Module manager: Amin Sadeghpour
Email: A.Sadeghpour@leeds.ac.uk
Taught: Semester 1 (Sep to Jan) View Timetable
Year running 2024/25
A-Level Chemistry & Biology, or equivalent qualification
This module is not approved as a discovery module
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.
Library searching and retrieval for specific information; Essay organisation and writing.
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.
| 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 | ||
Reading for lectures: 76 hours
Prepartion for seminars: 16 hours
Assignment/ Essay: 50 hours
Preparation and revision for exams: 25 hours
From attendance at lecture and contribution to seminars.
| 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
The reading list is available from the Library website
Last updated: 06/09/2024
Errors, omissions, failed links etc should be notified to the Catalogue Team