Module manager: Dr Arwen Tyler
Email: A.I.I.Tyler@leeds.ac.uk
Taught: Semester 2 (Jan to Jun) View Timetable
Year running 2024/25
Entry to BSc qualification
This module is not approved as a discovery module
This module provides foundational understanding of the Biology and Chemistry underpinning distinct food properties, such as appearance, texture, and flavour, as well as how people perceive these attributes How the properties of the components of food relates to digestibility, and nutrition is also covered. Taking on an applied approach, this module will incorporate theoretical principles with laboratory practical’s, including basic analysis for food properties like pH and colour change, food texture, and introductory sensory evaluation for foods.
The module aims to:
Develop the understanding of the basic biology and chemistry underpinning human physiology and metabolism and how this relates to food
Develop the principles underlying the basic organic and physical chemistry which relate to the the properties of food.
Provide opportunities for lab practical’s which may include: anthocyanin pH and colour change, food texture analysis, basic sensory perception including flavours.
On successful completion of the module students will have demonstrated the following learning outcomes relevant to the subject:
1. Show an understanding of basic concepts in biochemistry, and organic and physical chemistry and how they relate to food digestion, products and ingredients.
2. Describe the structures and basic chemistry of major food components and their relationship to texture, flavour and appearance.
3. Demonstrate an understanding of the basic principles of food analysis including colour change, pH, food texture and sensory evaluation.
4. Demonstrate applied laboratory skills for understanding food texture, flavour, appearance and related properties.
Skills Learning Outcomes
On successful completion of the module students will have demonstrated the following skills learning outcomes:
5 Writing scientifically at an academically acceptable standard in a clear, concise, focused and structured manner which is supported by relevant evidence.
6. Demonstrate skills in using oral, written, auditory, and visual language proficiency needed to be able to learn effectively and demonstrate understanding.
7 Demonstrate planning in time management, tasks orientated, and organise academic and personal commitments effectively
Details of the syllabus will be provided on the Minerva organisation (or equivalent) for the module
| Delivery type | Number | Length hours | Student hours |
|---|---|---|---|
| Lecture | 33 | 1 | 33 |
| Practical | 3 | 3 | 9 |
| Seminar | 2 | 2 | 4 |
| Private study hours | 154 | ||
| Total Contact hours | 46 | ||
| Total hours (100hr per 10 credits) | 200 | ||
1.) Online MCQ questions relating lab experiments to the material covered in the lectures. Feedback is also provided by demonstrators in the lab.
2.) General feedback is given during taught sessions.
| Assessment type | Notes | % of formal assessment |
|---|---|---|
| Assignment | Coursework | 50 |
| Total percentage (Assessment Coursework) | 50 | |
Coursework resits will be individually sat rather than group based as in the core module assessment. The resit coursework will cover the learning outcomes embedded within the module.
| Exam type | Exam duration | % of formal assessment |
|---|---|---|
| Online Time-Limited assessment | 2.0 Hrs 0 Mins | 50 |
| Total percentage (Assessment Exams) | 50 | |
A combination of short answer questions, plotting chemical reactions, and short calculations (exam length – 2 h). Resit available using the same short answer structure
The reading list is available from the Library website
Last updated: 11/13/2024
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