FC1800: Food Chemistry I

Credit Weighting: 5
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:
  • Explain the principles of chemistry.
  • Describe the chemical composition and main properties of lipids.
  • Describe the chemical composition and main properties of proteins.
  • Describe the chemical composition and main properties of carbohydrates.
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.

University College Cork

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