The principles involved in the processing, handling and storage of foods are introduced in this course. The relationship of science and technology to food processing is discussed.
Note: This course can be taken individually or as a part of a certificate program.
By the end of the course, the learner should be able to:
- Describe the interrelationships between the major food science disciplines
- Describe the impact of food consumption and the food industry upon society
- Describe basic chemical, physical and biological properties of foods
- Identify and describe common food processing principles
- Apply mathematical skills to food processing problems
- Food Science and Food Industry
- Food Laws and Regulations
- Chemistry of Foods
- Microbiology of Foods
- Food Safety
- Food Processing
- Food Engineering and Physics
- Toxicology and Biotechnology
- Sensory Evaluation
- Product Development
Restriction(s): FOOD*2150, FOOD*3090, NUTR*2150
|Hot Topic Discussions and Reflections||30%|
|Short Answer Assignments (2 X 15%)||30%|
Applies Towards the Following Certificates
- Certificate in Food Science : Required Courses
*Course details are subject to change.