Food Science: Food Chemistry, Preservation, and Allergies

This course in Food Science focuses on the core principles of food chemistry, food preservation, and food allergies, offering a comprehensive understanding of how scientific techniques are applied to ensure food safety and quality. With an emphasis on HACCP (Hazard Analysis and Critical Control Points), the course covers the interaction of chemical components in food, modern methods of preservation, and the science behind allergenic responses. Learners will explore the systems and standards that govern food safety, gaining insight into key scientific and regulatory frameworks.

Key Takeaways

• Gain a solid foundation in food chemistry, including macronutrient interactions and additives.

• Understand various methods of food preservation and their effects on quality and safety.

• Learn the causes and management of food allergies in food production.

• Apply principles of HACCP to real-world scenarios for hazard control.

• Strengthen knowledge of food safety regulations and their role in protecting public health.

Reed Courses Certificate of Completion

Digital certificate - Included

• Food Science: Food Chemistry, Preservation, and Allergies 24:00

  • 1: Canning, Pickling, and Fermentation for Food Preservation.docx 06:00
  • 2: Food Allergies, Intolerances, and Dietary Alternatives.docx 06:00
  • 3: Food Chemistry and Culinary Transformations.docx 04:00
  • 4: Food Packaging.docx 04:00
  • 5: Final Quiz 04:00

In today’s global food industry, food safety and quality are paramount. This Food Science course dives deep into the chemical foundations of food, exploring carbohydrates, proteins, lipids, water activity, and additives. Understanding food chemistry is essential for evaluating nutritional content, processing effects, and shelf-life stability.

The course also examines methods of food preservation, such as thermal processing, refrigeration, freezing, drying, fermentation, and the use of chemical preservatives. These preservation techniques are vital to prevent spoilage, reduce waste, and maintain food safety across supply chains.

An in-depth module is dedicated to food allergies, covering allergenic compounds, cross-contamination risks, and labelling requirements. Learners will assess how the industry manages allergic responses and implements control measures within HACCP frameworks.

Throughout the course, food safety protocols and HACCP systems are emphasized as central tools in managing biological, chemical, and physical hazards in food production. Practical case studies and real-world applications of food science are used to demonstrate how these principles are applied in industry settings.

Topics such as microbiological risks, shelf-life testing, foodborne illness prevention, and risk assessment methodologies are covered. The curriculum integrates the scientific and regulatory components of food science while reinforcing the importance of HACCP and food safety in public health and commerce.

This Food Science course is ideal for individuals seeking foundational and intermediate knowledge in food chemistry, food preservation, and food safety practices. It is suitable for those pursuing careers in the food industry, quality assurance, compliance, or research, as well as anyone preparing to work with HACCP-based systems or address food allergies in a regulatory context.

The Food Science: Food Chemistry, Preservation, and Allergies course is open to everyone. Anyone with a desire to learn about the subject is welcome to enrol in this course without any reservation.

Completing this course can support career opportunities in roles such as Food Safety Officer, Quality Assurance Technician, Food Science Analyst, HACCP Coordinator, or Food Compliance Assistant.

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