Course Code : ABF 150

Course Title : Food Science and Technology

Weekly lecture and application hours of the course: 5 – 0

Course Description:The course provides a general introduction to the basic concepts and Food Science and Technology and its main sub-disciplines, including:

1. Food chemistry, biochemistry and physics.

2. Food microbiology and biotechnology.

3. Food processing and engineering.

4. Fundamental concepts of food chain, focusing on food quality and safety issues. The course consists of lectures, case studies and practical’s.

Textbooks and supplementary books:

  1. Understanding Food Science and Technology, by Peter S. Murano WADSWORTH, CENGAGE Learning, 2003. [ISBN-13:978-0-53454487-4]

  2. The Science of Food: An Introduction to Food Science, Nutrition and Microbiology By P. M. Gaman, K. B. Sherrington

Course Evaluation:

  • Class Participation 10%,

  • Mid-term Examination 30%,

  • Assignments 10%,

  • Final Examination 50%,

Attendance 95%compulsory