Food Chemistry and Microbiology
( 24 Modules )

Module #1
Introduction to Food Chemistry and Microbiology
Overview of the course, importance of food chemistry and microbiology, and career opportunities

Module #2
Chemical Composition of Food
Overview of water, carbohydrates, proteins, lipids, and other components of food

Module #3
pH and Acidity in Food
Understanding pH, acidity, and alkalinity in food and their effects on food quality

Module #4
Water Activity in Food
Role of water activity in food spoilage, preservation, and safety

Module #5
Food Rheology and Texture
Understanding the physical properties of food, including texture, consistency, and flow behavior

Module #6
Food Emulsions and Foams
Properties and applications of emulsions and foams in food systems

Module #7
Food Color and Appearance
Chemical and physical factors affecting food color and appearance

Module #8
Food Flavor and Aroma
Chemical and biological factors influencing food flavor and aroma

Module #9
Food Enzymology
Role of enzymes in food production, processing, and spoilage

Module #10
Microbiology of Food
Introduction to microorganisms, their growth, and metabolism in food systems

Module #11
Foodborne Pathogens
Overview of bacteria, viruses, parasites, and fungi that cause foodborne illness

Module #12
Food Spoilage and Preservation
Mechanisms of food spoilage and methods of preservation, including thermal processing, freezing, and dehydration

Module #13
Food Fermentation
Microbial fermentation in food production, including yogurt, cheese, and bread making

Module #14
Food Safety Regulations and Guidelines
Overview of international and national regulations and guidelines for food safety

Module #15
Food Analysis and Testing
Introduction to methods for analyzing food composition, quality, and safety

Module #16
Sensory Evaluation of Food
Principles and methods of sensory evaluation in food science and technology

Module #17
Food Processing and Manufacturing
Overview of food processing and manufacturing technologies, including thermal processing, extrusion, and packaging

Module #18
Food Additives and Preservatives
Types and applications of food additives and preservatives, including antioxidants and flavor enhancers

Module #19
Nutrition and Health
Relationship between food chemistry and human health, including nutritional deficiencies and chronic diseases

Module #20
Food Allergens and Intolerances
Food allergens, intolerances, and strategies for their management

Module #21
Food Microbiome and Gut Health
Role of the food microbiome in human health and disease

Module #22
Foodborne Disease Outbreaks and Investigations
Case studies of foodborne disease outbreaks and methods for investigation and control

Module #23
Current Trends and Advances in Food Chemistry and Microbiology
Emerging topics and technologies in food science, including nanotechnology and gene editing

Module #24
Course Wrap-Up & Conclusion
Planning next steps in Food Chemistry and Microbiology career

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Food Chemistry and Microbiology ( 24 Modules )

Food Chemistry and Microbiology
( 24 Modules )