FOOD ANALYSIS AND QUALITY CONTROL - 2017/8

Module code: BMS2053

Module provider

School of Biosciences and Medicine

Module Leader

GRASSBY T Dr (Biosc & Med)

Number of Credits

15

ECT Credits

7.5

Framework

FHEQ Level 5

JACs code

D610

Module cap (Maximum number of students)

N/A

Module Availability

Semester 2

Overall student workload

Independent Study Hours: 118

Lecture Hours: 15

Seminar Hours: 2

Assessment pattern

Assessment type Unit of assessment Weighting
Practical based assessment COURSEWORK - PRACTICAL WRITE-UP 1 20%
Practical based assessment COURSEWORK - PRACTICAL WRITE-UP 2 20%
Practical based assessment COURSEWORK - PRACTICAL WRITE-UP 3 20%
Examination EXAMINATION - ESSAY QUESTIONS - 120 MINUTES 40%

Alternative Assessment

Practical re-assessment format: Write-ups of practical data.

Prerequisites / Co-requisites

Pre-requisites: BMS1027 Food Science and Nutrition    

Module overview

The module provides theoretical and practical knowledge and skills required to undertake food analysis and quality control in order to improve the nutritional and eating quality and safety of food products. The lectures, practicals and tutorials form essential components of the degrees in Nutrition and Food Science BD46, Food Science and Microbiology CD56.

Module aims

To examine in detail the principles of the standard biochemical and the most modern spectroscopic, chromatographic and rheological techniques used for food analysis

To examine critically the advantages and disadvantages of techniques applied to the analysis of food components and the results obtained

To assess the results obtained in terms of the regulations related to selected food products

Statistical evaluation of results

Learning outcomes

Attributes Developed
Understand the principles of the standard and latest techniques used in food analysis KC
Have a detailed knowledge of the techniques used KCPT
Have a practical knowledge of the techniques in food analysis KCPT
Critically discuss the advantages, disadvantages and applications of the techniques used in the analysis of food components KC
Relate the results obtained or expected to the regulations governing the processing of selected products. KC

Attributes Developed

C - Cognitive/analytical

K - Subject knowledge

T - Transferable skills

P - Professional/Practical skills

Module content

Indicative content includes:


Chromatography, gel filtration, ion-exchange, HPLC, GC-MS, chiral separations and applications in food analysis

Analytical quality control and sample preparation

UV-visible spectrophotometry, principles and applications

IR, NIR, FTIR spectroscopy

NMR and Raman spectroscopy; spectrofluorimetry  principles and applications

Electrophoresis, non-dissociating and dissociating PAGE, iso-electric focusing; applications

Rheology and food texture

Organolepsis: sensory analysis

Revision tutorials

PRACTICALS

Sensory analysis of foods

Protein analysis - proximate analysis of meat products

Sugars – determination of sugars in different jams

Physical and chemical properties of starches

Physical and chemical properties of fats and oils
 
Analysis of caffeine by HPLC - statistical evaluation and precision

Methods of Teaching / Learning

The learning and teaching strategy is designed to:

• To equip the student with a detailed knowledge of the principles of the standard and advanced biochemical, spectroscopic, chromatographic and rheological techniques used for food analysis through lectures and practicals and directed reading.
• To critically discuss the advantages and disadvantages of techniques applied to the analysis of food components and the results obtained in practical reports.
• To assess the results obtained in terms of the regulations related to selected food products through directed reading
• To enable the students to apply statisctical methods for evaluating results in the practicals

The learning and teaching methods include:
• Lectures (approx. 2 h per week total 15 h)
• Practicals 7 x 3 h Total 21 hours
• Tutorials ( pre- and post-practical tutorials)
• Class discussions

 

Assessment Strategy

The assessment strategy is designed to provide students with the opportunity to demonstrate:


The knowledge gained on the principles of analytical techniques obtained from lectures and practicals
The knowledge gained on the advantages and disadvantages of analytical techniques taught through lectures, practicals and from directed reading.
Their practical skills in the laboratory.
Their ability to analyse and critically discuss the results obtained in the practicals.
Their ability to discuss the results obtained in relation to the lectures, published literature and food legislation


Thus, the summative assessment for this module consists of:

Course work – 3 reports covering practicals on the analysis of meat products, sugars and caffeine. 

Each report comprises an introduction (200 words), a short methods section, relevant results (length as required) and discussion (approx. 600 words) written individually. (Submission deadline: 2 weeks after the practical). Each report is worth 20 % of the module mark.  

Practical re-assessment format: Write-ups from practical data.

The examination length is 2 hours. Candidates answer 4 out of 7 questions. The examination is worth 40 % of the module mark.

Formative assessment and feedback

Feedback is provided individually on all the practical reports within three weeks after submission.

The formative assessment comprises feedback during classes and tutorials and for practicals not assessed (e.g. sensory, gelation/foaming of proteins, analysis of different starches and the analysis of fats and oils).

The practicals are usually done in groups of four and the results are obtained by the whole group and discussed during the practical sessions (or soon after). In the assessed practicals all the data from all the groups are discussed so that the group results can be compared.

Verbal feedback in class discussions and tutorials.

Reading list

Reading list for FOOD ANALYSIS AND QUALITY CONTROL : http://aspire.surrey.ac.uk/modules/bms2053

Please note that the information detailed within this record is accurate at the time of publishing and may be subject to change. This record contains information for the most up to date version of the programme / module for the 2017/8 academic year.