BMS1027


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2011/2 Provisional Module Catalogue - UNDER CONSTRUCTION & SUBJECT TO CHANGE

Module Code: BMS1027

Module Title: FOOD SCIENCE AND NUTRITION

Module Provider: Biosciences	Short Name: BMS1027
Level: HE1	Module Co-ordinator: BROWN J Dr (Biosciences)
Number of credits: 15	Number of ECTS credits: 7.5

Module Availability

Semester One

Assessment Pattern

Short answer test after lecture 19 - weighting 20%
Examination of 120 minutes (12 short answer questions, all to be attempted) - weighting 80%

Module Overview

Prerequisites/Co-requisites

None

Module Aims

To emphasise the nature and roles of water in foods and methods for its analysis
To establish an understanding of the nature and role of disperse systems in foods
To provide an appreciation of the nature and role of lipids in foods, their extraction and purification from natural sources, their modification and their deterioration
To provide an appreciation of the nature and roles of proteins in foods
To explain the nature and function of simple sug ars, and their derivatives, in food
To provide a sound understanding of the of the nutritional principles of the major food components (proteins, lipids and c arbohydrates)
To provide an understanding of the derivation and application of diet ary macronutrient requirement values for individuals and populations

Learning Outcomes

On successful completion of this module you should be able to:-

· Distinguish between water content and water activity, and perform simple calculations related to water content; relate water activity to stability/spoilage, and define the factors that affect water quality

· Define food dispersions, sols, gels, foams and emulsions, and explain the factors influencing their formation and stability

· Describe the chemical nature of the lipids, how they might be modified, and how this influences their use and deterioration

· Understand the causes of rancidity, to distinguish between different types of rancidity and appreciate how rancidity can be controlled

· Relate the chemical composition of triglycerides to physical properties and behaviour in foods

· Explain the structure and physical-chemical properties of food proteins and (bio)chemical principles underlying phenomena such as denaturation, gelling and other changes occurring during food processing which influence food acceptability

· Explain the (bio)chemical nature and roles in foods of sugars, oligo- and poly-saccharides, including their dietary significance

· Explain how starches differ in nature and behaviour depending on origin and how this may be further modified by (bio)chemical and physical treatment

· Understand the concept of functional foods and the ability of selected food constituents to influence human health

· Describe and understand the nature of the major dietary components of food in terms of proteins, lipids and c arbohydrates

· Describe the energy content of the macronutrients in food and discuss the factors that determine the requirements for energy from these food components

Module Content

Lecture No	Staff	Topic
1	JEB	Introduction 1 (What is Food Science, Le arning Outcomes, Assessment, Feedback)
2	KHH?	Introduction 2 Key concepts in Nutrition (Dietar y reference values: terminology & definitions
3	JEB	Water in foods: chemical and physical nature of water and ice
4	JEB	Water in foods: water activity, water content, quality and spoilage
5	JEB	Alcoholic beverages
6	TBA	Alcohol and Nutrition
7	NKH	Food dispersions: rheology, Newtonian & non-Newtonian flow
8	NKH	Gelling mechanisms: factors affecting gelation of protein and polysaccharides
9	NKH	Food dispersions: formation and stability of foams and emulsions
10	JEB	An introduction to lipids as key food components (nature & occurrence in foods)
11	JEB	Triglycerides: chemical and physical properties & how these influence foods
12	JEB	From commodity to superm arket shelf: How lipids are extracted & refined
13	NKH	How lipids are modified for food use 1: Hydrogenation
14	NKH	How lipids are modified for food use 2: Interesterification, tempering, fractionation
15	NKH	Designer lipids: specialised lipids including lipid substitutes
16	JEB	Rancidity 1: lipases (endogenous & exogenous), lipoxygenase & ketonic rancidity
17	JEB	Rancidity 2: auto-oxidation, sensitizers, initiation, propagation, relative susceptibility
18	JEB	Rancidity 3: assessment (sensory & chemical), predicting & preventing rancidity
19	ALC?	Lipids: nutritional properties & diet ary reference values
20 20	JEB	Short answer test on Lectures 1-19 (6 short answer questions)
21	NKH	Food proteins 1: Classification, structure and chemical modification
22	NKH	Food proteins 2: Structure function relationships and food enzymes
23	NKH	Food proteins 3: Protein analysis
24	NKH	Food proteins 4: Egg & soya proteins
25	NKH	Food proteins 5: Dough & bread: gluten structure
26	JEB	Tutorial on short answer test results and previous examination papers
27	NKH	Food proteins 6: Milk proteins
28	NKH	Food proteins 7: Milk products including cheese making
29	NKH	Food Proteins 8: Meat protein structure & post-mortem changes
30	NKH	Food Proteins 9: Processed meat
31	AB?	Proteins: nutritional properties & diet ary reference values
32	SFP	Food c arbohydrates: Introduction & monosacch arides and sug ar alcohols
33	SFP	Food carbohydrates: disaccharides
34	SFP	Food carbohydrates: polysaccharides and starches
35	MDR?	C arbohydrates: nutritional properties and diet ary reference values
36	JEB	Minor plant constituents: good or bad?
37	SFP	Novel Foods: food revolution of the new millennium?
38	All Staff	Revision tutorial

Methods of Teaching/Learning

Selected Texts/Journals

Recommended Textbooks:
Coultate T (2002) Food: The Chemistry of its Components, 4th Edition, Royal Society of Chemistry

Mann & Truswell (2007) Essentials of Human Nutrition, 3^rd Edition, Open University Press.

You can consult more advanced texts in the libr ary: Belitz, H. –D., Grosch, W. & Schieberle, P. (2009), Food Chemistry, 4^th Edition, Springer.

Damodaran, S., Parkin, K.L., & Fennema O.R. (2007) Fennema's Food Chemistry, 4th Edition, CRC Press

Last Updated

5 April 2011

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