The ultimate goal of Food Science is to supply the world population with safe, nutritious, appetizing and economical food. Achieving this goal involves the packaging, processing, distribution and evaluation of food. It requires many disciplines and uses the doctrines of chemistry, biochemistry, nutrition, biology, microbiology, physics and engineering to solve everyday problems related to the food industry. Food scientists were amid the first to work with biotechnology. They work with food from when it leaves the farm until the storage of the end product including all the involved operations such as processing, preparation and distribution. Also, they establish the factors that affect safety, nutritive value and satisfactoriness of food.
Subjects covered on this course include: Food Production & Services, Food Preservation
Food Processing, Food Biotechnology, Food Additives, Food Policy & Safety, Food Production Quality, Food Science, Food Chemistry & Bioprocessing of By-products.
The Food Science course is available at Specialist, Expert, Bachelor's, Master's & Ph.D. (Doctoral) Degree levels.