FOOD ANALYSIS AND QUALITY CONTROL - 2021/2
Module code: BMS2053
The module provides theoretical and practical knowledge and skills required to undertake food analysis and quality control in order to improve the nutritional, eating quality and safety of food products. The lectures, practicals and tutorials form essential components of the degree in Food Science and Nutrition BD46. Students studying Nutrition B400 and Microbiology C500 also benefit.
School of Biosciences and Medicine
GRASSBY Terri (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
Overall student workload
Independent Learning Hours: 79
Lecture Hours: 6
Seminar Hours: 13
Laboratory Hours: 14
Guided Learning: 4
Captured Content: 34
Prerequisites / Co-requisites
In taking this module, you cannot in the same year take BMS2043.
Indicative content includes:
Chromatography, gel filtration, capillary electrophoresis, HPLC, GC-MS and applications in food analysis
Analytical quality assurance and sample preparation
UV-visible spectrophotometry, principles and applications
IR, NIR, FTIR spectroscopy principles and applications
NMR and Raman spectroscopy; spectrofluorimetry principles and applications
Protein and DNA quantification and analysis (colorimetric assays, PAGE, PCR and ELISA)
Seminars on lecture content
Guidance/feedback on assessments
Proximate analysis of meat products
Sugars/starch – 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 type||Unit of assessment||Weighting|
Practical re-assessment format: Write-ups of practical data using data provided by the module leader.
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 guided learning.
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.
Their ability to communicate information to different audiences.
Their ability to apply knowledge and understanding to real-world situations where information may be incomplete.
Thus, the summative assessment for this module consists of:
Coursework 1 – 1 written practical report covering the analysis of meat products, comprising an introduction, short methods section, calculations, results and discussion (answering specific questions) written individually. (Submission deadline: ~2 weeks after the practical). Report is worth 50% of the module mark.
Coursework 1 re-assessment format: Write-up from new data provided by the module leader.
Coursework 2 - a business case for a quality control (QC) lab for a food company. This must include the product being tested, two methods from the lecture content for this module, costings for 1 year of operation (within budget) and rationale for methods/equipment chosen.Communication style to be professional without being too technical.
Coursework 2 re-assessment format: Case study for alternative products with a different budget. Case study is worth 50% of the module mark.
Assessment briefs and rubrics are provided for both assessments.
Formative assessment and feedback
Feedback is provided individually (comments, rubric and in turnitin) on the coursework submissions within three semester weeks after submission. General feedback is provided in seminars, recorded and uploaded to SurreyLearn.
Formative feedback is provided during practicals, seminars/tutorials and via discussion boards on SurreyLearn.
- To examine in detail the principles of the standard biochemical and the most modern spectroscopic and chromatographic 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
- To consolidate learning in a case study applicable to the food industry
|001||Understand the principles of the standard and latest techniques used in food analysis||KC|
|002||Have a detailed knowledge of the techniques used||KCPT|
|003||Have a practical knowledge of the techniques in food analysis||KCPT|
|004||Critically discuss the advantages, disadvantages and applications of the techniques used in the analysis of food components||KC|
|005||Relate the results obtained or expected to the regulations governing the processing of selected products.||KC|
|006||Consolidate and apply learning to a "real-world" situation applicable to the food industry||KCPT|
C - Cognitive/analytical
K - Subject knowledge
T - Transferable skills
P - Professional/Practical skills
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 and chromatographic techniques used for food analysis through lectures (captured content), seminars/tutorials, practicals and guided learning.
To critically discuss the advantages and disadvantages of techniques applied to the analysis of food components and the results obtained in a practical report (summative assessment).
To assess the results obtained in terms of the regulations related to selected food products through directed reading (summative assessments).
To enable the students to apply statistical methods for evaluating results in the practicals (formative assessment).
To consolidate and apply learning to a "real-world" situation applicable to the food industry (summative assessment).
The learning and teaching methods include:
Lectures delivered as captured content (~14h)
Seminars for discussing lecture content, and provide guidance/feedback on assessments (~13h)
Guided learning delivered as a comprehensive reading list and relevant TV episodes (~4h)
Practicals (~14h) and associated captured content on techniques (~7h) and H&S (1h)
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.
Upon accessing the reading list, please search for the module using the module code: BMS2053
Programmes this module appears in
|Microbiology BSc (Hons)||2||Optional||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|
|Food Science and Nutrition 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 2021/2 academic year.