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

The uses and limitations of bulk sugar replacers in foods.

Examine critically recently published information that icreases out knowledge of (bio)chemical transformations which occur during food processing, storage and/ or preparation and which have a bearing on safety and acceptability.

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. KCP
Have a good understanding of the role of trans fatty acids and lipid oxidation products in foods. KCP
Demonstrate an understanding of the nature of protein-lipid, protein-protein, protein-polysaccharide interactions and their effects on the formation of gels, foams and emulsions, and on astringency. KCP
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. KCP
Demonstrate a critical appreciation of the evidence pertaining to the suggested dietary benefits associated with dietary phenols and tannins. KCT
Demonstrate a knowledge of the uses and limitations of bulk sugar replacers in foods. KCP

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




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)

Bulk sugar replacers




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


Weekly revision questions (and bullet point answers) posted on SurreyLearn


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 7th week of Semester 1


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

Formative assessment and feedback



Weekly revision questions will allow students to test their own learning. Feedback will be given on the coursework essay and the critical review. This will be given verbally within two weeks of the hand in date for the 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

Programmes this module appears in

Programme Semester Classification Qualifying conditions
Food Science and Microbiology BSc (Hons) 1 Compulsory A weighted aggregate mark of 40% is required to pass the module
Nutrition and Food Science BSc (Hons) 1 Compulsory A weighted aggregate mark of 40% is required to pass the module
Nutrition and Dietetics BSc (Hons) 1 Optional A weighted aggregate mark of 40% is required to pass the module
Nutrition BSc (Hons) 1 Optional A weighted aggregate mark of 40% is required to pass the module

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.