SAFS 1329 Introduction to Food Science
Food science is a diverse mix of disciplines ranging from chemistry to engineering and microbiology to mathematics with an aim to better understand food composition and characteristics for designing processes to maintain food quality and safety and develop new and improved food products for consumers. This foundational course will help students understand basic principles in Food Sciences and prepare them to take-up advanced training in human nutrition, food chemistry, food processing, food safety, food microbiology, and allied fields. Different aspects of food sciences such as chemical composition of food materials and their nutritive value, mechanisms of food spoilage, methods of food processing, and preservation will be emphasized. Students will be introduced to how food industry and regulatory agencies deal with potential health hazards associated with toxic chemicals and disease-causing organisms. Students should have high school-level proficiencies in biology, chemistry, and mathematics.
Offered
As scheduled