BS302 Food Science and Technology

Rationale: The food industry is one of the largest industries in the world, and it heavily relies on continuous research and development of new food products, technologies and operations. Food science and its technological aspects are drawn from various fields such as biology, chemical engineering, bio-chemistry and material sciences. . In order to better understand food properties and underlying processes, this course aims at systemic learning of this highly extensive discipline.

Catalogue Description: Introduction to food science and technology; food deterioration; food processing and preservation; effects of processing on food properties and nutritional composition; quality control and assessment; food packaging