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Functional properties of food


Teaching Courses


An introductory food science course for secondary teachers

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45 minutes
This is a module about the functional properties of proteins in food.
45 minutes
This is a module about the functional properties of carbohydrates in food.
45 minutes
This is a module about the functional properties of fats in food.
Enzymic browning
15 minutes
This module provides a brief overview of enzymic browning and when it is desirable or undesirable in food.
Raising agents
25 minutes
This module covers the basics of raising agents and how they are used in baked goods.

Complete the course to access the final assessment.

Course details

This course has been specifically created for secondary school food teachers. 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.  

Your views are important to us and we welcome any feedback you would like to send. You can contact us by email:


We would like to extend our thanks to Ken Spears for providing technical advice and suggested content. Ken is a Fellow of the Institute of Food Science and Technology and An Associate Lecturer at Anglia Ruskin University.

Certification details

At the end of this course you will receive a personalised certificate of completion.