Description

Have you ever wondered how certain ingredients in your food affect your body on a cellular level? In this course, you'll explore the science behind cooking and how it relates to biomedical science.

Learning outcomes:

Understand the basics of genetics and biochemistry and how they relate to cooking.

Explore the world of microbiology and cell biology and their impact on food safety and preservation.

Learn about biochemical engineering and enzyme discovery, and their applications in the food industry.

Understand the principles of toxicology and the role of pharmaceuticals and fine chemicals in food production.

Discover the fundamentals of systems and synthetic biology, and how they relate to food production.

Gain insight into global health challenges and how they impact the food industry.

This course explores the fascinating intersection between cookery and biomedical science. Over seven modules, you'll delve into the science behind cooking and how it relates to biomedicine. You'll learn about the basics of genetics, biochemistry, microbiology, and cell biology, and explore how these areas of science affect the food we eat. You'll also discover the principles of biochemical engineering and enzyme discovery and learn how they can be applied in the food industry.

In addition, you'll explore the world of toxicology and the role of pharmaceuticals and fine chemicals in food production. You'll gain an understanding of systems and synthetic biology and how they relate to food production, and examine global health challenges and their impact on the food industry. By the end of this course, you'll have a deep understanding of the science behind cooking and how it relates to biomedical science.

Certification

Upon completion of the course, learners can obtain a certificate as proof of their achievement. You can receive a £4.99 PDF Certificate sent via email, a £9.99 Printed Hardcopy Certificate for delivery in the UK, or a £19.99 Printed Hardcopy Certificate for international delivery. Each option depends on individual preferences and locations.

CPD

10 CPD hours / points Accredited by CPD Quality Standards

Who is this course for?

Individuals interested in the science behind cooking and food production.

Students pursuing degrees in biology, chemistry, or food science.

Professionals working in the food industry who want to deepen their understanding of the science behind their work.

Anyone interested in the intersection of cookery and biomedical science.

Career path

Biomedical scientist: £24,000 - £90,000 per year

Food scientist: £23,000 - £50,000 per year

Research scientist: £25,000 - £60,000 per year

Toxicologist: £25,000 - £70,000 per year

Enzyme scientist: £25,000 - £50,000 per year

Synthetic biologist: £30,000 - £60,000 per year

Course Images

Systems and Synthetic Biology

By NextGen Learning

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