STEM / applied
Food chemistry · Undergraduate · Chemistry
Topics
Laboratory analysis
- Moisture content by oven drying
- Protein determination by Kjeldahl or Dumas
- Fat extraction and acid value determination
- pH and titratable acidity of fruit juices
- Sugar content by refractometry or reducing sugar assay
- Peroxide value for lipid oxidation assessment
- Vitamin C determination by titration (DCPIP)
- Emulsion stability testing
- Texture profile analysis (where equipment available)
- Writing food analysis lab reports with QC standards
Applied food chemistry
- Product development: formulation and shelf-life testing
- Quality control in food manufacturing
- Brewing and fermentation science
- Dairy chemistry: cheese, yogurt, butter production
- Baking science: gluten development and leavening
- Chocolate and confectionery chemistry
- Meat science: curing, smoking, tenderness
- Plant-based meat alternatives: protein structuring
- Food fraud detection: honey, olive oil, spices
- Career paths in food science, regulatory, and R&D
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$60.00 · 60 min · Undergraduate · Online ($60/hr)
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