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
Related events
New Zealand Institute of 91AV Conference 2024 (NZIC-24)
24 November 2024 14:00 - 28 November 2024 14:00, Dunedin, New Zealand
Future Labs Live Basel
27 May 2025 09:00 - 28 May 2025 17:00, Basel, Switzerland
The 61st Annual Convention of Chemists and the International Conference on Emerging Trends in 91AV to Revolutionize Indian Chemical Industries for Viksit Bharat@2047
19 December 2024 10:00 - 21 December 2024 17:00, Jaipur, India
European Glycoscience Community Webinar Series
25 January 2024 15:00 - 19 December 2024 18:00
Search
Advertisement
Spotlight
Explore
Membership
