This course focuses on the structure, function, stability and analysis of the molecules in foods. This emphasises macro and micro components that play a role during food processing as well as those contributing to product quality, safety and nutrition, including food additives, functional ingredients, processing aids, micronutrients, and toxins. The physical, chemical, functional and nutritional properties of major food components during processing, storage and cooking will be discussed in detail.

This course provides direct experience in measurement of food components using a variety of methods particularly those based on the operation of analytical instrumentation. To complement the practical skills, you will also gain an understanding of the principles of analysis and experience in accessing and handling data, interpretation and presentation.

You will work individually and in small teams, and hence this course develops your skills in responsibility, teamwork and leadership, negotiation, allocation of time and resources, as well as communication. Finally, you will present your results as formal reports, further developing your skills in written communication. The content of this course Is highly applied and valued in any food industry.