Name: Food Science and Technology: The Complete Course
Price: 15999.00 ZAR
Availability: InStock

About Course

From the chemistry of a starch granule to the launch of a new product: the whole of food science and technology in one programme.

Most people learn food science and food technology in pieces, one course or one job at a time. This programme brings it together. It is built for people who want the complete picture: how food is made up, how it spoils, how it nourishes us, how it is processed, preserved, packed and regulated, and how each major food commodity is handled from farm to shelf.

Food Science and Technology: The Complete Course is a 70-hour online programme for students, new graduates entering the food industry and professionals moving in from other fields. It starts from first principles and builds to degree-level understanding, with worked examples, case studies and practical activities in every module.

What the course covers

Fifteen modules: the discipline and the global food system; food chemistry in two parts; food microbiology and spoilage; nutrition and health; food physics, structure and sensory evaluation; preservation and thermal processing; cold, drying and non-thermal technologies; food engineering and unit operations; packaging and shelf life; food safety, quality, standards and regulation; cereals, legumes, oilseeds and baking; fruit, vegetables, beverages, sugar and spices; dairy, meat, fish and eggs; and product development, novel foods and the future of food.

Each module closes with a case study or practical activity, a knowledge check and a game, from a browning whodunnit to saving a squeezy mayonnaise launch. Every lesson has a Listen to this lesson option. All activities, knowledge checks and games are compulsory and open in order.

The programme ends with a capstone project that takes one new product from concept to launch plan, and a proctored final assessment: 60 questions drawn at random, so every attempt is different. 90 minutes, 70 percent to pass, 3 attempts.

Your certificate

Pass the final assessment and you receive an ASC Food Safety Certificate of Achievement for Food Science and Technology: The Complete Course. It shows your name, the course, the completion date and a unique verification ID with a QR code, so an employer or auditor can check it online at ascfoodsafetytraining.com. You can download it from your dashboard as soon as you pass.

The course was developed by ASC Food Safety’s multidisciplinary team of industry professionals, led by Mthokozisi Nkosi, with contributions from specialists in brewing, dairy processing, meat processing and nutrition. It follows international references: Codex Alimentarius, ISO 22000 and WHO and FAO guidance.

Explain the chemical, physical and biological make-up of foods and how processing and storage change it
Identify spoilage and pathogenic microorganisms and the factors that control their growth and survival
Relate diet, nutrients and processing to health, and evaluate food quality with sensory and instrumental methods
Select and justify preservation and processing technologies, including thermal, cold, drying and non-thermal methods, using basic engineering calculations
Choose packaging and set shelf life for a product, and apply GHP and HACCP within Codex, ISO 22000 and GFSI frameworks
Describe how the main commodities (cereals, oilseeds, fruit and vegetables, beverages, sugar, dairy, meat, fish and eggs) are processed and controlled
Take a new product from concept to launch plan, weighing safety, quality, cost, regulation and sustainability

Course Content

Module 1: The Discipline and the Global Food System
What food science and technology are, how the discipline grew from ancient preservation through Appert and Pasteur to today's global industry, and how it serves food security, public health and society through its sectors, careers, professional bodies and ethics.

Lesson 1: Learning Outcomes
Lesson 2: What Food Science and Technology Are
Lesson 3: From Ancient Preservation to the Modern Industry
Lesson 4: The Global Food System and Food Security
Lesson 5: The Food Industry, Careers and Professional Ethics
Lesson 6: Tomato Glut: A Food-System Briefing
Module 1 knowledge check
Game: From Sun-Dried to Space-Safe

Module 2: Food Chemistry I: Water, Carbohydrates and Proteins
The chemistry of water and water activity, the physico-chemical properties that govern safety and quality, and the behaviour of sugars, starches, pectins, proteins and enzymes during processing and storage.

Module 3: Food Chemistry II: Lipids, Micronutrients, Colour, Flavour and Additives
How fats crystallise and oxidise, how vitamins and minerals fare in processing, where food colours and flavours come from, how colloids are stabilised, and how additives, natural toxicants and organic acids are assessed and controlled.

Module 4: Food Microbiology and Spoilage
The microorganisms that live in food, the factors that let them grow, how foods of different perishability spoil, the pathogens behind foodborne illness, and the microbes we put to work in fermentation.

Module 5: Nutrition and Health
How the body digests, absorbs and uses food, what each macro- and micronutrient does, and how diet-related disease, dietary guidelines, fortification and processing connect nutrition science to food technology.

Module 6: Food Physics, Structure and Sensory Evaluation
The physical properties, flow behaviour and colloidal structures that give foods their texture, and the sensory and instrumental methods used to measure how foods look, feel and taste.

Module 7: Principles of Preservation and Thermal Processing
Why food deteriorates and how preservation stops it, from hurdle technology to the heat transfer, thermal death kinetics and equipment behind pasteurisation, blanching, canning and UHT.

