COURSE INFORMATION

Course Code and Name: NDTS 103 Principles of Food Science and Food Chemistry

Pre-requisite: 

No. of Credits: 3 credits

            Course Dates:            18 March 2024-20 June 2024

            Course Time: Monday and Wednesday 9:35-11:05

            Meeting Room:          Nutrition and Dietetics Lab 1

            Organization: Solusi University     

           

COURSE DESCRIPTION

This course covers food chemistry, food laws, food processing & preservation, food, Microbiology & fermentation, food safety, food toxicology, and food engineering.

 

COURSE AIM

 

The purpose of the course is to provide an introductory knowledge of food chemistry, food laws, food processing & preservation, food microbiology & fermentation, food safety, food toxicology, and food engineering.

 

COURSE OBJECTIVES

Upon completion of this course, students will be able to:

1. Understand basic concepts of food technology

2. Understand environmental issues related to food and to apply microbiological and chemical considerations to process controls

3. Gain hands-on experience with standard techniques in food analysis, basic problem solving in food system applications, and applied sensory evaluation of food products through lab exercises

4. Demonstrate ability to apply food science knowledge to the functions of ingredients in foods.