|TITLE||General Food Physics, Chemistry and Microbiology in Practice|
|LEVEL||01 - Year 1 in Modular Undergraduate Course|
|DEPARTMENT||Food Sciences and Nutrition|
|DESCRIPTION||This study unit is introduction to the application of principles of Physics, Chemistry and Microbiology to Food manufacture, quality and safety. The student will be exposed to a review of the major principles of three areas of science. The study unit will comprise an overview of the theoretic principles and their specific application to food science. The unit will also include a review of how the application theoretical science to food has affected and changed the way food is manufactured, stored, retailed and consumed.
The study unit aims to to provide the student with the opportunity to associate principles of physics, chemistry and biology to the design and manufacture of foodstuffs.
1. Knowledge & Understanding: By the end of the study-unit the student will be able to:
- Define and recall principles of physics, chemistry and biology (with emphasis to microbiology) that are associated with design and manufacture of foodstuffs.
- Recognise and review properties of materials and relate them to raw materials used in food manufacture.
2. Skills: By the end of the study-unit the student will be able to:
- Show how the properties of raw materials affect food stuffs;
- Identify those properties commonly manipulated in food manufacture;
- Outline trends in modern food production.
Main Text/s and any supplementary readings
Available in the UOM library:
- Belton, P. B. (2007). The chemical physics of food Blackwell.
- Figura, L. O., & Teixeira, A. A. (2007). Food physics : Physical properties, measurement and applications Springer.
- Coultate, T. P. (1996). Food : The chemistry of its components Royal Society of Chemistry.
- Dickinson, E. b., & Royal Society of Chemistry. Food Chemistry Group (Eds.). (1987). Food emulsions and foams : Based on the proceedings of an international symposium organized by the food chemistry group of the royal society of chemistry at leeds from 24th-26th march 1986 Royal Society of Chemistry.
- Fennema, O. R. i. b. (1996). Food chemistry (3rd ed.) Dekker.
- Heimann, W. (1980). Fundamentals of food chemistry Ellis Horwood.
- Walstra, P. (2003). Physical chemistry of foods Dekker.
- Dickinson, E. b., & Royal Society of Chemistry. Food Chemistry Group (Eds.). (1987). Food emulsions and foams : Based on the proceedings of an international symposium organized by the food chemistry group of the Royal Society of Chemistry at Leeds from 24th-26th march 1986 Royal Society of Chemistry.
- Doyle, M. P. , & Beuchat, L. R. (Eds.). (2007). Food microbiology : Fundamentals and frontiers (3rd ed.) ASM Press.
- Frazier, W. (1989). Food microbiology (four ed.) McGraw-Hill.
- Hayes, P. R. (1985). Food microbiology and hygiene Elsevier Applied Science.
- Jay, J. M., Loessner, M. J., & Golden, D. A. (2005). Modern food microbiology (7th ed.) Springer.
- Matthews, K. R. i. b. (2006). Microbiology of fresh produce ASM Press.
- Parry, T. J., & Pawsey, R. K. (1984). Principles of microbiology for students of food technology (2nd ed.) Hutchinson.
- Ramsden, E. N. (1995). A-level chemistry : Biochemistry and food science Thornes.
|STUDY-UNIT TYPE||Lecture and Group Learning|
|METHOD OF ASSESSMENT||
The University makes every effort to ensure that the published Courses Plans, Programmes of Study and Study-Unit information are complete and up-to-date at the time of publication. The University reserves the right to make changes in case errors are detected after publication.
The availability of optional units may be subject to timetabling constraints.
Units not attracting a sufficient number of registrations may be withdrawn without notice.
It should be noted that all the information in the description above applies to study-units available during the academic year 2020/1. It may be subject to change in subsequent years.