Food Characterisation | Abertay University

Food Characterisation

Description

Analysis of food and drink is a major activity for the industry and a very important part of product development and quality assurance. This module introduces the student to the techniques required to test food using analytical, physicochemical and sensory analysis techniques.

Aims

The aim of this Module is to provide the student with : the necessary knowledge and skills to enable students to apply a range of analytical and sensory techniques to evaluate food and drink.

Learning Outcomes

By the end of this module the student should be able to:

1.  Choose and apply a range of food analyses techniques used for the physicochemical characterisation of foods, identification of chemicals or contaminants in foods.

2.  Design and implement appropriate sensory tests for a range of food products

3.  Analyse and present data obtained during food analysis and draw appropriate conclusions

Indicative Content

1 Physicochemical characterisation of foods

pH and titratible acidity, salt analysis using flame photometry, water content and water activity, colorimetry, turbidity measurement, texture analysis using empirical instruments (bostwick consistometer, texture analyser)

2 Spectrophotometry, Chromatography and mass spectrometry

Spectrophotometry, Chromatography and mass spectrometry

3 Sensory evaluation techniques (discrimination tests, ranking, descriptive and affective testing including accompanying statistics)

Sensory evaluation techniques (discrimination tests, ranking, descriptive and affective testing including accompanying statistics)

4 Method development for NPD, quality control and quality assurance

Method development for NPD, quality control and quality assurance

Statement on Teaching, Learning and Assessment

Active learning techniques in the form of 10x2 hr practical sessions during which team working is encouraged backed by tutorials to consolidate core knowledge and evaluate data obtained during the practical sessions Core knowledge is assessed during a practical exam session and submission of coursework.

Teaching and Learning Work Loads

Total 200
Lecture 10
Tutorial/Seminar 10
Supervised Practical Activity 30
Unsupervised Practical Activity 20
Assessment 60
Independent 70



Guidance notes

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.


Disclaimer

We make every effort to ensure that the information on our website is accurate but it is possible that some changes may occur prior to the academic year of entry. The modules listed in this catalogue are offered subject to availability during academic year 2018/19 , and may be subject to change for future years.