Module Details

Module Code: FOOD7002
Title: Science of Food
Long Title: Science of Food
NFQ Level: Intermediate
Valid From: Semester 1 - 2018/19 ( September 2018 )
Duration: 1 Semester
Credits: 5
Field of Study: 5410 - Food Processing
Module Delivered in: 1 programme(s)
Module Description: This module describes the chemical components of foods and how these components influence the properties and stability of foods products in the culinary and food industries.
 
Learning Outcomes
On successful completion of this module the learner will be able to:
# Learning Outcome Description
LO1 Outline the structure and properties of carbohydrates in foods.
LO2 Describe the structure and functions of food protein systems.
LO3 Discuss the main categories of lipids in food systems and outline their main physical and chemical properties.
LO4 Describe the structure, functions and stability of vitamins and minerals in food systems.
LO5 Explain the physical chemistry of dispersed systems and the role of additives in food products.
LO6 Analyse components of food products, collate data, interpret results 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).
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.
No incompatible modules listed
Co-requisite Modules
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
Carbohydrates in Food
Structure, classes of carbohydrates, Reactions of Carbohydrates
Proteins in Foods
Amino Acid Structure and Molecular Structure, properties, denaturation and solubility. Nutritional Properties of Proteins.
Lipids in Foods
Structure, properties and physical nature of fats and oils. Processing of fats and oils (extraction,refining, hydrogenation), emulsions and colloidal systems. Lipid oxidation - mechanism and antioxidants
Physical chemistry of dispersed systems.
Solutions, factors affecting solubility. Dispersed systems - colloidal interactions, foams and emulsions, gels.
Additives used in Food Products
Types, functions in food products, safety and regulation.
Minerals and Vitamins in Food Products
Structure and Functions. Effects of processing, stability, solubility.
Module Content & Assessment
Assessment Breakdown%
Coursework50.00%
End of Module Formal Examination50.00%

Assessments

Coursework
Assessment Type Short Answer Questions % of Total Mark 20
Timing Week 6 Learning Outcomes 1,2,3
Assessment Description
Carbohydrates, food protein systems and lipids.
Assessment Type Practical/Skills Evaluation % of Total Mark 30
Timing Every Week Learning Outcomes 6
Assessment Description
Students are required to carry out experiments on the components of foods and their functions. Students will be required to demonstrate their practical skills and techniques during weekly practicals and submit written reports on their findings.
End of Module Formal Examination
Assessment Type Formal Exam % of Total Mark 50
Timing End-of-Semester Learning Outcomes 1,2,3,4,5
Assessment Description
End of Semester Final Exam
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 Related Theory Every Week 2.00 2
Lab Contact Practical Applications of Theory Every Week 2.00 2
Independent & Directed Learning (Non-contact) Non Contact Reading, study and related assignments Every Week 3.00 3
Total Hours 7.00
Total Weekly Learner Workload 7.00
Total Weekly Contact Hours 4.00
Workload: Part Time
Workload Type Contact Type Workload Description Frequency Average Weekly Learner Workload Hours
Independent & Directed Learning (Non-contact) Non Contact Reading, study and related assignments Every Week 3.00 3
Lecture Contact Related Theory Every Week 2.00 2
Lab Contact Practical Applications of Theory Every Week 2.00 2
Total Hours 7.00
Total Weekly Learner Workload 7.00
Total Weekly Contact Hours 4.00
 
Module Resources
Recommended Book Resources
  • Damodaran S., Parkin K.L. and Fennema O.R.. (2007), Fennema's Food Chemistry, 4th. CRC Press, Boca Raton, [ISBN: 9780849392726].
  • McGee, H.. (2004), On Food and Cooking: The science and lore of the kitchen, Scribner, New York, [ISBN: 9780684800011].
Supplementary Book Resources
  • Belitz, H.-D., Grosch, W. and Schieberle, P.. (2009), Food Chemistry, 4th. Springer, New York, [ISBN: 9783540699354].
This module does not have any article/paper resources
This module does not have any other resources
 
Module Delivered in
Programme Code Programme Semester Delivery
CR_OCULA_7 Bachelor of Business in Culinary Arts 6 Mandatory