MODULE NM-NC
Food Chemistry
MODULE NM-NC - Food Chemistry
A basic food chemistry unit is crucial in a food processing department in a technical & vocational school because it provides the scientific foundation that explains what happens to food during processing, storage, and preparation.
Without understanding the chemistry behind food, students may learn procedures mechanically but will not understand why those procedures work or how to control quality and safety.
The key reasons why such a basic lab is important:
Undrstanding the composition (chemical components) of food
Carbohydrates, Proteins, Lupids (fats and oils), Vitamines and minerals, Water…and their determination.
Explaining changes during processing (physical and chemical transformation)
Maillard reaction, Fermentation, Gel formation, Emulsification, Oxidation of fats…
Improving food quality
Color, Texture, Flavor, Aroma, Nutritional value…and their (chemical) influence
Ensuring food safety
Microbial growth conditions, Chemical spoilage, Formation of harmfull compounds
Supporting practical food processing skills by hand on applications
Preparing students for the food Iindustry
Understanding the modern components of quality control, food formulation, processing technologies, shelf-life stability…
WHAT DMH OFFERS AS A BASIC FOOD CHEMISTRY SOLUTION :
Didaktik Manufaktur Hamburg has developped a complete SET of educational solutions comprises a general food chemistry basic knowledge unit, various measuring and sensor units, and the necessary basic analytical instruments for the procedures described above.
In addition, DMH offers a complete curriculum-training program related to the equipment, which, beside the purely theoretical content, focuses on the practical application of each offered solution.
In this context, and based on the German DUAL System, the focus is clearly (70-30%) on the practical aspect.
Contact us — our experts will work with you to develop a tailored to your requirements.
Your DMH-Team !
A basic food chemistry unit is crucial in a food processing department in a technical & vocational school because it provides the scientific foundation that explains what happens to food during processing, storage, and preparation.
Without understanding the chemistry behind food, students may learn procedures mechanically but will not understand why those procedures work or how to control quality and safety.
The key reasons why such a basic lab is important:
Undrstanding the composition (chemical components) of food
Carbohydrates, Proteins, Lupids (fats and oils), Vitamines and minerals, Water…and their determination.
Explaining changes during processing (physical and chemical transformation)
Maillard reaction, Fermentation, Gel formation, Emulsification, Oxidation of fats…
Improving food quality
Color, Texture, Flavor, Aroma, Nutritional value…and their (chemical) influence
Ensuring food safety
Microbial growth conditions, Chemical spoilage, Formation of harmfull compounds
Supporting practical food processing skills by hand on applications
Preparing students for the food Iindustry
Understanding the modern components of quality control, food formulation, processing technologies, shelf-life stability…
WHAT DMH OFFERS AS A BASIC FOOD CHEMISTRY SOLUTION :
Didaktik Manufaktur Hamburg has developped a complete SET of educational solutions comprises a general food chemistry basic knowledge unit, various measuring and sensor units, and the necessary basic analytical instruments for the procedures described above.
In addition, DMH offers a complete curriculum-training program related to the equipment, which, beside the purely theoretical content, focuses on the practical application of each offered solution.
In this context, and based on the German DUAL System, the focus is clearly (70-30%) on the practical aspect.
Contact us — our experts will work with you to develop a tailored to your requirements.
Your DMH-Team !