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  • Food Science
  • Food Technology

Food Sciences - Food Science

Introduction

Food Science is a department that studies food by scientific methods. Therefore, the research objects of this department include various foods made from animals, plants or products. Students will study ingredients of various foods to learn about the nutrition, deliciousness, shelf life, process ability and etc of various foods. In addition, students will learn to use microorganism, biochemistry, genetic engineering and other technologies to research or develop various foods with more stability, higher nutritional value, or special functions. In turn, food products are more diverse.

 

Study Subjects

  • Biostatics
  • Organic Chemistry
  • Physical Chemistry
  • Food Safety and Quality Management
  • Biochemistry
  • Food Analysis
  • Food processing, preservation and packaging
  • Human Nutrition
  • Food Technology

 

Career Opportunities

  • Food Scientist
  • Researcher
  • Food Safety Inspector
  • Food Research and Development
  • Microbiological research
  • Food Sales
  • Administrative Management

Food Sciences - Food Technology

Introduction

Food Technology is a department that studies the technology of food processing and preservation. This department will explore the impact of the application, storage, preservation, processing, packaging, transportation and other factors of agricultural and animal husbandry products on food quality, shelf life, nutritional value and safety. Therefor the students will not only learn how to produce food in large quantities under fresh, safe and hygienic conditions through mechanization, automated processing and various new processing technologies, they will also be exposed to the preservation of various types of food, such as refrigeration and frozen, heat sterilization, fermentation, chemical preservation, radiation preservation and etc. In addition students will also participate in research related technologies such as frozen concentrated, membrane separation and extrusion technology.

 

Study Subjects

  • Fundamental of Food Processing
  • Food Hygienic and Sanitations
  • Food laws and quality assurance
  • Food processing
  • Techniques in Food/Research
  • Food product development
  • Fundamental of Food Microbiology
  • Food Analysis
  • Introduction of Food Chemistry
  • Food Marketing and Innovation
  • Food Product Development

 

Career Opportunities

  • Food Technologist
  • Food Standards Officer
  • Food Microbiologist
  • Food Scientist
  • Process Engineer
  • Project Manager
  • Research Technician
  • Production
  • Sales and Marketing
  • Sensory Analysis
  • Quality Assurance and Control
  • Management

Other courses you might be interested...

  • Food Science
  • Food Technology

Food Sciences - Food Science

Introduction

Food Science is a department that studies food by scientific methods. Therefore, the research objects of this department include various foods made from animals, plants or products. Students will study ingredients of various foods to learn about the nutrition, deliciousness, shelf life, process ability and etc of various foods. In addition, students will learn to use microorganism, biochemistry, genetic engineering and other technologies to research or develop various foods with more stability, higher nutritional value, or special functions. In turn, food products are more diverse.

 

Study Subjects

  • Biostatics
  • Organic Chemistry
  • Physical Chemistry
  • Food Safety and Quality Management
  • Biochemistry
  • Food Analysis
  • Food processing, preservation and packaging
  • Human Nutrition
  • Food Technology

 

Career Opportunities

  • Food Scientist
  • Researcher
  • Food Safety Inspector
  • Food Research and Development
  • Microbiological research
  • Food Sales
  • Administrative Management

Food Sciences - Food Technology

Introduction

Food Technology is a department that studies the technology of food processing and preservation. This department will explore the impact of the application, storage, preservation, processing, packaging, transportation and other factors of agricultural and animal husbandry products on food quality, shelf life, nutritional value and safety. Therefor the students will not only learn how to produce food in large quantities under fresh, safe and hygienic conditions through mechanization, automated processing and various new processing technologies, they will also be exposed to the preservation of various types of food, such as refrigeration and frozen, heat sterilization, fermentation, chemical preservation, radiation preservation and etc. In addition students will also participate in research related technologies such as frozen concentrated, membrane separation and extrusion technology.

 

Study Subjects

  • Fundamental of Food Processing
  • Food Hygienic and Sanitations
  • Food laws and quality assurance
  • Food processing
  • Techniques in Food/Research
  • Food product development
  • Fundamental of Food Microbiology
  • Food Analysis
  • Introduction of Food Chemistry
  • Food Marketing and Innovation
  • Food Product Development

 

Career Opportunities

  • Food Technologist
  • Food Standards Officer
  • Food Microbiologist
  • Food Scientist
  • Process Engineer
  • Project Manager
  • Research Technician
  • Production
  • Sales and Marketing
  • Sensory Analysis
  • Quality Assurance and Control
  • Management

Other courses you might be interested...

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