Introduction to Food Science and Technology will discuss the main food ingredients, food processing techniques, and product shelf life (including microbiology, quality changes and sensory evaluation).

Fundamentally, a microscope comprises two subsystems: an illumination system to illuminate the sample and an imaging system that produces a magnified image of the light that has interacted with the ...

Food Science at a basic level includes the science of the major components that make up our foods - fat, protein and carbohydrate. This course gives an overview of these ingredients and looks at their ...