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Module Title
LM Food Structure for Performance
School
Chemical Engineering
Department
Chemical Engineering
Module Code
04 36358
Module Lead
Dr Tom Mills
Level
Masters Level
Credits
10
Semester
Semester 2
Pre-requisites
Co-requisites
Restrictions
None
Exclusions
Description
Food manufacturers are under constant pressure to provide ‘healthy’ and functional processed foods, while maintaining flavour and desirability. In order to achieve this, food products need to be understood and specifically designed to tackle problems. This module will introduce the fundamental structures that make up the majority of modern processed foods, and explore how processing and formulation affects the developed structure and subsequent texture and flavour.
Fundamental information on emulsion science, crystallisation, heat/mass/momentum transfer, and standard measurement techniques will be provided through an online environment and will be needed to form the basis of the main content delivered during contact week. This core knowledge will then be applied to case studies of current research within the food structure research area.
As a research led module it will develop student’s understanding of current formulation, processing, characterisation and evaluation methods being employed to develop future food products.
Learning Outcomes
By the end of the module students should be able to:
Discuss the fundamentals of microstructure and its importance for determining performance in food products
Critically evaluate the methods available to characterise and predict behaviour in food microstructures
Identify, plan and analyse routes for reformulating food products to allow development of healthier or more functional products.
Assessment
36358-01 : Coursework : Coursework (100%)
Assessment Methods & Exceptions
20% group presentation (can be delivered online if needed);
80% written coursework assignment 2000 words (submitted via Canvas).