COURSE CURRICULUM

The Food Science program offers a diverse range of courses that cover both the scientific and business aspects of food production and safety. Students can explore topics such as food product development, where they learn to create new and innovative food items, and food microbiology, which focuses on the role of microorganisms in food safety and spoilage. Specialized courses like Cheese and Fermented Milk Products and Frozen Dairy Products provide in-depth knowledge of specific food categories. The program also includes foundational courses such as Food Engineering Fundamentals, which examines the physical processes involved in food manufacturing, and Food Chemistry, which studies the chemical properties of food components. To understand the broader agricultural context, students take Introduction to Agrifood Systems and Agribusiness Management. Food Safety and Regulations and Quality Control in Foods ensure students are familiar with industry standards and legal requirements to maintain safe and high-quality products. Additional courses like Functional Foods and Nutraceuticals focus on foods with health benefits beyond basic nutrition. Complementary courses in biology, economics, and nutrition, such as Biology 1, Introduction to Microeconomic Principles, and Food: Facts and Fallacies, provide a well-rounded education. This combination of courses equips students with the knowledge and skills needed for successful careers in food science, quality assurance, product development, and food industry management.