flexible workload from 4 to 360h
valid certificate in your country
What will I learn?
This Food Chemistry Course delivers a focused overview of pigments, color stability, browning reactions, carbohydrate behavior, and lipid oxidation with direct application to real products. Learn how pH, water activity, packaging, processing, and antioxidants influence color, flavor, texture, and nutrient retention, and gain practical tools to optimize formulations, extend shelf life, and support consistent, high-quality production.
Elevify advantages
Develop skills
- Control food color: manage pigments, browning, and light-driven degradation.
- Optimize dairy proteins: tune heat, texture, and stability in real formulations.
- Reduce oxidation: apply lipid chemistry to cut rancidity and off-flavors 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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