This module relates to the chemistry and chemical analysis of foods, including beverages. It includes the main properties of water, fats, carbohydrates, proteins, natural pigments & artificial colourants, flavor compounds, additives, and vitamins in foods as relevant to the food, beverage and brewing industries. It also outlines the main principles for analytical chemistry related to food and beverages, as well as a selection of procedures for the analysis of foods.
Analysis: pH and acidity, fat analysis, protein analysis.
Describe applications of instrumental techniques in food and beverage analysis:
Spectroscopy applications – UV, AA, AE, fluorescence, IR.
Chromatographic applications –HPLC, GC
Hydrometry
Refractrometry
Freezing point analysis
Describe applications of various other techniques particularly related to brewing and distilling Chemical analysis of beer and spirits, including automated analysers
Discuss food fraud in the context of food chemistry and analysis
Case studies in food adulteration and fraud, including chemical food safety and methods for detection.
Develop enhanced laboratory skills to perform high quality food analyses for a range of food constituents
A range of experiments to develop good laboratory skills, numeracy, scientific reporting, and use of standard operating procedures. For example-
Fat and Total Solids analysis of milk
Protein analysis by Kjeldahl
Fat extraction by soxhlet apparatus
Water analysis by dean-stark, Karl-Fischer, and oven drying
Chemical analysis by titration eg titratable acidity, peroxide value, Mohr method for chloride/salt Spectroscopic analysis by UV eg HMF in honey
Develop enhanced research and scientific writing skills to record and report on food analysis experiments
Maintaining a detailed laboratory notebook
Compiling a high standard scientific report based on a report template
Develop enhanced numeracy skills to perform analytical calculations and recognise sources of error A computer-lab based practical to review case studies to identify and manage errors in chemical analysis, including identification and reduction of variance in chemical methods. Report to be included in the laboratory notebook.
Delivery by means of lectures with audiovisual aids, in-class activities, computational problems and literature searches. The students will apply many of the principles and techniques in the Food Chemistry practical course.
Lectures 24 hours
Laboratory 22 hours
Computer lab 1 x 2 hours (max. 16 students per tutor)
| Module Content & Assessment | |
|---|---|
| Assessment Breakdown | % |
| Formal Examination | 60 |
| Other Assessment(s) | 40 |