• TFCH1008
  • EH Food & Water Chemistry

  • Credits (ECTS): 5
  • Food Science and Environmental Health
  • Available on Programme(s): DT491

Modules are delivered
as part of a programme.
To apply for the
programme,
see the DIT website

Overview

Module Description

The EH Food and water chemistry module covers the fundamentals of chemistry, chemical nature of food and water. The practical element reinforces the theory and introduces the student to food analytical techniques

Module Aims

The main aim is to enable the students to identify the chemical nature of foods and to provide scientific basis for the later study of food commodities in a technological context. Also, the module aims to provide the learner with the knowledge and skills which can be used to develop an understanding of the main physical, chemical and functional properties of food. Specific aims: To understand the structure and role of water and its impact as a food component. To appreciate the importance of food and its impact on the environment from a chemical point of view. To develop a knowledge and understanding of the structure (state chemical and sketch the basic structure) and composition of food-substances. To be familiar with the chemical composition and properties of the main food groups. To understand, plan, perform and analyse a range of chemical investigations with an emphasis on food analysis. Relate the chemical composition of food to its functional properties. To understand the use of laboratory techniques for evaluation of food commodities.

Indicative Syllabus

Water: Structure and biological role of water. Chemical reactions in aqueous solutions, Osmosis, Dialysis,Colloids, Hydrolysis. Chemistry of foods: Structure, biological role of carbohydrates. Carbohydrates in food -Lipids: Structure, biological role of lipids. Lipids in food -Proteins: Structure, biological role of proteins. Proteins in food. Enzymes: Structure, biological role of enzymes. Enzymes in food. Food colourings, food aditives and toxic compounds in food. Laboratory : Basic tests for carbohydrates and proteins. Water analysis for quality parameters: pH and alkalinity, hardness and conductivity, dissolved solids in water; nitrates and phosphates; conductivity and turbidity; dissolved oxygen; measurement of chlorine in drinking water.

Total Contact Teaching Hours:48

Please note that the catalogue is provided as a guide to modules in DIT. Not all modules listed will necessarily be offered every year and new modules may also be added. Information subject to change. For detail on specific programmes/modules please contact the relevant School directly.