Food Chemistry Course
This course provides an overview of key food chemistry principles including pigments, color stability, browning reactions, carbohydrate behavior, and lipid oxidation, with practical applications to optimize food formulations, extend shelf life, and maintain quality.

from 4 to 360h flexible workload
valid certificate in your country
What will I learn?
This Food Chemistry Course delivers a focused overview of pigments, color stability, browning reactions, carbohydrate behaviour, and lipid oxidation with direct application to real products. Learn how pH, water activity, packaging, processing, and antioxidants influence colour, flavour, texture, and nutrient retention, and gain practical tools to optimise formulations, extend shelf life, and support consistent, high-quality production.
Elevify advantages
Develop skills
- Control food colour: manage pigments, browning, and light-driven degradation.
- Optimise dairy proteins: tune heat, texture, and stability in real formulations.
- Reduce oxidation: apply lipid chemistry to cut rancidity and off-flavours fast.
- Preserve nutrients: design processes that protect vitamins and minerals in foods.
- Design shelf life tests: link processing, packaging, and chemistry to product quality.
Suggested summary
Before starting, you can change the chapters and workload. Choose which chapter to start with. Add or remove chapters. Increase or decrease the course workload.What our students say
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