Introduction to Food Chemistry

Content
3 modules

Difficulty
Basic

Course Length
30 mins

Instructor
Margaret Ciaccio

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 Course Completion

1.
Introduction to Food Chemistry
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2.
Introduction to Food Chemistry Quiz
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3.
Introduction to Food Chemistry Course Survey
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