Food Chemistry Course
Gain mastery in food chemistry to create superior products. Understand reactions of proteins, fats, carbohydrates, pigments, vitamins, and minerals during processing, packaging, and storage. This equips you to manage colour, flavour, texture, shelf life, and nutritional value effectively, supporting consistent quality in food production.

from 4 to 360h flexible workload
valid certificate in your country
What will I learn?
This course offers a clear overview of food pigments, colour stability, browning reactions, carbohydrate properties, and lipid oxidation, applied directly to everyday products. Discover how pH, water activity, packaging, processing, and antioxidants affect colour, flavour, texture, and nutrient retention. Gain hands-on tools to improve formulations, prolong shelf life, and ensure reliable, top-quality production.
Elevify advantages
Develop skills
- Control food colour by handling pigments, browning, and light degradation.
- Optimise dairy proteins for heat, texture, and stability in formulations.
- Minimise oxidation using lipid chemistry to prevent rancidity and off-flavours.
- Preserve nutrients through processes that safeguard vitamins and minerals.
- Develop shelf life tests connecting processing, packaging, and chemistry to 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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