FOOD CHEMISTRY - 2017/8

Module code: BMS3059

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 6

JACs code

D610

Module cap (Maximum number of students)

N/A

Module Availability

Semester 1

Overall student workload

Workshop Hours: 1

Independent Study Hours: 125

Lecture Hours: 24

Assessment pattern

Assessment type Unit of assessment Weighting
Coursework COURSEWORK - CRITICAL REVIEW ESSAY 30%
Examination EXAMINATION - ESSAY QUESTIONS - 120 MINUTES 70%

Alternative Assessment

N/A

Prerequisites / Co-requisites

Pre-requisite BMS2042 Food Science: Perception, Processing & Preservation

Module overview

This module covers a variety of important components in foods that arise from the chemical and biochemical transformations which occur during the processing, storage and preparation of foods. It builds on previous modules concerned with food science in terms of enhancing the understanding of the complex reactions that occur in foods. This will be done by examining the published research that has occurred in the field. The emphasis is focussed on understanding how the compounds are formed, the levels present and their role in food safety and acceptability.

Module aims

Formation and significance of heterocyclic products during non-enzymic browning. Role in non-enzymic browning of reactants other than sugars and amino acids

Polymerisation and pigment formation during non-enzymic browning

Mutagen formation and significance during non-enzymic browning

The significance and origin of nitrate and nitrite and their safety

Reactions and significance of sulphite in food - problems and possible alternatives

Protein-protein, protein-polysaccharide and protein-lipid interactions

Chemistry and role of trans fatty acids and lipid oxidation products in foods

The nature of phenols and tannins in food and their transformation and a critical assessment of the evidence pertaining to their possible beneficial effects

Learning outcomes

Attributes Developed
Demonstrate an understanding of the complexities of non-enzymic browning using illustrative formulae and equations, and of the role of non-enzymic browning in determining food acceptability KCP
Demonstrate an understanding of the reactions occurring and the factors predisposing to mutagen formation in cooked/processed food, and their dietary significance KC
Demonstrate an understanding of the occurrence and behaviour in foods of nitrate, nitrite and sulphite and present a balanced assessment of their risks and benefits KCPT
Demonstrate an understanding of the reactions for modifying proteins and their impact on structure and function KCT
Have a good understanding of the role of trans fatty acids and lipid oxidation products in foods KCT
Demonstrate an understanding of the nature of protein-tannin, protein-protein, protein-polysaccharide interactions and their effects on the formation of gels, foams and emulsions, and on astringency KCT
Demonstrate a knowledge of the nature and diversity of phenols and tannins in foods, their transformation during processing and technological significance, illustrated by relevant formulae and equations KCT
Demonstrate a critical appreciation of the evidence pertaining to the suggested dietary benefits associated with dietary phenols and tannins KCT

Attributes Developed

C - Cognitive/analytical

K - Subject knowledge

T - Transferable skills

P - Professional/Practical skills

Module content

Indicative content includes:

Introduction and overview of the module and some information on assessment and feedback
Pigment and volatile formation during food processing
Reactions involving sugars, ascorbate, amino acids and proteins
Heterocyclic amines formation and safety considerations
The chemistry and role of sulphite in foods, including safety aspects
The chemistry and role of nitrate, nitrite and nitroso compounds in foods, including safety aspects
Chemical and enzymatic modification of proteins
Protein-protein interactions
Protein-polysaccharide interactions
Protein-lipid and oxidised lipid interactions
Bioactive peptides
Trans fatty acids and lipid oxidation products
The nature of phenols and tannins - introduction to structures and terms
Phenols and tannins - transformations during processing e.g. in tea and coffee
Phenols and tannins - dietary burden, absorption and metabolism
Phenols and tannins - biological effects and relevance
Free radicals, radical scavengers and antioxidants
Anti-oxidants in vivo and in vitro (including assessment methods in their relevance))
Workshop on current topics in Food Chemistry – current research in Food Science at the University of Surrey
Critical review of a current peer-reviewed publication in Food Chemistry – what key features to look for in an article
Revision Tutorials
 

Methods of Teaching / Learning

The learning and teaching strategy is designed to:

Build on students existing knowledge in the field of food science/food chemistry and to develop their appreciation and thorough understanding of the fundamental chemical and biochemical transformations that occur in foods. This aligns with the programme strategy to help students acquire knowledge and develop a thorough understanding of food components and their role in food safety and acceptability.

The learning and teaching methods include:

• Lectures 2-3 hours of lectures per week x 11 weeks
• Workshop on current topics in Food Chemistry promoting discussion of topics
• Revision tutorials with example test questions with discussion
• SurreyLearn video clips on some aspects of the module

Assessment Strategy

The assessment strategy is designed to provide students with the opportunity to demonstrate that they can describe, explain and understand the complex reactions that occur during the processing of foods. The assessment strategy is also designed to provide students with the opportunity to show that they understand the role that these and other compounds have in foods in terms of their safety and acceptability.

 

Thus, the summative assessment for this module consists of:

·         Critical review (2000 words) due 5th week of Semester 1

·         Examination (2 hours) Students must answer 2 out of 5 questions

 

Formative assessment and feedback

Feedback will be given on the coursework essay and the critical review. This will be given verbally within one week of the hand in date for each piece of coursework. More detailed and individualised feedback will be given on the marked assignment within the time allowed for marking coursework. Feedback on the exam will be provided on the Exam Feedback sheets and posted on SurreyLearn.

Reading list

Reading list for FOOD CHEMISTRY : http://aspire.surrey.ac.uk/modules/bms3059

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.