This course offers a comprehensive introduction to the field of food science, exploring the fundamental principles and applications that govern the production, preservation, and consumption of food. Through a combination of theoretical knowledge and practical laboratory experiences, students will gain a deep understanding of the biological, chemical, and physical properties of food, as well as the various factors that influence its quality, safety, and nutritional value.

Topics Covered:

• Introduction to Food Science: Historical perspective, scope, and importance of food science.

• Food Composition and Structure: Chemical composition, molecular structure, and physical properties of food components (carbohydrates, proteins, lipids, vitamins, minerals, water).

• Food Processing: Principles and methods of food processing including thermal processing, dehydration, freezing, and fermentation.

• Food Preservation: Techniques and technologies for preserving food freshness, flavor, and safety, including canning, pasteurization, and irradiation.

• Food Safety and Quality: Principles of food microbiology, foodborne pathogens, food spoilage, and factors affecting food safety and quality.

• Food Packaging and Storage: Packaging materials, functions, and technologies for extending the shelf-life and maintaining the quality of packaged foods.

• Sensory Evaluation: Methods for sensory analysis, sensory perception, and consumer preferences in food.

• Nutrition and Health: Nutritional requirements, dietary guidelines, and the role of food in human health and disease prevention.

• Food Regulations and Standards: Overview of food laws, regulations, and standards governing food production, labeling, and marketing.

• Food Industry Trends: Emerging trends, innovations, and advancements in the food industry including functional foods, sustainable practices, and food biotechnology.

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Learning Outcomes: By the end of this course, students will be able to:

• Understand the fundamental principles of food science and its applications in food production, preservation, and consumption.

• Analyze the composition, structure, and properties of various food components.

• Evaluate different food processing and preservation techniques in terms of their effectiveness and impact on food quality and safety.

• Apply sensory evaluation methods to assess food quality and consumer preferences.

• Interpret nutritional information and its implications for human health.

• Demonstrate knowledge of food regulations and standards governing the food industry.