Food Materials and Ingredients
| Code | School | Level | Credits | Semesters |
| BIOS1050 | Biosciences | 1 | 20 | Autumn Malaysia |
- Code
- BIOS1050
- School
- Biosciences
- Level
- 1
- Credits
- 20
- Semesters
- Autumn Malaysia
Summary
This module will introduce the source and properties of these materials (raw and processed), with a particular focus on the chemical and physical nature of carbohydrates, proteins and lipids. The topics include the chemistry of macronutrients (carbohydrates, proteins and lipids), micronutrients (vitamins and minerals) and their functional roles in food systems, basic principles of food processing and preservation; the impact of processing on the functionalities, nutritional values and behaviour of food ingredients; food matrix; food additives; food toxicant; nutrition related aspects of commodities standards; agricultural production and transportation methods; farm to table. Practical classes will support lectures through various analytical methods.
Target Students
BSc Nutrition. Capped module - registration by agreement with the module convener only.
Classes
- One 3-hour practicum each week for 4 weeks
- Two 2-hour lectures each week for 9 weeks
This is a 20 credit module. Activities will take place twice a week during the Semester. It is usually specified above if an activity only takes place in some weeks of a Semester. Typically 4 hours of teaching or practicals per week with appropriate breaks. Forty hours of lectures/tutorials and 12 hours of practicals. The timetable will be finalised at the beginning of the semester.
Assessment
- 40% Coursework: Practical portfolio
- 60% Exam (1-hour): Examsys examination (1 hour)
Assessed by end of autumn semester
Educational Aims
1 Learn the basic chemical and physical nature of materials that make up foods.2. Understand the different techniques employed to measure the composition and certain functional properties of food materials.3. Appreciate the changes occurring to food materials during processing, and be familiar with some of the methods used to measure the changes that determine the quality of the food product.Learning Outcomes
A. Knowledge and understanding– Explain the source, structure and functional properties of food materials, ingredients and commodities from a chemical and physical perspective
B. Intellectual Skills – Evaluate a range of quantitative methods to analyse food properties, sensory or toxicant and justify the choice of each particular methods
C. Practical & Transferrable Skills – Carry out basic analytical methods, interpret and present qualitative and quantitative data to determine the properties of foods after storage, processing, modification or preservation
Conveners
- Dr Zhi Xiang Ng