2024/25 Undergraduate Module Catalogue

FOOD2100 Food Colloids: Formulation of Creamy, Fatty and Bubbly Foods

20 Credits Class Size: 150

Module manager: Amin Sadeghpour
Email: A.Sadeghpour@leeds.ac.uk

Taught: Semester 1 (Sep to Jan) View Timetable

Year running 2024/25

Pre-requisite qualifications

A-Level Chemistry & Biology, or equivalent qualification

This module is not approved as a discovery module

Objectives

To introduce the physico-chemical principles of colloid and interface science, and to illustrate the application of the colloid science approach to the processing of a range of food systems with particular emphasis on dairy products.

Skills outcomes

Library searching and retrieval for specific information; Essay organisation and writing.

Syllabus

Types of colloidal instability: sedimentation, creaming, coagulation, flocculation; electrical double-layer; adsorption of surfactants and polymers; steric stabilisation; emulsifiers and stabilizers; protein adsorbed layers; bulk and interfacial rheology; colloidal aspects of various foods such as milk, cream, butter, ice-cream and mayonnaise.

Teaching Methods

Delivery type Number Length hours Student hours
Lecture 25 1 25
Seminar 8 1 8
Private study hours 167
Total Contact hours 33
Total hours (100hr per 10 credits) 200

Private study

Reading for lectures: 76 hours
Prepartion for seminars: 16 hours
Assignment/ Essay: 50 hours
Preparation and revision for exams: 25 hours

Opportunities for Formative Feedback

From attendance at lecture and contribution to seminars.

Exams
Exam type Exam duration % of formal assessment
Online Time-Limited assessment 2.0 Hrs Mins 100
Total percentage (Assessment Exams) 100

Normally resits will be assessed by the same methodology as the first attempt, unless otherwise stated

Reading List

The reading list is available from the Library website

Last updated: 9/6/2024

Errors, omissions, failed links etc should be notified to the Catalogue Team