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Master 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 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
4. Food Engineering
260 mins
26 topics
Introduction to Food Engineering
Food Preservation Techniques
Food Processing Technologies
Food Packaging and Storage
Food Quality and Safety
5. 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
6. Food Processing and Preservation
60 mins
6 topics
Introduction to Food Processing and Preservation
Methods of Food Preservation
Food Processing Technologies
Quality Control in Food Processing
Food Additives and Ingredients in Food Processing
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 Analysis and Quality Control
90 mins
9 topics
Introduction to Food Analysis
Proximate Analysis of Food
Microbiological Analysis of Food
Sensory Evaluation of Food
Instrumental Analysis in Food Quality Control
10. Nutrition and Food Science Research
100 mins
10 topics
Introduction to Nutrition and Food Science Research
Nutrient Analysis Methods
Dietary Guidelines and Recommendations
Food Composition Databases
Nutritional Epidemiology