Description

Food Chemistry

Description - summary of the module content

Module description

This module provides you with concepts underpinning inorganic, physical and organic chemistry related to food components, which are foundational to the subsequent modules in nutrition science. Core topics include: atomic structure; bonding and hybridisation; molecular shape; an introduction to organic chemistry focusing on carbohydrates, lipids and proteins; aqueous solution equilibria and pH of foods, redox chemistry and relevance to food preservation, and chemical reactions that occur during cooking, preparation, and storage of foods.

Module aims - intentions of the module

This module will provide you with scientific knowledge aimed at understanding the chemical structure underpinning nutrients function and role of non-nutrient components of food. We will explore chemical alterations that occur during food processing (food production, preparation, cooking, preservation, fortification, storage), and how these alter the nutritional quality of human food and diet.

The practical sessions in this module aim to develop your practical skills to analyse the composition of foods and to measure changes during food processing. The seminar sessions provide you with the opportunity for guidance and practice in your writing and reading skills to better prepare for assessments. 

Intended Learning Outcomes (ILOs)

ILO: Module-specific skills

On successfully completing the module you will be able to...

• 1. Identify key chemical properties of nutrients and non-nutrients and their role in food production
• 2. Describe origin and safety non-nutrients and anti-nutrients present in food
• 3. Describe cooking and preservation methods and how these alter physico-chemical composition and nutritional quality of food

ILO: Discipline-specific skills

On successfully completing the module you will be able to...

• 4. Demonstrate scientific writing skills through the production of a lab report
• 5. Collect, analyse, interpret and report nutrition-related data using laboratory quantitative methods

ILO: Personal and key skills

On successfully completing the module you will be able to...

• 6. Manage self-learning, reflect on progress, manage time and learn independently
• 7. Use laboratory skills to assess and measure food composition

Syllabus plan

Syllabus plan

• Introduction to inorganic and organic chemistry concepts (atomic bonding, molecular shape, chirality)
• Reaction of organic compounds, aqueous solutions and pH
• The structure/function relationship of nutrients and non-nutrients (i.e. additives, food colorants, toxicants) and how these are used to modify food matrix and aspect
• Origin and safety of common non-nutrients and anti-nutrients in food
• Chemical alterations during food processing: Mallard reaction, crystallisation, lipid peroxidation, protein precipitation, saponification, hydrogenation
• Methods to enhance nutrient quality and/or appearance of foods: fortification, format, additives
• Methods to measure food composition.

As part of this module you will complete Level 2 certificate in Food Hygiene and Safety. This certificate is approved by the Institution of Occupational Safety and Health, and compulsory in order to participate in practical activities involving manipulation of food.

You will be required to complete pre- and post- learning activities before your practical sessions. 

Learning and teaching

Learning activities and teaching methods (given in hours of study time)

Details of learning activities and teaching methods

Assessment

Formative assessment

Summative assessment (% of credit)

Details of summative assessment

Re-assessment

Details of re-assessment (where required by referral or deferral)

Re-assessment notes

Deferral – if you miss an assessment for certificated reasons judged acceptable by the Mitigation Committee, you will normally be either deferred in the assessment or an extension may be granted. The mark given for a re-assessment taken as a result of deferral will not be capped and will be treated as it would be if it were your first attempt at the assessment.

Referral – if you have failed the module overall (i.e. a final overall module mark of less than 40%) you will need to complete further assessment as required. If you are successful on referral, your overall module mark will be capped at 40%.

Resources

Indicative learning resources - Basic reading

• Damodaran, S., & Parkin, K. L. (Eds.). (2017). Fennemas Food Chemistry. CRC Press.
• Vickie, A., & Vaclavik, C. (2008). Essentials of Food Science. Springer.

Indicative learning resources - Web based and electronic resources

• Exeter Learning Environment page: https://vle.exeter.ac.uk/ (Peer-reviewed journal articles and reports uploaded on module’s ELE page (regularly updated))

Module has an active ELE page

Key words search

Food chemistry, food matrix, non-nutrients, fermentation, additives, food processing, food composition, food preservation, applied chemistry