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Food Science Courses

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Showing 578 total results for "food science"

  • Stanford Introduction to Food and Health by Stanford University
    Stanford Introduction to Food and Health
    Stanford University
    COURSE
    Rated 4.7 out of five stars. 18229 reviews
    4.7(18,229)
    500k students
    Beginner LevelBeginner
  • The Science of Gastronomy by The Hong Kong University of Science and Technology
    The Science of Gastronomy
    The Hong Kong University of Science and Technology
    COURSE
    Rated 4.6 out of five stars. 523 reviews
    4.6(523)
    69k students
    Mixed LevelMixed
  • Transformation of the Global Food System by University of Copenhagen
    Transformation of the Global Food System
    University of Copenhagen
    COURSE
    Rated 4.8 out of five stars. 423 reviews
    4.8(423)
    9.6k students
    Beginner LevelBeginner
  • Industrial Biotechnology by University of Manchester
    Industrial Biotechnology
    University of Manchester
    COURSE
    Rated 4.7 out of five stars. 1732 reviews
    4.7(1,732)
    46k students
    Beginner LevelBeginner
  • Dairy Production and Management by The Pennsylvania State University
    Dairy Production and Management
    The Pennsylvania State University
    COURSE
    Rated 4.9 out of five stars. 865 reviews
    4.9(865)
    33k students
    Mixed LevelMixed
  • Chemicals and Health by Johns Hopkins University
    Chemicals and Health
    Johns Hopkins University
    COURSE
    Rated 4.7 out of five stars. 801 reviews
    4.7(801)
    45k students
    Beginner LevelBeginner
  • Weight Management: Beyond Balancing Calories by Emory University
    Weight Management: Beyond Balancing Calories
    Emory University
    COURSE
    Rated 4.7 out of five stars. 721 reviews
    4.7(721)
    82k students
    Beginner LevelBeginner
  • Wine Tasting: Sensory Techniques for Wine Analysis by University of California, Davis
    Wine Tasting: Sensory Techniques for Wine Analysis
    University of California, Davis
    COURSE
    Rated 4.7 out of five stars. 379 reviews
    4.7(379)
    49k students
    Beginner LevelBeginner
  • Unravelling solutions for Future Food problems by Utrecht University
    Unravelling solutions for Future Food problems
    Utrecht University
    COURSE
    Rated 4.6 out of five stars. 116 reviews
    4.6(116)
    11k students
    Beginner LevelBeginner
  • Gut Check: Exploring Your Microbiome by University of Colorado Boulder, University of California San Diego
    Gut Check: Exploring Your Microbiome
    University of Colorado Boulder
    COURSE
    Rated 4.7 out of five stars. 952 reviews
    4.7(952)
    73k students
    Mixed LevelMixed
  • Systems Science and Obesity by Johns Hopkins University
    Systems Science and Obesity
    Johns Hopkins University
    COURSE
    Rated 4.6 out of five stars. 178 reviews
    4.6(178)
    14k students
    Beginner LevelBeginner
  • 食品安全與毒理 (Food Safety & Toxicology) by National Taiwan University
    食品安全與毒理 (Food Safety & Toxicology)
    National Taiwan University
    COURSE
    Rated 4.7 out of five stars. 79 reviews
    4.7(79)
    6.2k students
    Beginner LevelBeginner
  • Sustainable Food Production Through Livestock Health Management by University of Illinois at Urbana-Champaign
    Sustainable Food Production Through Livestock Health Management
    University of Illinois at Urbana-Champaign
    COURSE
    Rated 4.8 out of five stars. 381 reviews
    4.8(381)
    19k students
    Beginner LevelBeginner
  • Discover Best Practice Farming for a Sustainable 2050 by University of Western Australia
    Discover Best Practice Farming for a Sustainable 2050
    University of Western Australia
    COURSE
    Rated 4.6 out of five stars. 421 reviews
    4.6(421)
    23k students
    Beginner LevelBeginner
  • Child Nutrition and Cooking by Stanford University
    Child Nutrition and Cooking
    Stanford University
    COURSE
    Rated 4.8 out of five stars. 7371 reviews
    4.8(7,371)
    410k students
    Beginner LevelBeginner
  • Biochemical Principles of Energy Metabolism by Korea Advanced Institute of Science and Technology(KAIST)
    Biochemical Principles of Energy Metabolism
    Korea Advanced Institute of Science and Technology(KAIST)
    COURSE
    Rated 4.8 out of five stars. 483 reviews
    4.8(483)
    19k students
    Beginner LevelBeginner
  • Google Cloud Security by Google Cloud
    Google Cloud Security
    Google Cloud
    PROFESSIONAL CERTIFICATE
    Rated 4.7 out of five stars. 37914 reviews
    4.7(37,914)
    470k students
    Intermediate LevelIntermediate
  • Writing in the Sciences by Stanford University
    Writing in the Sciences
    Stanford University
    COURSE
    Rated 4.9 out of five stars. 4266 reviews
    4.9(4,266)
    200k students
    Beginner LevelBeginner
  • The Meat We Eat by University of Florida
    The Meat We Eat
    University of Florida
    COURSE
    Rated 4.7 out of five stars. 122 reviews
    4.7(122)
    16k students
    Mixed LevelMixed
  • The Age of Sustainable Development by Columbia University
    The Age of Sustainable Development
    Columbia University
    COURSE
    Rated 4.8 out of five stars. 2395 reviews
    4.8(2,395)
    100k students
    Mixed LevelMixed

