Advanced Food Science - Food Commodities and Ingredients


This module will provide the learner with an understanding of the chemistry and physics of food ingredients and their functionality in the context of food commodities and food products. This module will focus on the chemical composition and physical structure of major food commodities and will help to use this information to understand quality changes on storage, transport and primary processing.

Learning Outcomes

  1. Explain the function of food ingredients in selected food comodities and food products

  2. Critically evaluate the physiochemical and techno-functional properties of food proteins, carbohydrates, fats and food additives

  3. Describe the properties of food commodities including dairy products, meat, fruit and vegetables and cereals, and the factors affecting the quality

  4. Design end product formulations using a selection of ingredients

  5. Explain the role of enzymes and hydrocolloids in food manufacturing

% Coursework 60%
% Final Exam 40%