Module Details
| Module Code: |
CHEM7002 |
| Title: |
Food and Healthcare Chemistry
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Long Title:
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Food and Healthcare Chemistry
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| NFQ Level: |
Intermediate |
| Valid From: |
Semester 1 - 2017/18 ( September 2017 ) |
| Field of Study: |
4211 - Biochemistry & Cell Biology
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| Module Description: |
This module describes the composition of food and healthcare products. The functionality and predictive properties of the foods are also elucidated. Samples representing different categories of products will be analysed in the practical programme.
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| Learning Outcomes |
| On successful completion of this module the learner will be able to: |
| # |
Learning Outcome Description |
| LO1 |
Describe the major functional components and how they behave in food and healthcare systems. |
| LO2 |
Discuss how the properties of food depend on their constituents. |
| LO3 |
Predict the properties of a food from its composition. |
| LO4 |
Prescribe functional ingredients to rectify processing problems or to develop new products. |
| LO5 |
Analyse components of food and healthcare products. |
| LO6 |
Collate and interpret results and data, and write scientific reports |
| Dependencies |
Module Recommendations
This is prior learning (or a practical skill) that is strongly recommended before enrolment in this module. You may enrol in this module if you have not acquired the recommended learning but you will have considerable difficulty in passing (i.e. achieving the learning outcomes of) the module. While the prior learning is expressed as named MTU module(s) it also allows for learning (in another module or modules) which is equivalent to the learning specified in the named module(s).
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Incompatible Modules
These are modules which have learning outcomes that are too similar to the learning outcomes of this module. You may not earn additional credit for the same learning and therefore you may not enrol in this module if you have successfully completed any modules in the incompatible list.
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| No incompatible modules listed |
Co-requisite Modules
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| No Co-requisite modules listed |
Requirements
This is prior learning (or a practical skill) that is mandatory before enrolment in this module is allowed. You may not enrol on this module if you have not acquired the learning specified in this section.
|
| No requirements listed |
| Indicative Content |
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Lipids in Food and Healthcare Products
Structure, properties and physical nature of oils and fats. Extraction,refining, hydrogenation, emulsions and colloidal systems. Importance of essential fatty acids. Lipid products.
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Proteins in Food and Healthcare Products
Structure, properties, digestability, denaturation and solubility. Protein requirements, quality and functionality. Protein products. Essential amino acids.
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Carbohydrates in Food and Healthcare Products
Structure, properties and types. Carbohydrate products.
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Water and its Role in Food and Healthcare Products
Structure and characteristics. Grades of water, water in various product systems. Types of products.
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Minerals, Vitamins and Enzymes in Food and Healthcare Products
Structure, function and requirements. Sources, stabilitiy, activity, control and effects of processing.
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Additives and Processing Aids in Food and Healthcare Products
Types, functions, safety, regulation and control.
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Analytical Techniques used in Food and Healthcare Product Analysis
Sampling and sample pre-treatment. Chemical and physical methods for compositional analysis. Biological methods for detection of adulterants and species identification.
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Module Content & Assessment
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| Assessment Breakdown | % |
|---|
| Coursework | 100.00% |
Assessments
| No End of Module Formal Examination |
| Reassessment Requirement |
Repeat examination
Reassessment of this module will consist of a repeat examination. It is possible that there will also be a requirement to be reassessed in a coursework element.
|
The University reserves the right to alter the nature and timings of assessment
Module Workload
| Workload: Full Time |
| Workload Type |
Contact Type |
Workload Description |
Frequency |
Average Weekly Learner Workload |
Hours |
| Lecture |
Contact |
on material outlined in syllabus |
Every Week |
2.00 |
2 |
| Lab |
Contact |
on material outlined in syllabus |
Every Week |
2.00 |
2 |
| Independent & Directed Learning (Non-contact) |
Non Contact |
on material outlined in syllabus |
Every Week |
3.00 |
3 |
| Total Hours |
7.00 |
| Total Weekly Learner Workload |
7.00 |
| Total Weekly Contact Hours |
4.00 |
| This module has no Part Time workload. |
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Module Resources
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| Recommended Book Resources |
|---|
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Srinivasan Damodaran, Kirk L. Parkin. (2017), Fennema’s Food Chemistry, 5th. CRC Press, [ISBN: 978148220812].
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Geoffrey Campbell-Platt. (2009), Textbook of food science and technology, Wiley-Blackwell, [ISBN: 9780632064212].
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Belitz, H.D., Grosch, W. and Schieberle, P.. (2009), Food Chemistry, 4th. Springer Verlag, Germany, [ISBN: 3540699333].
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Cairns, D.. (2008), Essentials of Pharmaceutical Chemistry, 3rd. Pharmaceutical Press, London, [ISBN: 13-978-0853697459].
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Beale, J., Wilson, C.O. and Block J.H.. (2011), Wilson and Gisvolds Textbook of Organic Medicinal and Pharmaceutical Chemistry, 12th. Lippincott Williams and Wilkins, [ISBN: 9780781779296].
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Srivastava, M.. (2007), Bianalytical Techniques, Alpha Science International, [ISBN: 13-978-1842654255].
| | This module does not have any article/paper resources |
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| This module does not have any other resources |
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