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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Webinars

In September and October, we will be running the following two webinars:

Thursday 19 September at 8pm – The Eatwell Guide – an in-depth look at healthy eating and nutrition.
Tuesday 15 October at 4pm – Skill-a-long – an interactive food skills session.

To stay up to date with all of the Food – a fact of life events, click here.

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Food science resources for 14-16 years

The new 14-16 years area now includes a Food science section, containing resources to extend learning about the functional and chemical properties of food, and sensory science, and includes presentations, worksheets and a range of quizzes.

To view the new 14-16 years area, click here.

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The Characteristics of good practice in teaching food and nutrition education

BNF is delighted to announce that a new guide to support secondary food and nutrition teachers across the UK has been published. The Characteristics of good practice in teaching food and nutrition education sets out a series of characteristics of good practice, determined via consensus building exercises with the UK secondary school food teaching community. For more information and to …

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Food commodity resources for nursery aged children

There are several resources available for children aged 3-5 years which look at how a range of food is grown, reared or caught. These resources explore the journey of food, from farm to fork, and include colourful ‘dot to dot’ worksheets and counting resources to help children learn different skills.

To view these resources, click here.

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5532 – Perfect portions for toddler tums

The British Nutrition Foundation 5532 guide to portion size for pre-schoolers has just been updated. The guide is all about helping provide young children with a healthy, balanced diet to provide them with all the nutrients they need to grow and be healthy.

For information and to view the guide, click here.

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Are your resources fit for purpose?

 
Food – a fact of life has published Guidelines for producers and users of school education resources about food. These voluntary guidelines can be used to support the development of high quality resources or to audit resources already in use in school.

For more information and to view the guidelines, click here.

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