Food Science at a basic level includes the science of the major components that make up our foods - fat, protein and carbohydrate. This course gives an overview of these ingredients and looks at their behaviour when processed in foods and beverages, as well as looking at food structure, process technologies, food safety and quality, and sensory evaluation methods.
Introduction to Food Science & Technology
24 March 2010, United Kingdom
Introduction
Venue
Leatherhead Food Research
Leatherhead Food Research, Randalls Road, Leatherhead, Surrey, KT22 7RY, United Kingdom
Useful links
Organised by
Leatherhead Food Research
Contact information
Miss Catherine Haynes
Leatherhead Food Research, Randalls Road, Leatherhead, KT22 7RY, United Kingdom
01372 822314
Contact us by email
Leatherhead Food Research, Randalls Road, Leatherhead, KT22 7RY, United Kingdom
01372 822314
Contact us by email
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