Advanced Level Food Science and Nutrition by Sir Billy - AcadEx COGNITIVE

ADVANCED LEVEL FOOD SCIENCE AND NUTRITION

Food Science and Nutrition is an exciting science-based course that explores the relationship between food, nutrients, health and human development. It teaches students how food is produced, processed, preserved, analysed and transformed into safe, nutritious and high-quality products.

Through this course, students discover the science behind everyday foods, learn how nutrients support the body, understand food safety and quality control, and explore modern innovations such as functional foods, probiotics, precision nutrition, food technology, artificial intelligence in food production and sustainable food systems.

Food Science and Nutrition empowers students with knowledge and practical skills to improve health, develop food products, solve food challenges and contribute to a healthier and more sustainable future.

Course Content

A/L Food Science and Nutrition complete course
Food Science and Nutrition is a multidisciplinary course that explores the science of food, nutrients, human health and food systems. It helps students understand how food is produced, processed, preserved, analysed and consumed to promote health, safety and wellbeing. The course begins with the application of nutritional science, introducing the relationship between food, nutrition and health, and explaining basic concepts such as food, nutrients, balanced diet, malnutrition, food science, food technology, food processing, food safety and food quality. Students are introduced to Food Science, including its major branches: - Food chemistry - Food microbiology - Food engineering - Food processing - Food analysis - Food safety and quality control The course explains Food Technology and its role in improving food availability, shelf life, safety, quality and convenience through scientific methods. Students learn about Food Processing and Preservation, including: - Cleaning, sorting, grading and milling - Cooking and fermentation - Drying and dehydration - Refrigeration and freezing - Canning - Pasteurisation - Salting and smoking - Chemical preservation The course also covers Food Safety and Quality Control, focusing on: - Food contamination (biological, chemical and physical hazards) - Food hygiene practices - Quality assessment - Food standards and inspection Students study food preparation and cooking techniques, including: - Glazing - Kneading - Scalding -Frosting - Braising - Dish preparation and accompaniments A major part of the course focuses on Food Components and Nutrients, including: - Carbohydrates – energy sources and their chemical properties - Proteins – growth, repair and body functions - Lipids/Fats – energy storage and essential biological roles - Vitamins – regulation and disease prevention - Minerals – body structure and metabolic functions - Water – hydration and life-supporting functions Students also develop practical skills in: - Food analysis - Nutrient calculations - Food testing methods - Quality evaluation - Laboratory activities COURSE OUTCOME At the end of this course, students will be able to: - Explain the science behind food and nutrition - Understand the role of nutrients in human health - Apply food processing and preservation techniques - Identify food safety hazards and quality standards - Perform basic food analysis and calculations - Appreciate modern food technologies and sustainable food solutions Food Science and Nutrition empowers learners to transform food knowledge into solutions for better health, safer foods and a sustainable future.

A/L Food Science and Nutrition complete course

A course by

Food Science, Biology and Human Biology Tutor for the GCE Program

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Price:
30000 CFA
Instructor:KOGGERSON AKWE
Lessons:1
Students:0
Level:Intermediate