Introduction to Food Science and Technology
The general discipline of Food Science and Technology may be divided into two broad categories:
Food Science and Food Technology:
Food Science is the discipline in which the engineering, biological, and physical sciences are used to study the nature of foods, the causes of deterioration, the principles underlying food processing, and the improvement of foods for the consuming public.
- Food Technology is the application of food science to the selection, preservation, processing, packaging, distribution, and use of safe, nutritious, and wholesome food.
The design of the curriculum in Food Science and Technology of the Technical University has blended the two definitions to take into consideration a connected series of scientific and engineering programmes required to produce a competent graduate fully baked for the challenges in all disciplines allied and subsumed in Food Science and Technology as a discipline.
This curriculum covers the materials considered to be a minimum for a Food Science and Technology program. These include course content materials divided into five categories: Food Processing and Engineering, Food Chemistry and Analysis, Food Nutrition, Food Microbiology and Applied Food Science (Biotechnology). The list of content material is based on the NUC minimum standards. The competencies in the enumerated five categories are covered within the required courses of the curriculum.