This module focuses on the chemistry of flavours, colorants and other additives in foods and the evaluation of sensory analysis.
Chemical Principles, Synthesis and Interactions
Food additive types and function; Organic Functional Groups in food ingredients; Bonding: Interfacial chemistry to includedispersion forces, colloids, and co-ordination chemistry; Equilibrium; organoleptic properties; kinaesthetic properties; hydrationeffects and other chemical stability issues
Flavour Chemistry
Extraction methods from natural sources; Chemical synthetic routes to common fruit flavours based on aromatic chemistry,esters, aldehydes and ketones; chocolate flavours and their chemical synthesis; impurities in flavour synthesis,elimination andcontrol; industrial synthetic routes; case studies
Colour Chemistry
Nature of light and colour; measurement of colour; Extraction from natural sources; Synthetic routes to common food colours,based on aromatic reactions using azo coupling agents; oxidation/reduction reactions and their application in synthesis of antioxidants and preservatives; synthesis of artitifical taste enhancers; industrial synthetic routes; case studies
Analytical Techniques for Flavours and Colorant Purity Determination
Sample preparation methods; general wet chemical methods including moisture, fat, protein, fibre and ash techniques;instrumental methods to include UV/VIS, IR and fluroescence spectroscopy, GC, HPLC, TLC, AAS; pH; polargraphy; standardsand specifications; qualitative and quantitative analysis
Process and Product Development of Synthetic Food Flavour Agents
Industrial food processing equipment; production unit operations to include fluid flow, heat transfer, drying, evaporation,separation processes, size reduction, mixing; Scale-up and process optimization; case studies; new food process technologies
Flavour history
How taste and the senses have developed over the ages. Investigate the future senses and flavour trends, distinguish betweenflavour and taste. Analyse the senses as cultural phenomena; sensory perception, terroir, behavioural science, food preservation,fermentation, wine tasting.
The appetite
Civilizing of the appetite; hunger v appetite (appestat), The Philosophy of food; food metaphysics, epistemology, cravings & foodavoidance, food memoir, food preferences, food taboos, gustatory traits, food pairings, the pleasures of eating and the pleasuresof the Table.
The Anthropology of Food
Examine and evaluate the anthropology of food in relation to human culture and social organization. Explore how theanthropology of food has developed as a sub-field of cultural anthropology; food ethnography, social functions of food, food habitsboth traditionally and contemporary.
The Biology of Taste and Satiety
Physiology and biochemistry of taste. Food digestion. Hormonal control of satiety. Effect of diet on gut microflora.
Lecturer-led application of flavour to dish and menu design
Class discussion
Experiential learning
| Module Content & Assessment | |
|---|---|
| Assessment Breakdown | % |
| Other Assessment(s) | 100 |