Module manager: Dr Célia Ferreira
Email: C.M.Ferreira@leeds.ac.uk
Taught: Semester 1 (Sep to Jan) View Timetable
Year running 2024/25
A-Level Chemistry or equivalent
This module is not approved as a discovery module
- Have you ever wondered how the information for a food nutritional label is produced? - How can the protein, fat and sugar content of a food be found? - How are minerals and vitamin levels in a food measured? - How do we know if a food has pesticide residues or contaminants? - Is the food legal? - How do you know if your beef burger is made from beef? If you have you studied Chemistry at A level or during your first year at University and are interested in finding the answers to these questions then enroll on <I>Food Analysis</I>. This 10 credit module is taught with lectures and laboratory exercises throughout semester 2. Laboratory sessions are timetabled from 2-5 on Mondays throughout semester 2. If you want to know more then please email the module leader with your questions.
On completion of this module, students:
- should understand the overall composition of food with regard to its principal components, trace components, additives and contaminants, the need for chemical analysis in food production, and the application of analytical procedures to comply with legal requirements.
- will be able to design an analytical protocol and apply this to selected instrumental and chromatographic procedures.
- will have learnt how to analyse the major components of food, ie carbohydrates, proteins and fats, and will have had practical experience of planning and carrying out representative investigations selected from the material taught in the lectures.
On completion of this module students will be better able to:
- Understand a range of techniques and their use in determining food composition.
- To be able to plan work and carry out analysis to produce a nutritional label for a food product.
- Laboratory skills in analysis
- Skills in method choice appropriate to problems
- Problem solving skills
- Recroding of scientific data and use of laboratory diary
- Observation skills
- Group working skills
- Numeracy skills
- Technical report writing skills
- Time managment and planning skills.
- Composition of foods (proximate and trace components, additives, contaminants)
- Needs for analysis (nutritional evaluation, quality in raw and finished products, legal aspects including the measurement for limits and detection of banned substances
- Sampling problems, quality of data and data handling (means of calibration, evaluation and validity); introduction to spectroscopic techniques, basic principles of molecular and atomic spectroscopy
- Introduction to chromatographic techniques
- Basic principles of high performance liquid and gas-liquid chromatography
- Estimation of carbohydrates, proteins and fats.
| Delivery type | Number | Length hours | Student hours |
|---|---|---|---|
| Lecture | 20 | 1 | 20 |
| Practical | 9 | 3 | 27 |
| Seminar | 3 | 1 | 3 |
| Private study hours | 50 | ||
| Total Contact hours | 50 | ||
| Total hours (100hr per 10 credits) | 100 | ||
- Reading and writing reports: 25 hours
- Preparation for examinations: 25 hours.
| Assessment type | Notes | % of formal assessment |
|---|---|---|
| Practical | Laboratory Performance (COSHH, Diary, Etiquette) | 20 |
| Report | Lab Reports (Written Proposal, Poster and Appendix, Peer Review) | 60 |
| In-course Assessment | Quiz | 20 |
| Total percentage (Assessment Coursework) | 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: 7/3/2024
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