Available courses

FOOD PROCESSING AND PRESERVATION

Food Processing and Preservation is a comprehensive course designed to introduce students to the various techniques and principles involved in processing and preserving food to enhance its shelf life, safety, and nutritional value.

 This course covers a broad spectrum of methods ranging from traditional practices to modern technological innovations.

In addition to technical knowledge, students will learn about the regulatory frameworks governing food processing and safety standards to ensure products are safe for consumption.

FOOD MICROBIOLOGY

Food Microbiology is an engaging and critical course that delves into the study of microorganisms which inhabit, create, or contaminate food. This includes both the beneficial microbes involved in the fermentation of foods and beverages, and the harmful pathogens responsible for food spoilage and foodborne illnesses. 

The course also covers topics such as the principles of microbial growth, food preservation techniques, and the regulatory standards and policies related to food microbiology. 

FOOD CHEMISTRY

Food chemistry is a branch of chemistry that deals with the chemical processes and interactions of all biological and non-biological components of foods. It involves the study of chemical components from proteins to carbohydrates and more. 
Food chemistry can help us understand the biochemical nature of food, their properties and how they are processed in the body