People Innovation Excellence
 

INTRODUCTION TO FOOD TECHNOLOGY (2 Credits)

Learning Outcomes:

On successful completion of this course, student will be able to: Explain a basic knowledge about food science and technology (the chemical, biological, and physical principles) which happen at raw material products and food products suitable for human consumption; Illustrate analysis of makro and micro nutrient into food product or raw material product with instrumental method; Apply the Food Enginnering and Food biotechnology in food processing; Identify the phenomes which happen during processing and packaging; Identify the nutrition value of food products; Explain the principles of food safety and food quality assurance and legislation.

Topics:

  1. Introduction and Background;
  2. Food chemistry;
  3. Food Microbiology;
  4. Food biochemistry;
  5. Food physics;
  6. Food analysis;
  7. Food engineering;
  8. Food biotechnology;
  9. Food processing;
  10. Food packaging;
  11. Nutrition;
  12. Food Safety;
  13. Quality assurance and legislation.

Published at : Updated

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