Food Biochemistry Course
Gain expertise in food biochemistry to craft safer, longer-lasting, tastier chilled foods. Discover essential reactions, analytical techniques, shelf-life testing, and formulation approaches for instant use in product development and quality assurance. This course equips you with practical tools to enhance ingredient stability, control quality attributes like colour, texture, and flavour, and ensure nutritional integrity in chilled lentil-vegetable salads through targeted processing and data-led strategies.

from 4 to 360h flexible workload
certificate valid in your country
What will I learn?
This Food Biochemistry Course provides a practical grasp of 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 fading, and vitamin loss via clever processing, pH adjustments, salt use, and packaging, backed by hands-on analytical methods and evidence-based recipe tweaks.
Elevify advantages
Develop skills
- Master food analysis techniques: confidently perform texture, nutrient, and oxidation tests.
- Plan shelf-life effectively: develop 10-day chilled product studies with defined endpoints.
- Make biochemistry-informed decisions: optimise colour, flavour, and texture using reaction knowledge.
- Implement processing controls: use MAP, antioxidants, pH, and heat to preserve quality.
- Create safe, compliant recipes: balance nutrition, microbiology, and labelling for new 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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