FSCB602 – Food Chemistry for Applied Science
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Food Chemistry for Applied Science
To enable students to acquire knowledge of functional properties and roles of carbohydrates, lipids and proteins as food ingredients and gain skills in food composition analysis.
- Directed hours
- Self directed hours
- Total learning hours
- Learning Outcomes
- Detail the structure, properties and reactions of carbohydrates, proteins and lipids in foods and food processing.
Analyse the composition of food products.
Discuss the role of enzymes in relation to food processing and spoilage.
- -Classification, structures and properties of carbohydrates and carbohydrate derivatives
-Carbohydrate composition of major food groups
-Chemical reactions of carbohydrates in foods
-Methods of carbohydrate determination
-Classification, structures, physical properties and chemical reactions of fats and oils
-Lipid composition of major food groups
-Extraction and processing of fats and oils
-Analysis of fats and oils in foods
-Amino acid and protein structure
-Protein composition of major food groups
-Structure and properties of natural food proteins
-Changes to proteins during food processing and storage
-Methods of protein determination
-Action of enzymes
-Factors affecting enzyme activity including enzyme inhibitors
-The role of enzymes in food processing and spoilage
- Teaching and Learning Strategy
- Learning will be facilitated using a range of teaching and learning methods, which may include:
Practical - laboratory; practical or workshop sessions and activities; demonstrations
Theory - includes web-supported tutor facilitated/directed presentations; lectures and tutorials; group activities; peer presentations and review; group/individual research; online learning activities; case studies; guest speakers
- Assessment Criteria
- Portfolio of Evidence100