This course provides a foundation of the chemistry, microbiology and processing relevant to food safety and quality. The course will provide an overview of the principles of food science and how it can be applied within food safety and quality systems encountered within industry. Awareness, principles, and application of commonly used analytical techniques will be provided.
By the end of the course, the learner should be able to:
- Outline the history and disciplines associated with the area of food science;
- Demonstrate a basic awareness of food microbiology, food processing, and food chemistry;
- Outline principles, procedures, and interpretation of commonly applied analytical techniques in food science;
- Develop, formulate, and process a food product accounting to the risk analysis and sampling.
- History and Fundamentals of Food Science
- Food Microbiology
- Food Chemistry
- Food Processing
- Food Science in Action
|Most Significant Event||5%|
|Case Study 1: Food Microbiology||10%|
|Case Study 2: Chemistry||10%|
|Case Study 3: Processing||10%|
|Module Mind Maps||15%|
|Food Science in Action||15%|
|Group Discussion Contribution||5%|
|Final Take-Home Exam||30%|
*Course details are subject to change.