FB1BFN-Fundamental Biochemistry in Food and Nutrition

Module Provider: Food and Nutritional Sciences
Number of credits: 20 [10 ECTS credits]
Level:4
Terms in which taught: Autumn / Spring term module
Pre-requisites:
Non-modular pre-requisites:
Co-requisites:
Modules excluded:
Current from: 2020/1

Module Convenor: Dr Anisha Wijeyesekera

Email: a.wijeyesekera@reading.ac.uk

Type of module:

Summary module description:

Biochemistry is the study of the chemical processes within and relating to living organisms. In this module, you will learn how important these processes are throughout the food system; from the structure and function of major food components, to the impact of dietary derived macro-and micro-nutrients on physiological mechanisms. Your bioanalytical skills will also be developed, in a series of practical laboratory classes. You will build on this fundamental grounding in Biochemistry, in more applied Food Science and Nutrition related topics in Parts 2 and 3.

Aims:

This module aims to provide students with a fundamental background in biochemistry, in a food science and nutrition context. Students will gain a sound understanding of the fundamentals of human and food biochemistry (including biomolecular structures, metabolic pathways, enzymology and molecular biology), detailing the processes relevant to human health and disease, and how this can be affected by diet. Students will also develop fundamental research and transferable skills: including laboratory skills, scientific report writing, oral presentation and group work.Ìý

Assessable learning outcomes:

On completion of the module, students will be able to:

• Describe the structure and function of biomolecules (carbohydrates, lipids and proteins)


• Recall key concepts in enzymology, molecular biology and human metabolism


• Design and perform bioanalytical laboratory experiments, and analyse and present data scientifically


• Work as a team to present results of research in an oral presentation format.

Additional outcomes:

Outline content:

In Autumn term, students will learn topics relating to molecular biology and key metabolic pathways in human physiology. An oral presentation assessment at the end of term, will provide students with an opportunity to work together and develop important transferable skills.

In Spring term, students will learn topics relating to structural biochemistry (proteins, lipids, carbohydrates), enzymology, and will gain practical as well as theoretical understanding of analytical t echniques used in biochemistry.

Global context:

Food science is underpinned by a knowledge of the biochemistry of major components, and in nutrition, an understanding of the biochemical processes relevant to human health and disease and how this can be affected by diet is essential.

Brief description of teaching and learning methods:

The module will be delivered using a mixture of teaching and learning techniques, in particular lectures, tutorials/workshops and practical laboratory classes.

Contact hours:

Ìý	Autumn	Spring	Summer
Lectures	8	8
Seminars	9	8
Tutorials	3	5
Practicals classes and workshops	6	12
Guided independent study:	74	67
Ìý	Ìý	Ìý	Ìý
Total hours by term	100	100	0
Ìý	Ìý	Ìý	Ìý
Total hours for module	200

Summative Assessment Methods:

Method	Percentage
Written assignment including essay	30
Oral assessment and presentation	30
Class test administered by School	40

Summative assessment- Examinations:

Written examination at the end of each term (Autumn term week 15 and Spring term week 29) - 20% each

Summative assessment- Coursework and in-class tests:

Oral Assessment and Presentation (Group Presentation) – Autumn term week 12 (30%)

Written assignment (Laboratory Report) – Spring term week 30 (30%)

Formative assessment methods:

In-class and online tests and quizzes

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:
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:

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: 16 March 2021