COURSE CURRICULUM

The curriculum includes core courses like Advanced Food Chemistry, Food Microbiology, Food Engineering Principles, Food Preservation and Processing, and Nutrition Science. Students also take electives in areas such as Sensory Evaluation of Foods, Food Biotechnology, Food Safety and Quality Assurance, and Sustainable Food Systems. The program culminates in a research project or capstone where students apply their knowledge to real-world problems. Coursework emphasizes laboratory work, case studies, and industry placements to develop practical skills. The total credit requirement is 96 units of credit (UOC), typically completed over two years full-time.