IMK103/2 Introduction to Food Science and Technology
The course gives a comprehensive overview of food science and technology. The course introduces basic concepts relating to food composition, food deterioration, food safety, and food processing. Topics covered include food processing and preservation techniques, chemical and biochemical changes, food spoilage and safety, food regulations, and nutritional aspects.
This course is designed to provide a general overview of food science and technology and to discuss the future role of food technologist, developments and innovations in food science and technology.
➤ Chapter 1: Defining Food Sciences
➤ Chapter 2: History of Food Technology
➤ Chapter 3: History of Nutrition
➤ Chapter 4: Food Act and Regulations
➤ Chapter 5: Careers in Food Science and Technology
➤ Chapter 6: Food Components (Water)
➤ Chapter 7: Food Components (Carbohydrates)
➤ Chapter 8: Food Components (Protein)
➤ Chapter 9: Food Components (Lipid)
➤ Chapter 10: Food Components and Human Body
➤ Chapter 11: Food Components and Health
➤ Chapter 12: Food Deterioration and Spoilage (Biology Decay)
➤ Chapter 13: Food Deterioration and Spoilage (Microbiology Decay)
➤ Chapter 14: Food Deterioration and Spoilage (Physical Changes)
➤ Chapter 15: Food Microbiology
➤ Chapter 16: Food Safety
➤ Chapter 17: Food Processing and Preservation
➤ Chapter 18: Food Packaging
Course Learning Outcomes
Upon successful completion of this course, students should be able to:
1. Describe the historical development of the food industry.
2. Describe major food components and the chemical basis for the transformation occurring in food.
3. Explain principle causes of food deterioration and spoilage.
4. Explain basic principle of food processing and preservation.
5. Deliver ideas about food science and technology in a clear and effective manner, and with verbal confidence.