Show/hide contentOpenClose All
Curricular information is subject to change
On completion of this module students should be able to:
• Explain the state of water in foods and examine its influence on food stability.
• Differentiate lipids on the basis of their fatty acid profile and discuss their physical properties and chemical deterioration.
• Describe the functions and properties of food proteins and explain the factors influencing the functions
of these proteins.
• Describe the functions and properties of selected monosaccharides, disaccharides and polysaccharides.
| Student Effort Type | Hours |
|---|---|
| Lectures | 36 |
| Specified Learning Activities | 10 |
| Autonomous Student Learning | 70 |
| Total | 116 |
Not applicable to this module.
| Description | Timing | Component Scale | % of Final Grade | ||
|---|---|---|---|---|---|
| Participation in Learning Activities: Contributions to in-class/online discussions. Active participation in individual and group work. |
Week 1, Week 2, Week 3, Week 4, Week 5, Week 6, Week 7, Week 8, Week 9, Week 10, Week 11, Week 12 | Graded | No | 10 |
No |
| Quizzes/Short Exercises: Online MCQ exam | Week 4, Week 8, Week 12 | Alternative linear conversion grade scale 40% | No | 30 |
No |
| Exam (In-person): Timed in-person exam that takes place in an exam centre. | End of trimester Duration: 2 hr(s) |
Graded | No | 60 |
No |
| Resit In | Terminal Exam |
|---|---|
| Spring | Yes - 2 Hour |
• Feedback individually to students, on an activity or draft prior to summative assessment
• Group/class feedback, post-assessment
• Online automated feedback
• Self-assessment activities
Not yet recorded.
| Name | Role |
|---|---|
| Dr Emma Feeney | Tutor |
| Dr Mohammadreza Khalesi | Tutor |
| Liwen Zheng | Tutor |