ACE

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.