Week 1
Lesson 1
Food Additives and Ingredients
* Introduction to types of food additives (preservatives, antioxidants, colors, flavors, sweeteners)
* Functions and safety of food additives
* Relationship between diet and health
Lesson 2
Water: A Closer Look
* States of water (factors influencing freezing point and boiling point)
* Bound water and water activity
* Importance of water in food production and consumption
 Week 2
Lesson 3
Food and Nutrition for Health
* The relationship between diet and health
* Nutrition and health benefits of different foods
* How food choices impact overall health and well-being
Lesson 4
Food and Technology
* Food biotechnology and genetic engineering
* Novel food products and technologies
* The future of food production and consumption
 Week 3
Lesson 5
Food Processing
* Food processing with radiant and electrical energy
* Food irradiation and ohmic heating
* Food safety and quality considerations
Lesson 6
Beverages
* Carbonated and non-carbonated beverages
* Brewing and processing of beer, wine, coffee, and tea
* Packaging and safety considerations for beverages
 Week 4
Lesson 7
Meat and Meat Products
* Meat and by-products
* Grading, coloring, and curing
* Nutritional value and safety of meat products
Lesson 8
Poultry Production
* Processing steps for poultry
* Grading and nutritional value of poultry products
* Food safety and quality considerations
 Week 5
Lesson 9
Fish and Shellfish
* Fishing and culture methods for fish and shellfish
* Composition and processing of fish and shellfish products
* Inspection and HACCP guidelines
Lesson 10
Food Packaging
* Requirements for packaging food products
* Types of containers and packaging materials
* Testing and sustainability considerations for food packaging
 Week 6
Lesson 11
Food Rheology
* Study of food texture and behavior
* Rheological properties of food and their effects on processing and consumption
Lesson 12
Food Emulsions and Foams
*Study of food mixtures and their properties
* Applications of food emulsions and foams in food production and consumption
 Week 7
Lesson 13
Batters and Doughs
* Study of food mixtures and their properties
* Applications of batters and doughs in food production and consumption
Lesson 14
Origins of Food Science and Technology
* 17th and 18th century developments in food science and technology
* Historical milestones and innovations in food processing and production
 Week 8
Lesson 15
Entering the 21st Century
* Overview of food science and technology in the 21st century
* Trends and challenges in food production and consumption
Lesson 16
Food Technology and Society
* Implications of food science and technology on society
* Ethics, regulations, and social responsibility in food production and consumption