HND8553 - Fundametals of Food Science & Technology

The Fundamentals of Food Science and Technology module provides an introductory understanding of the scientific principles and technological processes that govern the production, processing, preservation, safety, and quality of foods. The course integrates concepts from chemistry, microbiology, biochemistry, and engineering to explain the physical, chemical, and biological changes that occur in foods from farm to consumer.

Students are introduced to the composition and functional properties of major food components—water, carbohydrates, proteins, lipids, vitamins, and minerals—and how these influence food quality, nutrition, and processing behavior. The module covers basic food processing and preservation methods, including thermal processing, refrigeration and freezing, drying, fermentation, and the use of food additives, with emphasis on their effects on shelf life, safety, and nutritional value.

The course also addresses briefly fundamental aspects of food microbiology and food safety, including hygienic practices, and quality control principles. Emerging issues such as regulatory frameworks, and the role of food science and technology in addressing food security, nutrition, and public health challenges are highlighted.

By the end of the module, students will have a foundational understanding of how food science and technology contribute to the development of safe, nutritious, and high-quality foods, and will be prepared for more advanced studies in food science, nutrition, public health, or related disciplines.