FB2C10-Chemistry of Food Components

Module Provider: Food and Nutritional Sciences
Number of credits: 10 [5 ECTS credits]
Level:5
Terms in which taught: Autumn term module
Pre-requisites: CH1FC3 Molecular Studies for the Life Sciences
Non-modular pre-requisites:
Co-requisites:
Modules excluded: FB2C20 Composition and Properties of Foods FB2C30 Composition, Properties and Analysis of Foods
Current from: 2022/3

Module Convenor: Prof Richard Frazier
Email: r.a.frazier@reading.ac.uk

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

Type of module:

Summary module description:

This module focuses on the important chemical components of foods, and their impact on food quality during processing and storage.ÌýStudents will learn the chemical properties and functional roles of the major biochemical macronutrient components of foods (proteins, lipids and carbohydrates) within the context of food quality.Ìý The module will also introduce the use of permitted food additives in foods and will address controversies and the scientific evidence that establishes the safety of permitted food additives.Ìý

Aims:
This module aims to provide students with knowledge of important chemical components of foods, and their impact on food quality during processing and storage.

Assessable learning outcomes:

Students should be able to:

• Describe the structures and discuss the properties ofÌýmajor chemical components in foods:Ìýproteins, lipids and carbohydrates.


• Discuss the effects of processing and storage on major chemical components in foods.


• Describe selected permitted food additives and discuss their impact on food quality and/or safety.

Additional outcomes:

Students will:

• Develop skills in finding and evaluating information from relevant, academic sources and how to search books, journal articles and review articles using available University Library resources.Ìý


• Be introduced to methods to evaluate sources found through public internet search engines, including their currency, relevance, authority, accuracy and purpose.


• Learn approaches to referencing or citing sources, including use of diagrams and chemical structures.Ìý

Outline content:

The module will consist of a course of lectures, tutorials and directed reading covering carbohydrate chemistry, lipid chemistry, protein chemistry, water/water activity and food additives.ÌýThe focus of teaching is the link from chemical structure and properties to the functional role in food products.ÌýÌý

Brief description of teaching and learning methods:

Teaching will be by seminars, online resourcesÌýand directed reading.ÌýOnline resources include screencasts that will be available via Blackboard to provide core content and support the teaching of specific topics within the module.Ìý

Contact hours:

Ìý	Autumn	Spring	Summer
Lectures	20
Tutorials	10
Guided independent study:	70
Ìý	Ìý	Ìý	Ìý
Total hours by term	100
Ìý	Ìý	Ìý	Ìý
Total hours for module	100

Summative Assessment Methods:

Method	Percentage
Written assignment including essay	100

Summative assessment- Examinations:

Summative assessment- Coursework and in-class tests:

Written assignment set during the Autumn Term and submitted in week 20 of Spring Term.Ìý

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. Failed coursework may be re-assessed by alternative assignments before or during the August re-examination period.Ìý

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