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FOOD SCIENCE AND TECHNOLOGY ST - FOOD
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Courses in this Department
FOOD SCIENCE AND TECHNOLOGY ST - FOOD
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Agro Processing I - Meat, Fishand Poultry
Agro Processing II - Fruit andVegatables
Auditing and CertificationRequirements for the Food Industry
Basic Food Chemistry
Basic Food Microbiology
Biochemistry
Carbohydrate Processing
Community Nutrition
Culinary Arts
Culinary Arts
Culinary Fundamentals I
Culinary Fundamentals II
Culinary Science
Dairy Processing and Products
Dairy Technology
Elements of Food Engineering
Epidemiology
Epidemiology
Food Analysis
Food Analysis
Food Analysis and SensoryEvaluation
Food and Agricultural By-ProductUtilization
Food and Nutrition
Food and Nutrition
Food Chemistry
Food Chemistry I
Food Chemistry II
Food Crop Production
Food Economics
Food Economics
Food Engineering I
Food Engineering I
Food Engineering II
Food Events Management
Food Hygiene and Good ManufacturingPractices
Food Laws and Regulations
Food Laws, Regulations and Trade
Food Microbiology
Food Microbiology
Food Microbiology
Food Packaging
Food Packaging and Shelf LifeControl
Food Processing - Meat
Food Processing - Root, Fruit andVegetable
Food Processing ? Meat and Dairy
Food Processing and Preservation I
Food Processing and Preservation II
Food Processing Engineering
Food Processing Preservation I
Food Product Development
Food Product/PackagingDevelpoment
Food Production Development
Food QualityAssurance
Food Regulations
Food Safety
Food Safety Management
Food Science
Food Seminar ? Current Hot Topics
Food Shelf-Life Control
Food Technology
Food Workplace Practices
Fundamentals of Cooking
Health Education and CommunicableDiseases
Human Nutrition
Innovative Food Product andPackaging Incubators
Innovative Research Project
Introduction to Human Physiology
Introduction to Chemistry
Introduction to Food Science andTechnology
Introduction to FoodEngineering
Introduction to FoodTechnology
Introduction to Human Nutrition
Introduction to Microbiology
Introductory Integrated Science
Life Skills for Food Technicians
Management of Food andAgricultural Materials
Marketing and Food Merchandising
Meat and Poultry Processing
Milk processing
Milk Processing
Novel Technologies
Nutrition and Metabolism
Nutritional Assessment over theLife Cycle
Post Harvest Processing Technology
Post Harvest Technology
Postharvest Technology
Post-Harvest Technology
Principles of Agro-Processing
Principles of Dietetics
Principles of Human Nutrition
Professional Development
Public Health and FoodSafety
Quality Assurance and cGMPs
Research in Novel Technologies
Risk Based Inspections of FoodPremises
Sanitation in Food Processing
Sensory Evaluation of Foods
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FOOD SCIENCE AND TECHNOLOGY ST - FOOD
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Courses in this Department
Agro Processing I - Meat, Fishand Poultry
Agro Processing II - Fruit andVegatables
Auditing and CertificationRequirements for the Food Industry
Basic Food Chemistry
Basic Food Microbiology
Biochemistry
Carbohydrate Processing
Community Nutrition
Culinary Arts
Culinary Arts
Culinary Fundamentals I
Culinary Fundamentals II
Culinary Science
Dairy Processing and Products
Dairy Technology
Elements of Food Engineering
Epidemiology
Epidemiology
Food Analysis
Food Analysis
Food Analysis and SensoryEvaluation
Food Chemistry
Food Chemistry I
Food Chemistry II
Food Crop Production
Food Economics
Food Economics
Food Engineering I
Food Engineering I
Food Engineering II
Food Events Management
Food Hygiene and Good ManufacturingPractices
Food Laws and Regulations
Food Laws, Regulations and Trade
Food Microbiology
Food Microbiology
Food Microbiology
Food Packaging
Food Packaging and Shelf LifeControl
Food Processing - Meat
Food Processing - Root, Fruit andVegetable
Food Processing ? Meat and Dairy
Food Processing Engineering
Food Processing Preservation I
Food Processing and Preservation I
Food Processing and Preservation II
Food Product Development
Food Product/PackagingDevelpoment
Food Production Development
Food QualityAssurance
Food Regulations
Food Safety
Food Safety Management
Food Science
Food Seminar ? Current Hot Topics
Food Shelf-Life Control
Food Technology
Food Workplace Practices
Food and Agricultural By-ProductUtilization
Food and Nutrition
Food and Nutrition
Fundamentals of Cooking
Health Education and CommunicableDiseases
Human Nutrition
Innovative Food Product andPackaging Incubators
Innovative Research Project
Introduction to Human Physiology
Introduction to Chemistry
Introduction to Food Science andTechnology
Introduction to FoodEngineering
Introduction to FoodTechnology
Introduction to Human Nutrition
Introduction to Microbiology
Introductory Integrated Science
Life Skills for Food Technicians
Management of Food andAgricultural Materials
Marketing and Food Merchandising
Meat and Poultry Processing
Milk Processing
Milk processing
Novel Technologies
Nutrition and Metabolism
Nutritional Assessment over theLife Cycle
Post Harvest Processing Technology
Post Harvest Technology
Post-Harvest Technology
Postharvest Technology
Principles of Agro-Processing
Principles of Dietetics
Principles of Human Nutrition
Professional Development
Public Health and FoodSafety
Quality Assurance and cGMPs
Research in Novel Technologies
Risk Based Inspections of FoodPremises
Sanitation in Food Processing
Sensory Evaluation of Foods
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