| CODE | CHE1520 | ||||||||||||
| TITLE | Physical and Chemical Properties of Food Constituents: A Molecular Approach | ||||||||||||
| UM LEVEL | 01 - Year 1 in Modular Undergraduate Course | ||||||||||||
| MQF LEVEL | 5 | ||||||||||||
| ECTS CREDITS | 4 | ||||||||||||
| DEPARTMENT | Chemistry | ||||||||||||
| DESCRIPTION | The study-unit will deal with the following topics: Sugars, Mono-, Oligosaccarides, Sugars as solids / in solution, Decomposition, Polysaccharides, Starch, Pectins, Seaweed Polysaccharides, Cellulose, Hemicelluloses & Fibre Gums, Lipids, Fatty acids – structure & distribution, Conjugated linoleic acids, Essential fatty acids, Reactions of unsaturated fatty acids (hydrogenation, margarine & trans fatty acids), Rancidity, antioxidants, Triglycerides (melting & crystallization, cocoa butter & chocolate, interesterification), Polar Lipids (milk fat, cream & butter, phytosterols), Proteins, Amino acids & essential amino acids, Protein structure, Food protein systems (milk, cheese, egg, meat & bread), Enzymes and their behaviour, Water, Structure, Interaction with food components & materials and Binding. Study-unit Aims: This study-unit aims to provide students with knowledge of: - The structure and properties of proteins, lipids and carbohydrates in food; - The effects of processing and storage on these food components; - The relevance of food components to the properties of selected food commodities. Learning Outcomes: 1. Knowledge & Understanding: By the end of the study-unit the student will be able to: - State the structures and discuss the properties of proteins, lipids and carbohydrates; - Discuss the effects of processing and storage on these food components; - Relate the composition of selected food commodities to their properties and vice versa; - Describe enzyme action and how enzyme process can be inhibited. 2. Skills: By the end of the study-unit the student will be able to: - Derive kinetic data of enzyme behaviour from graphical analysis; - Analyse linear graphs. Main Text/s and any supplementary readings: Main Text: - Coultate, T.P. (2009). Food: The Chemistry of Its Components. 5th edition. RSC Publishing: Cambridge. Reference/Further reading: - Fennema, O. Food Chemistry 2007 4th edn. - Food Chemistry H.-D. Belitz (Author), Werner Grosch, Peter Schieberle. |
||||||||||||
| STUDY-UNIT TYPE | Lecture and Tutorial | ||||||||||||
| METHOD OF ASSESSMENT |
|
||||||||||||
| LECTURER/S | Ruben Gatt |
||||||||||||
|
The University makes every effort to ensure that the published Courses Plans, Programmes of Study and Study-Unit information are complete and up-to-date at the time of publication. The University reserves the right to make changes in case errors are detected after publication.
The availability of optional units may be subject to timetabling constraints. Units not attracting a sufficient number of registrations may be withdrawn without notice. It should be noted that all the information in the description above applies to study-units available during the academic year 2024/5. It may be subject to change in subsequent years. |
|||||||||||||