Module manager: Idolo Ifie
Email: I.Ifie@leeds.ac.uk
Taught: Semester 1 (Sep to Jan) View Timetable
Year running 2026/27
Successful completion of Year 2 of Food Science, Food Science and Nutrition (including Industrial/International options) or equivalent science-based programme
FOOD3041
This module is not approved as a discovery module
This module explores how changing the ingredients or food processing techniques may affect the texture, colour, flavour and quality of a range of food products. You will take part in practical, hands-on activities to investigate and analyse these changes in a specific designated product.
You will 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 and, will 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 successful completion of the module, you will:
SSLO1: Analyse how the effect of changing an ingredient or processing technique may affect product quality
SSLO2: Explain how food components interact and how processing affects the texture, colour, flavour and quality of a range of food products
SSLO3: Present appropriate data and results which describe the changes in these interactions
SSLO4: Apply scientific principles and critical judgment to the selection of food ingredients within an industrial production environment
On successful completion of the module, you will:
SKLO1: Apply critical judgment to determine the most appropriate ingredients and processing techniques in food production
SKLO2: Communicate scientific information clearly in a technical report
| Delivery type | Number | Length hours | Student hours |
|---|---|---|---|
| Seminars | 2 | 3 | 6 |
| Lecture | 8 | 1 | 8 |
| Practical | 1 | 5 | 5 |
| Private study hours | 81 | ||
| Total Contact hours | 19 | ||
| Total hours (100hr per 10 credits) | 100 | ||
As part of the assessment process, students will submit the ingredient and product list selected for their technical report and will subsequently receive formative feedback to guide the development of their work. This will be provided 2 weeks before the submission of the technical report.
| Assessment type | Notes | % of formal assessment |
|---|---|---|
| Coursework | Coursework | 30 |
| Coursework | Coursework | 70 |
| Total percentage (Assessment Coursework) | 100 | |
Normally resits will be assessed by the same methodology as the first attempt, unless otherwise stated
Check the module area in Minerva for your reading list
Last updated: 30/04/2026
Errors, omissions, failed links etc should be notified to the Catalogue Team