ACE
FC1800: Food Chemistry I
Credit Weighting: | 5 |
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No. of Students: | Min 8. |
Pre-requisite(s): | None. |
Co-requisite(s): | None. |
Teaching Period(s): | Semester 1. |
Teaching Methods: | 20hr(s) Lectures (plus assigned coursework assessed by written examination and supported by the course Blackboard website) |
Module Co-ordinator: | Dr Maurice O'Sullivan, School of Food and Nutritional Sciences. |
Lecturer(s): | Staff, Department of Food and Nutritional Sciences, Dr. Mary Grufferty, Food Industry Training Unit. |
Module Objective: | To provide students with an understanding of chemistry and the chemistry of foods. |
Module Content: | Basic chemistry for the food scientist. Introduction to the chemistry and the main properties of the principal constituents of foods, lipids, proteins, carbohydrates. |
Learning Outcome: |
On successful completion of this module, students should be able to:
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Assessment: | Total Marks 100: Continuous Assessment 100 marks (Individual journal, 10 marks; End of module online / in-class test, 90 marks). |
Compulsory Elements: | Continuous Assessment. |
Penalties (for late submission of course/project work etc.): | None. |
Pass Standard and any Special Requirements for Passing Module: | 40%. |
End of Year Written Examination Profile: | No Formal Written Examination. |
Requirements for Supplemental Examination: | Supplemental test. |