FC2800: Food Chemistry II
|No. of Students:||Min 8.|
|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.|
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.
On successful completion of this module, students should be able to:
|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.|