Composition of Foods

Overview

Production of milk, its physical and chemical properties; Structure, function and biochemistry of muscle and meat including fish, poultry and alternative sources of protein;
Composition, physiology and post-harvest changes of fruit and vegetables;
Composition and structure of cereal grains; Production, structure chemical composition and properties of eggs.

Learning Objectives

Students will have acquired knowledge and developed understanding of the composition and structure of the major food components and commodities as well as developed appropriate practical and analytical skills to evaluate their quality and safety.

Skills

By the end of the module, students should have developed competence in practical laboratory skills, reading skills, numerical skills, scientific problem solving skills, use of spreadsheets, word processing, numerical procedures, presentation and interpretation of data and written and oral communication skills.

Assessment

Submission of all coursework elements (report and group presentation).  Minimum mark of 40% in coursework; minimum mark of 40% in the examination.