INTRODUCTION TO FOOD SCIENCE AND TECHNOLOGY | Makerere University Courses

Instructor:

A Kaaya

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 Agricultural Sciences

Department:

Agribusiness & Natural Resource Economics

Course Discipline:

Agriculture

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.

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

File Attachments:

Attachment	Size
FST 1102 INTRODUCTION TO FOOD SCIENCE AND TECHNOLOGY.docx	20.7 KB