FOSC 201: Fundamentals of Food Science and Technology

Historical development of food science. An introduction to the multidisciplinary nature of Food Science, showing how the integration of knowledge from several traditional disciplines such as chemistry, physics, biology microbiology, and engineering can be applied to solving today's food problems. The course will provide an understanding of the basic principles and practice of Food Science and Technology in converting raw agricultural commodities into nutritious, safe, and economical food. products. Overview of food constituents, food deterioration and spoilage, food laws and regulations. Food Science and technology in relation to food security, and national development. Food control in World trade.