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
Teaching and Learning Work Loads
| Teaching and Learning Method | Hours |
| Lecture | 10 |
| Tutorial/Seminar | 10 |
| Practical Activity | 50 |
| Assessment | 60 |
| Independent | 70 |
| Total | 200 |
Guidance notes
SCQF Level - The Scottish Credit and Qualifications Framework provides an indication of the complexity of award qualifications and associated learning and operates on an ascending numeric scale from Levels 1-12 with SCQF Level 10 equating to a Scottish undergraduate Honours degree.
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 2021/22 , and may be subject to change for future years.
