Udemy - Become A Pro-Food Chemist

  • CategoryOther
  • TypeTutorials
  • LanguageEnglish
  • Total size2.8 GB
  • Uploaded Byfreecoursewb
  • Downloads28
  • Last checkedSep. 10th '22
  • Date uploadedSep. 09th '22
  • Seeders 1
  • Leechers28
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Infohash : 8EA1AB978875EA17EA47C76402E1AAF2F1DE829B

Become A Pro-Food Chemist



https://CourseWikia.com

Published 9/2022
MP4 | Video: h264, 1280x720 | Audio: AAC, 44.1 KHz
Language: English | Size: 2.81 GB | Duration: 3h 22m

Become a professional Food Chemist by learning A-Z about Food Chemistry,

What you'll learn
By end of this course you will learn chemical processes and interactions of the biological and nonbiological components of foods.
Introduction to Food
What is Food Chemistry
Able to explain wide variety of nutrients in depth.
Such as carbohydrates, lipids, proteins, vitamins, minerals, water, pigment & colors, flavors, enzymes and properties of foods.
Requirements
Prior knowledge of basic chemistry is required. Everything covered will be related to food.
Rest in case, you need any help I will be actively answering queries in the Q&A section.
Description
This course will enable you to gain in and outs of Food Chemistry. All the topics covered in this course are related to Food Nutrition. No prior knowledge required. This course is user friendly and is acceptable to all educational levels. This course is essential because In the food processing industry, It tells us of food changes that occur during processing and storage.Chemicals are essential building blocks for everything in the world. All living matter, including people, animals and plants, consists of chemicals. All food is made up of chemical substances. Chemicals in food are largely harmless and often desirable – for example, nutrients such as carbohydrates, protein, fat and fibrers are composed of chemical compounds. Many of these occur naturally and contribute both to a rounded diet and to our eating experience.Chemicals can, however, have a variety of toxicological properties, some of which might cause effects in humans and animals. Usually, these are not harmful unless we are exposed to them for a long time and at high levels. Scientists help to safeguard against these harmful effects by establishing safe levels. This scientific advice informs decision-makers who regulate the use of chemicals in food or seek to limit their presence in the food chain.

Overview

Files:

