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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
components (proteins, carbohydrates, lipids and colours).
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.
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 |
Belay Dereje Olika | Tutor |
Dr Andrea Silva-Espinoza | Tutor |
Liwen Zheng | Tutor |
Exam Spring (ALU) | Offering 1 | Week(s) - 28 | Fri 11:00 - 12:50 |
Lecture | Offering 1 | Week(s) - 26 | Fri 12:00 - 15:50 |
Lecture | Offering 1 | Week(s) - 20, 21, 22, 23, 24, 25, 26 | Tues 10:00 - 11:50 |
Lecture | Offering 1 | Week(s) - 20, 21, 22, 23, 24, 25, 26 | Wed 09:00 - 09:50 |
Practical | Offering 1 | Week(s) - 20, 22, 24 | Fri 12:00 - 15:50 |
Practical | Offering 1 | Week(s) - 21, 23, 25 | Fri 12:00 - 15:50 |
Practical | Offering 2 | Week(s) - 20, 22, 24 | Fri 12:00 - 15:50 |
Practical | Offering 2 | Week(s) - 21, 23, 25 | Fri 12:00 - 15:50 |