Food Science

Course Objectives

• Understand the basic chemistry of food, including the roles of carbohydrates, proteins, and fats.
• Learn about food additives, flavorings, and colorings, and their use in food processing.
• Explore various methods of food preservation, packaging, and storage.
• Conduct hands-on experiments to investigate food science phenomena.
• Study food safety principles and regulatory standards to ensure food quality.
• Discuss broader issues in food science, such as sustainability, food waste, and environmental impact.

Course Outline

Unit 1: Introduction to Food Science

• Overview of Food Science
  • Definition and scope of food science.
  • Importance of food science in modern society.
• Basic Chemistry of Food
  • Understanding carbohydrates, proteins, and fats.
  • How these macronutrients affect food structure and nutrition.

Unit 2: Food Processing and Additives

• Food Additives and Flavorings
  • Common food additives and their functions.
  • The science behind flavorings and colorings.
• Food Processing Techniques
  • Overview of food processing methods.
  • The role of technology in food production.

Unit 3: Food Preservation, Packaging, and Storage

• Food Preservation Methods
  • Exploring methods like canning, freezing, and drying.
  • How preservation methods impact food quality and safety.
• Food Packaging and Storage
  • Different types of packaging materials and their uses.
  • Best practices for food storage to maintain quality.

Unit 4: Food Safety and Regulations

• Food Safety Principles
  • Importance of hygiene and sanitation in food production.
  • Common food safety hazards and how to prevent them.
• Regulatory Standards and Quality Control
  • Overview of food safety regulations and agencies.
  • The role of quality control in the food industry.

Unit 5: Hands-on Experiments in Food Science

• The Maillard Reaction and Caramelization
  • Understanding the chemistry of browning and flavor development.
  • Hands-on experiments to explore these processes.
• Fermentation and Leavening
  • The science behind fermentation and yeast-based leavening.
  • Hands-on experiments with fermentation and baking.

Unit 6: Broader Issues in Food Science

• Sustainability and Environmental Impact
  • Exploring sustainable practices in food production.
  • Examining the environmental impact of food production.
• Food Waste and Food Security
  • The causes and consequences of food waste.
  • Understanding food security and strategies to combat food insecurity.

Unit 7: Emerging Food Technologies and Student Presentations

• Genetically Modified Organisms (GMOs)
  • Exploring the science behind GMOs and their applications.
  • Discussion of the pros and cons of GMOs in food production.
• Emerging Food Technologies
  • Overview of new technologies in food science (e.g., lab-grown meat, 3D-printed food).
  • Discussion on the future of food production and consumption.
• Student Presentations
  • Student presentations on topics related to food science.
  • Peer feedback and course reflection.

Expected Outcomes

By the end of this course, students will have a comprehensive understanding of the principles of food science and technology. They will gain hands-on experience in conducting food-related experiments and will be able to discuss broader issues in food science, such as sustainability and food security. This course aims to prepare students for careers in food science, culinary arts, or related fields, providing a solid foundation for further studies or career exploration.

Coming soon.

Coming soon.