Food Chemistry studies the human health effects of food and food ingredients as well as their structural, functional and nutritional properties through the application of a large spectrum of technologies and various scientific disciplines.
This short course is intended to give you a basic understanding of food chemistry and the primary testing methods used to test food for quality and safety.
At the conclusion of this course you will earn a certificate of completion that you can download and keep for your records. There will also be an option to download a PDF copy of the lesson content to keep and use as a reference.
This course will be available to you for 1 year from the date of purchase.
At the conclusion of this course, students will be able to...
- Define food chemistry
- Discuss the purpose of food chemistry and why it is important for ensuring the quality and safety of foods
- Identify the three main functional areas of food chemistry
- Differentiate between rapid testing methods and reference testing methods
By completing/passing this course, you will attain the certificate Mérieux NutriSciences Completion
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