Food Science

This module provides an in-depth review of the physical and chemical properties of food components (carbohydrates, proteins, fats and water etc.) in their raw and cooked state. Food preparation and culinary techniques, food safety and food-borne illness, food preservation and processing, food regulations and standards, and the sensory evaluation of food will be introduced. Methods of analysing food for nutrient and non-nutrient content will also be covered through hands-on experiments in the laboratory and kitchen setting.