The food industry is one the most important commercial sectors worldwide. It is used by everyone, but it is often misused. We are seeing an increase in globalization of the supply chain. This presents a challenge to verify the authenticity of the raw materials used in the food we eat.
This course will examine current issues surrounding food fraud and discuss ways analytical chemistry can be used to help in its detection and prevention. We will share fascinating examples such as the history and origins of white bread, and an unusual ingredient found in bitter beer.
This unique course is being offered by the University of East Anglia and the IFR, a world-renowned Institute of Food Research. Kate Kemsley, who is a specialist in advanced instrumentation for measuring chemical composition of food substances, will lead the course. The course content is linked to UEA's MChem postgraduate program, which supports final year students' practical research projects within this area of science.
This course is essential for anyone who plans to study Chemistry at university or college. It will provide an overview of some of the most common instruments you'll encounter. This course covers NMR, mass spectrometry, and infrared technology. These are important areas for students at A-level Chemistry.
This course is also intended to support professional development for those working in the food industry. It will provide an in-depth look into the methods used by analytical chemists to measure food materials and ingredients. You can interact online with thousands working in the food industry today, and this course will refresh your knowledge.
You will gain knowledge and understanding of NMR, infrared technology and mass spectrometry through practical examples that are linked to current standards and issues in food industry. This course will give you a broad view of the importance of chemistry and allow you to observe analytical chemists at work.
Students learn from both academics from the University of East Anglia as well as scientists from the Institute of Food Research. They also have the opportunity to network over the course.
Course Overview
International Faculty
Post Course Interactions
Instructor-Moderated Discussions
Skills You Will Gain
What You Will Learn
Demonstrate a knowledge of the general issues with food fraud
Apply a knowledge of the scientific techniques for detecting fraud in the scenarios in the course
Identify how food fraud might impact on consumers and producers of foods
Reflect on the social and economic impacts of food fraud
Target Students
No formal qualifications, just an interest in food fraud and a basic understanding of chemistry
