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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 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
Private study hours153.00
Total Contact hours47.00
Total hours (100hr per 10 credits)200.00

Private study

Reading for lectures, practical report writing and formative assessment. Preparation for in-class test and examination. Total 148 hours

Opportunities for Formative Feedback

1.) 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 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
Online Time-Limited assessment1 hr 30 mins40.00
Online Time-Limited assessment1 hr 00 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: 29/04/2022 15:32:03


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