2022/23 Undergraduate Module Catalogue
FOOD1210 Physicochemical Properties of Food
20 creditsClass Size: 150
Module manager: Arwen Tyler
Taught: Semesters 1 & 2 (Sep to Jun) View Timetable
Year running 2022/23
Pre-requisite qualificationsEntry to BSc programme
This module is not approved as a discovery module
ObjectivesTo introduce elements of organic chemistry and physical chemistry to the study of food.
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.
Practical skills in physics and rheology.
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.
|Delivery type||Number||Length hours||Student hours|
|Private study hours||153.00|
|Total Contact hours||47.00|
|Total hours (100hr per 10 credits)||200.00|
Private studyReading for lectures, practical report writing and formative assessment. Preparation for in-class test and examination. Total 148 hours
Opportunities for Formative Feedback1.) Online MCQ questions relating lab experiments to the material covered in the lectures. Feedback is also provided by demonstrators in the lab
2.) General feedback is given during taught sessions
3.) Practice problems in a similar format to the exam are posted online. Then over several sessions the lectures spend time going through them step by step rather than just giving the students the answers. Further practice calculations are posted online with a step to step guide on how to answer them.
3.) AT has open office contact hours were students can pop in and ask questions. Students are also encouraged to contact all academics if there is a problem with understanding and 1 to 1 sessions are arranged.
Methods of assessment
|Assessment type||Notes||% of formal assessment|
|In-course MCQ||lab based mcq||20.00|
|Total percentage (Assessment Coursework)||20.00|
Normally resits will be assessed by the same methodology as the first attempt, unless otherwise stated
|Exam type||Exam duration||% of formal assessment|
|Online Time-Limited assessment||1 hr 30 mins||40.00|
|Online Time-Limited assessment||1 hr 00 mins||40.00|
|Total percentage (Assessment Exams)||80.00|
Exam format - MCQ and short calculations
Reading listThe reading list is available from the Library website
Last updated: 29/04/2022 15:32:03
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