Food Science and Technology

The course introduces students to food processing concepts and related unit operations. It also discusses the diversity of Agricultural Food Resources in Uganda; the Contribution of agriculture to food science and technology; Careers in Food Science and processing and food habits; Food composition, nutrition, quality, spoilage and safety; Post-harvest food handling technology; and Professional Ethics in the Food Industry. 
Course Objectives

• To create an understanding of the basic Food Science Technology and Nutrition concepts, and terminologies.
• To provide learners with technical skills for the analysis and conversion of raw food materials into final consumable food products using the available technologies

Learning outcomes

At the end of the course, learners should be able to:

• Recognize and identify basic food science concepts and terminology used by professionals in the fields of food science and nutrition.
• Enumerate the benefits of food processing and preservation
• Describe the various technologies used in the preservation of food.
• List the concepts of food quality control, hygiene and sanitation