1st lesson free
David
- Rate R325
- Response 1h
R325/h
Contact
1st lesson free
- Maths
- Other sciences
- Electrochemistry
- Food science
- Industrial chemistry
Learn recipe and many other things including chemistry, biochemistry and food processing from me
- Maths
- Other sciences
- Electrochemistry
- Food science
- Industrial chemistry
Lesson location
About David
ABOUT YOUR TUTOR
My name is Chef David Edet, a culinary professional with practical experience in African cuisine, continental cuisine, pastry, food preparation, and food science.
I trained at Red Dish Chronicle Culinary School (RCCS), FCT, and have gained professional experience working in different kitchen and hospitality environments, including domestic chef services, apartments, and hotels.
My teaching approach is simple: I don't want my students to only know how to cook—I want them to understand why food behaves the way it does.
Through my lessons, I will help you understand areas such as food processing, food biochemistry, food preservation, culinary science, baking science, flavour development, kitchen techniques, and food safety.
I believe that when you understand the science behind food, you become more confident and creative in the kitchen.
My goal as your tutor is to share practical knowledge, simplify difficult concepts, answer your questions, and help you develop skills that you can apply in a professional kitchen, food business, catering, baking, or everyday cooking.
Welcome to my class. Let's learn, understand, and master food together.
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About the lesson
- Primary
- Secondary
- Matric/GCSE
- +9
levels :
Primary
Secondary
Matric/GCSE
AS Level
A Level
BTech
Adult education
Undergraduate
Masters
Diploma
Doctorate
MBA
- English
Languages in which the lesson is available :
English
MASTER FOOD PROCESSING & FOOD BIOCHEMISTRY WITH PRACTICAL TUTORS
Are you interested in understanding what really happens to food during preparation, processing, cooking, preservation, and storage?
Our lessons go beyond simply teaching recipes. We help students understand the science behind food and how that knowledge can be applied in professional kitchens, food businesses, catering, baking, food production, and quality control.
What You Will Learn
Food Biochemistry
- Proteins, carbohydrates, fats, vitamins and minerals
- Enzymatic and non-enzymatic reactions in food
- Maillard reaction and caramelisation
- Oxidation and food deterioration
- How heat changes nutrients and food structure
Food Processing
- Food preservation methods
- Drying, freezing, chilling and fermentation
- Canning and other processing techniques
- Factors affecting food shelf life
- Prevention of food spoilage
- Safe handling and storage of processed foods
Culinary Science
- Why ingredients behave differently during cooking
- How temperature affects food
- Understanding texture, colour, aroma and flavour
- How to troubleshoot common cooking and baking problems
- Applying scientific principles to improve food quality
Why Learn With Our Tutors?
You won't just memorise theories. You'll learn how to understand, explain and apply them.
Our lessons are designed to connect classroom knowledge with real food applications, making difficult concepts easier to understand and useful in practical situations.
Whether you are a culinary student, chef
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Rates
Rate
- R325
Package rates
- 5h: R1625
- 10h: R3250
free lesson
The free first lesson with David allows you to get to know the tutor and discuss your needs and expectations.
- 1h
online
- R325/h
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