Food Science and Technology Course Syllabus
Course Description: This Food Science and Technology Course Syllabus is an online course that provides participants with in-depth knowledge of food science principles and the tools necessary to apply them to their everyday work. Through interactive activities, real-life applications, case studies, videos, and other learning materials, this course will equip participants with a solid foundation for creating successful technological solutions for the food industry. Course Objectives: 1. Understand basic chemical and physical phenomena related to foods such as solubility, heat transfer mechanisms, pH relationships, etc. 2. Identify key properties of additives used in foods such as preservatives, flavorings, and colorants along with their functionalities when added into recipes or formulations. 3. Explore how to grow new products from existing ingredients through novel combinations of texture/flavor modifiers using advanced technologies like nanoencapsulation techniques or emulsification processes. 4. Learn about important introduction to nutrition concepts related to macronutrients (fats/lipids; carbohydrates; proteins) along with vitamins/minerals which are essential components of all diets associated with health benefits on the human body as a consequence of their intake throughout meals formulation process. 5. Understand the fundamentals of food safety and related regulations for process development in order to provide safe foods. 6. Gain insights into how to develop and design cutting-edge technologies that could be used within the food industry to create innovative products, from conception through commercialization. 7. Learn about emerging markets and trends in the food industry such as plant-based foods, alternative proteins, and local sourcing.
Course Description: This course covers essential principles of food safety and sanitation, including hygiene practices, foodborne illness prevention, and regulatory compliance. Participants will learn to maintain high standards of food safety. Course Objectives:- Understand the principles of food safety and sanitation.
- Learn techniques for preventing foodborne illnesses.
- Ensure compliance with food safety regulations.
- Implement food safety and sanitation practices.
- Prevent and manage foodborne illnesses.
- Ensure regulatory compliance in food service operations.
Course Description: This course provides training on food safety and sanitation practices in dietary services. Participants will learn about foodborne illnesses, safe food handling, and sanitation procedures to ensure a safe food service environment. Course Outcomes:- Understand food safety and sanitation principles.
- Identify common foodborne illnesses and their prevention.
- Implement safe food handling practices.
- Maintain high standards of sanitation in food service areas.
- Enhance the safety and quality of food served in healthcare settings.
- Identify key principles of food safety and sanitation.
- Develop and implement safe food handling procedures.
- Recognize and prevent common foodborne illnesses.
- Monitor and evaluate sanitation practices in food service areas.
- Address common challenges in food safety and sanitation.
- Educate staff about food safety and sanitation practices.
- Collaborate with food service professionals to ensure compliance.
- Ensure compliance with food safety regulations and standards.
- Develop strategies for continuous improvement in food safety.
- Review case studies to apply food safety and sanitation techniques in real-world settings.
- Introduction to Food Safety and Sanitation
- Principles of Foodborne Illness Prevention
- Safe Food Handling Practices
- Sanitation Procedures in Food Service Areas
- Monitoring and Evaluating Food Safety Practices
- Addressing Challenges in Food Safety and Sanitation
- Staff Education on Food Safety Practices
- Collaboration with Food Service Professionals
- Compliance with Food Safety Regulations and Standards
- Case Studies and Practical Applications
Course Description This course introduces basic food preparation techniques, including chopping, cooking methods, and presentation. Course Objectives- Understand the basics of food preparation.
- Learn chopping and cutting techniques.
- Develop cooking skills.
- Emphasize food presentation.
- Prepare students for roles in food preparation.
- Explain the basics of food preparation.
- Perform chopping and cutting techniques.
- Apply various cooking methods.
- Present food attractively.
- Prepare for roles in food preparation.
Course Description This course covers the basics of food handling and safety, focusing on hygiene, preparation, and storage techniques. Course Objectives- Understand the basics of food handling.
- Learn hygiene practices in food handling.
- Develop food preparation skills.
- Emphasize safety in food storage.
- Prepare students for roles in food handling and safety.
- Explain the basics of food handling.
- Apply hygiene practices in food handling.
- Prepare food safely.
- Store food properly.
- Prepare for roles in food handling and safety.
