Description
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.
Aims
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
Learning Outcomes
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.
Indicative Content
1 Basic chemistry
2 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
4 Food additives – functionalities and applications
5 Basic food analysis techniques
Teaching and Learning Work Loads
| Teaching and Learning Method | Hours |
| Lecture | 12 |
| Tutorial/Seminar | 12 |
| Practical Activity | 15 |
| Assessment | 60 |
| Independent | 101 |
| 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.
