FB2CPF: Composition and Properties of Foods

Module code: FB2CPF

Module provider: Food and Nutritional Sciences; School of Chemistry, Food and Pharmacy

Credits: 20

Level: 5

When you’ll be taught: Semester 1

Module convenor: Professor Bob Rastall , email: r.a.rastall@reading.ac.uk

Module co-convenor: Professor Richard Frazier, email: r.a.frazier@reading.ac.uk

Pre-requisite module(s):

Co-requisite module(s):

Pre-requisite or Co-requisite module(s):

Module(s) excluded:

Placement information: NA

Academic year: 2025/6

Available to visiting students: Yes

Talis reading list: Yes

Last updated: 3 April 2025

Overview

Module aims and purpose

You will develop sound understanding of the chemical composition and properties of foods and how major food components/macronutrients and permitted food additives impact on food quality, with a focus on flavour, texture, appearance, shelf-life and nutritional quality. We will consider the changes in these components that occur during storage and processing and their roles in determining the characteristics of important food commodities. You will develop your skills in the design and application of laboratory methods for the chemical analysis of foods with respect to general food properties and nutritional composition.

Module learning outcomes

By the end of the module, it is expected that students will be able to:

1. Describe the main properties of major food components and the effects of storage and common food processing operations on them.
2. Evaluate the impact on food quality and/or safety of selected permitted food additives.
3. Apply laboratory procedures for the analysis of food composition and interpret the data they produce.
4. Devise and conduct a laboratory investigation.

Module content

The module contains two parallel and interlinked content strands:

1. Carbohydrate chemistry, lipid chemistry, protein chemistry, composition and properties of major commodities and food additives. The focus of teaching is the link from chemical structure and properties to the functional role in food products. 
2. Laboratory classes to cover methods of instrumental analysis applied to foods, leading into a series of laboratory classes where students will work in small teams to conduct a laboratory investigation.

Structure

Teaching and learning methods

Teaching will be by lectures, seminars, workshops, laboratory classes, online resources and directed reading. Online resources include screencasts that will be available via Blackboard to provide core content and support the teaching of specific topics within the module.

Study hours

At least 42 hours of scheduled teaching and learning activities will be delivered in person, with the remaining hours for scheduled and self-scheduled teaching and learning activities delivered either in person or online. You will receive further details about how these hours will be delivered before the start of the module.