Module Database Search
| MODULE DESCRIPTOR | |||
|---|---|---|---|
| Module Title | |||
| Chemistry For Food Science And Nutrition | |||
| Reference | AS1015 | Version | 2 |
| Created | August 2021 | SCQF Level | SCQF 7 |
| Approved | July 2021 | SCQF Points | 15 |
| Amended | August 2021 | ECTS Points | 7.5 |
| Aims of Module | |||
|---|---|---|---|
| To provide students with a knowledge and understanding of the basic concepts of general chemistry. | |||
| Learning Outcomes for Module | |
|---|---|
| On completion of this module, students are expected to be able to: | |
| 1 | Demonstrate knowledge of the basic concepts and principles of atoms and molecules, bonding, chemical reactions, and the electromagnetic spectrum. |
| 2 | Understand and apply the basic principles of ionic equilibria. |
| 3 | Demonstrate knowledge and understanding of organic chemistry related to food and nutrition. |
| Indicative Module Content |
|---|
| Atoms and molecules. Chemical bonding (hydrogen, ionic and covalent bonding), formulae and reactions. Electromagnetic spectrum. Ionic equilibria. General properties of aqueous solutions. Strong, weak and non-electrolytes. Acids, bases and buffers. Acid-base reactions. Redox and polar reactions. Appropriate conjugate acid or base of the species given. Calculate the pH of solutions and dilutions. Calculations using and converting between percent by mass, mole fraction and molarity. Oxidation and reduction. Nomenclature and properties of major functional groups in carbon-based molecules. |
| Module Delivery |
|---|
| Theoretical material will be delivered by lectures and supported by tutorials, online support material and guided reading. |
| Indicative Student Workload | Full Time | Part Time |
|---|---|---|
| Contact Hours | 25 | N/A |
| Non-Contact Hours | 125 | N/A |
| Placement/Work-Based Learning Experience [Notional] Hours | N/A | N/A |
| TOTAL | 150 | N/A |
| Actual Placement hours for professional, statutory or regulatory body |
| ASSESSMENT PLAN | |||||
|---|---|---|---|---|---|
| If a major/minor model is used and box is ticked, % weightings below are indicative only. | |||||
| Component 1 | |||||
| Type: | Examination | Weighting: | 100% | Outcomes Assessed: | 1, 2, 3 |
| Description: | A closed book examination | ||||
| MODULE PERFORMANCE DESCRIPTOR | |
|---|---|
| Explanatory Text | |
| Component 1 (examination, EX1) comprises 100% of the module grade. A minimum of a Grade D is required to pass the module. | |
| Module Grade | Minimum Requirements to achieve Module Grade: |
| A | A: a score of 70% or above is required |
| B | B: a score of between 60-69% is required |
| C | C: a score of between 50-59% is required |
| D | D: a score of between 40-49% is required |
| E | E: a score of between 35-39% is required |
| F | F: a score of less than 35% is required |
| NS | Non-submission of work by published deadline or non-attendance for examination |
| Module Requirements | |
|---|---|
| Prerequisites for Module | None, in addition to course entry requirements. |
| Corequisites for module | None. |
| Precluded Modules | None. |
| INDICATIVE BIBLIOGRAPHY | |
|---|---|
| 1 | KOTZ, J.C., TREICHEL, P. and TOWNSEND, JR., 2015. Chemistry & Chemical Reactivity. 9th ed. Australia: Cengage Learning |
| 2 | BRUICE, P.Y., 2017. Organic Chemistry. 8th ed. Upper Saddle River: Pearson |
| 3 | BELITZ, H-D. GROSCH, W. and SCHIEBERLE, P., 2009. Food Chemistry. 4th rev. and extended ed. Berlin: Springer-Verlag |