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Diploma in Food Science and Technology
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Course Outline
12 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 Preservation
160 mins
16 topics
Introduction to Food Preservation
Methods of Food Preservation
Canning and Jarring
Freezing and Dehydrating
Pickling and Fermentation
5. 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
6. Food Safety and Hygiene
280 mins
28 topics
Importance of Food Safety and Hygiene
Common Foodborne Illnesses
Personal Hygiene in Food Handling
Food Storage and Temperature Control
Cleaning and Sanitizing Procedures
7. Food Packaging Technology
300 mins
30 topics
Introduction to Food Packaging Technology
Types of Food Packaging Materials
Packaging Design and Functionality
Active and Intelligent Packaging
Food Packaging Regulations and Standards
8. Food Analysis
280 mins
28 topics
Introduction to Food Analysis
Proximate Analysis of Food
Instrumental Analysis in Food Testing
Microbiological Analysis of Food
Sensory Analysis of Food
9. Food Engineering
260 mins
26 topics
Introduction to Food Engineering
Food Preservation Techniques
Food Processing Technologies
Food Packaging and Storage
Food Quality and Safety
10. Nutrition and Dietetics
320 mins
32 topics
Introduction to Nutrition
Dietary Guidelines and Recommendations
Food Groups and Nutrient Sources
Digestion and Absorption of Nutrients
Nutritional Requirements Across the Lifespan
11. Sensory Evaluation of Foods
260 mins
26 topics
Introduction to Sensory Evaluation
Sensory Perception
Sensory Testing Methods
Sensory Evaluation Facilities and Equipment
Sensory Attributes in Food Evaluation
12. Research Methods in Food Science
280 mins
28 topics
Introduction to Research Methods in Food Science
Experimental Design in Food Science Research
Data Collection Techniques in Food Science
Statistical Analysis in Food Science Research
Qualitative Research Methods in Food Science