Food Structures for a Sustainable World

Overview

Understanding and manipulating food microstructures is essential for achieving the United Nations sustainable development goals (SDGs). 

Promoting and achieving sustainable methods in the food industry supports the SDGs by formulating nutritional foods to achieve zero hunger (SDG 2), reducing salt, fat and sugar to fight non-communicable diseases for better health and wellbeing (SDG 3) and structuring protein-rich substitutes with a lower climate impact (SDG 13). 

This course takes you through a series of case studies looking at real-world examples of chemical engineering principles used in the formation of sustainable food structures, for example, production methods for meat alternatives. 

It looks at the three key food groups for processed foods, carbohydrate, fat and protein, whilst also highlighting the important role of salt and sugar. Understanding how foods are naturally formed and structured gives a crucial grounding to then understand how to replicate these structures whilst achieving similar properties. 

IChemE members can obtain free access to this course by inputting a discount code. See below for more details.  

Already purchased this course? Log back into the IChemE Virtual Learning Zone to continue your learning. 

Learning outcomes

By the end of the course, you will gain an introductory-level understanding of: 

• how foods are structured, both naturally and through processing 
• how chemical engineers can promote sustainability in their job roles 
• the key skills from the case studies and be able to to apply these to your own work. 

Who will benefit

• Chemical engineers at all levels, across all sectors, seeking to develop a better understanding of the food structuring sector 
• New graduates commencing work in the food industry 
• Mid-career professionals in technical roles. 

What do you get?

• Access to the on-demand course for six months (single user)
• Pre-recorded and interactive content including recommended further learning
• End-of-course assessment
• Automated end-of-course certificate, subject to successful completion of the assessment

Course outline

• Importance of food structuring technology for a sustainable future supply chain 
  
• Introduction to naturally formed and structured food 
  
• Overview of food structures and the UN Sustainable Development Goals from a chemical engineering perspective 
  
• Formulating nutritional foods to achieve zero hunger 
  
• Fighting non-communicable diseases for better health and well-being 
  
• Protein rich substitutes with a lower climate impact 
  
• Summary, conclusion and next steps.
  
• Feedback survey

Delivery

This on-demand course is delivered via IChemE’s Virtual Learning Zone (registration required). You will be able to access the training course via your web browser and complete the course at your own pace. You will have access to the course for six months and will be required to complete the course within this time frame. 

Free access to IChemE members

As part of the Sustainability Hub, IChemE members can currently obtain free access to this course by inputting a discount code. The code has been shared with members via:

• Member News
• Direct email campaigns

If you cannot find the discount code, please contact us confirming your IChemE membership number.

Purchasing for multiple users?

If purchasing for multiple users, you can benefit from the following discounts:

•    2-5 users – 25% discount 
•    6-10 users – 35% discount 
•    11-50 users – 50% discount 

After purchase, you will receive further information about how to provide your users' details. 

If you have more than 50 users, please contact sales@icheme.org to request a quotation. 

Train your team

This course can be delivered to in-house teams, either on-site or online. Content can be tailored to your specific requirements, and this could be a cost-effective option if you have several people requiring the training. To find out more and request a quotation, visit our in-company training page.