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Food Chemistry Course

Food Chemistry Course
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.
Workload: between 4 and 360 hours

What our students say

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The course was essential to meet the expectations of my boss and the company I work for.
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Very great course. Lots of rich information.
WiltonCivil Firefighter

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