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Curricular information is subject to change
- Explain the basic sciences governing selected Physical Properties of Foods.
- Describe their importance to both the consumer and the food manufacturer.
- Perform simple calculations involving physical properties.
- Determine the numerical values of food physical properties by:-(a) Laboratory measurement; (b) Literature search; (c) Calculation where appropriate.
Student Effort Type | Hours |
---|---|
Lectures | 22 |
Tutorial | 8 |
Practical | 16 |
Specified Learning Activities | 18 |
Autonomous Student Learning | 50 |
Total | 114 |
Not applicable to this module.
Description | Timing | Component Scale | % of Final Grade | ||
---|---|---|---|---|---|
Examination: Written exam | 2 hour End of Trimester Exam | No | Graded | No | 50 |
Practical Examination: Exam on skills learned during practical sessions | Week 12 | n/a | Graded | No | 30 |
Multiple Choice Questionnaire: MCQ quiz | Varies over the Trimester | n/a | Graded | No | 20 |
Resit In | Terminal Exam |
---|---|
Spring | Yes - 2 Hour |
• Group/class feedback, post-assessment
Not yet recorded.
Name | Role |
---|---|
Assoc Professor Paddy Grace | Tutor |
Professor James Lyng | Tutor |
Practical | Offering 1 | Week(s) - 1, 2, 3, 4, 5, 6, 7, 9, 10, 11, 12 | Mon 15:00 - 17:50 |
Lecture | Offering 1 | Week(s) - Autumn: All Weeks | Thurs 11:00 - 11:50 |
Lecture | Offering 1 | Week(s) - Autumn: All Weeks | Tues 12:00 - 12:50 |
Practical | Offering 1 | Week(s) - 11 | Tues 18:00 - 19:50 |