SCQF Level: 07
Module Code: FOD104
Credit Value: 20
Term: Term 1
School: School of Science, Engineering & Technology
This module develops the understanding of physicochemical characteristics and functionalities of macronutrients (carbohydrates, proteins and lipids) and micronutrients (vitamins and minerals) and their changes during freezing, cooking and processing. The functionalities and applications of commonly used food additives are included. This module also develops basic chemistry laboratory and scientific writing skills.
The aim of this Module is to provide the student with : The aim of this module is to provide the students an understanding of physicochemical characteristics and functionalities of different food components and their interactions during, freezing, cooking and processing which lead to changes in appearance, texture, flavour and nutrient contents
By the end of this module the student should be able to:
1. Compare the physical structure and chemical nature of different food components, and functional properties of the food components and additives.
2. Explain the physicochemical changes and interactions of different food components during freezing, cooking and processing and their effects on food characteristics and nutritional values.
3. Conduct scientific experiments to observe, collect, statistically analyse and interpret data of chemical changes in food.
4. Demonstrate competent lab report writing skills.
1 Basic chemistry
2 Chemical structure and physicochemical properties of water, macronutrients (carbohydrates, proteins and lipids) and micronutrients (vitamins and minerals)
Chemical structure and physicochemical properties of water, macronutrients (carbohydrates, proteins and lipids) and micronutrients (vitamins and minerals)
3 Physiochemical and nutritional changes of macronutrients and micronutrients during freezing, cooking and processing
Physiochemical and nutritional changes of macronutrients and micronutrients during freezing, cooking and processing
4 Food additives – functionalities and applications
Food additives – functionalities and applications
5 Basic food analysis techniques
Basic food analysis techniques
Statement on Teaching, Learning and Assessment
There is a mix of lectures, tutorials, lab practicals and independent study. Lectures provide core knowledge and understanding of the subject area. Lab practicals develop core skills and confidence in laboratory practice, whilst tutorials encourage reflective practice related to knowledge and understanding. Feed-forward on lab report writing will be given during the structured feedback week in Semester 2. Independent study encourages self-determination and the development of independent learners actively constructing their own knowledge. These teaching and learning strategies focus on developing students’ skills in accordance with Abertay graduate attributes. Knowledge and application are formally assessed by means of coursework (lab report) and an examination. The expected level of understanding is commensurate with this level of study.
Teaching and Learning Work Loads
|Supervised Practical Activity||16|
|Unsupervised Practical Activity||0|
Credit Value – The total value of SCQF credits for the module. 20 credits are the equivalent of 10 ECTS credits. A full-time student should normally register for 60 SCQF credits per semester.