First Semester S.Y. 2022-2023

This course is to provide students with the fundamental understanding of the basic concepts of food science focusing on the physical and chemical nature of food, causes of deterioration and the underlying principles in the food processing and food preservation to ensure that students are technically ready to the food industry. This course includes activities on the development of new food product as well as the sensory evaluation of the product.

This course is to provide students with the fundamental understanding of the basic concepts of food science focusing on the physical and chemical nature of food, causes of deterioration and the underlying principles in the food processing and food preservation to ensure that students are technically ready to the food industry. This course includes activities on the development of new food product as well as the sensory evaluation of the product.