FB3FCP: Food Chemistry and Perception

Module code: FB3FCP

Module provider: Food and Nutritional Sciences; School of Chemistry, Food and Pharmacy

Credits: 20

Level: Level 3 (Honours)

When you'll be taught: Semester 2

Module convenor: Dr Maria Oruna-Concha, email: m.j.oruna-concha@reading.ac.uk

Module co-convenor: Dr Stephanie Bull, email: stephanie.bull@reading.ac.uk

Additional teaching staff 1: Dr Jane Parker, email: j.k.parker@reading.ac.uk

Pre-requisite module(s):

Co-requisite module(s):

Pre-requisite or Co-requisite module(s):

Module(s) excluded:

Placement information: NA

Academic year: 2024/5

Available to visiting students: No

Talis reading list: Yes

Last updated: 21 May 2024

Overview

Module aims and purpose

In this module you will further develop your knowledge of food chemistry and sensory perception relating to the quality of foods. You will learn about the chemical and physical changes in food caused during formulation, processing and storage that develop both desirable and undesirable flavour, colour and structure/texture.

Module learning outcomes

By the end of the module, it is expected that students will be able to:

1. Describe relations between formulation, processing (both thermal and non-thermal) and storage on the effect on flavour, colour and texture.
2. Analyse and interpret analytical data, draw conclusions and critically discuss differences through statistical methods.
3. Present and discuss to a professional standard how instrumental and sensory data are correlated

Module content

• Chemical changes in food caused by processing that develop flavour, colour and texture
• Development of food structure through control of colloidal and interfacial interactions 
• In mouth breakdown of food structure: mechanics and perception (mastication, tribology and swallowing)
• Enzymic browning and non-enzymic browning and their relevance in food production and storage
• Understanding the chemistry of formation and perception of flavour (including Maillard)
• Analytical techniques to evaluate texture, taste and aroma (and flavour)
• Knowledge and practical methods to relate sensory perception to composition (Psychophysical methods)
• Discuss the physiology and psychology taste, aroma, texture and chemesthesis perception.
• Understand the individual differences in perception of taste, aroma and texture.
• Multivariate statistical techniques to relate instrumental analysis to perception.

Structure

Teaching and learning methods

The module will be taught by a mixture of lectures, workshops and practical's, which deal with the application of chemistry concepts to food and sensory evaluation. Lectures also include case studies. Practicals will cover selected analytical techniques and exercises designed to illustrate the application of instrumental and sensory methods to determine the flavour of foods.

Each student will be required to submit a written report and to make a presentation of a specific case study relating to their practical findings.

E-learning materials delivered via the university’s Virtual Learning Environment support.

Study hours

At least 45 hours of scheduled teaching and learning activities will be delivered in person, with the remaining hours for scheduled and self-scheduled teaching and learning activities delivered either in person or online. You will receive further details about how these hours will be delivered before the start of the module.

Please note the independent study hours above are notional numbers of hours; each student will approach studying in different ways. We would advise you to reflect on your learning and the number of hours you are allocating to these tasks.

Semester 1 The hours in this column may include hours during the Christmas holiday period.

Semester 2 The hours in this column may include hours during the Easter holiday period.

Summer The hours in this column will take place during the summer holidays and may be at the start and/or end of the module.

Assessment

Requirements for a pass

Students need to achieve an overall module mark of 40% to pass this module.

Summative assessment

Penalties for late submission of summative assessment

The Support Centres will apply the following penalties for work submitted late:

Assessments with numerical marks

• 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 three working days;
• the mark awarded due to the imposition of the penalty shall not fall below the threshold pass mark, namely 40% in the case of modules at Levels 4-6 (i.e. undergraduate modules for Parts 1-3) and 50% in the case of Level 7 modules offered as part of an Integrated Masters or taught postgraduate degree programme;
• where the piece of work is awarded a mark below the threshold pass mark prior to any penalty being imposed, and is submitted up to three working days after the original deadline (or any formally agreed extension to the deadline), no penalty shall be imposed;
• where the piece of work is submitted more than three working days after the original deadline (or any formally agreed extension to the deadline): a mark of zero will be recorded.

Assessments marked Pass/Fail

• where the piece of work is submitted within three working days of the deadline (or any formally agreed extension of the deadline): no penalty will be applied;
• where the piece of work is submitted more than three working days after the original deadline (or any formally agreed extension of the deadline): a grade of Fail will be awarded.

The University policy statement on penalties for late submission can be found at: /cqsd/-/media/project/functions/cqsd/documents/qap/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.

Formative assessment

Formative assessment is any task or activity which creates feedback (or feedforward) for you about your learning, but which does not contribute towards your overall module mark.

Workshop sessions will be scheduled to discuss results acquired in the practical session and to give oral formative feedback to students on their approach for the completion of the report and preparation of the oral presentation.

Reassessment

Additional costs