FZCD01-Applications of Food Texture & Rheology

Module Provider: Food and Nutritional Sciences
Number of credits: 0 [0 ECTS credits]
Level:NA
Terms in which taught: Autumn term module
Pre-requisites:
Non-modular pre-requisites:
Co-requisites:
Modules excluded:
Current from: 2020/1

Module Convenor: Prof Carol Wagstaff

Email: C.Wagstaff@reading.ac.uk

Type of module:

Summary module description:

Delivered as an intensive campus based workshop of 3 consecutive days of seminars, tutorials and practical sessions delivered by academic members of teaching and research staff from the department of Food & Nutritional Sciences and the wider °ÄÃÅÁùºÏ²Ê¿ª½±¼Ç¼ and invited experts in the field from across academia and industry. This module provides a practical approach to understanding the principles and measurement of food texture and rheology.

Aims:

The module aims to focus on the relationship between the mechanical properties of food materials, their structure and the deformation conditions imposed on the food within the mouth, processing conditions in the factory and the perception of texture by the consumer and will provide a practical approach to understanding food texture and rheology from a food engineering perspective.

Assessable learning outcomes:

On completion of the module, learners should be able to: understand the importance of material properties to the texture of food. In particular they should be able to discuss:

• the methods used to measure mechanical and sensory texture


• the relationships between structure and texture


• the relevance of rheological measurements to food processing & texture

Additional outcomes:

The following transferable skills will be developed in this module:

• 
  

  Debating skills

  
  

Outline content:

The workshop is divided into three days, students will hear from experts in each field in the format of lectures, case studies and demonstrations, each topic being set in the context of applied case studies presented by leading academic and industrial experts in the field Talks are accompanied by debates and interactive activities.

Brief description of teaching and learning methods:

This module will be delivered via a 3-day intensive on campus workshop that will include 28 hours of academic-led seminars and group discussions supported by expert outside speakers.

Contact hours:

Ìý	Autumn	Spring	Summer
Tutorials	28
Ìý	Ìý	Ìý	Ìý
Total hours by term	28
Ìý	Ìý	Ìý	Ìý
Total hours for module

Summative Assessment Methods:

Method

Percentage

Summative assessment- Examinations:

Summative assessment- Coursework and in-class tests:

There are no summative assessments with this module

Formative assessment methods:

Penalties for late submission:

The Module Convenor 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[1] (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:

Reassessment arrangements:

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: 4 April 2020