Introduction to Food Chemistry

Content
3 modules

Difficulty
Basic

Course Length
30 mins

Instructor
Margaret Ciaccio

Released
22 Mar 2019

Price
$95.00

Description

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.

Objectives

Learning Objectives

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

Certificate

By completing/passing this course, you will attain the certificate Mérieux NutriSciences Completion

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Introduction to Food Chemistry
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Introduction to Food Chemistry Quiz
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Introduction to Food Chemistry Course Survey
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