| Module Code: BMS2042 |
Module Title: FOOD SCIENCE 2 |
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Module Provider: Biosciences
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Short Name: BMS2042
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Level: HE2
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Module Co-ordinator: PARK SF Dr (Biosciences)
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Number of credits: 15
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Number of ECTS credits: 7.5
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| Module Availability |
| Semester One |
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| Assessment Pattern |
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DEADLINE
Week 5
Week 10
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ASSESSMENT
Product development exercise (group technical reports)
One page essay plan on a previous exam question
Examination
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WEIGHTING
10%
20%
70%
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| Module Overview |
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| Prerequisites/Co-requisites |
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| Module Aims |
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To examine three key browning reactions which might occur during commercial processing and storage and/or institutional and domestic food prep
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ation.
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To provide an appreciation of Maillard reaction, including the basic chemistry and particularly its significance in determining food acceptability
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To provide an appreciation of the wide role of ascorbate as an additive in food and to examine its degradation and browning reactions
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To provide an appreciation of the behaviour of natural pigments and to contrast these with synthetic dyes used as additives
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To provide an appreciation of the mechanisms of taste and smell
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To provide an appreciation of regulatory and technological classification of food additives and their roles in food
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To provide an appreciation of the effects of food processing and domestic/institutional food preparation on the nutrient and anti-nutrient content of foods
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To provide an appreciation of the types and causes of food spoilage, and the scientific principles utilised in the safe preservation of foods
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To provide a brief introduction to functional foods and genetically modified foods
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To give students the opportunity to work in groups, and by using knowledge gained from the module, to develop food science solutions for improved foods
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| Learning Outcomes |
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On successful completion of this module you should be able to:-
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Illustrate (with simple formulae and equations) the basic reactions of non-enzymic browning (Maill
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d reaction, c
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amelisation, ascorbate degradation)
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Explain, giving examples, how these reactions influence food acceptability, for better or worse, via changes in colour, odour, nutrient retention, etc
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Compare and contrast natural pigments with synthetic dyes for colouring processed foods
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Understand the mechanisms of taste and smell
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Classify food additives by function giving examples of additives and applications including an explanation of the mechanism(s) by which they function
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Explain the factors that influence nutrient and anti-nutrient loss and destruction during food processing/preparation and storage, and place this in a dietary perspective
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Explain the physical, chemical and biochemical mechanisms underlying food preservation and how deleterious changes can be minimised
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Understand the concepts of novel foods and genetically modified foods and the benefits and concerns associated with these
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To be able, as p
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t of a small group, to apply your understanding of food science to solve real problems and develop new products
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| Module Content |
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Lecture No:
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Lecturer
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Topic
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1
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SFP
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Changes in colour, odour and flavour formation during cooking and processing: the contribution of the Browning Reactions.
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2
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SFP
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The Maill
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d Reaction: Introduction and e
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ly reactions
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3
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SFP
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The Maill
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d Reaction: Later reactions & its control
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4
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SFP
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Ascorbate: uses, degradation and browning
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5
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SFP
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The c
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amelisation of sug
ar
s: browning reactions and applications
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6
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JEB
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Natural pigments - changes during food processing. Chlorophyll and animal haem pigments
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7
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JEB
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Carotenoid pigments
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8
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JEB
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Anthocyanins, Betalains and minor pigments
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9
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JEB
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Synthetic colours, natural extracts, applications, advantages, legislation
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10
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SFP
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An introduction to the tastes of food
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11
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SFP
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An introduction to the smell of food
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12
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SFP
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Food additives 1: introduction and classification on functional basis
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13
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SFP
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Food additives 2: intense and bulk sweeteners
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14
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SFP
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Food additives 3: miscellaneous additives and legislation
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15
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NKH
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Food Additives 4:gums and stabilisers
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16
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NKH
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Food Additives 5: gums and stabilisers
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17
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NKH
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Effects of processing on the nutritional properties of foods: introduction
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18
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NKH
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Effects of processing on the nutritional properties of foods: vitamins
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19
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NKH
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Effects of processing on the nutritional properties of foods: proteins
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20
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NKH
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Effects of processing on the nutritional properties of foods: lipids, c
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bohydrates & real examples
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21
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All Staff
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Tutorial: Feedback and discussion of exam plan coursework
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22
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NKH
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Food preservation 1: introduction to chemical, physical and microbial spoilage
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23
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NKH
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Food preservation 2: chemical food spoilage and its prevention
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24
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SFP
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Food preservation 3: microbial food spoilage and factors influencing it
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25
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SFP
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Food preservation 4 prevention of microbial spoilage
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26 - 28
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JEB
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Food preservation 5, 6, 7: fruit and vegetables - molecul
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changes
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during ripening of fruit; synthesis of ethene; controlled and modified atmosphere storage and packaging to extend shelf-life
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29
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SFP
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Functional foods
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30
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SFP
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Genetically modified foods
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31
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All Staff
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Tutorial on past examination papers
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32
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All Staff
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Tutorial: feed back and discussion on product development exercise
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| Methods of Teaching/Learning |
| Lectures, tutorials |
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| Selected Texts/Journals |
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Recommended Textbooks:
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Coultate T (2008) Food: The Chemistry of its Components, 5th Edition, Royal Society of Chemistry
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You can consult more advanced texts in the libr
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y
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Belitz, H. –D., Grosch, W. & Schieberle, P. (2009), Food Chemistry, 4th Edition, Springer.
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Damod
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an, S., P
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kin K.L., & Fennema O.R. (2007) Fennema's Food Chemistry, 4th Edition, CRC Press
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| Last Updated |
| 12 April 2011 |
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