Module and Programme Catalogue

Search site

Find information on

This module is not currently running in the selected year. The information shown below is for the academic year that the module was last running in, prior to the year selected.

2004/05 Taught Postgraduate Module Catalogue

FOOD5010M Food Chemistry I: Applying Chemistry to Food Systems

7.5 creditsClass Size: 999

Module manager: Prof Bronislaw Wedzicha

Taught: Semester 1 (Sep to Jan) View Timetable

Year running 2004/05


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


To explain the nature of food as a medium for chemical reactions and the effects of electrolytes, non-electrolytes, pH and dispersed phases on the structures and reactivities of food components; to examine in detail the mechanisms of non-enzymic browning, food additive-food component reactions, and methods of control.


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.

Teaching methods

Lectures: 8 x 1 hour; Tutorials: 2 x 1 hour; Practical Classes: 1 x 3 hours.

Methods of assessment

1.5 hour examination at end of semester 1 (85%), numerical examples class work (10%) - continuous assessment, laboratory class work (5%) - continuous assessment.

Reading list

The reading list is available from the Library website

Last updated: 25/06/2003 11:45:43


Browse Other Catalogues

Errors, omissions, failed links etc should be notified to the Catalogue Team.PROD

© Copyright Leeds 2019