Compulsory taught module
Food Topics 2 (ATP)
Food Topics will offer a variety of one-day workshops, covering the breadth of raw materials through to production and assessment, deemed to be of relevant interest to the food industry.
Subjects covered include sensory science, emulsions, thickeners, product design, flavour, salt, sugar and fat reduction, starch, labelling and statistics. Students can choose from the available list of topics. A choice of 10 workshops with relevant assessment will constitute 20 credits.
Other compulsory training
Generic modules may be chosen from the Research Training Programme run by the School of Biosciences, the University's Graduate School and other areas within the University. Typical modules are:
Statistics and Experimental Design for Bioscientists
Principles of experimentation in crop science, basic statistical principles, experimental design, hypothesis testing, sources of error, analysis of variance, regression techniques, presentation of data, use of Genstat for data analysis. There are two routes through the module; one focusing on crop improvement and one focusing on more general issues.
Food Factory Designs and Operations
The influence of hygiene, quality and legislation on the manufacture of food will be addressed up to factory scale. Design and layout of factories for low and high risk foods will be explained with examples of Good Manufacturing Practice. Cleaning practices will be explained. The provision of services like steam and water (of the required quality) will be explained along with automation, particularly control using feedback loops. The legal constraints on food producers will be explained with reference to English and EC law, with input from enforcers (e.g. Environmental Health Officers and Trading Standard Officers) and related professionals
Industrial and Biomedical Macromolecules
What is a macromolecule? Fundamental properties of macromolecules. Sizes and shapes of macromolecules. Fundamentals of protein structure. Fundamentals of nucleic acid structure. Hemogoblin – affects of mutation on a protein. Enzyme action. RASMOL. Fundamentals of lipid structure. Fundamentals of polysaccharide structure. Gelatin. Hydrocolloids. Viscosity & rheology of macromolecular solutions. Gel filtration and size exclusion chromatograpy. Light scattering and SEC-MALS. Cellulose derivatives.
Polysaccharide and Drug Delivery Biotechnology
Polysaccharides and their potential for biotechnology; structural polysaccharides; storage polysaccharides: starch and fructans; marine polysaccharides; some bacterial and synthetic polysaccharides. Polysaccharides and other macromolecular drug delivery systems. "Smart" hydrogel and encapsulation and controlled release technologies. Therapeutic Polysaccharides
Basic Laboratory Techniques
This module will provide practical experience in basic laboratory techniques including microbiological methods (media preparation, sterile technique, growth measurement etc), basic biochemical methods (buffer preparation and centrifugation) and molecular biological techniques (preparation and analysis of DNA). Practical work will be supported by lectures to provide an understanding of the basis of the techniques, the limitations of the methods and the appropriate methods of analysis.
Fundamentals of Biomolecular Sciences
The module will cover the following: Macromolecular size and shape. Basic Physical Biochemistry (1st & 2nd laws of thermodynamics). Water as a solvent: pH, ionic strength. Concentration of solutions of macromolecules and its measurement. Dilute solutions. Solubility: Raoult's & Henry's laws. Colligative properties: Osmotic pressure. Non-ideality of macromolecular solutions. The volume and charge effects of macromolecules. Basic Laboratory Skills, handling experimental data, Error and approximations. Criteria for rejecting data. Indices, logarithms. Statistical funtion keys on calculators. Macromolecular hydration. Heterogeneity of macromolecular solutions - molecular weight averages. Flexibility of linear macromolecules - persistence length and radius of gyration. Absolute and relative methods for determining the molecular weight of macromolecules. Hydrodynamic and imaging techniques. SDS PAGE, Analytical Ultracentrifugation. Basic Colloidal Science, Phase Separation.
The modules we offer are inspired by the research interests of our staff and as a result may change for reasons of, for example, research developments or legislation changes. This list is an example of typical modules we offer, not a definitive list.