Module manager: Idolo Ifie
Email: I.Ifie@leeds.ac.uk
Taught: Semester 2 (Jan to Jun) View Timetable
Year running 2024/25
| FOOD3041 | How Ingredients Interact in Foods |
| FOOD5031M | Functionality and Interactions of Components in Food Product |
This module is not approved as a discovery module
On completion of this module students should:
(i) have an advanced understanding of the interactions of food components and the effects of processing in relation to the texture, colour, flavour and quality of a range of food products from farm to fork;
(ii) have performed critical analysis via observation of ingredients functionalities in specific food commodities and how altering these ingredients may affect the final product attributes.
On completion of this module students should:
(i) be able to understand how the effect of changing the ingredient or processing may affect the product quality
(ii) have an understanding of the interactions of food components and the effects of processing in relation to the texture, colour, flavour and quality of a range of food products from farm to fork.
Skills outcomes
Students will:
- be able to exercise critical judgement in relating they type of ingredients with certain product attributes;
- be able to write a concise lab report about the effect of ingredients and their alternatives to the final products.
This module will investigate specific interactions between different classes of food constituents and the chemical and biochemical changes in the production and processing of various food products. How these interactions affect structure, quality and stability of food products. To investigate how changes in formulation affect structure, quality and stability of food products.
| Delivery type | Number | Length hours | Student hours |
|---|---|---|---|
| Workshop | 1 | 2 | 2 |
| Presentation | 5 | 1 | 5 |
| Class tests, exams and assessment | 1 | 1.5 | 1.5 |
| Lecture | 9 | 1 | 9 |
| Practical | 1 | 3 | 3 |
| Private study hours | 79.5 | ||
| Total Contact hours | 20.5 | ||
| Total hours (100hr per 10 credits) | 100 | ||
Private study on lecture material - 61 hours
Private study preparing the practical lab report - 10 hours
| Assessment type | Notes | % of formal assessment |
|---|---|---|
| Assignment | Laboratory Practical Report | 30 |
| Total percentage (Assessment Coursework) | 30 | |
Normally resits will be assessed by the same methodology as the first attempt, unless otherwise stated
| Exam type | Exam duration | % of formal assessment |
|---|---|---|
| Online Time-Limited assessment | 1.0 Hrs 30 Mins | 70 |
| Total percentage (Assessment Exams) | 70 | |
Normally resits will be assessed by the same methodology as the first attempt, unless otherwise stated
There is no reading list for this module
Last updated: 4/29/2024
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