FOOD: CHEMISTRY, FUNCTIONALITY AND HEALTH EFFECTS - 2021/2
Module code: BMS3059
In light of the Covid-19 pandemic, and in a departure from previous academic years and previously published information, the University has had to change the delivery (and in some cases the content) of its programmes, together with certain University services and facilities for the academic year 2020/21.
These changes include the implementation of a hybrid teaching approach during 2020/21. Detailed information on all changes is available at: https://www.surrey.ac.uk/coronavirus/course-changes. This webpage sets out information relating to general University changes, and will also direct you to consider additional specific information relating to your chosen programme.
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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.
School of Biosciences and Medicine
GRASSBY Terri (Biosc & Med)
Number of Credits: 15
ECTS Credits: 7.5
Framework: FHEQ Level 6
JACs code: D610
Module cap (Maximum number of students): N/A
Prerequisites / Co-requisites
Pre-requisite BMS2042 Food Science: Perception, Processing & Preservation
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-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
|Assessment type||Unit of assessment||Weighting|
|Coursework||COURSEWORK - CRITICAL REVIEW ESSAY||30|
|Examination||EXAMINATION - ESSAY QUESTIONS - 120 MINUTES||70|
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.
- 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.
|001||Demonstrate an understanding of the complexities of non-enzymic browning using illustrative formulae and equations, and of the role of non-enzymic browning in determining food acceptability||KCP|
|002||Demonstrate an understanding of the reactions occurring and the factors predisposing to mutagen formation in cooked/processed food, and their dietary significance||KC|
|003||Demonstrate an understanding of the occurrence and behaviour in foods of nitrate, nitrite and sulphite and present a balanced assessment of their risks and benefits.||KCPT|
|004||Demonstrate an understanding of the reactions for modifying proteins and their impact on structure and function.||KCP|
|005||Have a good understanding of the role of trans fatty acids and lipid oxidation products in foods.||KCP|
|006||Demonstrate an understanding of the nature of protein-lipid, protein-protein, protein-polysaccharide interactions and their effects on the formation of gels, foams and emulsions, and on astringency.||KCP|
|007||Demonstrate a knowledge of the nature and diversity of phenols and tannins in foods, their transformation during processing and technological significance, illustrated by relevant formulae and equations.||KCP|
|008||Demonstrate a critical appreciation of the evidence pertaining to the suggested dietary benefits associated with dietary phenols and tannins.||KCT|
|009||Demonstrate a knowledge of the uses and limitations of bulk sugar replacers in foods.||KCP|
C - Cognitive/analytical
K - Subject knowledge
T - Transferable skills
P - Professional/Practical skills
Overall student workload
Workshop Hours: 1
Independent Study Hours: 125
Lecture Hours: 24
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 for FOOD: CHEMISTRY, FUNCTIONALITY AND HEALTH EFFECTS : http://aspire.surrey.ac.uk/modules/bms3059
Programmes this module appears in
|Nutrition BSc (Hons)||1||Optional||A weighted aggregate mark of 40% is required to pass the module|
|Food Science and Nutrition BSc (Hons)||1||Compulsory||A weighted aggregate mark of 40% is required to pass the module|
|Nutrition and Dietetics BSc (Hons)||1||Optional||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.