[ CourseWikia.com ] Udemy - Become A Pro-Food Chemist
  • Get Bonus Downloads Here.url (0.2 KB)
    • ~Get Your Files Here ! 1 - Introduction To Food Chemistry 1
    • 1 - Test 19.html (0.1 KB)
    • 1 - Topics Covered In This Course 11.mp4 (33.7 MB)
    • 2 - Introduction To Food & Food as a source of Nutrients 12.mp4 (23.5 MB)
    • 3 - Nutrients & Food is More than Nutrients 13.mp4 (47.1 MB)
    • 4 - Food Intake and Its Regulations Hunger Appetite Satiety 14.mp4 (94.9 MB)
    • 5 - Regulation of Hunger 15.mp4 (90.3 MB)
    • 6 - Genetically Modified Foods 16.mp4 (125.8 MB)
    • 7 - Organic Foods 17.mp4 (32.9 MB)
    • 8 - General Discussion 18.mp4 (12.2 MB)
    2 - Carbohydrates 2
    • 10 - Monosaccharides Oligosaccharides 22.mp4 (38.2 MB)
    • 11 - Function of Sugars in Foods Browning Reactions 23.mp4 (63.0 MB)
    • 12 - Polysaccharides Starch 24.mp4 (39.5 MB)
    • 13 - Terminology 25.mp4 (90.6 MB)
    • 2 - Test 26.html (0.1 KB)
    • 9 - Introduction to Carbohydrates 21.mp4 (35.0 MB)
    3 - Lipids 3
    • 14 - Introduction To Lipids Classification 31.mp4 (72.6 MB)
    • 15 - Fatty Acids Saturated Fatty Acids Unsaturated Fatty Acids 32.mp4 (65.9 MB)
    • 3 - Test 33.html (0.1 KB)
    4 - Proteins 4
    • 16 - Introduction To Proteins Classifications of Proteins Its Properties 41.mp4 (75.4 MB)
    • 17 - Denaturation of Proteins Make Notes 42.mp4 (58.4 MB)
    • 18 - Protein Gels Make Notes 43.mp4 (32.1 MB)
    • 19 - Food Proteins 44.mp4 (128.8 MB)
    • 20 - Adobe-Scan-13-Sep-2021.pdf (298.7 KB)
    • 20 - NonTraditional Proteins Nutritional Importance 45.mp4 (59.5 MB)
    • 4 - Test 46.html (0.1 KB)
    5 - Vitamins 5
    • 21 - Adobe-Scan-13-Sep-2021-1.pdf (414.3 KB)
    • 21 - Introduction To Vitamins Classification Functions Requirements 51.mp4 (52.9 MB)
    • 22 - Fat Soluble Vitamins Make Notes 52.mp4 (22.4 MB)
    • 23 - Vitamin A Functions Deficiencies 53.mp4 (54.4 MB)
    • 24 - Vitamin D Functions Deficiencies 54.mp4 (49.6 MB)
    • 25 - Vitamin E Functions Deficiency 55.mp4 (44.1 MB)
    • 26 - Vitamin K Make Notes 56.mp4 (8.5 MB)
    • 27 - WaterSoluble Vitamins 57.mp4 (19.4 MB)
    • 28 - Vitamin B1 Functions Deficiency 58.mp4 (45.6 MB)
    • 29 - Vitamin B2 Functions Deficiency 59.mp4 (45.1 MB)
    • 30 - Niacin Make Notes 510.mp4 (9.3 MB)
    • 31 - Vitamin B6 Functions Deficiency 511.mp4 (49.7 MB)
    • 32 - Biotin Functions Deficiency 512.mp4 (43.4 MB)
    • 33 - Pantothenic Acid Functions Deficiency 513.mp4 (35.3 MB)
    • 34 - Vitamin B12 Functions Deficiency 514.mp4 (90.7 MB)
    • 35 - Vitamin C Functions Deficiency 515.mp4 (105.3 MB)
    • 36 - Congratulations 516.mp4 (5.6 MB)
    6 - Minerals 6
    • 37 - Introduction To Minerals 61.mp4 (43.3 MB)
    • 38 - Macronutrients Micronutrients 62.mp4 (15.5 MB)
    • 39 - Macronutrients Calcium 63.mp4 (53.9 MB)
    • 40 - Macronutrients Phosphorous 64.mp4 (30.2 MB)
    • 41 - Macronutrients Magnesium Make Notes 65.mp4 (5.6 MB)
    • 42 - Sodium Potassium Chlorine 66.mp4 (42.8 MB)
    • 43 - Micronutrients Iron 68.mp4 (76.7 MB)
    • 44 - Micronutrients Fluorine Zinc 69.mp4 (46.9 MB)
    • 45 - Micronutrients Copper Iodine 610.mp4 (43.6 MB)
    • 46 - Micronutrients Chromium Cobalt 611.mp4 (26.2 MB)
    7 - Water 7
    • 47 - Introduction to Water 71.mp4 (44.1 MB)
    • 48 - Physical Properties 72.mp4 (55.0 MB)
    • 49 - Structure of Water 73.mp4 (86.5 MB)
    • 50 - Bound Water 74.mp4 (7.0 MB)
    8 - Pigments & Colors 8
    • 51 - Introduction To Pigment & Colors 81.mp4 (25.4 MB)
    • 52 - Chlorophylls 82.mp4 (57.5 MB)
    • 53 - Myoglobin & Hemoglobin 83.mp4 (31.5 MB)
    • 54 - Anthocyanins 84.mp4 (72.1 MB)
    • 55 - Flavonoids 85.mp4 (33.3 MB)
    • 56 - Tannins 86.mp4 (12.7 MB)
    • 57 - Betaines 87.mp4 (18.1 MB)
    • 58 - Quinones & Xanthones 88.mp4 (9.6 MB)
    • 59 - Carotenoids Make Notes 89.mp4 (10.5 MB)
    • 60 - Synthetic Colors Make Notes 810.mp4 (3.4 MB)
    9 - Flavors 9
    • 61 - Introduction To Flavors 91.mp4 (28.4 MB)
    • 62 - Sensation of Taste 92.mp4 (19.1 MB)
    • 63 - Substances To Taste 93.mp4 (14.4 MB)
    • 64 - Taste Factors 94.mp4 (34.0 MB)
    • 65 - Taste Modifiers 95.mp4 (28.8 MB)
    • Bonus Resources.txt (0.4 KB)

Code:

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