FBMC10-Food Composition and Quality

Module Provider: Food and Nutritional Sciences
Number of credits: 10 [5 ECTS credits]
Level:7
Terms in which taught: Spring term module
Pre-requisites:
Non-modular pre-requisites:
Co-requisites:
Modules excluded:
Current from: 2022/3

Module Convenor: Dr Qiaofen Cheng
Email: Q.Cheng@reading.ac.uk

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

Type of module:

Summary module description:

This module provides a summary of key aspects of food composition that influence food quality. The module covers the chemistry of major food components, i.e. proteins, carbohydrates and lipids with respect to their role in food structure and function, and therefore as determinants of food quality. The module further develops understanding of the practical application of food analysis methodologies to the characterisation of chemical composition of foods for the assessment of food quality and authenticity.

Aims:

This module aims to equip students with the knowledge, understanding and insights to describe and discuss the role of chemical composition of foods in determining quality attributes.Ìý The module further aims to describe the application of chemical analysis of foods and interpretation of results from food analysis to assess the quality of the food.

Assessable learning outcomes:

• Recall chemical structures of main food components


• Explain the relationship between the structural and functional properties of major food components (proteins, lipids and carbohydrates);


• Evaluate the impacts of food processing and storage on food components, and the consequences for food quality;


• Identify appropriate analytical methodologies to characterize food composition and quality attributes (including flavour, colour and texture).

On completion of the module, students should be able to demonstrate the following skills:

• Analyse and interpret numerical data acquired during practical classesÌýfor the chemical analysis and quality of food;


• Produce accurate and critical reports that support coherent conclusions.

Additional outcomes:

Students will develop laboratory, team working and numeracy skills.

Outline content:

The module is structured around the following themes:

1. Structure and properties of major components, namely proteins, carbohydrates and lipids


2. Physicochemical factors influencing the stability of food components


3. Laboratory analytical techniques for the characterisation of food composition and texture


4. A case study on food composition and quality

Global context:

The module refers to the influence of chemical composition on the quality of major, global food commodities.Ìý

Brief description of teaching and learning methods:

Contact hours:

Ìý	Autumn	Spring	Summer
Lectures		12
Tutorials		8
Practicals classes and workshops		10
Guided independent study:	Ìý	Ìý	Ìý
Ìý Ìý Wider reading (independent)		10
Ìý Ìý Wider reading (directed)		5
Ìý Ìý Advance preparation for classes		10
Ìý Ìý Preparation for tutorials		5
Ìý Ìý Preparation of practical report		10
Ìý Ìý Revision and preparation		20
Ìý Ìý Reflection		10
Ìý	Ìý	Ìý	Ìý
Total hours by term	0		0
Ìý	Ìý	Ìý	Ìý
Total hours for module	100

Summative Assessment Methods:

Method	Percentage
Written assignment including essay	60
Report	20
Class test administered by School	20

Summative assessment- Examinations:

Summative assessment- Coursework and in-class tests:

The module will be assessed by two practical laboratory report originating from the analysis of foods using instrumental analysis methods (20%),Ìý by a one-hour in-class test sat under examination conditions at the end of the module (20%) and by a written report on a case study (60%).

Formative assessment methods:

The aim of the following two formative assessments is to test the students’ subject understanding and to provide them with quick and general feedback: (1) in class quizz on topics covered in the lectures and (2) a proposal of the case study.

Penalties for late submission:

The below information applies to students on taught programmes except those on Postgraduate Flexible programmes. Penalties for late submission, and the associated procedures, which apply to Postgraduate Flexible programmes are specified in the policy £Penalties for late submission for Postgraduate Flexible programmes£, which can be found here: /cqsd/-/media/project/functions/cqsd/documents/cqsd-old-site-documents/penaltiesforlatesubmissionpgflexible.pdf
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:

50% overall

Reassessment arrangements:

Resubmission of coursework

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