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This course focuses on the composition and analysis of food, emphasising the main nutrient and non-nutrient components. Because these components are chemical in nature, the course includes some relevant chemistry. Examples from the food manufacturing, retailing and legislative sectors are used throughout to illustrate key points. Having studied this course, you will be able to appreciate the role that chemical analysis plays in manufacturing and distributing wholesome and safe food.

This course would be particularly useful to new staff or those building a career in the food industry.

This course is part of a programme of four produced in collaboration with the Campden & Chorleywood Food Research Association (CCFRA). The course resources comprise of a learning guide, incorporating interactive exercises and video resources, together with two booklets from CCFRA. These are Food Chemical Composition: Dietary Significance in Food Manufacturing (Key Topics in Food Science & Technology No. 6) and Chemical Analysis of Foods: An Introduction (Key Topics in Food Science & Technology No. 10).

The first part of the course provides an introduction to the chemical composition of food, dealing with nutrients (carbohydrates, fats, proteins, minerals and vitamins) and non-nutrients. In the second part, the general principles of food chemical analysis are described and the main techniques for food analysis are summarised. Applications of food analysis are given along with examples of some of the pitfalls and problems that may arise in the use of food analysis.

The course uses relevant chemical and technical terms. Although it is possible for you to achieve all the learning outcomes without prior knowledge of chemistry, some familiarity with the description of simple chemical structures would be an advantage.

You will learn how to:

• describe the main groups of nutrient and non-nutrient chemicals in food

• identify those aspects of food composition that are relevant to individuals with special dietary needs

• summarise the relevance of food composition to food labelling

• lay out the basic principles of choosing the right method for analysing food and highlight the approaches laboratories have to take to ensure the reliability of their results

• summarise the main techniques available for chemical analysis

• identify problems in food analysis where complications arise.

The strong link between course learning and your work practice creates relevant, enduring and transferable outcomes. The course will take 50 hours to study and includes web-based text, video material, self-assessment questions and activities in manageable bite-size chunks. Register online today and start tomorrow – no need to wait!

The course features the distinctive strengths of The Open University (OU) from its years of expertise in work-based learning:

• The convenience of accessing clearly-presented and sequenced materials, activities and support whenever it suits you and wherever you have access to a computer – the mix of web-based and text based materials enables you to work on or offline, whichever is most convenient to you.

• The support of an expert learning adviser who can clarify course materials, answer questions and help you relate the course to your specific needs.

• A work-based activity helping you to connect the course to your individual and organisational context and needs. At the end of the course you send this to the learning adviser, who provides personal feedback.

• Certification of completion from the OU for those who complete the course. You can use this to demonstrate your continuing professional development (CPD) activity to your employer and/or professional body. (N.B. The course does not carry academic credit points.)