FDSC20030 Basic Food Analysis

Academic Year 2022/2023

The aim of this module is to provide students with the knowledge and practical laboratory skills required to conduct basic, quantitative chemical analysis, including food analysis. The module provides an understanding of 1) the principles of stochiometry and solution chemistry that underpin calculations in quantitative chemical analysis; 2) the principles of volumetric and gravimetric analysis; 3) the basic theory of acid /base chemistry. A comprehensive introduction to the application of the principles of quantitative chemical analysis to foods is also given. Subject to availability under public health guidelines weekly laboratory sessions are designed to directly relate to the lecture material being covered at that time and to develop the following : group work; practical laboratory skills; critical analysis of problems, report writing and information technology skills.
This module will contribute to the development of your understanding of the following areas that are considered core to your development as a professional in Food Science.
Food chemistry and analysis: Structure and properties of food components, including water, carbohydrates, protein, lipids, other nutrients and food additives; Principles, methods, and techniques of qualitative and quantitative chemical analysis of food and food ingredients.
Success skills: Report writing skills; Critical thinking/problem solving skills; Professionalism skills; Life-long learning skills; Interaction/teamwork skills; Information acquisition skills; Time management skills.
Food processing and engineering: Characteristics of raw food material; Principles of food preservation; Principles of food engineering – introduction to mass balances.
Applied food science: Integration and application of food science principles to real life situations; Computer skills.

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Curricular information is subject to change

Learning Outcomes:

On completion of this module students should be able to: demonstrate an understanding of the basic principles of quantitative chemical analysis; demonstrate an understanding of basic laboratory skills; produce a properly structured and formatted laboratory report using appropriate IT; apply the principles of quantitative analysis to foods.

Indicative Module Content:

The module is divided into the following sections:
1. Basic stochiometry
2. Composition of Solutions and Volumetric Analysis
3. Acid /Base Chemistry:
4. Buffers
5. Food Analysis

Student Effort Hours: 
Student Effort Type Hours






Autonomous Student Learning




Approaches to Teaching and Learning:
The majority of the content will be delivered in on-line lectures in brightspace . As the module is largely calculation based students are periodically issued with problem sets that cover the learning points of each topic and on-line tutorial sessions provide students the opportunity to address any issues they have with these problem sets with the lecturer/tutor. 
Requirements, Exclusions and Recommendations

Not applicable to this module.

Module Requisites and Incompatibles
CHEM00020 - Introductory Chemistry (Ag), CHEM10010 - Intro to Biomolecules, CHEM10040 - The Molecular World

FDSC20020 - Nutritional Energy Metabolism, FDSC20100 - Agricultural Biochemistry

Assessment Strategy  
Description Timing Open Book Exam Component Scale Must Pass Component % of Final Grade
Examination: 2hr paper with compulsory questions on food analysis and stochiometry 2 hour End of Trimester Exam No Standard conversion grade scale 40% No


Lab Report: Typed lab report Throughout the Trimester n/a Standard conversion grade scale 40% No


Examination: 5 short (~10min) exams one or two questions on wks 3,5,7,9 &11. Varies over the Trimester No Alternative linear conversion grade scale 40% No


Carry forward of passed components
Resit In Terminal Exam
Autumn Yes - 1 Hour
Please see Student Jargon Buster for more information about remediation types and timing. 
Feedback Strategy/Strategies

• Feedback individually to students, post-assessment
• Online automated feedback

How will my Feedback be Delivered?

Lab reports are returned with grades and feedback within two weeks of submission, calculation exam results are posted on line within one week.

Name Role
Dr Jean-Christophe Jacquier Lecturer / Co-Lecturer
Ms Laura Gunning Tutor
Miss Grace Kennedy Tutor
Timetabling information is displayed only for guidance purposes, relates to the current Academic Year only and is subject to change.
Lecture Offering 1 Week(s) - 20, 21, 22, 23, 24, 25, 26, 29, 30, 31, 32, 33 Mon 11:00 - 11:50
Lecture Offering 1 Week(s) - 20, 21, 22, 23, 24, 25, 26, 29, 30, 31, 32, 33 Tues 14:00 - 14:50
Tutorial Offering 1 Week(s) - 20, 21, 22, 23, 24, 25, 26, 29, 30, 31, 32, 33 Wed 11:00 - 12:50
Small Group Offering 1 Week(s) - 26 Wed 14:00 - 15:50
Seminar Offering 2 Week(s) - 26 Wed 16:00 - 17:50
Practical Offering 1 Week(s) - 20, 21, 22, 23, 24, 29, 30, 31, 32, 33 Wed 16:00 - 17:50
Practical Offering 1 Week(s) - 25 Wed 16:00 - 17:50
Practical Offering 2 Week(s) - 20, 21, 22, 23, 24, 29, 30, 31, 32, 33 Wed 14:00 - 15:50
Practical Offering 2 Week(s) - 25 Wed 14:00 - 15:50