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An Introduction to Food Science
By: BERNARD COLE

$25.00


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  •    DURATION: 1h 00min
  •  LANGUAGE: English
  •  EXPERTISE LEVEL: Advanced
  •  CATEGORY: Nutrition

Online Course Description

Although my main objective is to meet the needs of students by sharing knowledge gained in a lifetime, it is evident that many on the periphery of food could need help with specific associated fields like marketing, nutrition or engineering. Furthermore, everyone is interested in food and may want more knowledge and understanding of specifics like Kefir, or Halal or Genetic Modification where I can inform the student.

This Introduction is designed to give an overall view of the subject and possibly indicate areas where I could develop lessons in the future.   


WHAT YOU WILL GET

  • Live video call and screen sharing with BERNARD COLE
  • Schedule a call at a time convenient for you
  • Prior to session you will be able to get in touch with BERNARD COLE to explain your background and what you are trying to achieve
  • Prior to session, BERNARD COLE will provide list of resources and materials needed to prepare for session
  • You will be able to cancel a class and get a refund up to 24h before the scheduled session
  • Moneyback guarantee

An Introduction to Food Science

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BERNARD COLE

Sydney, New South Wales, Australia | Member since May 30, 2017
I worked as Research and Development Manager for the Gelita factory in South Africa from 1972 to 2000. I am now retired for 17 years. I have a Doctorate (PhD) in Food Science from Pretoria University (South Africa) with a Dissertation on the Colour of Gelatine. I have spent my time in retirement working for the South African Association of Food Science and Technology and helping gelatine manufacturers with their production problems including the establishment of a new industry in Turkey. I have also supervised the studies of a Ugandan student at Pretoria University working on Nile Perch skin as a source of gelatine for the food industry. Lake Victoria produces thousands of tons of Fish annually and more than enough for the establishment of a factory using the waste skin as a source of gelatine. As a Dr. of food science I have the above specialty but a thorough knowledge of organic and inorganic chemistry, physics, microbiology, nutrition, research, engineering, food law and food safety.. i


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