Module manager: Amie Lister
Email: A.K.Lister@leeds.ac.uk
Taught: Semester 1 (Sep to Jan) View Timetable
Year running 2025/26
Pass level 1 BSc/MSci Food Science or Food Science and Nutrition or equivalent science degree first year
FOOD2140
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? This module covers the analytical methods to determine the nutritonal constituents in food products, including protein, lipids, carbohdyrates, vitamins and minerals. By applying theoretical knowledge to laboratory practicals, students will develop a nutritional label for a product before and after processing to understand a) the methods used in industry and b) the changes on nutritional quality. This module will also cover techniques used to determine food quality, contamination and the legality of food products.
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 successful completion of the module students will have demonstrated the following learning outcomes relevant to the subject:
LO1. Describe a range of techniques and their use in determining food composition.
LO2. Analyse selected proximates within a food using appropriate methods
LO3. Create a nutritional label for a food product using analytical results.
Skills Learning Outcomes
On successful completion of the module students will have demonstrated the following skills learning outcomes:
SKLO4: Laboratory skills in analysis
SKLO5: Observation skills
SKLO6: Group working skills
SKLO7: Technical report writing skills
Details of the syllabus will be provided on the Minerva organisation (or equivalent) for the module
| Delivery type | Number | Length hours | Student hours |
|---|---|---|---|
| Lecture | 20 | 1 | 20 |
| Practical | 5 | 3 | 15 |
| Private study hours | 65 | ||
| Total Contact hours | 35 | ||
| Total hours (100hr per 10 credits) | 100 | ||
In class Q&A, formative MCQ’s to check learning.
| Assessment type | Notes | % of formal assessment |
|---|---|---|
| Coursework | Group work | 60 |
| Coursework | Coursework | 40 |
| Total percentage (Assessment Coursework) | 100 | |
Resit in same format as the original assessment. If an individual resit assessment is required, it will follow original format and include reflective elements as to the contribution from other group members.
The reading list is available from the Library website
Last updated: 30/04/2025
Errors, omissions, failed links etc should be notified to the Catalogue Team