Food Chemistry Basics

By the end of this course, you will be able to:

• Grasp the concept of atoms and molecules and how they’re the foundation of our food.
• ‘Read’ the formulas of molecules, a crucial skill if you want to dive deeper into the world of food chemistry.
• Explain what proteins, carbohydrates and fats are.
• List the main roles of proteins, carbohydrates, and fats in foods (e.g. making a food creamy, sweet, or firm).
• Describe what a chemical reaction is, and recognize them in foods all around you.
• Explain why certain foods turns brown during cooking/baking, and what you can do to influence that process.

This course covers the basics of food chemistry that can be applied to just about any food. Take one of our more advanced courses for a deeper dive into a specific product or process.

What are the course requirements?

Aside from a good understanding of the English language, there are no technical requirements to start this course. This course is geared towards beginners in the field of chemistry & food science.

Of course, it does help if you’ve worked with food before. That could be at home – cooking teaches you a lot! – or in a factory setting.

Note, if you have had extensive chemistry classes before, this is not the course for you! We assume little to no prior chemistry expertise. That said, if you don’t have any knowledge specific to food, you might still learn something new.

A flexible, interactive learning environment

• This is a self-paced, online course consisting of 8 modules. You can do them all at once, or take breaks in between, whenever you want to.
• Most of the lessons are given in a written text format. Some topics include videos.
• Throughout the course we’ve added quizzes for you to test whether you understood what we discussed.
• An optional project gives you a chance to put your newly found knowledge to use in a simple application. You can easily share your outcomes with fellow students.
• We offer LIVE events on an irregular basis. Once you’re a student, you’ll have access to all future accompanying events!
• Depending on your incoming level, the course will take you anywhere from 3 – 15 hours to complete.

Why not have a look at our sample lesson?

A ‘university’ at home 🙂

Most courses about Food Chemistry cost a lot of money and time, and are only accessible through universities. This course is a more affordable and flexible option.

It’s also a great way to test the waters – is this really what you’d like to learn? – before embarking on a larger, more expensive (university) course!

Sign up if 🎫

1. You’ve always been curious about how your food works.
2. Your high school chemistry classes feel like a very long time ago, or you never had them in the first place.
3. You want to learn the basics that can be applied to a wide range of foods. You’re not interested in just one food type.

FAQ – Anything else you’d like to know?