Undergraduate Certificate in Food Additives and Intolerance
-- ViewingNowThe Undergraduate Certificate in Food Additives and Intolerance is a comprehensive course designed to equip learners with critical knowledge in the field of food science. This course emphasizes the importance of understanding the impact of food additives on human health and the ability to identify and manage food intolerances.
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โข Introduction to Food Additives: Overview of food additives, their purposes, classifications, and regulations
โข Food Colorants and Flavorings: Types, uses, and safety of synthetic and natural colorants and flavorings
โข Preservatives and Antioxidants: Functionality, types, and applications of food preservatives and antioxidants
โข Emulsifiers, Stabilizers, and Thickeners: Role, types, and usage of food additives in texture and stability enhancement
โข Food Intolerance and Allergies: Definition, symptoms, diagnosis, and prevalence of food intolerances and allergies
โข Common Food Intolerances: In-depth examination of lactose intolerance, gluten sensitivity, and FODMAPs
โข Food Additives and Intolerance: Interactions between food additives and specific intolerances
โข Regulatory Framework of Food Additives: Overview of governmental policies, regulations, and labeling requirements
โข Emerging Trends in Food Additives: Novel food additives, clean-label trends, and natural alternatives
โข Risk Assessment and Management: Strategies for risk identification, evaluation, and mitigation in food additive usage
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