Course description
Understanding and manipulating food microstructures is essential for achieving the United Nations sustainable development goals (SDGs).
Promoting and achieving sustainable methods in the food industry supports the SDGs by formulating nutritional foods to achieve zero hunger (SDG 2), reducing salt, fat and sugar to fight non-communicable diseases for better health and wellbeing (SDG 3) and structuring protein-rich substitutes with a lower climate impact (SDG 13).
This course takes you through a series of case studies looking at real-world examples of chemical engineering principles used in the formation of sustainable food structures, for example, production methods for meat alternatives.
It looks at the three key food groups for processed foods, carbohydrate, fat and protein, whilst also highlighting the important role of salt and sugar. Understanding how foods are naturally formed and structured gives a crucial grounding to then understand how to replicate these structures whilst achieving similar properties.
Upcoming start dates
Suitability - Who should attend?
- Chemical engineers at all levels, across all sectors, seeking to develop a better understanding of the food structuring sector
- New graduates commencing work in the food industry
- Mid-career professionals in technical roles.
Outcome / Qualification etc.
By the end of the course, you will gain an introductory-level understanding of:
- how foods are structured, both naturally and through processing
- how chemical engineers can promote sustainability in their job roles
- the key skills from the case studies and be able to to apply these to your own work.
Training Course Content
Course outline
- Importance of food structuring technology for a sustainable future supply chain
- Introduction to naturally formed and structured food
- Overview of food structures and the UN Sustainable Development Goals from a chemical engineering perspective
- Formulating nutritional foods to achieve zero hunger
- Fighting non-communicable diseases for better health and well-being
- Protein rich substitutes with a lower climate impact
- Summary, conclusion and next steps.
- Feedback survey
Course delivery details
This on-demand course is delivered via IChemE’s Virtual Learning Zone. Registration is required. You will be able to access the training course via your web browser and complete the course at your own pace. You will have access to the course for six months.
CPD hours should be used as an approximate guide and will vary depending on the preferred approach of the delegate and to what extent additional learning is completed.
This course is also available for in-company delivery, either on-site or online. Content can be tailored to your specific requirements. Contact IChemE to request a quotation.
Expenses
£265 + VAT
If purchasing for multiple users, you can benefit from the following discounts:
• 2-5 users – 25% discount
• 6-10 users – 35% discount
• 11-50 users – 50% discount
After purchase, you will receive further information about how to provide your users' details.
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Institution of Chemical Engineers
IChemE is the qualifying body and learned society for chemical, biochemical and process engineers. We facilitate the development of chemical engineering professionals and provide connections to a powerful network of around 30,000 members in more than 100 countries. We are...