Introduction to Food Science
| Course Code | FST-211 |
|---|---|
| Lecture hours per week | 3 |
| Lab hours per week | |
| Course Availability | Open |
| Description | This course covers the principles of food science as they pertain to current issues, and advances in food science that are relevant to professionals working in the food industry (both private and public sector). This course introduces students to the make-up and structure of food and its importance in nutrition, health and the well-being of the consumer. The course further provides a brief introduction of the physical properties that influence changes in foods during the handling and processing. Included is an overview of food components, additives and preservatives and their importance in nutrition, food safety and product quality. |