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Food Science
Food Science
36 lessons across 6 topics
1. Introduction to Food Science
1
Career Paths
2
Ethics And Policy
3
Food System Overview
4
History And Milestones
5
Research Methods
6
What Is Food Science
2. Food Chemistry and Biochemistry
7
Carbohydrates
8
Food Enzymology
9
Lipids And Fats
10
Proteins
11
Vitamins And Minerals
12
Water In Foods
3. Food Microbiology and Safety
13
Food Safety Management
14
Foodborne Pathogens
15
Microbial Ecology
16
Microbial Testing Methods
17
Sanitation And Hygiene
18
Spoilage Microbiology
4. Food Processing and Engineering
19
Drying And Concentration
20
Mixing And Unit Operations
21
Novel Technologies
22
Process Control
23
Refrigeration And Cold Chain
24
Thermal Processing
5. Product Development and Formulation
25
Formulation Techniques
26
Ideation And Concept
27
Ingredient Functionality
28
Regulatory Labeling
29
Scale-up And Manufacturing
30
Shelf-life Testing
6. Nutrition, Sensory, and Consumer Science
31
Allergens And Intolerance
32
Basic Nutrition
33
Consumer Behavior
34
Food Policy And Public Health
35
Nutrition Claims
36
Sensory Evaluation
