Course Contents

Theory: • Introduction and Scope of Food Technology • Composition of food and effect of processing techniques • Cereal technology • Meat, poultry and fish technology • Fruits & vegetable technology • Dairy technology • Fat and oil technology • Sugar and confectionary technology Practical: • Report based on Visit to any Food Industry

Course Synopsis

the course focuses on understanding the concept of food technology and its scope. It highlights the importance of providing service to the profession and society by interpreting science-based knowledge to assist policymakers and regulators in formulating informed policies, regulations, and decisions. Faculty will provide leadership and support for professional organizations and related activities that advance food science.

Course Learning Outcomes

• To understand the concept of food technology and its scope. • To develop an understanding of food products, their composition and processing techniques. • Integrate fundamental and applied research across dairy, seafood, wine, beer, fruit, and vegetable • Categories to provide value-added solutions to current and future problems encountered by Oregon’s food and beverage processing industry; • Be responsive in providing outreach activities that convey integrated knowledge of food science and technology to food professionals, the public, and food manufacturers for the long-term. • Sustainability of Oregon’s food processing industry