Certificate in Food Chemistry Insights
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⢠Introduction to Food Chemistry: Overview of food chemistry, its importance, key concepts, and primary functions.
⢠Chemical Structure of Food: Exploration of the chemical structure of major food components, including carbohydrates, proteins, lipids, vitamins, and minerals.
⢠Chemical Reactions in Food: Study of chemical reactions during food processing, preservation, and storage, such as Maillard reactions, caramelization, and enzymatic browning.
⢠Water and Its Role in Food: Examination of the properties and behavior of water in food systems, its impact on food quality, and water activity measurement.
⢠Food Additives and Preservatives: Overview of legal and illegal food additives, their effects on food quality, and the chemistry behind their usage.
⢠Food Contaminants and Toxins: Investigation of chemical contaminants, toxins, and their impact on food safety, including pesticides, heavy metals, and mycotoxins.
⢠Flavor Chemistry: Analysis of the chemical compounds responsible for food flavor, aroma, and taste, and the methods to measure and modify them.
⢠Food Analysis and Testing: Introduction to analytical techniques for food analysis, such as chromatography, spectroscopy, and immunoassays, and their applications.
⢠Nutritional Biochemistry: Study of the biochemical processes in the human body related to food and nutrition, including digestion, absorption, and metabolism.
⢠Quality Assurance and Control in Food Chemistry: Overview of quality assurance and control principles, policies, and procedures in food chemistry, and their importance in ensuring food safety and consumer protection.
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