# FDSC30050

**Source**: https://hub.ucd.ie/usis/!W_HU_MENU.P_PUBLISH?p_tag=MODULE&MODULE=FDSC30050&TERMCODE=202500&ACYR=2026
**Parent**: https://hub.ucd.ie/usis/!W_HU_MENU.P_PUBLISH?p_tag=COURSE&MAJR=FSS2&AUDIENCE=

Academic Year 2025/2026

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#### Food Chemistry II (FDSC30050)

Subject:
:   Food Science

College:
:   Health & Agricultural Sciences

School:
:   Agriculture & Food Science

Level:
:   3 (Degree)

Credits:
:   5

Module Coordinator:
:   Assoc Professor Niamh Harbourne

Trimester:
:   Spring

Mode of Delivery:
:   Blended

Internship Module:
:   No

How will I be graded?
:   Letter grades

Curricular information is subject to change.

This module follows on from FDSC30040 Food Chemistry 1 and it focuses on food components (e.g. antioxidants, emulsifiers, pigments, flavours) that have a major influence on the quality of foods. In this module students will gain an understanding of laboratory methods to assess the chemical and functional properties of food components (food proteins, carbohydrates, lipids, colours) and changes they undergo during processing and storage. This module is taught in the first seven weeks of the trimester.

## About this Module

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### What will I learn?

###### Learning Outcomes:

On successful completion of the module students will be able to:\
• Describe the structure of selected food components and their functionality in foods. \
• Discuss compounds contributing to the taste, aroma and colour of foods.\
• Understand commonly used laboratory techniques to assess the properties of food \
components (proteins, carbohydrates, lipids and colours).\
\

### How will I learn?

###### Student Effort Hours:

| Student Effort Type | Hours |
| --- | --- |
| Specified Learning Activities | 10 |
| Autonomous Student Learning | 70 |
| Lectures | 14 |
| Tutorial | 6 |
| Laboratories | 14 |
|  |  |
| --- | --- |
| Total | 114 |

\

###### Approaches to Teaching and Learning:

The key learning approaches used in this module are:\
• Lectures\
• Laboratory work & report writing\
• Peer and group work\

### Am I eligible to take this module?

###### Requirements, Exclusions and Recommendations

Not applicable to this module.

\

###### Module Requisites and Incompatibles

**Pre-requisite:**\
FDSC20010 - Food Macronutrients, FDSC20020 - Nutritional Energy Metabolism, FDSC20090 - Food Macronutrients\
\
\
 \

### How will I be assessed?

###### Assessment Strategy

| Description | Timing | Component Scale | Must Pass Component | % of Final Grade | In Module Component Repeat Offered |
| --- | --- | --- | --- | --- | --- |
| Exam (In-person): The exam will be a mixture of MCQ and short answer questions. | End of trimester  Duration:  1 hr(s) | Graded | No | 50 | No |
| Group Work Assignment: Group work reports and assignments based on practical classes. | Week 2, Week 3, Week 4, Week 5, Week 6, Week 7 | Graded | Yes | 50 | Yes |

\

###### Carry forward of passed components

Yes

\

### What happens if I fail?

| Resit In | Terminal Exam |
| --- | --- |
| Autumn | No |

*Please see [Student Jargon Buster](https://www.ucd.ie/students/services/ucdstudentjargonbuster/) for more information about remediation types and timing.* \

### Assessment feedback

###### Feedback Strategy/Strategies

• Group/class feedback, post-assessment\
• Online automated feedback\

###### How will my Feedback be Delivered?

Not yet recorded.

### Associated Staff

| Name | Role |
| --- | --- |
| Sitong Zhou | Lecturer / Co-Lecturer |
| Belay Dereje Olika | Tutor |
| Liwen Zheng | Tutor |

### When is this module offered?

**Timetabling information is displayed only for guidance purposes, relates to the current Academic Year only and is subject to change.**

|  |  |  |  |  |
| --- | --- | --- | --- | --- |
| Spring | Exam Spring (ALU) | Offering 1 | Week(s) - 28 | Fri 11:00 - 12:50 |
| Spring | Lecture | Offering 1 | Week(s) - 26 | Fri 12:00 - 15:50 |
| Spring | Lecture | Offering 1 | Week(s) - 20, 21, 22, 23, 24, 25, 26 | Tues 10:00 - 11:50 |
| Spring | Lecture | Offering 1 | Week(s) - 20, 21, 22, 23, 24, 25, 26 | Wed 09:00 - 09:50 |
| Spring | Practical | Offering 1 | Week(s) - 20, 22, 24 | Fri 12:00 - 15:50 |
| Spring | Practical | Offering 1 | Week(s) - 21, 23, 25 | Fri 12:00 - 15:50 |
| Spring | Practical | Offering 2 | Week(s) - 20, 22, 24 | Fri 12:00 - 15:50 |
| Spring | Practical | Offering 2 | Week(s) - 21, 23, 25 | Fri 12:00 - 15:50 |

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