Basic Food Analysis

The aim of this module is to provide students with the knowledge and practical laboratory skills required to conduct basic, quantitative chemical analysis, including food analysis. The module provides an understanding of 1) the principles of stochiometry and solution chemistry that underpin calculations in quantitative chemical analysis; 2) the principles of volumetric and gravimetric analysis; 3) the basic theory of acid /base chemistry. A comprehensive introduction to the application of the principles of quantitative chemical analysis to foods is also given. The weekly laboratory sessions are designed to directly relate to the lecture material being covered at that time and to develop the following : group work; practical laboratory skills; critical analysis of problems, report writing and information technology skills.
This module will contribute to the development of your understanding of the following areas that are considered core to your development as a professional in Food Science.
Food chemistry and analysis: Structure and properties of food components, including water, carbohydrates, protein, lipids, other nutrients and food additives; Principles, methods, and techniques of qualitative and quantitative chemical analysis of food and food ingredients.
Success skills: Report writing skills; Critical thinking/problem solving skills; Professionalism skills; Life-long learning skills; Interaction/teamwork skills; Information acquisition skills; Time management skills.
Food processing and engineering: Characteristics of raw food material; Principles of food preservation; Principles of food engineering ? introduction to mass balances.
Applied food science: Integration and application of food science principles to real life situations; Computer skills.