Module Code - Title:
FT4204
-
FOOD CHEMISTRY
Year Last Offered:
2021/2
Hours Per Week:
Grading Type:
N
Prerequisite Modules:
Rationale and Purpose of the Module:
To introduce students to the utilisation of raw materials by the food industry
To provide a general course on the chemistry of raw materials and of foods
Syllabus:
Overview of utilisation of plant and animal raw materials by agri-industries. Biochemistry of raw materials - amounts and types of proteins, lipids, carbohydrates and secondary metabolites of economic importance. Anatomical and structural aspects of raw materials. Food Analysis. Relationship between raw material composition and biochemical and physical properties.
Learning Outcomes:
Cognitive (Knowledge, Understanding, Application, Analysis, Evaluation, Synthesis)
Identify the basic compositional characteristics of a diverse range of food raw materials.
Define the chemical constituents of food components, i.e., carbohydrates, proteins, lipids and minor constituents such as minerals, vitamins along with taste and colour compounds.
Describe the significance of moisture in food systems.
Outline different methodologies for characterisation and quantification of food constituents.
Associate food raw material composition with biochemical and physical properties.
Affective (Attitudes and Values)
N/A.
Psychomotor (Physical Skills)
Display proficiency in selected food analysis techniques.
How the Module will be Taught and what will be the Learning Experiences of the Students:
Research Findings Incorporated in to the Syllabus (If Relevant):
Prime Texts:
Coultate, T P. (2002)
Food: the chemistry of its components 4th Edition
, The Royal Society of Chemistry
Damodaran, S., Fennema, O.R. and Parkin, K. (2007)
Fennemas Food Chemistry
, CRC Press Inc
Other Relevant Texts:
Programme(s) in which this Module is Offered:
Semester - Year to be First Offered:
Spring
-
09/10
Module Leader:
Dick.Fitzgerald@ul.ie