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CHEM7002 - Food and Healthcare Chemistry

Title:Food and Healthcare Chemistry
Long Title:Food and Healthcare Chemistry
Module Code:CHEM7002
Duration:1 Semester
Credits: 5
NFQ Level:Intermediate
Field of Study: Biochemistry & Cell Biology
Valid From: Semester 1 - 2017/18 ( September 2017 )
Module Delivered in 3 programme(s)
Module Coordinator: Brigid Lucey
Module Description: This module describes the composition of food and healthcare products. The functionality and predictive properties of the foods are also elucidated. Samples representing different categories of products will be analysed in the practical programme.
Learning Outcomes
On successful completion of this module the learner will be able to:
LO1 Describe the major functional components and how they behave in food and healthcare systems.
LO2 Discuss how the properties of food depend on their constituents.
LO3 Predict the properties of a food from its composition.
LO4 Prescribe functional ingredients to rectify processing problems or to develop new products.
LO5 Analyse components of food and healthcare products.
LO6 Collate and interpret results and data, and write scientific reports
Pre-requisite learning
Module Recommendations

This is prior learning (or a practical skill) that is strongly recommended before enrolment in this module. You may enrol in this module if you have not acquired the recommended learning but you will have considerable difficulty in passing (i.e. achieving the learning outcomes of) the module. While the prior learning is expressed as named MTU module(s) it also allows for learning (in another module or modules) which is equivalent to the learning specified in the named module(s).

Incompatible Modules
These are modules which have learning outcomes that are too similar to the learning outcomes of this module. You may not earn additional credit for the same learning and therefore you may not enrol in this module if you have successfully completed any modules in the incompatible list.
No incompatible modules listed
Co-requisite Modules
No Co-requisite modules listed

This is prior learning (or a practical skill) that is mandatory before enrolment in this module is allowed. You may not enrol on this module if you have not acquired the learning specified in this section.

No requirements listed

Module Content & Assessment

Indicative Content
Lipids in Food and Healthcare Products
Structure, properties and physical nature of oils and fats. Extraction,refining, hydrogenation, emulsions and colloidal systems. Importance of essential fatty acids. Lipid products.
Proteins in Food and Healthcare Products
Structure, properties, digestability, denaturation and solubility. Protein requirements, quality and functionality. Protein products. Essential amino acids.
Carbohydrates in Food and Healthcare Products
Structure, properties and types. Carbohydrate products.
Water and its Role in Food and Healthcare Products
Structure and characteristics. Grades of water, water in various product systems. Types of products.
Minerals, Vitamins and Enzymes in Food and Healthcare Products
Structure, function and requirements. Sources, stabilitiy, activity, control and effects of processing.
Additives and Processing Aids in Food and Healthcare Products
Types, functions, safety, regulation and control.
Analytical Techniques used in Food and Healthcare Product Analysis
Sampling and sample pre-treatment. Chemical and physical methods for compositional analysis. Biological methods for detection of adulterants and species identification.
Assessment Breakdown%
Course Work100.00%
Course Work
Assessment Type Assessment Description Outcome addressed % of total Assessment Date
Practical/Skills Evaluation laboratory skills, techniques and written reports 1,2,3,4,5,6 50.0 Every Second Week
Multiple Choice Questions MCQ on content of lectures 1,2,3,4 25.0 Week 12
Presentation Production of a poster on topic relevant to the module content. 1,2,3,4,6 25.0 Sem End
No End of Module Formal Examination
Reassessment Requirement
Repeat examination
Reassessment of this module will consist of a repeat examination. It is possible that there will also be a requirement to be reassessed in a coursework element.

The institute reserves the right to alter the nature and timings of assessment


Module Workload

Workload: Full Time
Workload Type Workload Description Hours Frequency Average Weekly Learner Workload
Lecture on material outlined in syllabus 2.0 Every Week 2.00
Lab on material outlined in syllabus 2.0 Every Week 2.00
Independent & Directed Learning (Non-contact) on material outlined in syllabus 3.0 Every Week 3.00
Total Hours 7.00
Total Weekly Learner Workload 7.00
Total Weekly Contact Hours 4.00
This module has no Part Time workload.

Module Resources

Recommended Book Resources
  • Srinivasan Damodaran, Kirk L. Parkin 2017, Fennema‚Äôs Food Chemistry, 5th Ed., CRC Press [ISBN: 978148220812]
  • Geoffrey Campbell-Platt 2009, Textbook of food science and technology, Wiley-Blackwell [ISBN: 9780632064212]
  • Belitz, H.D., Grosch, W. and Schieberle, P. 2009, Food Chemistry, 4th Ed., Springer Verlag Germany [ISBN: 3540699333]
  • Cairns, D. 2008, Essentials of Pharmaceutical Chemistry, 3rd Ed., Pharmaceutical Press London [ISBN: 13-978-0853697459]
  • Beale, J., Wilson, C.O. and Block J.H. 2011, Wilson and Gisvolds Textbook of Organic Medicinal and Pharmaceutical Chemistry, 12th Ed., Lippincott Williams and Wilkins [ISBN: 9780781779296]
  • Srivastava, M. 2007, Bianalytical Techniques, Alpha Science International [ISBN: 13-978-1842654255]
This module does not have any article/paper resources
This module does not have any other resources

Module Delivered in

Programme Code Programme Semester Delivery
CR_SHERB_8 Bachelor of Science (Honours) in Herbal Science 5 Mandatory
CR_SNHSC_8 Bachelor of Science (Honours) in Nutrition and Health Science 5 Mandatory
CR_SFSTE_7 Bachelor of Science in Food and Health Science 5 Mandatory

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