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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. |
n/a | Graded | No | 10 |
|
Exam (In-person): Timed in-person exam that takes place in an exam centre. | n/a | Graded | No | 60 |
|
Quizzes/Short Exercises: Online MCQ exam | n/a | Alternative linear conversion grade scale 40% | No | 30 |
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 |