Biochemical analysis course Food: online course of food biochemistry: analysis

Any product destined for human consumption goes through analysis and rigorous controls among other issues to give information about nutritional value, as well as product safety. As an analyst, it is vitally important to know the techniques used in today's industry to determine all these values. The online course of food biochemistry: Analysis provides notions about determining water content, protein, enzymes, lipids, carbohydrates and other organic and inorganic molecules through the use of analytical techniques. We have a multidisciplinary teaching team that will offer your knowledge to help you solve your doubts with the contents of the course.

- Understand the structure and properties of water in food. - Analyze biochemistry and protein quantification methods. - Apply proteomic techniques in food analysis. - Investigate the nomenclature, kinetics and enzyme analysis in the food industry. - Classify lipids and evaluate food analysis methods. - Study the structure and carbohydrate functions, as well as analysis techniques. - Know the types of additives, its code and the legislation in force in the food industry.

The main professional outputs of this online course of food biochemistry: analysis are related to the food industry. Among others, it is worth mentioning a specialist in food analysis, research in biochemical laboratories and advice on food regulations, contributing to the progress and compliance with standards in the food industry.

This online course of food biochemistry: analysis prepares you to thoroughly understand the molecular structure of food, as well as the main functions of immediate principles such as lipids, proteins and carbohydrates. Similarly, you will learn to analyze its main components using state -of -the -art molecular techniques. You will acquire essential knowledge to address challenges in the food industry.

This online course of food biochemistry: analysis is aimed at professionals trained in the field of experimental biociencies or sciences, such as biology, biochemistry, chemistry or related careers that seek to achieve a better understanding of biochemical methods for food analysis.

This training is not included in the scope of official regulated training (Infant Education, Primary Education, Secondary Education, Official Professional Training FP, Baccalaureate, University Degree, Official University Master and PhD). It is therefore a complementary and/or specialization training, aimed at acquiring certain skills, skills or aptitudes of a professional nature, being able to be barely as merit in workbags and/or opposition competitions, always within the complementary training section and/or continuous training being always essential to review the specific requirements of the public labor stock of the public labor stock market.