FOOD: CHEMISTRY, FUNCTIONALITY AND HEALTH EFFECTS - 2019/0

Module Overview

This module covers a variety of important components in foods that arise from the chemical and biochemical transformations which occur during the processing, storage and preparation of foods. It builds on previous modules concerned with food science in terms of enhancing the understanding of the complex reactions that occur in foods. This will be done by examining the published research that has occurred in the field. The emphasis is focussed on understanding how the compounds are formed, the levels present and their role in food safety and acceptability.

Module provider

School of Biosciences and Medicine

Module Leader

GRASSBY Terri (Biosc & Med)

Number of Credits: 15

ECTS Credits: 7.5

Framework: FHEQ Level 6

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

Module Availability

Semester 1

Prerequisites / Co-requisites

Pre-requisite BMS2042 Food Science: Perception, Processing & Preservation

Module content

Indicative content includes:

Introduction and overview of the module and some information on assessment and feedback




Pigment and volatile formation during food processing




Reactions involving sugars, ascorbate, amino acids and proteins




Heterocyclic amines formation and safety considerations




The chemistry and role of sulphite in foods, including safety aspects




The chemistry and role of nitrate, nitrite and nitroso compounds in foods, including safety aspects




Chemical and enzymatic modification of proteins




Protein-protein interactions




Protein-polysaccharide interactions




Protein-lipid and oxidised lipid interactions




Trans fatty acids and lipid oxidation products




The nature of phenols and tannins - introduction to structures and terms




Phenols and tannins - transformations during processing e.g. in tea and coffee




Phenols and tannins - dietary burden, absorption and metabolism




Phenols and tannins - biological effects and relevance




Free radicals, radical scavengers and antioxidants




Anti-oxidants in vivo and in vitro (including assessment methods in their relevance)

Bulk sugar replacers




Workshop on current topics in Food Chemistry – current research in Food Science at the University of Surrey

Critical review of a current peer-reviewed publication in Food Chemistry – what key features to look for in an article




Revision Tutorials

Assessment pattern

Alternative Assessment

N/A

Assessment Strategy

The assessment strategy is designed to provide students with the opportunity to demonstrate that they can describe, explain and understand the complex reactions that occur during the processing of foods. The assessment strategy is also designed to provide students with the opportunity to show that they understand the role that these and other compounds have in foods in terms of their safety and acceptability.

Thus, the summative assessment for this module consists of:

• 
  Critical review (2000 words) due 7th week of Semester 1
  


• 
  Examination (2 hours) Students must answer 2 out of 5 questions
  
  Formative assessment and feedback
  

Feedback will be given on the coursework essay and the critical review. This will be given verbally within two weeks of the hand in date for the coursework. More detailed and individualised feedback will be given on the marked assignment within the time allowed for marking coursework. Feedback on the exam will be provided on the Exam Feedback sheets and posted on SurreyLearn.

Module aims

• Formation and significance of heterocyclic products during non-enzymic browning. Role in non-enzymic browning of reactants other than sugars and amino acids
• Polymerisation and pigment formation during non-enzymic browning
• Mutagen formation and significance during non-enzymic browning
• The significance and origin of nitrate and nitrite and their safety
• Reactions and significance of sulphite in food - problems and possible alternatives
• Protein-protein, protein-polysaccharide and protein-lipid interactions
• Chemistry and role of trans fatty acids and lipid oxidation products in foods
• The nature of phenols and tannins in food and their transformation and a critical assessment of the evidence pertaining to their possible beneficial effects
• The uses and limitations of bulk sugar replacers in foods.
• Examine critically recently published information that increases our knowledge of (bio)chemical transformations which occur during food processing, storage and/ or preparation and which have a bearing on safety and acceptability.

Learning outcomes

Methods of Teaching / Learning

The learning and teaching strategy is designed to:

 

Build on students existing knowledge in the field of food science/food chemistry and to develop their appreciation and thorough understanding of the fundamental chemical and biochemical transformations that occur in foods. This aligns with the programme strategy to help students acquire knowledge and develop a thorough understanding of food components and their role in food safety and acceptability.

 

The learning and teaching methods include:

 

• 
  Lectures 2-3 hours of lectures per week x 11 weeks
  


• 
  Workshop on current topics in Food Chemistry promoting discussion of topics
  


• 
  Revision tutorials with example test questions with discussion
  


• 
  SurreyLearn video clips on some aspects of the module
  

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

https://readinglists.surrey.ac.uk
Upon accessing the reading list, please search for the module using the module code: BMS3059

Programmes this module appears in

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 2019/0 academic year.