A course can serve a number of purposes. Offered online or during the summer, taking a course may conveniently fulfill a required curriculum, but it is also a good way for current professionals to continue their advanced studies.
What is a course in food science? This course delves into the make-up of food, such as food chemistry, proteins, fats and carbohydrates. Other topics may include nutrition, food processing, the sensory aspect of flavor and microbiology. Students will often learn a lot of information in a short amount of time and will be prepared for further study into the subject. Some programs may offer specialty food science courses such as food safety and sanitation, manufacturing, marketing or applied nutrition.
Taking a course in food science is beneficial in that students gain knowledge that will prepare them for more advanced study. Graduate students will also further develop their specialty focus to help them improve their career opportunities.
Many factors can affect the cost of attending college. The international location and length of the specific program are big determinants. Serious students should research and contact their schools of interest to find out about tuition and fees.
Students who focus on food science have a wealth of different career paths that they may choose to pursue. An undergraduate degree may prepare students for a career in the food industry such as research or manufacturing. Graduate students have more opportunities in quality assurance and control, food processing and production, product development, marketing and sales of food, food law regulation and enforcement, and food science research. Employers may be found in the corporate, private or government sector.
It is easy to research and compare different schools when you use our extensive online database. Search for your program below and contact directly the admission office of the school of your choice by filling in the lead form.
This course is designed for students and practitioners interested in gaining knowledge of food, nutrition and health in low- and middle-income countries (LMICs). The cour
This course is designed for students and practitioners interested in gaining knowledge of food, nutrition and health in low- and middle-income countries (LMICs). The course will cover three key areas:
Global food-, nutrition- and health-related challenges facing low- and middle-income countries;
Responses to hunger, malnutrition and poor health;
Key aspects of changing food systems and the politics of food.
The course will offer theoretical aspects combined with case studies and methods to start approaching complex aspects of food systems, malnutrition, and health in LMICs. It is aimed at providing knowledge on fundamental debates in these areas of study and policy-making and, crucially, at stimulating critical thinking on these issues. The contents draw on a range of disciplinary perspectives, such as political economy, nutritional science, and anthropology. The course does not require students to have prior qualifications in economics....