Food Science and Technology
Processing, safety and quality across the food chain.
- Self-paced
- 8–10 weeks
- 25+ hrs
- Credential included
Curriculum
6 subjects · 13 chapters · 52 topics
- 01
Food Science Basics
1.1 Food composition
- Carbohydrates, proteins and lipids
- Vitamins and minerals
- Water activity and moisture
- Food structure and texture
1.2 Food chemistry
- Maillard and caramelisation
- Enzymatic and non-enzymatic browning
- Lipid oxidation and rancidity
- pH, acids and buffers
- 02
Food Microbiology and Safety
2.1 Microorganisms in food
- Bacteria, yeasts and moulds
- Spoilage organisms
- Foodborne pathogens
- Growth factors and control
2.2 Food safety systems
- Good manufacturing practices
- HACCP principles
- Allergen management
- Traceability and recall
2.3 Testing
- Sampling plans
- Microbiological testing
- Shelf-life studies
- Laboratory safety
- 03
Processing and Preservation
3.1 Thermal processing
- Pasteurisation and sterilisation
- Canning and retorting
- Blanching
- Heat transfer basics
3.2 Non-thermal and cold
- Refrigeration and freezing
- Drying and dehydration
- Fermentation
- High pressure and irradiation
3.3 Unit operations
- Size reduction and mixing
- Separation and filtration
- Evaporation and concentration
- Extrusion
- 04
Product and Packaging
4.1 Product development
- Concept to prototype
- Formulation and ingredient functionality
- Sensory evaluation
- Consumer testing
4.2 Packaging
- Packaging materials
- Modified atmosphere packaging
- Labelling requirements
- Sustainability in packaging
- 05
Quality and Regulation
5.1 Quality management
- Quality assurance versus control
- ISO 22000 and FSSC
- Documentation and audits
- Corrective actions
5.2 Regulation
- FSSAI standards
- Codex and international standards
- Nutrition labelling rules
- Claims and compliance
- 06
Project
6.1 Developing a food product
- Brief and market research
- Formulation and trials
- Shelf-life and safety assessment
- Final presentation
