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Bachelor of Science in Food Engineering
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Course Outline
10 sections
1. Food Chemistry
300 mins
30 topics
Introduction to Food Chemistry
Macronutrients in Food
Micronutrients and Phytochemicals
Food Additives and Preservatives
Food Flavor and Aroma
2. Food Microbiology
240 mins
24 topics
Overview of Food Microbiology
Microbial Growth and Factors Affecting Growth in Food
Foodborne Pathogens
Food Spoilage Microorganisms
Food Preservation Methods
3. Food Processing Technology
280 mins
28 topics
Introduction to Food Processing Technology
Food Preservation Techniques
Food Packaging Technology
Thermal Processing in Food Technology
Food Quality Control and Assurance
4. Food Quality Assurance
260 mins
26 topics
Overview of Food Quality Assurance
Food Safety Regulations and Standards
Hazard Analysis and Critical Control Points (HACCP)
Good Manufacturing Practices (GMP)
Quality Control Techniques
5. Introduction to Food Engineering
100 mins
10 topics
Overview of Food Engineering
Food Properties and Composition
Food Processing Techniques
Food Packaging and Preservation
Food Safety and Quality Assurance
6. Food Packaging
80 mins
8 topics
Importance of Food Packaging
Types of Food Packaging Materials
Packaging Design and Innovation
Food Packaging Regulations
Environmental Impact of Food Packaging
7. Food Safety and Regulations
100 mins
10 topics
Importance of Food Safety
Hazard Analysis and Critical Control Points (HACCP)
Foodborne Pathogens
Food Safety Management Systems (FSMS)
Food Labeling Regulations
8. Food Product Development
90 mins
9 topics
Understanding Consumer Preferences
Food Trends and Innovation
Concept Development and Ideation
Recipe Formulation and Ingredient Selection
Food Safety and Regulations
9. Food Engineering Design
90 mins
9 topics
Introduction to Food Engineering Design
Food Product Development
Food Process Design
Food Packaging Design
Food Plant Layout and Design
10. Food Plant Operations
90 mins
9 topics
Introduction to Food Plant Operations
Food Processing Techniques
Equipment and Machinery in Food Plants
Food Safety and Sanitation in Food Plants
Quality Control and Assurance