Bachelor of Science in Food Science and Technology

COURSE CURRICULUM

The Food Science and Technology program is structured to provide students with a strong understanding of food chemistry, processing, safety, microbiology, and product development. After completing foundational studies in the first year, students progress to specialized subjects in the second year, beginning with Food Chemistry and Chemistry of Biological Processes. These units develop knowledge of food composition, chemical reactions, biological molecules, and the scientific principles that influence food quality and nutrition. In the second semester, students study Food Processing and Food Safety and Microbiology, gaining practical understanding of food manufacturing methods, preservation techniques, quality control, and the management of microbial risks in food production. In the third year, students advance their expertise through Current Topics in Food Science, exploring emerging trends, innovations, and challenges in the food industry. Students also select either STEM Professional Practice or Quantitative Biology to strengthen their professional skills or analytical abilities. Further studies include Sensory and Consumer Evaluation of Food, which focuses on understanding consumer preferences and food acceptance, along with options such as the Food Processing and Preservation Project or STEM Professional Practice. The program combines scientific knowledge with practical applications, preparing graduates for careers in food research, product development, quality assurance, food safety, and sustainable food production. Overall, students gain the expertise required to contribute to innovation and advancement in the global food industry.