2021/22 Taught Postgraduate Module Catalogue
FOOD5016M Physical Aspects of Food
10 creditsClass Size: 100
Module manager: Dr R Ettelaie
Email: r.ettelaie@leeds.ac.uk
Taught: Semester 1 (Sep to Jan) View Timetable
Year running 2021/22
Pre-requisite qualifications
A BSc degree in chemistry, biochemistry, biological sciences or related science, or chemical engineering.This module is not approved as an Elective
Module summary
This module aims to gain;- Understanding 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 chemical potential- Comprehension of the concept of Water activity in foods- Understanding of foods as mixed systems and determination of activity of different components- Understanding of the mechanisms of reactions of Sulphate and Sorbic acid with food components- Understanding of the concepts PKa and PKb of acids and bases- Appreciation of the factors influencing Maillard reactionsObjectives
Gain;- Understanding 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 chemical potential
- Comprehension of the concept of Water activity in foods
- Understanding of foods as mixed systems and determination of activity of different components
- Understanding of the mechanisms of reactions of Sulphate and Sorbic acid with food components
- Understanding of the concepts PKa and PKb of acids and bases
- Appreciation of the factors influencing Maillard reactions
Learning outcomes
1. Demonstrate understanding of principles underlying physiochemical processes in foods
2. Perform theoretical calculations of relevance to physics of foods
3. Appreciate practical measurement aspects in food physical chemistry
Skills outcomes
A clear understanding of laws goverining many physical and physiochemical processes in foods and means of applying them to food systems.
Syllabus
Main aspects to be covered;
- 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 type | Number | Length hours | Student hours |
Practical Demonstration | 1 | 3.00 | 3.00 |
Lecture | 17 | 1.00 | 17.00 |
Tutorial | 2 | 1.00 | 2.00 |
Private study hours | 78.00 | ||
Total Contact hours | 22.00 | ||
Total hours (100hr per 10 credits) | 100.00 |
Opportunities for Formative Feedback
Through practical and contributions to in class tutorials.Methods of assessment
Coursework
Assessment type | Notes | % of formal assessment |
In-course Assessment | Numerical examples class work - continuous assessment | 10.00 |
In-course Assessment | Laboratory class work - continuous assessment | 10.00 |
Total percentage (Assessment Coursework) | 20.00 |
Normally resits will be assessed by the same methodology as the first attempt, unless otherwise stated
Exams
Exam type | Exam duration | % of formal assessment |
Online Time-Limited assessment | 1 hr 30 mins | 80.00 |
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 websiteLast updated: 30/06/2021 16:21:41
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- Undergraduate module catalogue
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