IMK103/2 Introduction to Food Science and Technology
Course Details
Synopsis
The course gives a comprehensive overview of food science and technology. The course introduces basic concepts relating to food composition, food nutritions, food preservation and processing, food deterioration, food safety, and food regulations. Ethical issues in food science and technology are briefly covered.
Course Objective
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.
Course Content
Lectures:
➤ Chapter 1: Introduction to Food Science and Technology
➤ Chapter 2: History of Food Technology and Nutrition
➤ Chapter 3: Adulteration and Food Fraud
➤ Chapter 4: Career in Food Science and Technology
➤ Chapter 5: Food Components
➤ Chapter 6: Basic Nutrition
➤ Chapter 7: Food Spoilage
➤ Chapter 8: Food Processing and Preservation
➤ Chapter 9: Food Packaging
➤ Chapter 10: Ethical Issues
Course Learning Outcomes
Upon successful completion of this course, students should be able to:
1. Describe basic components of food and principles of food science and technology..
2. Discuss ethical issues and human values in food science and technology.
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