Bachelor in Food Science and Technology

Bachelor of Food Science and Technology

The program includes following courses:

Food Service Management

It discusses techniques of management of the functional operation of food service: Purchasing, budgets, and control management. It will focus on the development of small and large scale cooking skills, menu planning and standard recipe manipulation in keeping with dietary modifications. It will also develop the necessary skills and knowledge base to assist in and manage the provision of meals via an institutional food service. Aspects of organizational design, leadership, motivation, negotiation, resource management, marketing, production, safety and sanitation issues are discussed. Prerequisites: Management of organizations.(Principles of management, introduction to management), NUTR 250, BMGT200.

The technology of Food Products Application of biotechnology to the production of raw materials, as well as to the production, processing, storage, packaging, preparation of rood products is briefly discussed. Different chemical, microbiological and physical changes that occur to food are introduced. Prerequisites: ENGL 150

Basic Nutrition

Introduction to the science of nutrition. Study of the principles of nutrition and their application within the concepts of wellness, fitness and health, personal rood choices, food groups and guides, choice of nutritionally balanced diets and diet planning, basic information about nutrients and energy and their sources, identifying truths and untruths among advertised claims of food products, in addition to the current controversial issues about supplementation and popular diets are discussed.