Essential Food Science
One day theoretical course covering basic food science for the ‘non-scientist’.
The course uses hands-on experiences to illustrate the theoretical concepts and principles of food science which are, wherever possible, made relevant to the students’ own experience.
During the course, you will learn about:
- Chemical formulae
- The structure and function of food components
- Chemical reactions
- The role and importance of acidity and alkalinity to food quality and safety
- Units of measurement
- States of matter
This course is run subject to demand. To request further information and details of costs, please contact us.
E-Mail: holbeach@lincoln.ac.uk
Tel: + 44 (0)1406 493000
Holbeach enquiries and information:
+44 (0)1406 493000
