| CODE | FSN2009 | ||||||||
| TITLE | Food Physics and Chemistry | ||||||||
| UM LEVEL | 02 - Years 2, 3 in Modular Undergraduate Course | ||||||||
| MQF LEVEL | 5 | ||||||||
| ECTS CREDITS | 4 | ||||||||
| DEPARTMENT | Food Sciences and Nutrition | ||||||||
| DESCRIPTION | This study-unit will be looking into the chemistry and physics of a number of different foods and manufacturing processes. The topics covered will be tailored to cover many of the local food manufacturing industries and the products they produce, such as condiments, baked goods, ice cream and extruded snacks, as well as looking at how the processes that are used to manufacture these products impact their physico-chemical properties, such as colour, stability and flavour profile. Study-Unit Aims: The study-unit aims to provide the student with an in-depth knowledge of how the ingredients and the manufacturing process used to make a food product impact the chemical and physical changes of raw ingredients to finished product, including shelf-life. Learning Outcomes: 1. Knowledge & Understanding: By the end of the study-unit the student will be able to: - describe why specific ingredients are used in different products, and their importance, as well as the impact that the manufacturing process has on the ingredients; - explain how colour, flavour and shelf-life are impacted by the ingredients and manufacturing process used, and how to prevent major degradation of the food product's quality during processing and shelf-life using chemical and physical principles. 2. Skills: By the end of the study-unit the student will be able to: - analyse the role of each ingredient in a given food product discussed during the unit, explaining the chemical and/or physical role of the various ingredients; - describe the effect on food product quality and shelf-life of a given product, given its ingredients, manufacturing process and storage conditions. Main Text/s and any supplementary readings: Available at the library: - Fennema's Food Chemistry 4th ed.; Damodaran, S., Parkin K. L., Fennema, O. R., CRC Press, Boca Raton (2008). Not available at the library: - On Food and Cooking; McGee H., Scribner, New York (2004). |
||||||||
| STUDY-UNIT TYPE | Lectures, Independent Study, Practical & Placement | ||||||||
| METHOD OF ASSESSMENT |
|
||||||||
| LECTURER/S | Robert Cordina Foteini Pavli (Co-ord.) |
||||||||
|
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. |
|||||||||