The science of food is an essential and ever-evolving field that combines biology, chemistry, and nutrition to understand how food supports health, sustains life, and affects wellbeing. The OSHAA 30-Hours Professional Diploma in Science of Food provides participants with a comprehensive and practical foundation in food science, enabling them to explore the intricate relationships between food components, processing techniques, safety standards, and nutritional impact.
Food is far more than sustenance; it is a complex subject involving scientific analysis, technological innovation, and cultural relevance. With growing global interest in food safety, health, sustainability, and nutrition, understanding the science behind what we eat has never been more important. This diploma is designed for those who wish to explore the key scientific principles that influence food quality, composition, and function.
The OSHAA 30-Hours Professional Diploma in Science of Food covers a wide range of essential topics, including the chemical and physical properties of food, human digestion and metabolism, food preservation techniques, and the role of food processing. Participants will also explore food microbiology, labelling regulations, functional foods, and the impact of dietary choices on public health.
The OSHAA 30-Hours Professional Diploma in Science of Food is designed to meet modern needs in food education, safety, and health promotion. With a curriculum grounded in current science and policy, the course equips participants to make informed decisions, support others, and contribute meaningfully in health, wellness, or industry settings.
After completing the diploma, participants may progress to further study in human nutrition, dietetics, food technology, or health sciences. It also complements professional roles in fitness, education, hospitality, and public health initiatives.
OSHAA 30-Hours Professional Diploma in Science of Food
Study Units
Learning Outcomes
Introduction to Food Science and Nutritional Biochemistry (3 hours)
- Understand the scope and interdisciplinary nature of food science
- Identify the basic biochemical components of food and their nutritional roles
- Recognise the relationship between food composition and human health
Macronutrients and Micronutrients: Roles in Human Health (4 hours)
- Describe the structure and function of carbohydrates, proteins, and fats
- Understand the physiological roles of vitamins and minerals
- Evaluate the dietary sources and recommended intakes of key nutrients
Digestion, Absorption, and Metabolism of Nutrients (3 hours)
- Explain the processes involved in digestion and nutrient absorption
- Understand how macronutrients are metabolised to provide energy
- Identify factors affecting nutrient bioavailability in the human body
Food Composition and Chemical Properties (6 hours)
- Analyse the major components of food including water, proteins, lipids, and carbohydrates
- Understand how chemical properties influence texture, flavour, and nutritional value
- Evaluate how cooking and processing alter food chemistry and nutrient content
Food Microbiology and Safety Standards (3 hours)
- Identify common foodborne pathogens and microbial hazards
- Understand principles of food hygiene and contamination prevention
- Explore the role of legislation and safety standards in food protection
Food Processing and Preservation Techniques (4 hours)
- Describe traditional and modern methods of food preservation
- Understand how processing affects nutrient retention and shelf life
- Assess the benefits and drawbacks of various preservation techniques
Functional Foods, Additives, and Nutritional Fortification (5 hours)
- Define functional foods and their role in health promotion
- Identify common food additives and their regulatory approval
- Understand the principles and purposes of food fortification
Food Labelling, Packaging, and Consumer Regulations (2 hours)
- Interpret nutrition labels and ingredient lists accurately
- Understand labelling laws and consumer rights related to food products
- Recognise how packaging influences consumer choices and food safety
Course Benefits – OSHAA 30-Hours Professional Diploma in Science of Food
- Develop a strong foundational understanding of food composition, nutrient function, and human metabolism
- Gain practical insights into the scientific principles behind food preparation, preservation, and processing
- Learn how to evaluate the nutritional quality and safety of various food products
- Understand the impact of diet and nutrition on health, disease prevention, and wellbeing
- Explore the role of functional foods, additives, and fortification in modern diets
- Improve knowledge of food microbiology and safety regulations for quality assurance
- Acquire skills to interpret food labels, assess consumer information, and apply legal standards
- Build confidence in applying food science in nutrition, health promotion, food production, or education
- Strengthen professional credentials in fields such as public health, hospitality, fitness, or wellness coaching
- Achieve a recognised diploma that supports continuous learning and enhances career progression in the food and health sectors
This course is designed for individuals who seek to deepen their knowledge of food science and its application to health, safety, and nutrition. It is especially suitable for:
- Nutrition and wellness professionals aiming to expand their scientific understanding of food and its impact on health
- Food industry workers involved in quality control, product development, or labelling compliance
- Health educators and communicators who deliver information on diet, food choices, and public health
- Fitness professionals and wellness coaches supporting clients with evidence-based dietary guidance
- Culinary professionals and caterers interested in the nutritional and functional aspects of food
- Individuals preparing for further study or careers in nutrition, dietetics, public health, or food technology
This diploma is accessible to participants from both scientific and non-scientific backgrounds and does not require prior academic training in food science.
