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CH30224: Physical chemistry of food science

Follow this link for further information on academic years Academic Year: 2014/5
Further information on owning departmentsOwning Department/School: Department of Chemistry
Further information on credits Credits: 3
Further information on unit levels Level: Honours (FHEQ level 6)
Further information on teaching periods Period: Semester 2
Further information on unit assessment Assessment Summary: CW 100%
Further information on unit assessment Assessment Detail:
  • Coursework (CW 100%)
Further information on supplementary assessment Supplementary Assessment: Mandatory extra work (where allowed by programme regulations)
Further information on requisites Requisites: Before taking this unit you must take CH20151 or take CH20152
Further information on descriptions Description: Aims:
A seminar-based unit which aims to link physicochemical principles learned earlier in chemistry courses to practical applications in food science. To enhance the understanding of chemical processes involved in food production, preparation, cooking and consumption. Understanding how edible components are manipulated to match consumer preferences.

Learning Outcomes:
After studying this Unit, students should be able to:
* Evaluate complicated results in terms of the theory underlying the experiment
* Write clear and concise accounts of experimental work undertaken and of deductions made from them.
* Understand the importance of advanced experimental design and safety.
* Write a short scientific report
* Communicate results in a variety of formats.

Skills:
Learning and studying T/F/A, Written communication T/F/A, Information handling & retrieval T/F/A, scientific and essay writing (F, A), independent working (F), oral presentation (F, A), group working, critical thinking.

Content:
Students will present group seminars based around research into chosen topics including emulsions, foams, gelation, the Maillard reaction, protein denaturing and transformations, sugar types, sterilisation and pasteurisation, texture, mouthfeel and nanostructure. They will present a group talk, and provide relevant demonstration samples. Students will also be required to participate fully in discussion, and to write two short reports on other groups' topics.
Further information on programme availabilityProgramme availability:

CH30224 is Optional on the following programmes:

Department of Chemistry
  • USCH-AFB01 : BSc(Hons) Chemistry (Year 3)
  • USCH-AAB02 : BSc(Hons) Chemistry with Study year abroad (Year 4)
  • USCH-AFM02 : MChem(Hons) Chemistry (Year 3)
  • USCH-AFB07 : BSc(Hons) Chemistry for Drug Discovery (Year 3)
  • USCH-AAB08 : BSc(Hons) Chemistry for Drug Discovery with Study year abroad (Year 4)
  • USCH-AFM05 : MChem(Hons) Chemistry for Drug Discovery (Year 3)
  • USCH-AKB08 : BSc(Hons) Chemistry for Drug Discovery with Industrial Placement (Year 4)
  • USCH-AFB09 : BSc(Hons) Chemistry with Education (Year 3)
  • USCH-AKB02 : BSc(Hons) Chemistry with Industrial Placement (Year 4)
  • USCH-AFB03 : BSc(Hons) Chemistry with Management (Year 3)
  • USCH-AAB04 : BSc(Hons) Chemistry with Management with Study year abroad (Year 4)
  • USCH-AFM07 : MSci(Hons) Chemistry with Management (Year 3)
  • USCH-AKB04 : BSc(Hons) Chemistry with Management with Industrial Placement (Year 4)
  • USCH-AKM07 : MSci(Hons) Chemistry with Management with Industrial Placement (Year 4)

Notes:
* This unit catalogue is applicable for the 2014/15 academic year only. Students continuing their studies into 2015/16 and beyond should not assume that this unit will be available in future years in the format displayed here for 2014/15.
* Programmes and units are subject to change at any time, in accordance with normal University procedures.
* Availability of units will be subject to constraints such as staff availability, minimum and maximum group sizes, and timetabling factors as well as a student's ability to meet any pre-requisite rules.