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Curricular information is subject to change
On completion of this module students will have
• fundamental information on the chemistry of food matrix with a major focus on the macronutrients (i.e., proteins, carbohydrates and lipids).
• the knowledge on the possibility of the changes of food components at different food processing steps (e.g., upon heat treatment) which is linked to the industrial applications.
• the role of food components in food structure, food functionality and physical properties of food products.
• the knowledge on the role of water molecules in food stability.
Water molecules, moisture content and water activity
Lipids in food products
Protein structures and their functionality
Carbohydrates and their role in food structure
Interactions of food components
Student Effort Type | Hours |
---|---|
Specified Learning Activities | 16 |
Autonomous Student Learning | 70 |
Lectures | 24 |
Conversation Class | 4 |
Total | 114 |
Not applicable to this module.
Description | Timing | Component Scale | % of Final Grade | ||
---|---|---|---|---|---|
Not yet recorded. |
Resit In | Terminal Exam |
---|---|
Summer | Yes - 1 Hour |
• Feedback individually to students, post-assessment
• Group/class feedback, post-assessment
• Online automated feedback
Not yet recorded.
Name | Role |
---|---|
Dr Mohammadreza Khalesi | Lecturer / Co-Lecturer |