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2019/20 Taught Postgraduate Module Catalogue

FOOD5016M Physical Aspects of Food

10 creditsClass Size: 100

Module manager: Dr R Ettelaie

Taught: Semester 1 View Timetable

Year running 2019/20

Pre-requisite qualifications

A BSc degree in chemistry, biochemistry, biological sciences or related science, or chemical engineering.

Module replaces


This module is not approved as an Elective


- Discussion of First and Second Law of Thermodynamics
- Application of above to open systems and concepts of free energy and chemical potential
- Relation between activity and cehmical potential
- Water activity in foods
- Foods as mixed systems and determination of activity of different components
- Mechanisms of reactions of Sulphate and Sorbic acid with food componants
- PKa and PKb of acids and bases
- Factors influencing Maillard reactions

Skills outcomes
A clear understanding of laws goverining many physical and physiochemical processes in foods and means of applying them to food systems.


- General description of the aqueous and non-aqueous environment in food
- Specific and general effects of electrolytes and non-electrolytes on equilibria in concentrated systems
- Mechanisms of reactions of sulphite and sorbic acid with food components
- Measurements and significance of pH in food; ionisation of proteins
- Distribution of ions between aqueous and protein gel phases
- Effects of surfactants on the activity and reactivity of preservatives
- Applications in Food Systems

Teaching methods

Delivery typeNumberLength hoursStudent hours
Private study hours79.00
Total Contact hours21.00
Total hours (100hr per 10 credits)100.00

Private study

- 6 hours: practical report
- 20 hours: preparation for utorial and exercises
- 33 hours: reading for lectures; and
- 25 hours: examination and preparation.
- 5 hours: worksheet exercise

Opportunities for Formative Feedback

Through practical and contributions to tutorials.

Methods of assessment

Assessment typeNotes% of formal assessment
In-course AssessmentNumerical examples class work - continuous assessment10.00
In-course AssessmentLaboratory class work - continuous assessment10.00
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
Standard exam (closed essays, MCQs etc)1 hr 30 mins80.00
Total percentage (Assessment Exams)80.00

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

Reading list

The reading list is available from the Library website

Last updated: 04/09/2019


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