Food Chemistry Course
This course provides an overview of key food chemistry principles including pigments, colour stability, browning reactions, carbohydrate behaviour, and lipid oxidation, with practical applications to real food products. Learners will gain tools to manage factors like pH, water activity, packaging, processing, and antioxidants to enhance colour, flavour, texture, nutrient retention, formulations, shelf life, and production quality.
flexible workload from 4 to 360h
valid certificate in your country
What will I learn?
This Food Chemistry Course gives a clear overview of pigments, colour stability, browning reactions, carbohydrate behaviour, and lipid oxidation, applied directly to real products. Learn how pH, water activity, packaging, processing, and antioxidants affect colour, flavour, texture, and nutrient retention, and get practical tools to improve formulations, extend shelf life, and ensure consistent, high-quality production.
Elevify advantages
Develop skills
- Control food colour: manage pigments, browning, and light-driven degradation.
- Optimise dairy proteins: adjust heat, texture, and stability in real formulations.
- Reduce oxidation: apply lipid chemistry to cut rancidity and off-flavours quickly.
- 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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