Unit Code: DNU502

Unit Name: Food Science I - Foundations of Food Preparations

Description: Knowledge of the basic principles of food science helps the student to understand the changes that occur during food preparation, as well as the formulation and functional attributes of new foods that appear in the market place. An essential component of this course involves practical work in the Food Lab which includes the preparation and cooking of different types of foods (e.g. starchy foods, meat, pulses and legumes, vegetables, soups, stocks and sauces, and salads) and using different cooking methods and equipment. A basic understanding of the basic food preparation principles, including the physical and chemical properties of food and equipment usage will be an advantage. Knowledge and understanding of safe food handling is an essential component in this course. Students will learn about basic food safety, personal hygiene, cross contamination, allergens and additives, time and temperature control and use of proper and safe cleaning and sanitizing agents. In addition, students will also know about Food preservation principles and techniques employed in food preparation including traditional methods such as drying, smoking and salting.

Learning Target Outcomes: On successful completion of this course, the students will be able to : 1. Discuss principles, concepts and the practices of food science in food preparation. 2. Describe the structure, composition, and nutritive value of various food items (e.g. cereals, starches, meat, milk, seafoods, poultry, eggs, vegetables, fruits and beverages ). 3. Discuss how the changes that take place during preparation and cooking of food affect nutritive value, texture, color, and flavor of foods. 4. Explain food safety and hygiene practices, food preservation techniques and food components such as allergens and additives and their importance in food preparations

Prerequisite: NA

Prerequisite Sentence: N/A

Credit Point: 15

Offered In: Semester 1