Food technology is not just restricted to factories but is everywhere around us, even in our homes. This course discusses the application of food technology in optimising food production and preservation. We begin by providing an overview of food technology, its history and evolution and the current and emerging trends in this field.

We then study the physical properties of food and explain how they affect its properties and preservation methods. The course then explores the major chemical components of food, including carbohydrates, lipids, starches, protein and the minor components. We show you how microbiology and biotechnology play a role in food preservation techniques used to extend shelf life through various processes.

The course examines various unit operations involved in food processing, like ambient-temperature processing, size reduction and much more. Finally, we discuss the different food packaging methods and their impact on sustainability. This food science course is suitable for those working in the food production and storage professions and anyone else who is interested in the technology used to produce and store food. Sign up to learn more about the future of food and its ability to match population growth.