Bachelor of Science in Food Science and Technology Inactive
Course Units 10
Food Chemistry
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Food Chemistry
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Topics & Notes
Carbohydrates in Food
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Carbohydrates in Food
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Emerging Trends in Food Chemistry
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Food Additives and Preservatives
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Food Additives and Preservatives
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Food Additives and Preservatives
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Food Allergies and Intolerances
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Food Flavor and Aroma
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Food Flavor and Aroma
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Food Packaging and Shelf Life
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Food Processing and Chemical Changes
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Food Processing and Maillard Reaction
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Food Processing and Maillard Reaction
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Food Quality and Safety
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Food Safety and Quality
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Food Spoilage and Preservation
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Food Toxicology and Contaminants
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Functional Foods and Nutraceuticals
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Introduction to Food Chemistry
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Introduction to Food Chemistry
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Introduction to Food Chemistry
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Lipids and Fats
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Lipids and Fats in Food
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Macronutrients in Food
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Micronutrients and Phytochemicals
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Nutritional Biochemistry
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Proteins and Amino Acids
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Proteins and Amino Acids in Food
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Vitamins and Minerals
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Vitamins and Minerals in Food
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Food Engineering
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Food Engineering
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Topics & Notes
Food Biotechnology
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Food Biotechnology and Engineering
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Food Engineering and Sustainability
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Food Packaging and Storage
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Food Packaging and Storage
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Food Packaging Technologies
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Food Preservation Techniques
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Food Preservation Techniques
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Food Preservation Techniques
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Food Processing Operations
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Food Processing Technologies
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Food Processing Technologies
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Food Product Development
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Food Product Development
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Food Quality and Safety
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Food Quality and Safety
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Food Quality and Safety Assurance
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Food Rheology
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Food Rheology and Texture Analysis
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Food Rheology and Texture Analysis
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Food Safety Regulations and Compliance
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Introduction to Food Engineering
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Introduction to Food Engineering
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Introduction to Food Engineering
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Sustainable Food Engineering
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Sustainable Food Engineering Practices
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Food Microbiology
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Food Microbiology
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Topics & Notes
Emerging Issues in Food Microbiology
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Emerging Issues in Food Microbiology
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Emerging Issues in Food Microbiology
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Fermented Foods and Probiotics
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Food Preservation Methods
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Food Preservation Methods
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Food Safety and Hygiene
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Food Safety Regulations and Standards
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Food Spoilage and Preservation
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Food Spoilage Microorganisms
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Food Spoilage Microorganisms
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Foodborne Illness Outbreaks
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Foodborne Pathogens
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Foodborne Pathogens
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Foodborne Pathogens
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Hazard Analysis and Critical Control Points (HACCP)
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Hazard Analysis and Critical Control Points (HACCP)
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Introduction to Food Microbiology
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Introduction to Food Microbiology
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Microbial Growth and Control in Food
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Microbial Growth and Factors Affecting Growth in Food
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Microbial Growth in Food
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Microbiological Testing in Food Industry
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Overview of Food Microbiology
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Food Packaging
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Food Packaging
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Topics & Notes
Environmental Impact of Food Packaging
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Food Packaging and Consumer Behavior
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Food Packaging and Supply Chain Management
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Food Packaging Regulations
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Importance of Food Packaging
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Packaging Design and Innovation
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Packaging Technologies and Trends
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Types of Food Packaging Materials
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Food Processing Technology
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Food Processing Technology
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Topics & Notes
Emerging Food Processing Technologies
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Emerging Technologies in Food Processing
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Emerging Technologies in Food Processing
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Environmental Impact of Food Processing
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Food Additives and Ingredients
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Food Additives and Ingredients
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Food Additives and Ingredients
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Food Packaging and Storage
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Food Packaging Technologies
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Food Packaging Technology
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Food Preservation Techniques
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Food Preservation Techniques
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Food Preservation Techniques
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Food Processing Equipment and Automation
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Food Quality and Safety Regulations
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Food Quality Control and Assurance
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Food Quality Control and Assurance
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Food Safety Management Systems
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Future Trends in Food Processing
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Future Trends in Food Processing
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Introduction to Food Processing Technology
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Introduction to Food Processing Technology
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Overview of Food Processing Technology
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Sustainability in Food Processing
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Sustainability in Food Processing
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Thermal Processing in Food Technology
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Thermal Processing in Food Technology
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Thermal Processing in Food Technology
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Food Product Development
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Food Product Development
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Topics & Notes
Concept Development and Ideation
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Food Safety and Regulations
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Food Trends and Innovation
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Packaging Design and Branding
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Pilot Testing and Prototyping
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Recipe Formulation and Ingredient Selection
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Scale-Up and Production
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Sensory Evaluation and Consumer Testing
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Understanding Consumer Preferences
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