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: 2020/1

Email: p.jauregi@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 text ure).

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:

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:
Penalties for late submission on this module are in accordance with the University policy. Please refer to page 5 of the Postgraduate Guide to Assessment for further information: http://www.reading.ac.uk/internal/exams/student/exa-guidePG.aspx

Assessment requirements for a pass:

50% overall

Reassessment arrangements:

Resubmission of coursework

Additional Costs (specified where applicable):

Last updated: 4 April 2020