Food Safety, Processing &Technology

Food processing is a process by which non-palatable and easily perishable raw materials are converted to edible and potable foods and beverages, which have a longer shelf life. Biotechnology helps in improving the edibility, texture, and storage of the food; in preventing the attack of the food, mainly dairy, by the virus like bacteriophage  producing antimicrobial effect to destroy the unwanted microorganisms in food that cause toxicity  to prevent the formation  and degradation of other toxins and anti-nutritional elements present naturally in food.

Food science draws from many disciplines such as biology, Chemical engineering, and Biochemistry in an attempt to better understand food processes and ultimately improve food products for the general public. As the stewards of the field, food scientists study the physical, Microbiological, and chemical makeup of food. By applying their findings, they are responsible for developing the safe, nutritious foods and innovative packaging that line supermarket shelves everywhere. Academic Performance (85% of Admission Score): Admission to the Food Science major is based on a minimum academic standing of 70%, calculated based on the best 21 credits per year of post-secondary courses required in this program. The student must have completed ENGL 112 or equivalent.

  • Food microbiology
  • Biotechnology of food traceability
  • Enzymes in dairy, beverage and food industry
  • Potential health benefits of probiotics and functional foods
  • Indigenous food production
  • Biotechnology in food processing, packaging and quality control
  • Human nutrition and metabolism
  • Current status and future prospects of food biotechnology.

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