Advanced Certificate in Food Product Development & Biotech
-- ViewingNowThe Advanced Certificate in Food Product Development & Biotech is a comprehensive course designed to equip learners with the latest techniques and tools in food product development and biotechnology. This course highlights the importance of combining food science, biotechnology, and product development to create innovative and sustainable food solutions.
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โข Advanced Food Chemistry: Understanding the chemical properties and reactions of food components is crucial in developing new food products. This unit will cover topics such as protein chemistry, carbohydrate chemistry, lipid chemistry, and food enzymology.
โข Food Biotechnology: This unit will cover the principles and applications of biotechnology in food processing and production. Topics may include genetic engineering, fermentation technology, and the use of enzymes and microorganisms in food production.
โข Food Product Design and Development: This unit will cover the entire process of food product development, from ideation and concept development to market testing and commercialization. Students will learn about product formulation, packaging design, and sensory evaluation.
โข Food Safety and Regulations: This unit will cover the food safety standards and regulations that must be adhered to during the food product development process. Topics may include HACCP, FDA regulations, and EU food laws.
โข Food Analysis and Quality Control: This unit will cover the analytical techniques and methods used to evaluate the quality and safety of food products. Topics may include chromatography, spectroscopy, and microbiological analysis.
โข Food Process Engineering: This unit will cover the engineering principles and technologies used in food processing and production. Topics may include heat transfer, mass transfer, and fluid dynamics.
โข Nutritional Biochemistry and Food Composition: This unit will cover the nutritional composition of foods and the biochemical processes that occur during digestion and metabolism. Topics may include micronutrients, macronutrients, and bioactive compounds.
โข Sensory Science and Consumer Testing: This unit will cover the sensory properties of food and the methods used to evaluate consumer preferences. Topics may include taste, smell, texture, and color analysis.
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