Food Additives
3 credits
Prerequisite(s): Introduction to Food
Technology, Food Chemistry
The course provides an understanding of the types of food additives (antioxidant, sweeteners, flavoring, colors, preservatives, enzymes, nutritive additives, emulsifiers, bulking agents, hydrocolloids, antifoaming and release agents, flour improver and raising agents, and chelating agents). It also` includes its application and regulation.
Flavor Technology
3 credits
Prerequisite(s): Introduction to Food Technology, Food Chemistry
This course covers sensory basis and flavor perception, formation / bioformation of flavor, types of flavor, flavor production, analysis technique of flavor, taint and off flavor in food.
Milk Processing Technology
2 credits
Prerequisite(s): Introduction to Food Technology, Food Chemistry
Comprehension of nature of milk, biosynthesis of milk, milk production, liquid milk products concentrated and dried milk products, dairy protein products, cream based product, butter, margarine and spreads, cheese, fermented milk, ice cream and related cream products.
Beverage Technology
3 credits
Prerequisite(s): Introduction to Food
Technology, Food Chemistry
Beverage Technology covers water treatment, production of soft drink (either carbonated or non carbonated and functional drink, bottle washing, calculation of nutrition facts, peservation methods and aseptic filling used in beverage production.
Food Biotechnology
3 credits
Prerequisite(s): Food Chemistry, Food Biochemistry
This subject is the general description of food biotechnology aspects and potential values, food biotechnology products and its sources, enzyme and its applications, the basic of genetic engineering, techniques of DNA analysis, transgenic food-analysis and safety.
Food Product Development
2 credits
Prerequisite(s): Introduction to Food Technology, Food Chemistry, Food Processing Technology
The course covers the basic information of food product development, development stages, food constituent and functionality, ingredient function and selection, product design, product and organization development.
Spices and Condiment Processing Technology
2 credits
Prerequisite(s): Introduction to Food Technology, Food Chemistry
The type of spices along with characteristics and compositions is the major aim of this subject. Furthermore, this subject also deals with post harvest and processing technology for spices and condiments, It also gives basic knowledge of how extract active ingredients (oleoresin, essential oils, etc) from condiments.
| | It also provides the basic understanding of spices & herbs including types, characteristics, the processing technology and their extractive products (oleoresin, essential oil, etc). It also deals with their application in seasoning & condiments.
Fruit and Vegetables Processing Technology
3 credits
Prerequisite(s): Introduction to Food
Technology, Food Chemistry
The course covers the basic knowledge of post harvest handling of fruits & vegetables such as the use of low temperature & ethylene inhibitors, reduced oxygen and/or elevated carbon dioxide, etc. The course also discusses processing technology of produce such as high temperature processing (canning and drying), low temperature processing, the use chemical and food additives, fermentation, beverage products, etc.
Aquatic Food Product Processing Technology
3 credits
Prerequisite(s): Introduction to Food Technology, Food Chemistry
Types and characteristic of aquatic food products is the emphasis of this subject with more details on post harvest, processing and preservation technology of product made of sea animal (fish, shrimp, mollusk, etc.) and sea plants (seaweeds, micro algae, etc.), sanitation aspects for processing, and quality factors for product.
Confectionery Technology
2 credits
Prerequisite(s): Introduction to Food Technology, Food Chemistry
The aim of this subject is to provide detailed information concerning ingredients (sugar, glucose, syrup, gums and gelling agents, colorants, flavor, etc) and their role in confectionary products. This subject also provides technical production aspect and processing technology for confectionary product, such as high-boiled sweet, caramels, toffees and fudges, gum, jellies, chewing gum, count line, cereal bars, etc.
Functional Food
3 credits
Prerequisite(s): Food Chemistry, Food Biochemistry
The discussion in this subject begins with the explanation and detailed description along with deeper understanding about functional food itself. Moreover, further knowledge about functional food product with their nutrition aspects, safety issues and regulations are also about to be given.
Anatomy and Physiology
3 credits
Prerequisite(s): Biology
This course deals with body organs, cell structures and body tissues, along with cardiovascular, nervous, respiratory, digestive, urinary and lymphatic system.
Nutrient Metabolism
3 credits
Prerequisite(s): Food Chemistry, Food Biochemistry, Food Nutrition
This course deals with the types of nutrients and their interactions in food, in additions to that, this course also studies metabolism of carbohydrates, fats, proteins vitamins and minerals.
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