Food Science and Nutrition Online Course

Key Features

• Accredited by CPD
• Instant e-certificate
• FREE PDF + Hardcopy certificate
• Easy payment method
• Fully online, interactive course with audio voiceover
• Self-paced learning and laptop, tablet, smartphone-friendly
• Learn Anytime, Anywhere
• 24/7 Learning Assistance
• Best Value Price
• Discounts on bulk purchases

The Food Science and Nutrition course introduces students to fundamental food principles. Learners explore food composition, nutrients, and their health impacts. The course emphasizes food quality, safety, and hygiene practices. Students study food microbiology, understanding microbial growth and foodborne pathogens. Food deterioration and spoilage mechanisms are covered, highlighting prevention techniques. The course also focuses on food preservation, processing, and innovative technologies. Students gain insights into food packaging, materials, and safety regulations. Food additives, their functions, and safety evaluations are discussed comprehensively. Advanced food engineering and technology concepts are integrated to provide practical knowledge. Learners will analyze nutritional requirements and diet planning for health. The program blends theory with practical applications to ensure effective learning. By the end, participants will develop skills in food handling, quality control, and nutritional assessment. This course is suitable for anyone passionate about health, nutrition, food safety, and global food science trends.

Learning Outcomes:

1. Understand key principles of food science and human nutrition clearly.
2. Identify factors affecting food quality, safety, and storage effectively.
3. Analyze food microbiology and microbial safety in various foods.
4. Explain causes of food deterioration and spoilage prevention methods.
5. Apply knowledge of food preservation, processing, and packaging techniques.
6. Evaluate nutritional requirements and plan diets for healthy living.

Course Link: Food Science and Nutrition

Course Curriculum:

Module 01 : Introduction to Food Science

• Definition and scope of food science and nutrition
• Importance of nutrients in human health
• Food composition and chemical properties
• Role of water, carbohydrates, proteins, and fats

Module 02 : Food Quality

• Principles of food quality assessment
• Sensory evaluation and quality standards
• Food safety measures and hygiene practices
• Factors influencing shelf life of foods

Module 03 : Food Microbiology

• Microorganisms in food and their roles
• Foodborne pathogens and toxins
• Microbial growth and contamination control
• Fermentation and beneficial microbes

Module 04 : Food Deterioration

• Mechanisms of food spoilage and degradation
• Chemical, enzymatic, and microbial deterioration
• Environmental factors affecting food stability
• Detection and monitoring of food quality

Module 05 : Food Preservation and Processing

• Thermal and non-thermal preservation techniques
• Canning, freezing, drying, and irradiation
• Emerging food processing technologies
• Methods to extend shelf life safely

Module 06 : Fundamentals of Food Packaging

• Packaging materials and functions
• Food packaging safety regulations
• Innovations in sustainable packaging
• Packaging impact on quality and shelf life

Module 07 : Food Additives

• Types and functions of food additives
• Preservatives, colorants, flavor enhancers, emulsifiers
• Safety evaluation and regulatory compliance
• Consumer awareness about additives

Module 08 : Food Engineering and Technology

• Principles of food processing machinery
• Thermal, mechanical, and chemical processes
• Quality control in food engineering
• Advanced technologies in food production

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Disclaimer:

This is an online course with pre-recorded lessons. You will get access to the course within 48 hours after your enrolment.