Food Technology

NUTR 309 - Food technology

COURSE INFORMATION
Course Title:                Food technology
Code:                          NUTR 309
Hours:                         Lec – 2 Hr.    Lab –2 Hrs.        Cln – 0 Hr.    Cr. Hr. – 3.
Prerequisite:                Junior standing
Level/Semester:           2nd   level – Fall
Department offering the course:    Nutrition & Dietetics – Faculty of Health Sciences.

COURSE DESCRIPTION:
The course focuses on the technical aspects of food processing with emphasis on food industries common in the region. The course includes field trips to food processing establishments.

COURSE AIM:
The food technology course gives adequate knowledge and training to candidates regarding the quality analysis of raw materials, packaging standards and methodology, health and hygiene parameters, processing techniques, storage and food value.
The main aim of the field visits is to understand and observe the application of the different technological techniques and how they are implemented in the food industries.

TEACHING AND LEARNING METHODS:
Lectures.
Group reporting
Field visits/ Practical work
Video
Class discussion

LIST OF REFERENCES:
Berk.Z. Food Process Engineering and Technology, 2nd Edition. Academic Press, 2013.
Fellows P. J. Food processing technology: principles and practice. Third Edition Woodhead Publishing in Food Science, Technology and Nutrition.  2009
Shapton DA, Shapton NF. Principles and practices for the safe processing of foods. Oxford; Butterworth Heinemann. 1991.