FZMR39-Food Materials Science

Module Provider: Food and Nutritional Sciences
Number of credits: 10 [5 ECTS credits]
Level:7
Terms in which taught: Spring term module
Pre-requisites:
Non-modular pre-requisites:
Co-requisites:
Modules excluded:
Current from: 2023/4

Module Convenor: Mrs Fiona Lee
Email: f.l.lee@reading.ac.uk

Type of module:

Summary module description:

AFTP Partner module for incorporation into AFTP PG Programme taught module choice

Delivered by Harper Adams University

Aims:

To give professionals in the food industry an appreciation of how a broad range of scientific concepts can impact their business. Workshops organised by expert academics in the field will transfer research-based knowledge to the design and production of food products. Relevant topics have been selected which address the current needs and challenges of food security in a difficult financial climate.

Assessable learning outcomes:

On successful completion of this module a student will be able to:

To give professionals in the food industry an appreciation of how a broad range of scientific concepts can impact their business. Workshops organised by expert academics in the field will transfer research-based knowledge to the design and production of food products. Relevant topics have been selected which address the current needs and challenges of food security in a difficult financial climate.

Additional outcomes:

• Critical evaluation of data from a variety of sources


• Effective communication of scientific information in oral and written format with scientific rigour


• Debating skills

Outline content:

Food Materials Science will offer a variety of one-day workshops, covering the breadth of raw materials through to production and assessment, deemed to be of relevant interest to the food industry. The variety allows the student to select topics which complement their personal interests as well as other modules leading towards an MSc in Agri-Food. These topics have been grouped under the following subject areas: Starch, Thickeners, and Extrusion Technology; Lipids and Emulsions; and Non-Sensory Measurement of Food Material Properties. Delegates can choose 5 workshops from the available list of ‘topics’ to gain 10 credits towards a Masters program.

Brief description of teaching and learning methods:

Each workshop will be “owned” by an individual academic who is an expert in that particular field. Due to the variety of topics covered, each will be individually tailored in terms of activities, but would be expected to include lectures, talks from external speakers and lab-based demonstrations. Each topic would be expected to last approx. 8hrs

Contact hours:

	Autumn	Spring	Summer
Lectures		20
Seminars		10
Practicals classes and workshops		10
Guided independent study:
Wider reading (directed)		60
Total hours by term	0	100	0
Total hours for module	100

Summative Assessment Methods:

Method	Percentage
Written assignment including essay	50
Class test administered by School	50

Summative assessment- Examinations:

Summative assessment- Coursework and in-class tests:

The module is assessed by means of a written assignment and an open book examination.  Typically the assignment will be one case study based on elements of individual student workplace experience or a theoretical case study.

Individual assignment    50% of module assessment

Open Book Exam  50% of module assessment

Formative assessment methods:

Penalties for late submission:

The below information applies to students on taught programmes except those on Postgraduate Flexible programmes. Penalties for late submission, and the associated procedures, which apply to Postgraduate Flexible programmes are specified in the policy 'Penalties for late submission for Postgraduate Flexible programmes', which can be found here: https://www.reading.ac.uk/cqsd/-/media/project/functions/cqsd/documents/cqsd-old-site-documents/penaltiesforlatesubmissionpgflexible.pdf
The Support Centres will apply the following penalties for work submitted late:

• where the piece of work is submitted after the original deadline (or any formally agreed extension to the deadline): 10% of the total marks available for that piece of work will be deducted from the mark for each working day (or part thereof) following the deadline up to a total of five working days;
• where the piece of work is submitted more than five working days after the original deadline (or any formally agreed extension to the deadline): a mark of zero will be recorded.

The University policy statement on penalties for late submission can be found at: https://www.reading.ac.uk/cqsd/-/media/project/functions/cqsd/documents/cqsd-old-site-documents/penaltiesforlatesubmission.pdf
You are strongly advised to ensure that coursework is submitted by the relevant deadline. You should note that it is advisable to submit work in an unfinished state rather than to fail to submit any work.

Assessment requirements for a pass:

50%

Reassessment arrangements:

In the event of a student failing the module they will be reassessed based on resubmission of failed coursework assignments or equivalent pieces of work.  Module marks are capped at 50% for passes at 2nd attempt.

Additional Costs (specified where applicable):

1) Required text books: 

2) Specialist equipment or materials: 

3) Specialist clothing, footwear or headgear: 

4) Printing and binding: 

5) Computers and devices with a particular specification: 

6) Travel, accommodation and subsistence: 

Last updated: 30 March 2023