Food Science & Technology

Catalog description

This course provides an in-depth exploration of the principles of food science and the role of technology in modern food production, processing, and safety. Students will examine the chemical, biological, and physical properties of food and how processing techniques and environmental factors influence these. Topics include food preservation methods, food safety protocols, biotechnology applications in food, and emerging trends in sustainable food production. Through laboratory activities and case studies, students will gain hands-on experience in food analysis and the use of technology to improve food quality and shelf life. The course also covers the regulatory aspects of food production, emphasizing the importance of food security and global supply chains. Two classroom, two lab hours per week.