NF7016 - Food Chemistry and Analysis (2024/25)
| Module specification | Module approved to run in 2024/25 | ||||||||||||
| Module title | Food Chemistry and Analysis | ||||||||||||
| Module level | Masters (07) | ||||||||||||
| Credit rating for module | 20 | ||||||||||||
| School | School of Human Sciences | ||||||||||||
| Total study hours | 200 | ||||||||||||
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| Running in 2024/25(Please note that module timeslots are subject to change) | No instances running in the year |
Module summary
The module gives students the opportunity to revisit basic analytical methods used in food analysis and then to experience a range of more advanced methods.
This module aims to give students an overview of analytical methods used for foods, in their chemical and physical determination, and provides an understanding and knowledge of the main food chemical components and nutrients.
You will gain laboratory experience in using some of the more advanced methodologies, for example in chromatographic and spectrometric techniques, and develop an understanding of their scope and limitations. It will also allow students to analyse a food for macronutrients and understand the limitations of the procedures involved.
The module is assessed through two progress tests and a coursework report of an analytical investigation.
Syllabus
The specified learning outcomes will be developed around a framework based on the following subject matter (LOs 1,2,3,4):
General properties of food components, for example macronutrients, micronutrients, phenolic compounds, antioxidants
Principles of food analysis (chemical, physical) and reliability of analytical data
Review of the uses of food analytical techniques
Nutrients
Contaminants - pesticide residues, heavy metals, environmental contaminants
Sample selection and preparation, reporting, reliability
Chemical analysis
Standard methods for food proximates - a comparative review of methods in general use, their scope and limitations
Chromatographic methods - GC, GC-MS, HPLC, ion exchange
Spectroscopic methods - atomic emission spectrophotometry, UV, IR and Visible light spectrophotometry, fluorimetry, NMR,
Developments in rapid testing & rapid diagnostic methods - enzyme kits, gluten, allergens
Physical methods
Colour measurement
Food rheology, basic viscometers, texture analysis
Structural analysis using light microscopy, review of electron microscopic methods
Centrifugation, separation
Testing for authenticity and fraud, testing for food chemical safety, reliability of data, testing for compounds from packaging materials.
Balance of independent study and scheduled teaching activity
The subject will be delivered through a series of lectures and laboratory-based tutorials, in which the basic principles of food analysis will be reviewed with students and having the opportunity to gain hands-on experienced as required. Students will then plan and carry out an analysis of a food sample for a specific analyte(s) using appropriate controls to ensure the reliability of the data.
It is not expected that students will be able to use every analytical method available but they will select methods that are appropriate to the investigation.
Students will be expected to spend a significant amount of time in self-directed study and to read widely around the subject including relevant journals covering food analysis.
Learning outcomes
By the end of this module, the student should be able to:
1. Demonstrate an understanding and knowledge of the principles of food chemistry
2. Describe and critically evaluate the scope, applications and limitations of a range of standard methods used in food analysis
3. Demonstrate their competence in planning and executing an advanced analysis of food
4. Discuss, report, present an analytical investigation of a food and evaluate and critically discuss the results and reliability of the methods used
Assessment strategy
This module will be assessed by two web-based Progress tests (30 min each) covering the syllabus topics such as food chemistry, food chemical analysis and physical methods, testing for authenticity and fraud and food chemical safety and submission of an Investigation report.
They will write an Investigation report (2800 words) on the planning, execution, results and interpretation of their extended investigation of the food sample and critically compare their findings with published results. During the investigation report, students will be asked to meet the module team regularly to discuss their experimental design, results and method. This will help them improve their experimental skills, understanding and writing.
Summative feedback will be given on the investigation report at the time of marking.