Module Catalogue

ACE2140 : Experimental Food Science (Inactive)

  • Inactive for Year: 2017/18
  • Module Leader(s): Dr Saloni Dang
  • Lecturer: Dr Gerry O'Brien
  • Owning School: Agriculture, Food & Rural Development
  • Teaching Location: Singapore
Semesters
Semester 2 Credit Value: 10
ECTS Credits: 5.0

Aims

This module introduces students to a range of analytical methods commonly used in the analysis of food and food products. Students will gain practical experience in the experimental study of the physical and chemical properties of foods through teamwork. Students will also gain an appreciation of the methods used for sensory evaluation of foods.

Outline Of Syllabus

1. Effect of cooking: Lectins and protease inhibitors 2. Additives: Effects of salt on the rheology of dough and taste properties of bread 3. Physico/ chemical behaviour: Properties of modified starches (3 hour practical) 4. Changes in cheese composition during ripening 5. Food composition: Fatty acid composition of spreads; sugar content of juices 6. Sensory evaluation: Odour and taste thresholds; flavour ranking; interaction of colour and flavour, discriminatory tests; taste panel (meat sensory evaluation, 3 hour practical)

Teaching Methods

Teaching Activities
Category Activity Number Length Student Hours Comment
Guided Independent StudyAssessment preparation and completion35:0015:00Preparation of 3 assessed practical reports
Guided Independent StudyAssessment preparation and completion13:003:00One, three hour, practical examinations
Guided Independent StudyAssessment preparation and completion115:0015:00Preparation for practical examinations
Guided Independent StudyDirected research and reading119:0019:00Directed reading, follow up on practical exercises
Scheduled Learning And Teaching ActivitiesPractical66:0036:00Timetabled laboratory activity
Guided Independent StudyIndependent study112:0012:00Reading beyond course material to develop understanding.
Total100:00
Teaching Rationale And Relationship

The practical classes allow students to enhance their practical skills, specifically in relation to analysis of foods and food components. In the practical reports the students will practice their written communication skills and data handling and presentation. Practical reports also allow students to draw on information retrieval skills from a variety of sources.

Assessment Methods

The format of resits will be determined by the Board of Examiners

Exams
Description Length Semester When Set Percentage Comment
Lab exercise1802M40One Practical Exam of 3 hours duration
Other Assessment
Description Semester When Set Percentage Comment
Practical/lab report2A603 written reports each counting 20%. Each report no more than 6 written pages including tables and figures.
Assessment Rationale And Relationship

1. The written reports, each contributing 15% to the final assessment, have a page limit of 6 pages per report including figures and tables. The length of the report is limited to test the students' ability to write formal structured reports in a concise format modelled on a formal journal article (Introduction, methods, results, discussion). Presentation of data in the table tests the ability of the students to calculate and statistically analyse data and present it in tabular or diagramatic formats.

For two practicals, data are analysed and interpreted in the class, so four reports are assessed only.

2. The formal practical exam tests the students' ability to undertake practical experimental tasks (similar to those taught in the module) under conditions where staff help is not available and to analyse and interpret the resulting data.
3. Both this exam and the reports test the student's ability to report experimental studies in a written form.

Reading Lists

Timetable