FOOD: CHEMISTRY, FUNCTIONALITY AND HEALTH EFFECTS - 2022/3
Module code: BMS3059
In light of the Covid-19 pandemic the University has revised its courses to incorporate the ‘Hybrid Learning Experience’ in a departure from previous academic years and previously published information. The University has changed the delivery (and in some cases the content) of its programmes. Further information on the general principles of hybrid learning can be found at: Hybrid learning experience | University of Surrey.
We have updated key module information regarding the pattern of assessment and overall student workload to inform student module choices. We are currently working on bringing remaining published information up to date to reflect current practice in time for the start of the academic year 2021/22.
This means that some information within the programme and module catalogue will be subject to change. Current students are invited to contact their Programme Leader or Academic Hive with any questions relating to the information available.
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
Overall student workload
Independent Learning Hours: 70
Lecture Hours: 4
Seminar Hours: 20
Guided Learning: 13
Captured Content: 43
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
Tutorials/seminars on lecture content and background reading
Guidance and feedback tutorials on assessments
|Assessment type||Unit of assessment||Weighting|
|Coursework||COURSEWORK - CRITICAL REVIEW ESSAY||30|
|Coursework||TWO ESSAYS (1500 WORDS EACH)||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 6th week of Semester 1 - From topics in weeks 1-3 (Guidance on critically reviewing papers for inclusion in this review will be provided in week 1 or 2)
Two essays with abstracts (1500 words each) due 12th week of Semester 1 - Students must answer 2 out of 4 questions (Questions will be released in week 9 or 10, once all content has been made available)
Both assessments will have assessment briefs. Word limits will allow +10%. Work that is more than 10% over the word limit will incur a penalty of 10% (e.g. an essay given 73% based on the content, will be marked as 63% if it is more than 10% over the word limit).
Formative assessment and feedback
General feedback will be given on both summative assessments. This will be given verbally during feedback tutorials, recorded and uploaded to SurreyLearn. More detailed and individualised feedback will be given on the marked assignment within three semester weeks, so feedback from assessment 1 will be available for assessment 2.
Formative feedback will be through discussion boards on Surreylearn and at seminars/tutorials.
- 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
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, and potential health risks/benefits associated with them. 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 (as captured content) equivalent to ~4 hours per week x 8 weeks (weeks 5 and 6 have slightly less content)
Seminars for discussion of lecture content and background reading (~2 hours per week x 10 weeks)
Workshop on current topics in Food Chemistry promoting discussion of topics (~2 hours)
Assessment specific tutorials (guidance and feedback)
Extensive reading list (starting point for assessments and seminar discussions)
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.
Upon accessing the reading list, please search for the module using the module code: 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 2022/3 academic year.