Processed Foods and Human Health

Catalog description

This course explains the relationship between processed foods and human health with a focus on ultra-processed foods (UFPs), ingredients, novel foods, epidemiological relevance, and their metabolic and physiological effects. Students will gain knowledge about the impact food structure, processing technologies, and formulation have on nutritional quality and sensory appeal. The course will also address reformulation strategies and alternative processing methods for designing healthier food systems.