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Curricular information is subject to change
On successful completion of this module student will be able to
• Compare and contrast the structure and functions of specific food protein systems and explain the intrinsic and extrinsic factors influencing the functions of these proteins.
• Differentiate lipids on the basis of their fatty acid profile and discuss their physical properties and chemical deterioration
• Describe the functions and food applications of selected monosaccharides, disaccharides and polysaccharides.
• Explain the state of water in foods and examine its influence on food stability.
Student Effort Type | Hours |
---|---|
Lectures | 26 |
Autonomous Student Learning | 75 |
Online Learning | 24 |
Total | 125 |
Not applicable to this module.
Description | Timing | Component Scale | % of Final Grade | ||
---|---|---|---|---|---|
Assignment: End of semester assignment | Coursework (End of Trimester) | n/a | Graded | No | 70 |
Continuous Assessment: Multiple choice questions | Throughout the Trimester | n/a | Alternative linear conversion grade scale 40% | No | 30 |
Resit In | Terminal Exam |
---|---|
Summer | No |
• Group/class feedback, post-assessment
• Self-assessment activities
Not yet recorded.
Name | Role |
---|---|
Ms Michelle Kearns | Tutor |
Dr Fiona Lalor | Tutor |
Ms Roisin O'Sullivan | Tutor |