Basic food chemistry and nutrition - CCFRA Training events, training seminars, and conferences for the food and drink industry

Basic food chemistry and nutrition
9-10 December 2008		£690 CCFRA member price + VAT	£910 non-member price + VAT

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Why attend:
This course covers the basics of food chemistry for the nonchemist and nutritionist. The basic chemistry of each of the major food components is explained, together with its significance in terms of food composition and diet and a brief treatment of analytical methods.

Course content:
Lectures will cover the basic chemistry of each group, its dietary significance and its part in food composition:

Fats
Carbohydrates – starch and sugars
Proteins
Fibre
Minerals
Vitamins
Flavours and taints
Chemical contaminants
Allergens and intolerances
Food colour
Additives

"Complementing the course on "Laboratory techniques – chemistry basics", which gives the practical background, this course will give you the basics on each of the major food components, whether you are a non-chemist looking for a basic introduction to food chemistry, or a nutritionist seeking some chemistry background."

Mike Edwards – Event Director

Early booking discount conditions

For further information or to check availability contact the Training Department on +44 (0)1386 842104
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