Food Science Basics

Jill Golden did a very good job administering and organizing the course. I would recommend this course to anyone preparing for RCA certification or recertification, or who wants a basic food science overview. Brente Preppernau, CRC 2013

Food Science Basics

This class covers basic chemistry, the chemistry of carbohydrates, lipids and proteins, food additives and food interactions. This class provides the basics concepts that are applied in Food Processing Basics. We recommend that you take Food Science Basics first, but it is not required. (30 Contact hours)

RCA Certification Committee Study Guide 2016

The objectives are abstracted from the Study Guide. At the completion of this course students will be able to:

  1. Apply an understanding of simple chemistry to the selection, use and functioning of carbohydrates, lipids proteins and water.
  2. Identify important food sugars, starches and fibers, the chemical reactions they participate in, and their functional properties.
  3. Identify important fats and oils, the chemical reactions they participate in, and their functional properties.
  4. Describe the structure of food proteins and list their functional properties.
  5. Identify and discuss the functional properties of common food additives, including acidulants, alkalis, buffers, colors, preservatives, antioxidants, and leavening agents.
  6. Review basic information about Nutrition as it relates to food manufacturing.
  7. List the requirements of the Nutrition, Labeling and Education Act and apply them to Nutrition Facts Panel.
  8. Discuss the types of packaging and how they are used in industry.

Weekly Schedule

  • Orientation
  • Basic Chemistry
  • Nature of Matter and Water
  • Carbohydrates
  • Lipids
  • Protein
  • Food Additives
  • Nutrition
  • Nutrition Labeling and Education Act
  • Packaging