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:
  • Describe the chemistry of the constituents of milk and of the major milk products.
  • Describe the chemistry of meat.
  • Describe the chemistry of cereals and of the major cereal based products.
  • Describe the chemistry of fruits and vegetables.
  • Describe the chemistry of egg.
  • Describe the chemistry of water in foods.
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.

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