Food Science

Catalog description

Unlock the science behind the food we eat. This course dives into the fascinating world of food chemistry, microbiology, and engineering, exploring how ingredients transform during cooking, preservation, and processing. Through lecture and hands-on lab components, students will apply scientific principles to understand the physical, chemical, and biological processes that influence flavor, texture, nutrition, and food safety. Topics include food spoilage, fermentation, emulsification, and food preservation techniques. This course not only sharpens your understanding of food at the molecular level but also prepares you to innovate in the food industry, from product development to sustainable food solutions.