INTRODUCTION TO FOOD TECHNOLOGY (2 Credits)

Learning Outcomes:

On successful completion of this course, student will be able to: explain the basic principle and knowledge of food science and technology related to food materials; describe the unit operation in food processing, food processing methodology, the phenomenon occurs during the processing, and analysis of nutrients in food materials using conventional and advanced instruments; explain the basic principle of food safety, food quality, food law, regulation, food innovation, ethic, literacy and communication skill.

Topics:

1. Introduction to Science, Technology and Food Technology;
2. Food Chemistry;
3. Food Microbiology;
4. Human Nutrition;
5. Food Fermentation;
6. Food Engineering;
7. Food Processing;
8. Food Analysis;
9. Food Quality Assurance;
10. Food Safety;
11. Food Law & Regulation;
12. Professional Ethic & Soft Skill;
13. Food Innovation.