Online Course Description
An Introduction to Food Science is intended to be used by any interested person. It appears that people on the periphories of food like engineers, lawiers or marketers could use assistance with understanding the scientific knowledge which I could provide. Also we are all interested in food and could appreciate more knowledge of Nutrition or of special things like Kefir, Organic Foods, supliments and the like. This Introduction is designed to give an overall view of the subject and possibly indicate areas where I could develop lessons in the future.
I am prepared to assist / tutor students of Food Science across the undergraduate fields of study. I have a Doctorate from the University of Pretoria (South Africa) and worked in the Gelatin field (R&D and Production) for 30 years and I have helped many students studying Gelatin production in particular. .
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
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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