Module manager: Dr Amin Sadeghpour
Email: A.Sadeghpour@leeds.ac.uk
Taught: Semester 1 (Sep to Jan) View Timetable
Year running 2024/25
Colloid and Dairy Science (FOOD5115M)
This module is not approved as a discovery module
This module will introduce the physico-chemical principles of colloid and interface science and illustrate the application of the colloid science approach to the processing and quality assessment of a range of food systems with particular emphasis on dairy and plant-based dairy alternative products. The module also covers advanced approaches to understand colloidal aggregation.
The module aims to develop students’ professional ability to provide:
(1) Fundamentals of colloid science as building blocks for the design and manufacture of dairy and plant-based food products.
(2) Basic colloidal principles of measuring food quality in terms of stability
(3) Overview of scattering tools to probe structural changes occurring across length scales
On successful completion of the module students will have demonstrated the following learning outcomes relevant to the subject:
1. Explain the basic colloidal concepts underpinning the multi-scale structure of food products
2. Appraise colloid science solutions to address stability and formulation challenges in industrially manufactured food products
3. Describe how advanced tools can be used to probe structure at nanoscale
Skills learning outcomes
On successful completion of the module students will have demonstrated the following skills learning outcomes:
4. Teamwork/ Collaboration (Work ready skills): Show effective working in group creating commitments from others to arrive at writing a joint report,
5. Academic writing (Academic skills): Write in a concise, structured manner using analytical evidence from given scientific dataset
6. Apply creativity and innovation (Enterprise skills): Demonstrate application of the colloid science knowledge to solve a real industrial problem
The syllabus will include:
- Fundamentals and advances in colloids science covering theories of Brownian motion, van der Waal’s forces, DLVO theory, wetting and spreading, surfactant and micelles, instabilities, fat crystallization, aggregation models, nano-structural understanding and scattering approaches (10 lectures)
- Colloid science underpinning microstructure and instability of food applications – Milks (Bovine/ Plant-derived), Food foams, Whipped cream, Ice cream, Chocolate (14 lectures)
| Delivery type | Number | Length hours | Student hours |
|---|---|---|---|
| Lectures | 24 | 1 | 24 |
| seminars | 3 | 2 | 6 |
| Private study hours | 120 | ||
| Total Contact hours | 30 | ||
| Total hours (100hr per 10 credits) | 150 | ||
* In-class Individual Quiz: Every week lecture starts with a quiz (digital tool) to assess for the previous week’s learning where feedback is provided instantly with correct answer in projection (MCQ x every week)
* In-class Group Debate: At the end of each lecture series, there is a seminar session where the class will be spitted in groups and a problem (provided upfront) will be discussed and debated based on the materials provided in the lecture series (Group debate 2 hours each x 3 times in the semester) to prepare for the exam.
| Assessment type | Notes | % of formal assessment |
|---|---|---|
| Assignment | . | 30 |
| Total percentage (Assessment Coursework) | 30 | |
Resit opportunities will be offered in the same format as the original report with selected elements to align with the individual contribution. Team working skill is covered in other modules.
| Exam type | Exam duration | % of formal assessment |
|---|---|---|
| Open Book exam | 2.0 Hrs Mins | 70 |
| Total percentage (Assessment Exams) | 70 | |
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: 8/8/2024
Errors, omissions, failed links etc should be notified to the Catalogue Team