Module 8: Cold, Dry and Non-Thermal Technologies
How refrigeration, freezing, drying, concentration, chemical and traditional methods, and emerging non-thermal technologies preserve food, and where each one falls short.

Module 9: Food Engineering and Unit Operations
The engineering toolkit behind every food factory: units and balances, fluid flow and rheology, heat exchangers, mechanical operations, extrusion and coating, and process control.

Module 10: Food Packaging and Shelf Life
How packaging materials, atmospheres and smart technologies protect food, and how shelf life is proven, dated and balanced against sustainability.

Module 11: Food Safety, Quality, Standards and Regulation
The hazards that make food unsafe and the systems, standards and laws that control them, from Codex GHP and HACCP to ISO 22000, GFSI schemes, labelling and food fraud.

Module 12: Cereals, Legumes, Oilseeds and Baking
From grain structure and milling to bakery science, legume processing and the extraction, refining and modification of edible oils and fats.

Module 13: Fruits, Vegetables, Beverages, Sugar and Spices
How living produce is kept fresh after harvest and turned into canned, juiced, jammed, pickled, dried and frozen foods, and how tea, coffee, cocoa, soft drinks, sugar, jaggery, confectionery, chocolate and spices are made safe and of consistent quality.

Module 14: Animal Foods: Dairy, Meat, Fish and Eggs
The science and technology of milk and dairy products, meat and poultry, fish and seafood, and eggs, including their characteristic hazards and the process controls that keep them safe.

Module 15: Product Development, Novel Foods and the Future
How new foods are conceived, formulated, costed, scaled up and manufactured hygienically; a balanced look at novel and alternative foods; and the sustainability challenges and career paths shaping the future food industry.

Course assessment and Feedback
The final assessment for the Food Science and Technology: The Complete Course.

Student Ratings & Reviews

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About Course

From the chemistry of a starch granule to the launch of a new product: the whole of food science and technology in one programme.

What the course covers

Your certificate

What Will You Learn?

Course Content

Lesson 1: Learning Outcomes

Lesson 2: What Food Science and Technology Are

Lesson 3: From Ancient Preservation to the Modern Industry

Lesson 4: The Global Food System and Food Security

Lesson 5: The Food Industry, Careers and Professional Ethics

Lesson 6: Tomato Glut: A Food-System Briefing

Module 1 knowledge check

Game: From Sun-Dried to Space-Safe

Module 2: Food Chemistry I: Water, Carbohydrates and Proteins The chemistry of water and water activity, the physico-chemical properties that govern safety and quality, and the behaviour of sugars, starches, pectins, proteins and enzymes during processing and storage.

Lesson 1: Learning Outcomes

Lesson 2: Water in Food: Structure, Water Activity and Sorption

Lesson 3: Physico-Chemical Properties: Solutions, pH and Buffers

Lesson 4: Carbohydrates: Sugars, Starch, Pectins and Fibre

Lesson 5: Proteins and Enzymes

Lesson 6: Kitchen Chemistry Lab: Enzymes, Starch and Osmosis

Module 2 knowledge check

Game: Kitchen Chemistry Speed-Date

Lesson 1: Learning Outcomes

Lesson 2: Lipids: Structure, Crystallisation, Oxidation and Colloids

Lesson 3: Vitamins and Minerals Through Processing

Lesson 4: Colour and Flavour Chemistry: Pigments, Maillard Reaction and Caramelisation

Lesson 5: Food Additives, Natural Toxicants and Organic Acids

Lesson 6: Purple Power: Troubleshooting a Children’s Drink

Module 3 knowledge check

Game: Browning Whodunnit

Module 4: Food Microbiology and Spoilage The microorganisms that live in food, the factors that let them grow, how foods of different perishability spoil, the pathogens behind foodborne illness, and the microbes we put to work in fermentation.

Lesson 1: Learning Outcomes

Lesson 2: Microbes in Food and What Makes Them Grow

Lesson 3: Perishability and the Agents of Spoilage

Lesson 4: Foodborne Pathogens and Illness

Lesson 5: Beneficial Microbes: Fermentation and Probiotics

Lesson 6: The Bread Mould Challenge

Module 4 knowledge check

Game: Whodunnit in the Larder

Module 5: Nutrition and Health How the body digests, absorbs and uses food, what each macro- and micronutrient does, and how diet-related disease, dietary guidelines, fortification and processing connect nutrition science to food technology.

Lesson 1: Learning Outcomes

Lesson 2: Digestion, Absorption and Metabolism

Lesson 3: Macronutrients and Energy

Lesson 4: Micronutrients, Bioavailability and Deficiency

Lesson 5: Diet, Health and Food Processing

Lesson 6: Relaunching a Breakfast Cereal: A Nutrition Calculation Set

Module 5 knowledge check

Game: Deficiency Detectives

Module 6: Food Physics, Structure and Sensory Evaluation The physical properties, flow behaviour and colloidal structures that give foods their texture, and the sensory and instrumental methods used to measure how foods look, feel and taste.