Searches related to food science

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In summary, here are 10 of our most popular food science courses

  • Stanford Introduction to Food and Health: Stanford University
  • The Science of Gastronomy: The Hong Kong University of Science and Technology
  • Transformation of the Global Food System: University of Copenhagen
  • Industrial Biotechnology: University of Manchester
  • Dairy Production and Management: The Pennsylvania State University
  • Chemicals and Health: Johns Hopkins University
  • Weight Management: Beyond Balancing Calories: Emory University
  • Wine Tasting: Sensory Techniques for Wine Analysis: University of California, Davis
  • Unravelling solutions for Future Food problems: Utrecht University
  • Gut Check: Exploring Your Microbiome: University of Colorado Boulder

Frequently Asked Questions about Food Science

  • An education in food science covers scientific principles relating to the preparation, consumption, enjoyment, sustainability, and health components of human sustenance. Courses reveal how our physiological makeup applies to cooked food, geographical and cultural influences on food, and rationales behind food preparation. Food Science also covers public health crises, such as obesity and Type 2 Diabetes, and their link to unhealthful eating.

    Food Science is becoming increasingly important to learn as the consumption of heavily processed foods proliferates, and as culture shifts away from the preparation of food at home. It’s crucial that learners interested in the field gain expertise in the prevention of diet-related diseases, the ability to create meals based on scientific principles, and methodologies related to sustainable food production.

  • Learners who study Food Science can enjoy career opportunities in gastronomy and health-related fields, such as Chef or Nutritional Therapist, as well as other roles that incorporate food-based skills. The myriad of jobs available include Food Scientist, Quality Assurance Manager, Food Toxicologist, Product Development Scientist, Scientific Laboratory Technician, Biochemist, Flavor Chemist, Food Ingredient Sales, Food Inspector, Sensory Scientist, and many other roles related to the study or handling of food.

  • Online courses are a great way to earn credits, or boost professional development, in Food Science. Courses offered through Coursera include practical discussions about food and the environment in which we consume it, helping learners have the tools they need to distinguish between foods that will support or harm their health. Sciences such as biology, chemistry, and physics are covered, and how recent changes in food have greatly altered the way our bodies process it. Wider issues in sustainable manufacturing and bioethics are also covered, as well as how these technologies translate into real-world applications that benefit society and our daily lives.

    Assignments in Food Science courses show learners how to appreciate the scientific basis of various recipes, develop their own recipes, recognize the influence of the material world on our five senses, and understand the art of integrating science into cooking and dining. Successful learners will be able to present their rationales for healthy eating, create a long-term weight management plan, practice science-backed cooking methodologies, and examine ways to ensure a growing human population is fed.

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