Food Science and Technology

Catalog description

This course explores the fundamental principles of food science including the nature of foods, causes of deterioration, and related advances in technology used in food processing, production, and preservation. The student becomes familiar with the types of micro-organisms that are utilized in the food industry, in addition to the control and prevention of food-borne illnesses through biotechnology and quality-control case studies. Three hours of lecture, three hours of laboratory per week.