Science for the Food Industry

Three day practical course in applied chemistry.

This course is suited to:

• Those who have a basic knowledge of food science and analytical techniques but require a more in-depth understanding – for example product development and quality assurance technologists.
• Those involved in analytical testing of food products.

This course covers the structure of the major chemical components of foods in relation to food nutrition and formulation. The course introduces the structure of dispersion systems in foods and the chemical changes that occur during storage of food raw materials. Analytical techniques used in food science will also be demonstrated.

During the course, you will learn to:

• Review the chemical components of foods to include carbohydrates, lipids and proteins
• Describe the structure of dispersion systems within food products
• Describe the chemical changes that occur during processing and storage of foods
• Undertake analytical techniques used in food science, such as HPLC, GC and NIR.

Award: Certificate of attendance

This course is run subject to demand. To request further information and details of costs, please contact us.

Holbeach enquiries and information:

holbeach@lincoln.ac.uk

+44 (0)1406 493000

National Centre for Food Manufacturing website