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