NSCI6111 – Food Chemistry for Applied Science
Module code
NSCI6111
Module title
Food Chemistry for Applied Science
Prescription
To enable students to acquire knowledge of functional properties and roles of carbohydrates, lipids and proteins as food ingredients and gain skills in food composition analysis.
NZQA Level
Level 6
NZQA Credits
15
Delivery method
- Web-Enhanced
Learning hours
- Total learning hours
- 150
Resources required
- Content
- - Classification, structures and properties of carbohydrates and carbohydrate derivatives
- Chemical reactions of carbohydrates in foods
- Classification, structures, physical properties and chemical reactions of fats and oils
- Amino acid and protein structure
- Structure and properties of natural food proteins
- Carbohydrate composition of major food groups
- Lipid composition of major food groups
- Methods of carbohydrate determination
- Extraction and processing of fats and oils
- Analysis of fats and oils in foods
- Protein composition of major food groups
- Changes to proteins during food processing and storage
- Methods of protein determination
- Action of enzymes
- Factors affecting enzyme activity including enzyme inhibitors
- The role of enzymes in food processing and spoilage - Learning and Teaching Resource
- All required and recommended resources are advised to aakonga via course outlines.
- Assessment Criteria
- Assessment in this course is achievement-based. Aakonga must submit all specified assessment items and obtain at least 50% overall score in order to pass this course. Aakonga will be advised of all matters relating to summative assessment at the start of the course.
- Learning Outcomes
- LO1 Discuss the structure, properties and reactions of carbohydrates, proteins and lipids in foods and food processing.
LO2 Analyse the composition of food products.
LO3 Analyse the role of enzymes in food processing and spoilage. - Teaching and Learning Strategy
- Learning and teaching activities will employ a range of elements drawn from approved methods to align with the context of the learning (delivery mode, regional specific requirement, etc.) and any particular needs of the group of aakonga.
