Teaching Responsibility

LJMU Schools involved in Delivery:

LJMU Partner Taught

Learning Methods

Lecture

Practical

Module Offerings

5502YAUNUT-SEP-PAR

Aims

Through the study of this module students will learn about the principles of food chemistry and the scope of food analysis. Students will understand the structure and nature of the main ingredients in food materials, the interaction between food ingredients and the physical, chemical and biochemical changes of these ingredients in food processing and preservation. Students will also gain an understanding of the basic principles, methods and instruments of analysis used in this field. Students will discover and master the use of standard detection methods of general nutrition analysis, food additive analysis, and poisonous and harmful ingredients in food. This module provides a necessary foundation for students to further study the theory and technology of food processing and preservation, and also lays a broader theoretical foundation for students to engage in research and product development in food processing, preservation and related fields in the future.

Learning Outcomes

1.
Identify and compare the chemical composition and properties of food and their changing rules in the process of storage, transportation and processing.
2.
Explain the principles, composition, structure, technical indicators and application of various modern analytical instruments.
3.
Show scientific analysis of experimental results through rigorous experimental operation norms

Module Content

Outline Syllabus:Food chemistry: the chemical composition and properties of food and their changing rules in the process of storage, transportation and processing. Food analysis: students will study the selection and application of food (including raw materials) sample treatment and determination methods, mainly including the following four aspects: 1. Nutrition ingredient analysis. 2. Determination of contaminants. 3. Raw materials and additives. 4. Sensory test. Spectroscopic methodology. UV-vis spectrophotometry. Atomic absorption spectrophotometry. Atomic fluorescence spectrophotometry. Chromatographic basis. Liquid chromatography. Gas-chromatography. Mass spectrometry.
Additional Information:This module is designed to extend the student’s knowledge and understanding of the attributes of food chemistry and food analysis. Food analysis is a technical subject specialized in studying the detection methods and related theories of various food ingredients, and then evaluating food quality. This module contains a practical element, which teaches the working principles, instrument operation, and sample analysis methods and instrument analysis application of six general large modern analytical instruments.

Assessments

Practice

Exam

Exam

Portfolio