Introduction to Food Science

This course provides an overview of the scientific principles that underpin food production, processing, preservation, and safety. The course covers the physical, chemical, and biological properties of food, including food composition, nutrient retention, foodborne pathogens, and the role of additives. Students will explore the technologies used in food preservation, such as refrigeration, freezing, canning, and pasteurization, as well as the sensory evaluation of food quality. The course emphasizes the importance of food science in ensuring food safety, extending shelf life, and maintaining nutritional value.

Upon successful completion of this course, students will be able to:

• Understanding the Composition and Properties of Food: Students will gain a comprehensive understanding of the chemical and physical properties of food components such as proteins, carbohydrates, fats, vitamins, and minerals, and their roles in food quality and nutrition.
• Exploring Food Processing and Preservation Techniques: Learn the scientific principles behind various food processing and preservation methods, including their impact on food safety, shelf life, and nutrient retention.
• Analyzing Food Safety and Microbiology: Gain insights into the role of microbiology in food safety, including the control of foodborne pathogens, spoilage organisms, and the application of HACCP (Hazard Analysis and Critical Control Points) systems in food safety management.
• Evaluating Food Quality and Sensory Characteristics: Develop skills in assessing the sensory qualities of food (taste, texture, color, aroma) and understanding how food science techniques influence the sensory and nutritional characteristics of food products.

These outcomes aim to prepare students for careers in food science, nutrition, and the food industry, equipping them with the knowledge and skills to understand the science behind food production and processing while ensuring food safety and quality.