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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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
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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
Diabetes
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
Preservation
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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