FBMC20: Food Chemistry: Structure, Flavour and Colour

Module code: FBMC20

Module provider: Food and Nutritional Sciences; School of Chemistry, Food and Pharmacy

Credits: 20

Level: Postgraduate Masters

When you'll be taught: Semester 1

Module convenor: Professor Richard Frazier, email: r.a.frazier@reading.ac.uk

Module co-convenor: Professor Bob Rastall, email: r.a.rastall@reading.ac.uk

Pre-requisite module(s):

Co-requisite module(s):

Pre-requisite or Co-requisite module(s):

Module(s) excluded:

Placement information: NA

Academic year: 2024/5

Available to visiting students: No

Talis reading list: Yes

Last updated: 21 May 2024

Overview

Module aims and purpose

This module encompasses the role and impact of the chemical properties of food components on food structure and function, including primarily the generation and maintenance of structure/texture, flavour and colour.The module is approached in the context of food product quality originating from the conversion and processing of important global food commodities.The practical application of food analysis methods to the characterisation of composition and properties of foods is included. The importance of the role of the flavourist in the global food industry will also be covered.

Module learning outcomes

By the end of the module, it is expected that students will be able to:

1. Describe the structural and functional properties of major food components (proteins, lipids and carbohydrates) and food additives, in the context of relevant food commodities
2. Evaluate the impacts of food processing and storage on food components, and the consequences for food quality
3. Identify the principal pathways for the generation of flavour and colour in foods, their interaction with the food matrix and their influence on food quality
4. Understand the application of appropriate analytical methodologies for the identification and quantitation of food composition and properties, including consideration of their limitations

Module content

The module is structured around the following themes: 

1. Structure and properties of major components in the context of food commodities: 
   1. Proteins and lipids in dairy, wheat and meat systems 
   2. Lipids in edible oils and fats 
   3. Carbohydrates in plant-based foods 
2. The role of selected food additives in maintaining safety and shelf-life,enhancing taste and stabilising structures 
3. Formation and mitigation of process contaminants 
4. Flavour, colour and texture: 
   1. Chemical properties of key compounds responsible for flavour, aroma and taste 
   2. Development of flavour and colour in foods through the Maillard reaction, lipid degradation and enzymatic pathways 
   3. Interaction of flavour compounds with the food matrix 
   4. The role of the flavourist in the food industry 
5. Laboratory analytical techniques for the characterisation of food composition and properties 

Structure

Teaching and learning methods

The module will be taught by a mixture of interactive lectures and workshops covering the role and impact of the chemical properties of food components on food structure and food quality. Practical classes will cover selected analytical techniques and exercises designed to illustrate the application of instrumental methods to determine the flavour of foods.  

Each student will be required to submit a written technical report and to make a presentation of their laboratory findings.  

E-learning materials will be delivered via the University’s Virtual Learning Environment. 

Study hours

At least 45 hours of scheduled teaching and learning activities will be delivered in person, with the remaining hours for scheduled and self-scheduled teaching and learning activities delivered either in person or online. You will receive further details about how these hours will be delivered before the start of the module.

Please note the independent study hours above are notional numbers of hours; each student will approach studying in different ways. We would advise you to reflect on your learning and the number of hours you are allocating to these tasks.

Semester 1 The hours in this column may include hours during the Christmas holiday period.

Semester 2 The hours in this column may include hours during the Easter holiday period.

Summer The hours in this column will take place during the summer holidays and may be at the start and/or end of the module.

Assessment

Requirements for a pass

Students need to achieve an overall module mark of 50% to pass this module.

Summative assessment

Penalties for late submission of summative assessment

The Support Centres will apply the following penalties for work submitted late:

Assessments with numerical marks

• 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 three working days;
• the mark awarded due to the imposition of the penalty shall not fall below the threshold pass mark, namely 40% in the case of modules at Levels 4-6 (i.e. undergraduate modules for Parts 1-3) and 50% in the case of Level 7 modules offered as part of an Integrated Masters or taught postgraduate degree programme;
• where the piece of work is awarded a mark below the threshold pass mark prior to any penalty being imposed, and is submitted up to three working days after the original deadline (or any formally agreed extension to the deadline), no penalty shall be imposed;
• where the piece of work is submitted more than three working days after the original deadline (or any formally agreed extension to the deadline): a mark of zero will be recorded.

Assessments marked Pass/Fail

• where the piece of work is submitted within three working days of the deadline (or any formally agreed extension of the deadline): no penalty will be applied;
• where the piece of work is submitted more than three working days after the original deadline (or any formally agreed extension of the deadline): a grade of Fail will be awarded.

The University policy statement on penalties for late submission can be found at: https://www.reading.ac.uk/cqsd/-/media/project/functions/cqsd/documents/qap/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.

Formative assessment

Formative assessment is any task or activity which creates feedback (or feedforward) for you about your learning, but which does not contribute towards your overall module mark.

Group workshops and tutorials for oral formative feedback.

Reassessment

Additional costs