91251 Foundations of Food Science

Description

This subject introduces the foundation concepts in food science, providing a detailed overview of the properties and functions of foods. The pipeline from primary production, whether it is in the wild, farm or factory, to product formulation and production, to packaging and distribution, to the end consumer is explored. The challenges of providing sufficient food to the global population to support the overall health and wellbeing of individuals and communities, in an economic and environmentally sustainable manner is investigated. Particular consideration of how innovative technologies can be applied to address global challenges related to sustainable production of food is investigated.