Undergraduate Certificate in Advanced Kitchen Chemistry
-- ViewingNowThe Undergraduate Certificate in Advanced Kitchen Chemistry is a comprehensive course that bridges the gap between culinary arts and food science. This program emphasizes the importance of understanding the chemical reactions that occur during cooking and baking, providing a solid foundation in the scientific principles that underpin delicious and visually appealing dishes.
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โข Advanced Food Chemistry: Understanding the molecular structure and properties of common food components, including proteins, carbohydrates, lipids, vitamins, and minerals.
โข Chemical Reactions in Cooking: Exploring the chemical reactions that occur during cooking processes, such as caramelization, Maillard reaction, and gelatinization.
โข Food Additives and Preservation: Examining the role of chemical additives in food preservation and safety, including their impact on food texture, flavor, and color.
โข Sensory Evaluation and Perception: Understanding the chemical basis of taste and smell, and how they contribute to overall sensory perception of food.
โข Advanced Fermentation Science: Investigating the chemical processes involved in fermentation, including the role of enzymes, microorganisms, and biochemical reactions.
โข Food Safety and Sanitation: Examining the chemical hazards and risks associated with food production, handling, and storage.
โข Advanced Food Processing Techniques: Exploring the latest advances in food processing technologies, including high-pressure processing, irradiation, and non-thermal processing methods.
โข Environmental Chemistry of the Kitchen: Understanding the environmental impact of kitchen chemistry, including the role of air quality, water quality, and waste management.
โข Food Chemistry and Nutrition: Examining the relationship between food chemistry and human nutrition, including the bioavailability of nutrients and the role of food chemistry in disease prevention.
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