Functional properties of food online course

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 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.  

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 be provided – useful as evidence for your professional development and performance management.
• The online course supports the Food teaching in primary and secondary schools: a framework of knowledge and skills– backed by government.

Audience

Trainee and practising secondary teachers across the UK.