This course focuses on teaching students the fundamentals of food science required to produce safe and high-quality foods, ensuring food security. It describes what food is and builds a new relationship between students and food, especially by teaching them how foods are selected and evaluated scientifically, and then it describes the significant areas of food science: food chemistry, food microbiology, and food processing. Students will also be exposed to food spoilage and food safety, which necessitate food preservation, which will be covered as part of food industrial processing and food biotechnology and packaging. Covering the health aspects of foods will be detailed in functional foods. Explaining food laws and regulations will demonstrate their importance in controlling food safety and quality in every country including Oman. In the end, students should be able to describe the components of different food items, understand how safe and high-quality foods can be produced and preserved, and know the laws that regulate the chain of food production. As an introductory course, details and deep discussions will be facilitated in other higher-level courses.
- Teacher: ZAHRA AL-KHARUSI