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Curricular information is subject to change
On completion of this module students should be able to:
• Explain the state of water in foods and examine its influence on food stability.
• Differentiate lipids on the basis of their fatty acid profile and discuss their physical properties and chemical deterioration.
• Describe the functions and properties of food proteins and explain the factors influencing the functions
of these proteins.
• Describe the functions and properties of selected monosaccharides, disaccharides and polysaccharides.
Student Effort Type | Hours |
---|---|
Lectures | 36 |
Specified Learning Activities | 10 |
Autonomous Student Learning | 70 |
Total | 116 |
Not applicable to this module.
Description | Timing | Component Scale | % of Final Grade | ||
---|---|---|---|---|---|
Assignment: Take home exam | Coursework (End of Trimester) | n/a | Graded | No | 60 |
Continuous Assessment: MCQs/short answer questions and in class activities | Throughout the Trimester | n/a | Graded | No | 40 |
Resit In | Terminal Exam |
---|---|
Spring | Yes - 1 Hour |
• Group/class feedback, post-assessment
• Online automated feedback
Not yet recorded.
Name | Role |
---|---|
Dr Emma Feeney | Tutor |