The current and official versions of the course specifications are available on the web at .
Please consult the web for updates that may occur during the year.
This course is an introduction to the discipline of food science. A background is provided to the chemical nature of food and the main procedures used to analyse food components. The course next outlines the key aspects of food processing and product development. An overview of the procedures required to ensure food safety is provided and the nutrition and health aspects of food are introduced.