Course: Food and Beverage Operations Management Description: In the Food and Beverage Operations Management course learners will expand their knowledge in the food service industry from fast-food stores to fine dining. This course build on the philosophy, psychology, and technical skills of service. Topics covered include the management and training of personnel to be responsible; product knowledge; food ordering, storage, and preparation; sales forecasting; cost control; and other paper work. Learning Objectives: This course has been designed to support the following learner outcomes:- Identify the physical components and requirements of a food and beverage operation.
- Understand the best practices of food and beverage preparation and service.
- Describe and demonstrate staffing guidelines, including developing a work schedule.
- Identify effective communication and motivational techniques to create a positive work climate.
- Demonstrate the managerial controls of a food and beverage
- Grasp the marketing concepts of a food and beverage operation.
- Understand the concepts of financial and internal controls in the food and beverage industry.
- identify and address operational and strategic challenges in the day-to-day running of a foodservice operation
- develop solutions for operational and strategic problems in a foodservice context
- make effective operational decisions and critically evaluate their impact within the operation, applying the appropriate tools to do so
- demonstrate effective strategies for customer relationships
- identify and address the importance of human resources in a foodservice operation
- use relevant models to evaluate marketing and financial decisions in a foodservice operation.
Course Description:
This course will provide an understanding of the fundamentals of customer experience (CX) and the approaches used to measure customer satisfaction. Topics covered include the principles of CX, customer journey mapping, designing user-friendly experiences, customer feedback systems, and digital analytics. Participants will gain an understanding of how to use these concepts to create tailored experiences for their customers and improve overall satisfaction. Course Objectives:- Explain the principles and goals of customer experience (CX)
- Identify key stages in a customer's journey
- Design user-friendly experiences that meet customer expectations
- Utilize effective feedback systems to measure customer satisfaction
- Examine how digital analytics can be used to improve CX
- Analyze trends in CX products and services
- Develop strategies for implementing CX initiatives in different industries
- Assess ethical considerations when gathering customer data
- Demonstrate an understanding of principles related to CX
- Implement measures for improving customer experience across channels
Course Title and Description: Learn about constructing infrastructure to mitigate floods and protect communities. This course covers design and implementation strategies for flood resilience in urban and rural areas. Learning Objectives:- Understand flood risk assessment and hydrology principles.
- Design infrastructure to manage and mitigate flood risks.
- Apply sustainable practices to flood management systems.
- Develop community-focused flood resilience plans.
- Introduction to Flood Management Infrastructure
- Understanding Hydrology and Flood Risk Assessment
- Design Principles for Retention Basins and Flood Barriers
- Stormwater Drainage Systems: Design and Implementation
- Nature-Based Solutions for Flood Mitigation
- Regulatory Frameworks for Flood Management Projects
- Technology Integration in Flood Infrastructure Monitoring
- Environmental Impact Assessments for Flood Projects
- Case Studies: Resilient Flood Management Systems Worldwide
- Capstone Project – Designing a Flood-Resilient Community
Course Description: This course covers the principles and practices of flight scheduling and planning, including route planning, fleet management, and optimization techniques. Students will learn to develop efficient flight schedules that meet operational requirements. Course Objectives:- Understand the principles of flight scheduling and planning.
- Learn about route planning and fleet management.
- Develop strategies for optimizing flight schedules.
- Implement scheduling techniques to improve efficiency.
- Evaluate the impact of scheduling on airline performance.
- Develop and implement efficient flight schedules.
- Optimize route planning and fleet management.
- Use scheduling techniques to enhance operational efficiency.
- Assess the impact of scheduling on airline performance.
- Improve flight scheduling practices through optimization strategies.
Course Description: This course covers the management of flight operations, including flight planning, crew scheduling, and operational control. Students will learn to optimize flight operations for efficiency and safety. Course Objectives:- Understand the principles of flight operations management.
- Learn about flight planning and crew scheduling techniques.
- Develop strategies for optimizing flight operations.
- Implement operational control procedures for flight safety.
- Evaluate the impact of management practices on flight operations performance.
- Manage flight operations to ensure efficiency and safety.
- Optimize flight planning and crew scheduling practices.
- Implement operational control procedures effectively.
- Assess the impact of management practices on flight operations performance.
- Improve flight operations through effective management strategies.