Lesson 1: Learning Outcomes

Lesson 2: Physical Properties of Foods

Lesson 3: Rheology and Texture Measurement

Lesson 4: Colloids: Emulsions, Foams and Gels

Lesson 5: The Senses, Sensory Evaluation and Objective Quality

Lesson 6: Can You Taste the Difference? Running a Triangle Test

Module 6 knowledge check

Game: Mayo Mayday: Saving the Squeezy Launch

Module 7: Principles of Preservation and Thermal Processing Why food deteriorates and how preservation stops it, from hurdle technology to the heat transfer, thermal death kinetics and equipment behind pasteurisation, blanching, canning and UHT.

Lesson 1: Learning Outcomes

Lesson 2: Why Food Spoils and the Principles of Preservation

Lesson 3: Heat Transfer Basics for Thermal Processing

Lesson 4: Thermal Death Kinetics: D, z and F Values

Lesson 5: Pasteurisation, Blanching, Canning, UHT and Aseptic Processing

Lesson 6: Is This Can Safe? Checking a Retort Process

Module 7 knowledge check

Game: From Field to Shelf: Can You Can It?

Module 8: Cold, Dry and Non-Thermal Technologies How refrigeration, freezing, drying, concentration, chemical and traditional methods, and emerging non-thermal technologies preserve food, and where each one falls short.

Lesson 1: Learning Outcomes

Lesson 2: Refrigeration, Controlled Atmospheres and the Cold Chain

Lesson 3: Freezing and Frozen Storage

Lesson 4: Drying, Intermediate-Moisture Foods and Concentration

Lesson 5: Chemical, Traditional and Non-Thermal Preservation

Lesson 6: Saving the Mango Glut: A Preservation Consultancy

Module 8 knowledge check

Game: What’s Doing the Heavy Lifting?

Module 9: Food Engineering and Unit Operations The engineering toolkit behind every food factory: units and balances, fluid flow and rheology, heat exchangers, mechanical operations, extrusion and coating, and process control.

Lesson 1: Learning Outcomes

Lesson 2: Units, Dimensions, and Mass and Energy Balances

Lesson 3: Fluid Flow, Rheology, Pumps and Heat Exchangers

Module 2: Food Chemistry I: Water, Carbohydrates and Proteins
The chemistry of water and water activity, the physico-chemical properties that govern safety and quality, and the behaviour of sugars, starches, pectins, proteins and enzymes during processing and storage.

Module 4: Food Microbiology and Spoilage
The microorganisms that live in food, the factors that let them grow, how foods of different perishability spoil, the pathogens behind foodborne illness, and the microbes we put to work in fermentation.

Module 5: Nutrition and Health
How the body digests, absorbs and uses food, what each macro- and micronutrient does, and how diet-related disease, dietary guidelines, fortification and processing connect nutrition science to food technology.

Module 6: Food Physics, Structure and Sensory Evaluation
The physical properties, flow behaviour and colloidal structures that give foods their texture, and the sensory and instrumental methods used to measure how foods look, feel and taste.

Module 7: Principles of Preservation and Thermal Processing
Why food deteriorates and how preservation stops it, from hurdle technology to the heat transfer, thermal death kinetics and equipment behind pasteurisation, blanching, canning and UHT.

Module 8: Cold, Dry and Non-Thermal Technologies
How refrigeration, freezing, drying, concentration, chemical and traditional methods, and emerging non-thermal technologies preserve food, and where each one falls short.

Module 9: Food Engineering and Unit Operations
The engineering toolkit behind every food factory: units and balances, fluid flow and rheology, heat exchangers, mechanical operations, extrusion and coating, and process control.

Module 10: Food Packaging and Shelf Life
How packaging materials, atmospheres and smart technologies protect food, and how shelf life is proven, dated and balanced against sustainability.

Module 11: Food Safety, Quality, Standards and Regulation
The hazards that make food unsafe and the systems, standards and laws that control them, from Codex GHP and HACCP to ISO 22000, GFSI schemes, labelling and food fraud.

Module 12: Cereals, Legumes, Oilseeds and Baking
From grain structure and milling to bakery science, legume processing and the extraction, refining and modification of edible oils and fats.

Module 14: Animal Foods: Dairy, Meat, Fish and Eggs
The science and technology of milk and dairy products, meat and poultry, fish and seafood, and eggs, including their characteristic hazards and the process controls that keep them safe.

Module 15: Product Development, Novel Foods and the Future
How new foods are conceived, formulated, costed, scaled up and manufactured hygienically; a balanced look at novel and alternative foods; and the sustainability challenges and career paths shaping the future food industry.

Course assessment and Feedback
The final assessment for the Food Science and Technology: The Complete Course.