Food Chemistry Course
Master the essentials of food chemistry to create superior products. Explore reactions of proteins, fats, carbohydrates, pigments, vitamins, and minerals during processing, packaging, and storage to effectively manage colour, flavour, texture, shelf life, and nutritional value in food production.

flexible workload of 4 to 360h
valid certificate in your country
What will I learn?
Gain insights into food pigments, colour stability, browning reactions, carbohydrate properties, and lipid oxidation, applied to everyday products. Understand the roles of pH, water activity, packaging, processing, and antioxidants in maintaining colour, flavour, texture, and nutrient levels, while acquiring tools to refine formulations, prolong shelf life, and ensure top-quality output.
Elevify advantages
Develop skills
- Manage food colour by handling pigments, browning, and light-induced breakdown.
- Optimise dairy proteins by adjusting heat, texture, and stability in formulations.
- Minimise oxidation using lipid chemistry to prevent rancidity and off-flavours.
- Safeguard nutrients through processes that retain vitamins and minerals.
- Develop shelf life testing by integrating processing, packaging, and chemistry.
Suggested summary
Before starting, you can change the chapters and the 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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