Nano Degree "Knowledge about food"
With the Nano Degree "Food Knowledge", students gain an exciting insight into food production processes and answers to the question "What is really healthy?".
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Specialists are of great importance in the food industry. They are the ones who develop innovative technologies, processes and methods that drive progress and ensure the shelf life and quality of food. Questions such as "What food do I eat and where does it come from?" are on consumers' minds day in, day out. They rely on the food that ends up on their plate to be of high quality and safe. How nice would it be if you could answer these questions yourself?
Nano Degree "Food Knowledge"
Whether you work in the food industry or simply want to deepen your understanding of food, the Nano Degree "Food Knowledge" provides an overview of what characterizes our food, how it is composed and where it comes from. It provides basic knowledge about different food groups, their properties, ingredients and production processes and thus the necessary know-how to be able to assess for yourself which diet is the right one. The course also focuses on microbiological principles and the benefits and risks of microorganisms in connection with food.
For more detailed information on the Nano Degree, please visit our website: https://www.wb-fernstudium.de/kursseite/wissen-rund-um-lebensmittel.html
If you are interested in learning more about the processes used to turn raw materials into edible and nutritious food and are looking for a career change or further development in an attractive and diverse sector, the Bachelor's degree in Food Process Engineering offers you the opportunity to do so.
Note: This article has been translated using a computer system without human intervention. LUMITOS offers these automatic translations to present a wider range of current news. Since this article has been translated with automatic translation, it is possible that it contains errors in vocabulary, syntax or grammar. The original article in German can be found here.
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