Course overview
This course aims to provide an introductory overview of the food industry, and the different components of food science and technology that the food industry relies on for the production of safe and nutritious foods. It aims to blend introductory content with the development of fundamental practical skills in food science and technology, and to introduce key concepts in food safety, microbiology, sensory, chemistry and innovation providing a grounding for more advanced study in these fields.
- Foundations Of Food Science
- Food Safety And Microbiology
- Sensory And Innovation In Food
Course learning outcomes
- Explain the role of safety standards and procedures, microbiology, sensory analysis, chemistry and innovation in the food industry
- Explain the key processes involved in producing foods
- Identify trends and problems related to food production and describe current industry practices
- Use basic food tests and food preparation techniques in food production
Degree list
The following degrees include this course