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2019/20 Undergraduate Module Catalogue

FOOD1210 Physicochemical Properties of Food

20 creditsClass Size: 150

Module manager: Arwen Tyler

Taught: Semesters 1 & 2 View Timetable

Year running 2019/20

Pre-requisite qualifications

Entry to BSc programme

Module replaces


This module is not approved as a discovery module


To introduce elements of organic chemistry and physical chemistry to the study of food.

Learning outcomes
On completion of this module, students will be able to:
1. show an understanding of the basic concepts in organic chemistry and physical chemistry related to food;
2. describe the structures and basic chemistry of the major food components;
3. demonstrate an understanding of the basic principles of the physics involved in food processing.

Skills outcomes
Recording skills.
Practical skills in physics and rheology.
Numeracy skills.


Atomic structure, electronic configuration and molecular orbitals. Chemical bonding and types of bonds including H-bonding and hydrophobic interactions. Conventions in the drawing of chemical structures and naming of organic compounds. Isomerisation - stereoisomerism - optical activity.
Reactive species - nucleophiles - electrophiles - free radicals and classification of organic reactions. Alcohols, ethers and thiols - reactions - relevance in foods. Aldehydes, ketones - reactions- relevance in foods. Carboxylic acids, esters - reactions- relevance in foods. Amines, amides, reactions - relevance in foods.
Basic thermodynamics, physical chemistry of solutions, equilibrium and phase transitions.
Physical Principles: energy, heat transfer, states of matter, dimensions.

Teaching methods

Delivery typeNumberLength hoursStudent hours
Class tests, exams and assessment21.002.00
Private study hours150.00
Total Contact hours50.00
Total hours (100hr per 10 credits)200.00

Private study

Reading for lectures, practical report writing and formative assessment: 110 hours.

Preparation for in-class test and examination: 40 hours.

Opportunities for Formative Feedback

laboratory classes

Methods of assessment

Assessment typeNotes% of formal assessment
In-course MCQlab based mcq20.00
Total percentage (Assessment Coursework)20.00

Normally resits will be assessed by the same methodology as the first attempt, unless otherwise stated

Exam typeExam duration% of formal assessment
Unseen exam 1 hr 30 mins40.00
Unseen exam 1 hr 30 mins40.00
Total percentage (Assessment Exams)80.00

Exam format - MCQ and short calculations

Reading list

The reading list is available from the Library website

Last updated: 06/01/2020


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