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FDSC40510

Academic Year 2024/2025
This module is for students taking the Graduate Certificate, Graduate Diploma or MSc in Food, Nutrition and Health.

This module focuses on food proteins, carbohydrates and lipids with emphasis on relationships between their structure and functional properties in their modified and unmodified states. The module emphasises how processing, storage, cooking, enzymatic treatment and use of additives alters the molecular interactions and functionality of these food components. The role of water in foods and its influence on food stability is examined.

Students are not required to attend lectures at the UCD campus as part of the course. Students are expected to spend a total 125 hours workload during the trimester consisting of:
• Lectures during the trimester: 26 hours
• Discussion threads/synchronous chats/MCQs/Assignments: 24 hours
• Autonomous learning: 75 hours


About this Module

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Student Effort Hours:
Student Effort Type Hours

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Requirements, Exclusions and Recommendations

Not applicable to this module.


Module Requisites and Incompatibles
Not applicable to this module.
 

Assessment Strategy  
Description Timing Component Scale Must Pass Component % of Final Grade In Module Component Repeat Offered

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Carry forward of passed components
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Terminal Exam

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Please see Student Jargon Buster for more information about remediation types and timing. 

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Name Role
Ms Michelle Kearns Tutor
Dr Fiona Lalor Tutor
Ms Roisin O'Sullivan Tutor