Food chemistry – an introduction
This is a tailored course please contact our training team for further information.
Benefits of attending
This course covers the basics of food chemistry for the non-chemist 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
- Additives
"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
For further information contact the Training Department on +44 (0)1386 842104 or
