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Food Science

303220 - Food Science
Faculty

Faculty of Health Sciences

Department

Nutrition and Health Psychology

Credit Hours

3

Pre-requisite

902101

Co-requisite

-

Distribution

3 + 0
This course delves into the chemical composition, physical properties, and functional roles of key food components, including carbohydrates, proteins, fats, and oils. An ecological perspective is incorporated to explore the intersection between climate change and food science, examining the impacts on food security, production, and quality. The course also addresses the concept of sustainable practices in food production ("going green") and evaluates various factors contributing to food spoilage. Methods for preventing spoilage using food additives, as well as physical, chemical, and biological means, are thoroughly explored. Additionally, students are introduced to the fundamental principles of quality control and sensory evaluation in the context of food science.