Module #1 Introduction to Food Science and Technology Overview of the field of food science and technology, importance of food science, and career opportunities
Module #2 Food Chemistry Chemical composition of foods, nutritional components, and chemical reactions in food
Module #3 Food Microbiology Microorganisms in food, foodborne illnesses, and food safety
Module #4 Food Physics Physical properties of foods, texture, and rheology
Module #5 Food Engineering Food processing operations, heat and mass transfer, and food plant design
Module #6 Food Processing and Preservation Thermal processing, freezing, dehydration, and canning of foods
Module #7 Food Safety and Quality Control HACCP, GMP, and regulations for food safety and quality control
Module #8 Sensory Evaluation of Foods Sensory characteristics of foods, sensory testing, and descriptive analysis
Module #9 Food Regulations and Standards Food laws and regulations, labeling, and food standards
Module #10 Foodborne Illnesses and Intoxications Causes, symptoms, and prevention of foodborne illnesses and intoxications
Module #11 Meat Science and Technology Meat composition, processing, and preservation
Module #12 Dairy Science and Technology Milk composition, processing, and preservation
Module #13 Cereal Science and Technology Cereal composition, processing, and preservation
Module #14 Fruit and Vegetable Science and Technology Fruit and vegetable composition, processing, and preservation
Module #15 Bakery Science and Technology Flour composition, bread making, and baked goods production
Module #16 Confectionery Science and Technology Sugar composition, candy making, and confectionery production
Module #17 Food Packaging and Distribution Food packaging materials, packaging technologies, and food distribution systems
Module #18 Emerging Trends and Technologies in Food Science Nanotechnology, biotechnology, and novel food processing technologies
Module #19 Food Product Development New product development, product reformulation, and food innovation
Module #20 Food Science and Technology in Developing Countries Food science and technology challenges and opportunities in developing countries
Module #21 Food Security and Sustainability Food security, sustainable food systems, and environmental impact of food production
Module #22 Food and Nutrition Policy Food and nutrition policy, nutrition labeling, and food fortification
Module #23 Food Science and Technology Ethics Ethical considerations in food science and technology, animal welfare, and environmental ethics
Module #24 Food Safety Auditing and Inspection Food safety auditing, inspection, and certification
Module #25 Food Defense and Bioterrorism Food defense, bioterrorism, and intentional contamination of food
Module #26 Food Science and Technology Communication Effective communication of food science and technology information to consumers and stakeholders
Module #27 Food Science and Technology Entrepreneurship Food business entrepreneurship, innovation, and product commercialization
Module #28 Food Science and Technology Research and Development Food science and technology research methods, experimental design, and data analysis
Module #29 Food Science and Technology Professional Development Professional development in food science and technology, certification, and continuing education
Module #30 Course Wrap-Up & Conclusion Planning next steps in Food Science and Technology career
