Food Technology Syllabus

Food Technology Course

Course Title:	[COURSE TITLE]
Credits:	[CREDITS]
Instructor:	[INSTRUCTOR]
Schedule:	[SCHEDULE]
Location:	[LOCATION]
Textbook:	[TEXTBOOK]
Description:	[DESCRIPTION]
Assessments:	[ASSESSMENTS]
Grading:	[GRADING]
Office Hours:	[OFFICE HOURS]

1. Course Description

This course provides a broad, in-depth understanding of current food science principles, food processing, preservation technologies, and safety regulations. Designed for food science students and professionals, this course gives a unique blend of theory and practical knowledge vital for efficient performance in the food industry.

2. Instructor Information

Instructor: [YOUR NAME]
Organization: [YOUR COMPANY NAME]
Contact: [YOUR EMAIL]

3. Learning Objectives

• Understand and apply the principles and techniques of food science in industrial settings.

• Gain practical knowledge of food processing and preservation technologies.

• Achieve proficiency in ensuring food safety and complying with regulatory standards.

• Acquire skills in innovative food product development.

• Develop problem-solving skills for addressing real-world food industry challenges.

4.Course Schedule

Week	Topic	Reading
1	Introduction to Food Technology	"Food Science" by B. Srilakshmi "Introduction to Food Engineering" by R. Paul Singh
2	Food Preservation	"Food Preservation Techniques" by P. Zeuthen "Food Microbiology: Fundamentals and Frontiers" by M. P. Doyle
3	Food Processing	"Food Processing: Principles and Applications" by J. S. Smith "Food Engineering: Principles and Selected Applications" by G. V. Barbosa-Cánovas
4	Food Packaging	"Food Packaging Science and Technology" by M. P. Kerry "Packaging for Food Preservation" by C. R. Kennedy

5.Required Reading and Materials

• Critical Readings in Food Science and Technology.

• The Science of Food: An Introduction to Food Science, Nutrition, and Microbiology

• Introduction to Food Engineering

• Food Processing Handbook

• Food Safety: Theory and Practice

6.Assignments and Assessments

• Weekly quizzes to assess knowledge retention and understanding

• Two mid-term practical assignments focused on food processing and preservation.

• A comprehensive group project on food product development

• Project presentation on food safety and regulatory standards

• End-term examination covering all course modules

7.Course Policy

• All students are required to participate in class activities and discussions

• Assignments and projects are due on the specified dates. Extensions may be granted under exceptional circumstances

• All work submitted should be original and show academic integrity

• Mid-term and End-term exams are mandatory

• Attendance is mandatory and any absences must be reported

8.Grading Policy

The grading will be based on assignment submissions (30%), quizzes (10%), practical projects (20%), end-term examination (30%), and class participation (10%).

9.Disclaimer

The guidelines and regulations mentioned above are not set in stone. They are flexible and can be modified or revised as and when specific needs or pressing issues arise during the course. Each time there is a change in these guidelines or regulations, it will not be done in confidentiality or without informing the concerned individuals. All changes will be duly notified so as to ensure that everyone involved is updated and aware.

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