30-Hours Professional Diploma in Science of Food
Credit hours
3
Learners explore the science behind what we eat, from nutritional biochemistry and the roles of macro and micronutrients to digestion and metabolism. The course also covers food composition and chemistry, food microbiology and safety, processing and preservation, functional foods and additives, and labelling and packaging rules. Suitable for those in food production, catering or anyone interested in how food works.
What you'll cover
- 01Introduction to Food Science and Nutritional Biochemistry
- 02Macronutrients and Micronutrients: Roles in Human Health
- 03Digestion, Absorption, and Metabolism of Nutrients
- 04Food Composition and Chemical Properties
- 05Food Microbiology and Safety Standards
- 06Food Processing and Preservation Techniques
- 07Functional Foods, Additives, and Nutritional Fortification
- 08Food Labelling, Packaging, and Consumer Regulations
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30-Hours Professional Diploma in Science of Food