
Terms in which taught: Spring term module
Pre-requisites:
Non-modular pre-requisites: Only to be offered to FS with Business
Co-requisites:
Modules excluded:
Current from: 2022/3

Module Convenor: Dr Maria Oruna-Concha
Email: m.j.oruna-concha@reading.ac.uk

Type of module:

Summary module description:

This 10 credit module will further develop yourÌýknowledge of flavour chemistry relating to the quality and safety of foods.

The module focuses on:

• The chemical changes in food caused during processing and storage that develop both desirable and undesirable flavour characteristics


• The development of toxicants in foods during processing and storage and the implications for food safety.

Content will be delivered through taught lectures, case studies and hands on practical’s using state of the art analytical techniques for the study of food flavour and self-directed learning.Ìý

Aims:

To develop students advanced knowledge of flavour chemistry relating to the quality and safety of foods. The module provides the students with the knowledge and understanding ofÌýthe chemical changes in food caused during processing and storage that contribute to theÌýdevelopment of both desirable and undesirable flavour characteristics.

The module also considers the presence and development of toxicants in foods during processing and storage, and the implications for food safety.

Assessable learning outcomes:

On completion of the module, students should be able to describe and discuss the following aspects of flavour chemistry:

• The principal pathways for the generation of flavour in foods (including the Maillard reaction) and their influence on food quality


• The application of advanced analytical methodologies to characterize flavour and identify flavour compounds


• Flavour legislation


• The development of toxicants during processing and storage

Additional outcomes:

• Team working skills


• Development of presentation skills

Outline content:

Flavour and colour chemistry:

• Introduction to flavour


• Flavour formation in food (aroma and taste)


• Thermal generation of aroma


• Interaction of aroma compounds with food matrices


• Enzymic and non-enzymic browning reactions


• Flavour changes during storage


• Analytical techniques for the study of food flavour


• Analysis of taints and off-flavours


• Analysis of acrylamide


• Chemical sensors


• Flavour legislation

Brief description of teaching and learning methods:

The module is taught by a mixture of lectures and practical's, which deal with the application of flavour chemistry to food. Lectures also include case studies, particularly with respect to taints and off-flavours and food toxicants including acrylamide. Practical's will cover selected analytical techniques and exercises designed to illustrate the application of instrumental methods to determine the flavour of food/food products. Students are required to make an oral presentation on a specified topic relating to taints and off-flavours and food toxicants. E-learning materials delivered via the university’s Virtual Learning Environment support all teaching.

Contact hours:

Ìý	Autumn	Spring	Summer
Lectures		14
Practicals classes and workshops		9
Guided independent study:	Ìý	Ìý	Ìý
Ìý Ìý Wider reading (independent)		7
Ìý Ìý Exam revision/preparation			30
Ìý Ìý Advance preparation for classes		5
Ìý Ìý Preparation for tutorials		5
Ìý Ìý Preparation for presentations		10
Ìý Ìý Preparation of practical report		10
Ìý Ìý Reflection		10
Ìý	Ìý	Ìý	Ìý
Total hours by term	0	70	30
Ìý	Ìý	Ìý	Ìý
Total hours for module	100

Summative Assessment Methods:

Method	Percentage
Written exam	40
Report	60

Summative assessment- Examinations:

2 hours

Summative assessment- Coursework and in-class tests:

The module will be assessed by one coursework assignment: a report originating from the laboratory analysis of food properties (60%)

Formative assessment methods:

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. Reassessment of the written examination is held during the University administered re-examination period in August. Failed coursework may be re-assessed by an alternative assignment before or during the August re-examination period.

Additional Costs (specified where applicable):

1. Required text books:


2. Specialist equipment or materials:


3. Specialist clothing, footwear or headgear:


4. Printing and binding:


5. Computers and devices with a particular specification:


6. Travel, accommodation and subsistence:

Last updated: 22 September 2022