Hello and welcome to the course Biochemistry Basics for Food Science and Nutrition! I hope you are excited to dig into the exciting world of biochemistry!
This course will provide you with the basics of biochemistry that you need when you work in the field of food science and nutrition. At the end of this course, you will have a solid grasp of how molecules interact in food systems. For instance, what is pH, how does it impact food and what kind of reactions can occur in acidic environments? We will also review the essential molecular elements relevant to human nutrition, such as carbohydrates, protein and lipids.
There are many reasons for wanting to take this course. Maybe you would like to become a better chef, or perhaps you are trying to better understand what you eat and how it impacts your health.
Whatever brought you here, I am excited to help you learn more and get you to where you want to be!