from 4 to 360h flexible workload
valid certificate in your country
What will I learn?
This Food Chemistry Course gives a sharp look at pigments, color keeping, browning reactions, how carbs act, and fat spoiling, all tied to real foods. You go learn how pH, water level, packing, handling, and antioxidants affect color, taste, feel, and nutrient holding, plus get hands-on ways to fine-tune mixes, stretch shelf time, and keep steady high-quality making.
Elevify advantages
Develop skills
- Control food color: handle pigments, browning, and light spoiling.
- Optimize dairy proteins: adjust heat, texture, and steadiness in real mixes.
- Reduce oxidation: use fat chemistry to cut bad smells and off-tastes quick.
- Preserve nutrients: plan processes that guard vitamins and minerals in foods.
- Design shelf life tests: connect handling, packing, 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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