• TFFP1008
  • Intro to Food Science & Analys

  • Credits (ECTS): 5
  • Food Science and Environmental Health
  • Available on Programme(s): DT424

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

Overview

Module Description

This module provides a comprehensive overview of the major constituents of food It describes the main (bio)chemical transformations which occur during processing, storage and/or preparation and which have a bearing on safety and acceptability. It address the safety of additives and their role in enhancing the safety and quality of food products. It provides students with the knowledge of the main macronutrients and micronutrients of food, their chemical and biochemical properties and their role in determining the nutritional and functional properties of different food products and changes in their functionality due to different processing conditions. It also provides students with essential technical skills required for analyzing food components and imparting a knowledge of the standard methods employed in the chemical analysis of food products.

Indicative Syllabus

Nature and roles of water in foods and analysis methods
Carbohydrates chemical structure, reactions, properties, functionality and analysis
Starches, starch gelatinisation, modified starches, pectins and gums and applications in food products
Sugar, sugar alcohols and sweeteners.
Proteins: chemical structure, reactions, properties and functionality and analysis
Gelling mechanisms: factors affecting gelation of proteins and polysaccharides
Lipids and oil: chemical structure, reactions, properties, functionality and analysis.
Food dispersions: formation and stability of foams and emulsions
Food additives
Functional foods.

Total Contact Teaching Hours:36

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.