INTRODUCTION TO FOOD SCIENCE AND TECHNOLOGY | Makerere University Courses

Instructor:

I Mukisa

Course Code:

FST 1102

Course Credit Units:

Semester:

Semester 1

Year of Study:

Year 1

Undergraduate or Graduate Level:

Undergraduate Level

College:

College of Agricultural and Environmental Sciences

School:

School of Food Technology, Nutrition and Bioengineering

Department:

Food Technology and Human Nutrition

Course Discipline:

Chemistry

Course Description & Objectives:

An introduction to Food Science and Food Technology, its scope and importance. Principles and technological basis. Importance of Food science and technology. Characteristics of food industries. Unit operations of the food industry. Relationship between agriculture, food and nutrition of the food industry. Concept of the leaky food pipeline. Food components. Introduction to methods of food processing and preservation. Elements of food acceptance and quality control.

Learning Outcomes:

By the end of the course, students should be able to:

Describe the scope and importance of food science and technology
Explain the characteristics of food industries and the need for allied industries.
Outline the components of food and their uses
Discuss unit operations of the food industry including quality control measures

File Attachments:

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FST 1102 INTRODUCTION TO FOOD SCIENCE AND TECHNOLOGY.docx	21.24 KB