The objective is to develop within the student an understanding of the nature, properties, and characteristics of foods as determined through biochemistry, chemistry, microbiology, physics, statistics and nutrition. This program gives students an in-depth understanding of food processing, food texture, flavour, food formulations, product development, and food safety. Students will investigate operations that are applied to preserve foods as well as special procedures that are used to produce everyday commodities.
Attachement: Food Science and Engineering courses lists
Spring: Mar.2-3, 2022
Autumn: Sep.8-9, 2022
Spring: Jan.12, 2022
Autumn: July. 18, 2022