Become a Pro-Food Chemist
Become a professional Food Chemist by learning A-Z about Food Chemistry,
What you will learn
By end of this course you will learn chemical processes and interactions of the biological and nonbiological components of foods.
Introduction to Food
What is Food Chemistry
Able to explain wide variety of nutrients in depth.
Such as carbohydrates, lipids, proteins, vitamins, minerals, water, pigment & colors, flavors, enzymes and properties of foods.
Why take this course?
This course will enable you to gain in and outs of Food Chemistry. All the topics covered in this course are related to Food Nutrition. No prior knowledge required. This course is user friendly and is acceptable to all educational levels. This course is essential because In the food processing industry, It tells us of food changes that occur during processing and storage.
Chemicals are essential building blocks for everything in the world. All living matter, including people, animals and plants, consists of chemicals. All food is made up of chemical substances. Chemicals in food are largely harmless and often desirable – for example, nutrients such as carbohydrates, protein, fat and fibrers are composed of chemical compounds. Many of these occur naturally and contribute both to a rounded diet and to our eating experience.
Chemicals can, however, have a variety of toxicological properties, some of which might cause effects in humans and animals. Usually, these are not harmful unless we are exposed to them for a long time and at high levels. Scientists help to safeguard against these harmful effects by establishing safe levels. This scientific advice informs decision-makers who regulate the use of chemicals in food or seek to limit their presence in the food chain.
Screenshots
Charts
Price
Rating
Enrollment distribution
