Food Biochemistry Course
Acquire expertise in food biochemistry for crafting safer, longer-shelf-life, tastier chilled foods. Delve into essential reactions, testing methods, shelf-life assessments, and formulation tactics ready for instant use in development and quality assurance.

4 to 360 hours of flexible workload
certificate valid in your country
What Will I Learn?
Gain practical insights into ingredient makeup, vital reactions, and their impact on colour, texture, flavour, and nutrients in chilled lentil-vegetable salads. Master techniques to manage oxidation, browning, pigment degradation, and vitamin loss via processing, pH adjustments, salt use, and packaging, backed by analytical tools and data-led formulations.
Elevify Advantages
Develop Skills
- Master food analysis: conduct texture, nutrient, and oxidation tests confidently.
- Plan shelf-life: create 10-day chilled product trials with defined outcomes.
- Leverage biochemistry: tweak colour, flavour, texture via reaction knowledge.
- Implement processing: use MAP, antioxidants, pH, heat to preserve quality.
- Develop compliant recipes: harmonise nutrition, safety, labelling for salads.
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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Giulio CarloDigital Marketing Student
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