Specializations in Food Sciences
|
MAJOR |
DEFINITIONS/ DESCRIPTION |
SPECIALIZATIONS |
| Nutrition sciences |
The complex relationship between the body, nutrients, and health. • Involves understanding of the body’s requirement of nutrients. |
Lifecycle nutrition Medical nutrition therapy Vitamin and mineral biochemistry |
| Agronomy and crop sciences |
The relationships between crops and the soils they depend on it. • Gaining thorough understanding in the correct composition of soil required for growing various crops. |
Crop management and production Seed science and technology |
| Dairy Technology |
This course is about the study of milk and milk-derived food products from a
food science perspective • In this major one studies about different dairy products, their contents and healthy limits of each content. |
Dairy Plant Management Lab Agricultural Markets and Prices Agribusiness Firm Management |
| Food Analysis | Food products are analyzed for a variety of reasons, e.g., compliance with legal and labeling requirements, assessment of product quality, determination of nutritive value, detection of adulteration, research and development | Application of chemical, physical, instrumental and sensory analytical techniques in the analysis of foods |
| Quality Control |
Quality control (QC) is not an optional extra in food processing; neither is
it something that is only done by large manufacturers. The duty of Quality
Control Engineers include: • Advisory in Food Contents and their compositions or percentages. • It also includes the required Equipment Design |
Quality management HACCP Audits plant/equipment design for sanitation |