Food Science and Technology is a comprehensive course that focuses on the scientific principles underlying food production, preservation, and consumption. It encompasses a range of topics, including food chemistry, microbiology, engineering, and nutrition. Students learn about food processing methods, safety regulations, quality assurance, and product development.
The course emphasizes hands-on laboratory work, allowing students to apply theoretical concepts in real-world scenarios. By exploring innovations in food technology, sustainability practices, and consumer trends, students are prepared for careers in the food industry, research, regulatory agencies, and academia. Ultimately, the program aims to enhance food quality, safety, and availability while addressing global challenges in food supply.
- Teacher: Mwongela Mueni