Certificate in Food Science Fundamentals: Basic Principles
-- viewing nowThe Certificate in Food Science Fundamentals: Basic Principles is a comprehensive course designed to equip learners with essential skills in food science. This program focuses on the basic principles that underpin food science, including the physical, microbiological, and chemical properties of food.
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Course Details
• Introduction to Food Science
• Food Chemistry: Primary Keyword
• Food Microbiology and Safety
• Food Processing and Preservation
• Sensory Evaluation and Consumer Science
• Food Engineering and Technology
• Food Laws and Regulations
• Nutrition and Human Health
• Principles of Food Hygiene and Sanitation
• Food Toxicology and Contaminants
Career Path
Entry Requirements
- Basic understanding of the subject matter
- Proficiency in English language
- Computer and internet access
- Basic computer skills
- Dedication to complete the course
No prior formal qualifications required. Course designed for accessibility.
Course Status
This course provides practical knowledge and skills for professional development. It is:
- Not accredited by a recognized body
- Not regulated by an authorized institution
- Complementary to formal qualifications
You'll receive a certificate of completion upon successfully finishing the course.
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