Course Outline

Module 1: Introduction to Food Science and Technology

• Overview of Food Science: Definitions, Scope, and Importance
• Basic Concepts in Food Chemistry
• Food Microbiology and its Role in Food Safety
• Introduction to Food Processing Techniques
• Case Study/Project: Analyzing the Role of Microorganisms in Food Spoilage and Preservation

Module 2: Food Processing and Preservation Techniques

• Principles of Food Processing: Thermal and Non-Thermal Methods
• Food Preservation Methods: Traditional and Modern Approaches
• Impact of Processing on Nutritional Quality and Shelf-Life
• Technological Innovations in Food Processing
• Case Study/Project: Developing a Food Preservation Strategy for a Perishable Product

Module 3: Food Safety and Quality Assurance

• Understanding Food Safety Standards and Regulations (e.g., HACCP, ISO 22000)
• Implementing Quality Assurance Systems in Food Production
• Risk Assessment and Management in Food Safety
• Tools and Techniques for Monitoring Food Quality
• Case Study/Project: Designing a Food Safety Management System for a Food Processing Unit

Module 4: Food Technology and Innovation

• Role of Biotechnology in Food Production
• Advances in Food Packaging and Shelf-Life Extension
• Functional Foods and Nutraceuticals: Development and Applications
• Emerging Trends in Food Technology (e.g., Plant-Based Foods, Lab-Grown Meat)
• Case Study/Project: Innovating a New Functional Food Product for Health-Conscious Consumers

Module 5: Sustainable Food Production and Future Trends

• Sustainability in Food Production and Processing
• Reducing Food Waste through Technology and Innovation
• Ethical and Environmental Considerations in Food Technology
• Future Directions in Food Science and Technology
• Case Study/Project: Creating a Sustainable Food Production Plan for a Small-Scale Food Manufacturer