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Module

NUT2003 : Food Science and Technology

  • Offered for Year: 2020/21
  • Module Leader(s): Dr Kirsten Brandt
  • Other Staff: Dr Helen Mason, Dr Gerry O'Brien
  • Owning School: Biomedical, Nutritional and Sports Scien
  • Teaching Location: Newcastle City Campus
Semesters
Semester 1 Credit Value: 10
Semester 2 Credit Value: 10
ECTS Credits: 10.0

Aims

This module will provide students with an introduction to selected areas of food science including food chemistry and the range of technologies used in the food industry for food manufacture from raw material preparation to packaging & storage. It will also develop practical skills in methods used for food processing and analysis.

Outline Of Syllabus

1. Nutritional role of food (very brief introduction to link to Principles of Nutrition (NUT2001))
2. Physiology of olfaction and gustation, link to sensory testing taught in NUT2004.
3. Constituent substances of foods in relation to their role in food quality: Carbohydrates, proteins & fats; aromas, flavour and colour compounds.
4. Chemical physics of food: chemical bonds, water activity (colligative properties), sols & gels, nutrient losses, denaturation, oxidation, Maillard reaction.
5. Examples of methods for processing and cooking, and corresponding changes which occur in foods; chemical interactions, hydrolysis, changes in texture, use of micro-organisms.
6. Objective of processing; preservation, added value improvement of nutritional value. Processes; thermal processing (including pasteurisation & blanching) drying; freezing; canning; pickling.
7. Major food groups: cereals; meat, eggs and fish; dairy products; fruit and vegetables. Introduction to all groups, more detail about milk (+ cheese) and cereals (+ flour & malt).
8. Additives: emulsifiers, curing, antioxidants, flavourings.

Teaching Methods

Module leaders are revising this content in light of the Covid 19 restrictions.
Revised and approved detail information will be available by 17 August.

Assessment Methods

Module leaders are revising this content in light of the Covid 19 restrictions.
Revised and approved detail information will be available by 17 August.

Reading Lists

Timetable