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2011/2 Provisional Module Catalogue - UNDER CONSTRUCTION & SUBJECT TO CHANGE
 Module Code: BMS3059 Module Title: FOOD CHEMISTRY
Module Provider: Biosciences Short Name: BMS3059
Level: HE3 Module Co-ordinator: BROWN J Dr (Biosciences)
Number of credits: 15 Number of ECTS credits: 7.5
 
Module Availability
Semester One
Assessment Pattern

Coursework  -  Two essays (2000 words worth 15% each)

 

One to be handed in at week 5 the other to be handed in week 11

 

Examination  -  70%

 
Module Overview
Prerequisites/Co-requisites
Module Aims

To examine critically recently published information that increases our knowledge of (bio)chemical transformations which occur during food processing, storage and/or preparation and which have a bearing on safety and acceptability, for example:

  • 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
  • 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

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

 

 

                  ·     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

 

 

                  ·     Demonstrate an understanding of the reactions occurring and the factors predisposing to mutagen formation in cooked/processed food, and their dietary significance

 

 

                  ·     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

 

 

                  ·     Demonstrate an understanding of the reactions for modifying proteins and their impact on structure and function

 

 

·         Have a good understanding of the role of trans fatty acids and lipid oxidation products in foods

 

 

                  ·     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

 

 

                  ·     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

 

 

                  ·     Demonstrate a critical appreciation of the evidence pertaining to the suggested dietary benefits associated with dietary phenols and tannins

 

 
Module Content

Lecture No:

 

Lecturer

 

Topic

 

 

 

 

1

 

JEB

 

Introduction and overview of the module

 

2 - 3

 

NKH

 

Pigment and volatile formation during food processing

 

4

 

NKH

 

Reactions involving sugars, ascorbate, amino acids and proteins

 

5 - 6

 

CI

 

Formation and control of potentially hazardous pyrolysis products during the heating of food

 

7

 

JEB

 

The chemistry and role of sulphite in foods, including safety aspects

 

8

 

JEB

 

The chemistry and role of nitrate, nitrite and nitroso compounds in foods, including safety aspects

 

9-10

 

NKH

 

Chemical and enzymatic modification of proteins

 

 

 

 

11

 

NKH

 

Protein-protein interactions

 

12

 

NKH

 

Protein-polysaccharide interactions

 

13

 

NKH

 

Protein-lipid and oxidised lipid interactions

 

14

 

NKH

 

Bioactive peptides

 

15

 

BAG

 

Trans fatty acids and lipid oxidation products

 

 

 

 

16

 

JEB

 

The nature of phenols and tannins - introduction to structures and terms

 

17

 

JEB

 

Phenols and tannins - transformations during processing

 

18

 

JEB

 

Phenols and tannins - dietary burden, absorption and metabolism

 

19

 

JEB

 

Phenols and tannins - biological effects and relevance

 

20

 

JEB

 

Free radicals, radical scavengers and antioxidants

 

21

 

JEB

 

Anti-oxidants in vivo and in vitro (including assessment methods)

 

22

 

23

 

JEB

 

JEB

 

Workshop on current topics in Food Chemistry

 

Critical review of a current peer-reviewed publication in Food Chemistry

 

24, 25

 

JEB/NKH

 

Revision Tutorials

 
Methods of Teaching/Learning
Lectures, tutorials
Selected Texts/Journals

 

Recommended books:

 

 

Belitz, H.-D., Grosch, W and Schieberle (2009) Food Chemistry, 4th revised and extended Edition, Springer-Verlag, ISBN 3-54015-043-9

 

 

 

Damodoran, Parkin and Fennema (2007) Fennema’s Food Chemistry, 4th Edition.

 

 

Also consult:

 

 

Clifford, M.N. & Brown, J.E.. (2006) Dietary flavonoids and health —  broadening the perspective. In: Flavonoids: Chemistry, Biochemistry and Applications, ed Andersen, D. & Markham, K.R. CRC, p. 320-370.

 

Halliwell B. and Gutteridge J.M.C. (2007) Free Radicals in Biology and Medicine. 4th Edition

 

 

Labura, T.P. (1993) 5th International symposium on Maillard reaction, Maillard reactions in chemistry, food and health.  Royal Society of Chemistry, ISBN 0-85186-802-9

 

 

Gangoli, S.D. et al (1994) Assessment: nitrate, nitrite and N-nitroso compounds.  Eur. J. Pharmacol. Environ. Toxicol. Pharmacology Section, 292: 1-38.

 

Yada, R.Y. (1994) Protein structure-function relationships in foods, Blackie Academic & Professional  ISBN 0-751401-86-2

 

 

Nakai, S. & Modler, H.S. (1996)  Food proteins: properties and applications, VCH Publishers

 

ISBN 1-56081-691-0

 

 

Nakai, S. & Wayn, H. (2000) Food proteins: processing applications.  Wiley-VCH,

 

ISBN 0-471297-85-2

 

 

Manach, C., Scalbert, A., Morand, C., Remesy, C. and Jimenez, L., (2004) Polyphenols: food sources and bioavailability, AM. J Clin. Nutr., 79 (5): 727-747.

 

 

Kroon, P.A., Clifford, M.N., Crozier, A., Day, A.J., Donovan, J.L., Manach, C. and Williamson, G.  How should we assess the effects of exposure to dietary polyphenols in vitro?  A. J. Clin. Nutr., 80, 15-21, 2004.

 

 

Shahidi, F. and Naczk, M. (1995) Food Phenolics: Sources; Chemistry; Effects; Applications, Technomic Publishing Inc.  ISBN 1-56676-279-0

 
Last Updated
15 April 2011