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Course Description

Bell peppers being dropped into water (slow motion capture black background)

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.

Learning Outcomes

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

Course Topics

  • 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

Additional Requirements

Restriction(s): FOOD*2150, FOOD*3090, NUTR*2150


Assessment Item Weight
Hot Topic Discussions and Reflections 30%
Short Answer Assignments (2 X 15%) 30%
Final Exam 40%
Total 100%


Applies Towards the Following Certificates

Technical Requirements

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*Course details are subject to change.


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