Course

Organic Chemistry of Food

Organic Chemistry of Food
    • Organic Chemistry of Food

      Welcome to the course

  • Course learning outcomes

    • Distinguish and summarise the different nutrients in food 
    • Examine the functions of the nutrients
    • Categorise the food additives and explain their influence on food
    • Generalise reasons for spoilage of food and its prevention
    • Debate and decide on the different types of food storage
    • Compare food processing methods

Below is the course content. You can click on any section here and it will take you through to this section of the course.

Course content

  • Week 1. Nutrients in food

    Food composition is complex and is generally studied in terms of the nutrients each type of food provides. The macronutrients in food are the carbohydrates, proteins, fats and oils while the micronutrients are mainly the vitamins and minerals. Each of these is dealt with in the following sections.

    Pages: 5Quizzes: 4
  • Week 2. Animal Sources of food

    This unit will explore the different food obtained from animal sources.

    Pages: 6Quiz: 1
  • Week 3. Other Aspects of Food

    This week will explore other aspects of food like food additives, its preservation and food processing

    Pages: 6Quiz: 1

Rate this course

Your rating None. Average rating 5 out of 5, based on 2 ratings

Review this course

Please create an account or sign in to leave your review.

Course reviews

    SUJAT Kamble

    SUJAT Kamble25 May 2019 3:52

    Rating entered. No review given

    Nirav Chandan

    Nirav Chandan24 May 2019 3:52

    Rating entered. No review given

About this course

  • 12 hours study
  • Level 1: Introductory

Ratings

5 out of 5 stars

Create an account to get more

By creating an account you can set up a personal learning profile on the site.

Create an account