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Food Science and Nutrition

Engage in an educational adventure, exploring the fundamentals of food science and nutrition, from the role of nutrition in health to food preservation.

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Food Science and Nutrition
Higher Education
Health Sciences

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Examine the dynamic world of "Food Science & Nutrition", where the wonders of nutritional science, medicine, and fundamental biology converge. This course offers a blend of theoretical knowledge and practical skills, preparing students for a future in food research, nutrition, and beyond. Explore a wide range of topics, from the molecular structure and function of nutrients to their impact on health along with cutting-edge techniques used in this fascinating field.

Foundations of Food Chemistry

Begin your nutritional journey by mastering the basics: defining nutrition, understanding a healthy diet, and analyzing body composition. Learn how different components contribute to health and how to assess and improve your dietary habits. Our virtual simulations provide a unique, immersive experience that makes learning about these fundamental concepts both educational and entertaining.

Metabolism and Macronutrients

Discover the secrets of food at its most fundamental level. Learn about macromolecules, their role in nutrition, and how the body processes them. Navigate simulations to gain hands-on experience with laboratory techniques such as the Kjeldahl method for protein analysis and spectrophotometry for quality assessment.

Health, Food Safety and Innovations in Food Science 

Uncover the intricate link between diet and disease, exploring how food choices influence the development of ill health conditions and how foodborne pathogens impact food quality. Gain the knowledge to design diets that enhance DNA stability and promote overall health. Begin to explore the science behind food preservation and innovations that enhance food safety.

Learning Objectives

  • Gain a holistic understanding of food science and nutrition fundamentals
  • Master laboratory and analytical techniques essential for food science
  • Assess and ensure food quality and safety in a range of real-world examples
  • Understand the relationship between diet, health, and disease

Browse Course Simulations by Unit

Course Units


Introduction to Nutrition

Introduction to Food Macromolecules

Your Diet and Your DNA

Homeostatic Control: How does the human body keep itself in balance?

Body Structure and Organization: Help identify a potentially failing organ system

Body Planes and Sections: Locate a chimpanzee’s injuries

Cellular Respiration (Principles): Measure energy consumption during exercise

Macronutrients: Structure and Function

Introduction to Food Macromolecules

Carbohydrates: The sugars that feed us

Benedict’s Test for Simple Carbohydrates

Iodine Test for Complex Carbohydrates

Sudan IV Test for Lipids

Protein Synthesis

Introduction to Protein Synthesis

Biuret’s Test for Proteins

Kjeldahl Method: Estimate the protein content in food

Properties of Water

Macronutrients and Micronutrients: Metabolism, Digestion and Absorption

Cellular Respiration: Glycolysis

Cellular Respiration: Measuring energy consumption during exercise

Cellular Respiration: The Krebs Cycle

Cellular Respiration: The Electron Transport Chain

Cellular Respiration: Respirometry

Nutrition and Human Health

Hematology: Introduction to Blood

Blood Components: Dive into the microscopic world of blood cells!

Food and Nutrition Related Diseases


Introduction to Food Science

Aseptic Technique: Culture your sample without contamination

Confocal Microscopy

Experimental Design

The Scientific Method

Exploring a Distillation Apparatus

Food Chemistry

Introduction to Food Macromolecules

Carbohydrates: The sugars that feed us

Benedict’s Test for Simple Carbohydrates

Iodine Test for Complex Carbohydrates

Kjeldahl Method: Estimate the protein content in food

Sudan IV Test for Lipids

Food Safety and Microbiology

Control of Microbial Growth: Explore decontamination and selective toxicity

Bacterial Isolation

Bacterial Quantification by Culture


Fermentation: Optimize bio-ethanol production

Sensory Evaluation

Azo Dye Test: Identify primary aromatic amines

Aromatic Compound Nomenclature: Naming benzene’s derivatives

Food Quality

Kjeldahl Method: Estimate the protein content in food

Spectrophotometry: Learn the Beer-Lambert law with absorbance experiments

Food Processing

Heating Curves and Phase Changes: Distil Ethanol

Flow Injection Analysis

Fractional Distillation: Separate a liquid mixture into its fractions

Purification and Separation of a Mixture: Test your analytical chemistry skills

Separating Mixtures: Using distillation to concentrate ethanol

Exploring a Distillation Apparatus

Matter and Phase Changes: Distil ethanol

Fehling's Test: Which food samples contain reducing sugars?

Homogenization: Developing better-tasting milk

Pasteurization and Sterilization

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