ACE
FC2800: Food Chemistry II
| 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 the chemistry of foods. |
| Module Content: |
Physiochemical properties of food. Milk - composition, factors affecting composition. Milk constituents - protein, fat, lactose, salts. Milk products - butter, cheese, liquid milk, milk powders, lactose, whey proteins, casein. Meat, poultry and fish - muscle structure, changes occurring post-mortem, the effects of lipids, cooking properties, processing meats. Cereals - composition and properties, effects of processing, conversion of wheat flour to bread, conversion of barley to malt and then wort, study of oats. Fruits and vegetables - composition, changes during growth, ripening and post harvest, effects of processing. Egg - structure, egg lipids, egg proteins. Water in foods - structure, significance, control. |
| 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 (Iindividual 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. |