The course is designed to help students understand the important concepts and basic principles of food science and technology. It introduces the multidisciplinary nature of food science and creates an awareness of the wide range of employment opportunities that exist for trained professionals. The course explores key food groups and compositions and the functional properties of major food components. It also introduces basic food chemistry which relates to chemical and physical properties of foods and their significance; food laws related to food additives, nutrition labeling and food regulation; basic processing methods of major food commodities; background in microbiology and fermentation; food handling and safety; food contamination, HACCP principles and toxicology; food engineering concepts and applications; biotechnology; sensory evaluations; product development and marketing principles. Their application to local and regional situation will be highlighted.
- Teacher: Nileshni Prasad