Basics of Food Technology
Published 9/2025
Duration: 1h 34m | .MP4 1280x720 30 fps(r) | AAC, 44100 Hz, 2ch | 723.30 MB
Genre: eLearning | Language: English
Published 9/2025
Duration: 1h 34m | .MP4 1280x720 30 fps(r) | AAC, 44100 Hz, 2ch | 723.30 MB
Genre: eLearning | Language: English
Food Science and Technology: Processing, Preservation, and Safety
What you'll learn
- Understand the fundamental principles of food science, including the chemistry, microbiology, and nutrition of food.
- Analyze different food processing, preservation, and packaging technologies, and their impact on food quality and safety.
- Evaluate the role of food additives, functional foods, and nutraceuticals in health promotion and disease prevention.
- Explore emerging trends, sustainability practices, and career opportunities in the field of food technology.
Requirements
- This course is designed to be beginner-friendly, so there are no strict prerequisites. A general interest in science, health, or food systems will be helpful, but not required. Learners do not need prior knowledge of biology, chemistry, or food technology, as all concepts will be explained from the ground up. No special tools or equipment are necessary. Just curiosity and a willingness to learn.
Description
Unlock the science behind the foods we eat withthis comprehensive course on Food Science and Technology. Designed for beginners, students, and professionals alike, this course explores the fascinating world of food from molecular composition to industrial applications. You’ll learn how carbohydrates, proteins, lipids, vitamins, and minerals interact to determine the taste, texture, nutrition, and shelf-life of foods.
Dive deep intofood microbiology, understanding both beneficial microorganisms that drive fermentation and probiotics, and harmful pathogens that cause spoilage and foodborne illnesses. Explorefood processing and preservation techniques, from traditional methods like drying and salting to modern approaches such as high-pressure processing, pasteurization, and irradiation. Learn aboutdairy, meat, and plant-based food operations, and how unit operations like milling, extrusion, and baking transform raw materials into consumable products.
This course also coversfood quality, safety, and additives, helping you understand sensory attributes, HACCP systems, regulatory standards, and the role of natural and synthetic additives in maintaining safety and functionality. Discoverfunctional foods and nutraceuticals, and how prebiotics, probiotics, and bioactive compounds contribute to health promotion and disease prevention.
Finally, exploreemerging trends and future prospectsin food technology, including biotechnology, nanotechnology, alternative proteins, and digitalization in food processing. By the end of this course, you’ll have a solid understanding of how science and technology combine to ensure food quality, safety, and innovation, preparing you for careers in research, industry, or further studies in food science and nutrition.
Who this course is for:
- This course is ideal for anyone curious about how science and technology shape the foods we eat. It is especially valuable for students in biotechnology, microbiology, nutrition, or food science who want a strong foundation in food technology. Professionals working in healthcare, pharmaceuticals, or agriculture can also benefit by understanding the role of food innovations in health and sustainability. Even beginners with no prior background, enthusiasts interested in healthy eating, functional foods, or the future of food will find this course accessible and engaging.
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