Undergraduate Programs
The common program
The common program has been designed to provide knowledge of basic science which will form the basis for subsequent study in the specialization streams. During the common program course units from both the Department of Food Science & Technology, and the Department of Applied Nutrition will be offered to the students. These will be in addition to the above-mentioned basic course units. Typical modules offered in the common program are shown below.
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Semester 1 |
Semester 2 |
Semester 3 |
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General chemistry I |
Organic chemistry for life sciences |
Functional foods |
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Laboratory skills in chemistry |
Nutrition and metabolism |
Principles of economics |
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Principles of biochemistry |
Human physiology |
Food processing and preservation |
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Food production systems |
Introduction to food and nutrition |
Concepts and practice of statistics |
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Orientation to food industry |
Principles of food science |
Human nutrition |
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Mathematics I |
Principles of microbiology |
Academic English |
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Applications of information technology |
Special assignment (2-week attachment to stakeholder organization during vacation) |
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English for science |
Social harmony and conflict resolution |
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English for communication |
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Food Science & Technology specialization (FST)
FST specialization is mainly concerned about using science in creative and innovative ways to create a healthier, safer, high-quality food supply. Feeding the world’s population, which is expected to grow by 2.3 billion by 2050, will require raising food production by 70 percent. As a food scientist specializing in FST, you will learn how to contribute to feeding the world by designing new foods. You will also have the opportunity to explore new ways to process, package and preserve food to ensure its safety and quality.
Typical core modules offered in the FST specialization are shown below.
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Year 2 (semester 4) |
Year 3 |
Year 4 |
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Post-harvest technology |
Food engineering |
Research project |
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Food safety and quality management |
Food chemistry |
Research methodology and scientific communication |
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Food packaging technology |
Food microbiology |
Organizational and human resource management |
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Food analysis |
Aquatic food processing technology |
Mass communication |
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General chemistry II |
Cereal science and bakery technology |
In-plant training |
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Food biotechnology |
Dairy technology |
Seminar |
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Food physics |
Sensory science |
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Academic English |
Meat & egg processing technology |
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Professionalism and leadership |
Food business management and marketing |
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Experimental design |
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Food laws and regulatory systems |
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Spectroscopic techniques for food science |
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