0 credits
Level 5
First Sub Session
The aim of this course is to enable students to understand the opportunities and barriers to food reformulation in the context of a. nutrition and health, b. food technology, c. legislation and d. consumer perception. The course comprises of 4 main topics:
Introduction to Food Reformulation - History
Food reformulation - Targeted Ingredients & Case studies
Food labelling - Nutrition & Health claims
Food analysis - Methods & Practical guides
5 credits
Level 5
First Sub Session
The aim of this course is to enable students to understand the opportunities and barriers to food reformulation in the context of a. nutrition and health, b. food technology, c. legislation and d. consumer perception. The course comprises of 4 main topics:
Introduction to Food Reformulation - History
Food reformulation - Targeted Ingredients & Case studies
Food labelling - Nutrition & Health claims
Food analysis - Methods & Practical guides
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