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Introduction

Food Science at a basic level includes the science of the major components that make up our foods - fat, protein and carbohydrate. This course gives an overview of these ingredients and looks at their behaviour when processed in foods and beverages, as well as looking at food structure, process technologies, food safety and quality, and sensory evaluation methods.

Venue

Leatherhead Food Research

Leatherhead Food Research, Randalls Road, Surrey, Leatherhead, KT22 7RY, United Kingdom

Useful links

Organised by

Leatherhead Food Research

Contact information

Miss Catherine Haynes
Leatherhead Food Research, Randalls Road, Leatherhead, KT22 7RY, United Kingdom
01372 822314
Contact us by email

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