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Curricular information is subject to change
On successful completion of the module students will be able to:
• Describe the structure of selected food components and their functionality in foods.
• Discuss compounds contributing to the taste, aroma and colour of foods.
• Understand commonly used laboratory techniques to assess the properties of food proteins, carbohydrates, lipids and colours.
• Produce a written laboratory report in the style of a scientific research paper.
Student Effort Type | Hours |
---|---|
Lectures | 14 |
Tutorial | 6 |
Laboratories | 14 |
Specified Learning Activities | 10 |
Autonomous Student Learning | 70 |
Total | 114 |
Not applicable to this module.
Description | Timing | Component Scale | % of Final Grade | ||
---|---|---|---|---|---|
Continuous Assessment: Such as laboratory reports, MCQ, group work. | Throughout the Trimester | n/a | Graded | No | 100 |
Resit In | Terminal Exam |
---|---|
Autumn | No |
• Group/class feedback, post-assessment
• Online automated feedback
Not yet recorded.
Name | Role |
---|---|
Dr Peter Dunne | Tutor |
Dr Emma Feeney | Tutor |
Liwen Zheng | Tutor |