FOOD ANALYSIS AND QUALITY CONTROL - 2018/9

Module code: BMS2053

Module Overview

The module provides theoretical and practical knowledge and skills required to undertake food analysis and quality control in order to improve the nutritional and eating quality and safety of food products. The lectures, practicals and tutorials form essential components of the degrees in Nutrition and Food Science BD46, Food Science and Microbiology CD56.

Module provider

School of Biosciences and Medicine

Module Leader

GRASSBY T Dr (Biosc & Med)

Number of Credits: 15

ECTS Credits: 7.5

Framework: FHEQ Level 5

JACs code: D610

Module cap (Maximum number of students): N/A

Module Availability

Semester 2

Prerequisites / Co-requisites

In taking this module, you cannot in the same year take BMS2043.  

Module content





Indicative content includes:




 




Chromatography, gel filtration, ion-exchange, HPLC, GC-MS, chiral separations and applications in food analysis




Analytical quality control and sample preparation




UV-visible spectrophotometry, principles and applications




IR, NIR, FTIR spectroscopy




NMR and Raman spectroscopy; spectrofluorimetry principles and applications




Electrophoresis (PAGE and SDS-PAGE), PCR and ELISA




Rheology and food texture




Organolepsis: sensory analysis




Revision tutorials




 




PRACTICALS




 




Sensory analysis of foods




Protein analysis - proximate analysis of meat products




Sugars – determination of sugars in different jams




Physical and chemical properties of starches




Physical and chemical properties of fats and oils




Analysis of caffeine by HPLC - statistical evaluation and precision




Assessment pattern

Assessment type Unit of assessment Weighting
Practical based assessment COURSEWORK - PRACTICAL WRITE-UP 1 10
Practical based assessment COURSEWORK - COMBINED ONLINE PRACTICAL WRITE-UP 2 20
Practical based assessment COURSEWORK - PRACTICAL WRITE-UP 3 20
Examination EXAMINATION - 2 HOURS 50

Alternative Assessment

Practical re-assessment format: Write-ups of practical data.

Assessment Strategy

The assessment strategy is designed to provide students with the opportunity to demonstrate:



The knowledge gained on the principles of analytical techniques obtained from lectures and practicals


The knowledge gained on the advantages and disadvantages of analytical techniques taught through lectures, practicals and from directed reading.


Their practical skills in the laboratory.


Their ability to analyse and critically discuss the results obtained in the practicals.


Their ability to discuss the results obtained in relation to the lectures, published literature and food legislation.


Their ability to present their methods and results in a format suitable for publication.



 

Thus, the summative assessment for this module consists of:

Course work – 2 written reports covering practicals on sensory analysis and the analysis of meat products. Each report comprising an introduction, a short methods section, relevant results and discussion (answering specific questions) written individually. (Submission deadline: 2 weeks after the practical). Reports are worth 10% and 20% of the module mark. Also a combined caffeine and sugar practical submission on SurreyLearn (deadline one week after second practical) which will cover data manipulation and statistics, and specific questions; worth 20% of the module mark.

 

Practical re-assessment format: Write-ups from practical data.

 

The examination length is 2 hour. Candidates answer all sections, section 1 contains a problem-solving question, section 2 is 10 short answer questions, section 3 is 2 short essay questions from a choice of 4. The examination is worth 50% of the module mark

 

 

Formative assessment and feedback

Feedback is provided individually on all the practical reports within three weeks after submission.

 

The formative assessment comprises feedback during classes and tutorials and for practicals not assessed (e.g. sensory, analysis of different starches and the analysis of fats and oils).

 

The practicals are usually done in groups of four to six (except sensory analysis) and the results are obtained by the whole group and discussed during the practical sessions (or soon after). In the assessed practicals all the data from all the groups are discussed so that the group results can be compared.

 

Verbal feedback in class discussions and tutorials.





 



Module aims

  • To examine in detail the principles of the standard biochemical and the most modern spectroscopic, chromatographic and rheological techniques used for food analysis
  • To examine critically the advantages and disadvantages of techniques applied to the analysis of food components and the results obtained
  • To assess the results obtained in terms of the regulations related to selected food products
  • Statistical evaluation of results

Learning outcomes

Attributes Developed
1 Understand the principles of the standard and latest techniques used in food analysis KC
2 Have a detailed knowledge of the techniques used KCPT
3 Have a practical knowledge of the techniques in food analysis KCPT
4 Critically discuss the advantages, disadvantages and applications of the techniques used in the analysis of food components KC
5 Relate the results obtained or expected to the regulations governing the processing of selected products. KC

Attributes Developed

C - Cognitive/analytical

K - Subject knowledge

T - Transferable skills

P - Professional/Practical skills

Overall student workload

Independent Study Hours: 118

Lecture Hours: 15

Seminar Hours: 2

Methods of Teaching / Learning

The learning and teaching strategy is designed to:

 



To equip the student with a detailed knowledge of the principles of the standard and advanced biochemical, spectroscopic, chromatographic and rheological techniques used for food analysis through lectures and practicals and directed reading.


To critically discuss the advantages and disadvantages of techniques applied to the analysis of food components and the results obtained in practical reports.


To assess the results obtained in terms of the regulations related to selected food products through directed reading.


 To enable the students to apply statistical methods for evaluating results in the practicals.



 

The learning and teaching methods include:



Lectures (approx. 2 h per week total 16h)


Practicals (1x1.5h, 1x7h, 4x3h, Total 20.5h)


Tutorials (pre-practical tutorials)


Class discussions (revision sessions 2 h)



 

Indicated Lecture Hours (which may also include seminars, tutorials, workshops and other contact time) are approximate and may include in-class tests where one or more of these are an assessment on the module. In-class tests are scheduled/organised separately to taught content and will be published on to student personal timetables, where they apply to taken modules, as soon as they are finalised by central administration. This will usually be after the initial publication of the teaching timetable for the relevant semester.

Reading list

Reading list for FOOD ANALYSIS AND QUALITY CONTROL : http://aspire.surrey.ac.uk/modules/bms2053

Programmes this module appears in

Programme Semester Classification Qualifying conditions
Nutrition and Food Science BSc (Hons) 2 Compulsory A weighted aggregate mark of 40% is required to pass the module
Nutrition BSc (Hons) 2 Optional A weighted aggregate mark of 40% is required to pass the module
Microbiology (Medical) BSc (Hons) 2 Optional A weighted aggregate mark of 40% is required to pass the module
Biotechnology BSc (Hons) 2 Optional A weighted aggregate mark of 40% is required to pass the module
Microbiology BSc (Hons) 2 Optional A weighted aggregate mark of 40% is required to pass the module
Veterinary Biosciences BSc (Hons) 2 Optional A weighted aggregate mark of 40% is required to pass the module
Food Science and Microbiology BSc (Hons) 2 Compulsory A weighted aggregate mark of 40% is required to pass the module

Please note that the information detailed within this record is accurate at the time of publishing and may be subject to change. This record contains information for the most up to date version of the programme / module for the 2018/9 academic year.