Professional Certificate in Food Chemistry at Home
-- ViewingNowThe Professional Certificate in Food Chemistry at Home is a comprehensive course designed to equip learners with essential skills in food chemistry. This course highlights the importance of food chemistry in our daily lives, the food industry, and research.
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GBP £ 140
GBP £ 202
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โข Fundamentals of Food Chemistry: An introduction to the basic concepts and principles of food chemistry, including the chemical composition of food and the chemical changes that occur during food processing and storage.
โข Water and Its Importance in Food: Exploring the properties and behavior of water in food systems, including the effects of water activity on food preservation and the role of water in chemical reactions during cooking.
โข Carbohydrates in Food: Understanding the structure, function, and analysis of carbohydrates in food, including monosaccharides, disaccharides, polysaccharides, and fiber.
โข Lipids and Fats in Food: Examining the chemical and physical properties of lipids and fats, including their role in food flavor, texture, and nutrition, and the methods used to analyze and modify them.
โข Proteins in Food: Investigating the structure, function, and analysis of proteins in food, including their role in food texture, nutrition, and functional properties, and the effects of heat, acid, and enzymes on protein behavior.
โข Vitamins and Minerals in Food: Learning about the essential nutrients required for human health, including their sources, functions, and recommended intakes, and the challenges of analyzing and fortifying food with these nutrients.
โข Food Additives and Preservatives: Examining the use of chemical additives and preservatives in food, including their functions, safety, and regulatory requirements, and the methods used to detect and analyze them in food products.
โข Sensory Evaluation and Food Chemistry: Understanding the relationship between food chemistry and sensory perception, including the chemical compounds responsible for food flavor, aroma, and texture, and the methods used to measure and analyze sensory properties.
โข Advanced Topics in Food Chemistry: Exploring emerging trends and challenges in food chemistry, including the development of new food technologies, the impact
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