Functional properties of food
Functional properties of food
An online course that focuses on the functional properties of proteins, carbohydrates and fats. In addition, it covers enzymic browning and raising agents.
Description
The Functional properties of food course has been specifically created for secondary school food teachers throughout the UK. It will help to provide a foundation upon which the GCSE/National 5 specifications may be taught. The course usually costs £45. However, Food – a fact of life is making 1,000 complimentary access codes available to secondary food teachers. (For support on how to register and access the course, please view the support videos – click here.)
The course covers:
Module 1: Proteins
Module 2: Carbohydrates
Module 3: Fats
Module 4: Enzymic browning
Module 5: Raising agents
Each module includes a short test, providing you with feedback on your progress. On successful completion of a final assessment, a personalised certificate is created. (The final assessment may be repeated). The course will take approximately 2-3 hours to complete but does not have to be completed all at once. You can complete the course at your own pace – there is no time limit.
Note: To ensure that the complimentary places are used, any course that is not activated, or that is not completed within three months of initial registration, will be deleted to allow another teacher the opportunity to undertake the course.
What will be covered?
The online course focuses the functional properties of proteins, carbohydrates and fats. In addition, it covers enzymic browning and raising agents.
Links to Food – a fact of life resources and experiments are provided.
Suggestions for further reading and sources of information, including a glossary of terms.
Why attend?
Update knowledge to enhance teaching and learning about food science.
Signposts to free editable resources for use in the classroom will be highlighted.
Sources of further support and information will be made available.
A certificate of completion will …
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