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Bachelor of Science in Food Science and Technology
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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. Food Engineering
260 mins
26 topics
Introduction to Food Engineering
Food Preservation Techniques
Food Processing Technologies
Food Packaging and Storage
Food Quality and Safety
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 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
8. Introduction to Food Science
90 mins
9 topics
Fundamentals of Food Science
Food Safety and Preservation
Food Chemistry
Food Microbiology
Food Processing Technologies
9. Food Regulations and Compliance
90 mins
9 topics
Overview of Food Regulations
Food Safety Modernization Act (FSMA)
Good Manufacturing Practices (GMP) in Food Industry
Hazard Analysis and Critical Control Points (HACCP)
Food Labeling Regulations
10. Food Safety and Sanitation
100 mins
10 topics
Importance of Food Safety
Microorganisms in Food
Principles of Food Sanitation
HACCP (Hazard Analysis and Critical Control Points)
Foodborne Illnesses