The Science of Food

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8 Chapters

1 Hour

The Science of Food

This nutrition course explores food chemistry, microbiology, and safety processes, emphasizing food analysis, engineering, and the role of technology in ensuring high-quality and safe food for consumers. Learn how the evolving food industry responds to modern demands for healthier and more convenient products.

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£4.00

The Science of Food

8 Chapters

1 Hour

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Industry-backed eLearning

About The Course

Learning Outcomes

Course Modules

1

About The Course

This nutrition course offers a comprehensive exploration of the multifaceted aspects of the food we consume. It begins with an introduction to food chemistry, detailing the chemical changes that occur throughout the stages of production, storage, preparation, cooking, and consumption. The course highlights the importance of food analysis to ensure food safety and protect consumers from contamination.

The course further examines food safety processes, with a focus on microbiological aspects and the role of technology in ensuring only high-quality food reaches supermarket shelves. We explore the physical properties of food and their significance in production planning, engineering, and automation within the modern food industry. Special attention is given to today’s growing concerns regarding food additives and preservatives.

The course emphasizes the importance of food engineering and its contribution to ensuring the healthiest meals reach consumers. It explores the rapid development of food science as a discipline driven by social changes, which have shaped the food industry from basic products to highly refined, sophisticated, and convenient foods. Study the science behind food, and understand how it influences diet, nutrition, and food safety.

2

Learning Outcomes

Discuss the fundamental concepts and components of food chemistry.
Describe the various methods used by researchers to analyze food.
Identify key technical aspects of the food industry, specifically biotechnology.
Explain the study of microbes that inhabit food production and contribute to contamination.
Summarize the physical qualities, components, and measurements of food.
Analyze the biochemical and physiological processes that occur during food consumption.

3

Course Modules

Chapter 1 Introduction to Food Chemistry

Chapter 2 Food Analysis

Chapter 3 Food Biotechnology

Chapter 4 Food Microbiology

Chapter 5 Food Physics

Chapter 6 Food Engineering

Chapter 7 Nutrition

Chapter 8 Summary

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