Course Overview: Food Science & Processing Technology

The Food Science & Processing Technology online course offers a foundational understanding of the scientific principles and technologies involved in the handling, preservation, and transformation of food products. It is designed to give learners insight into the biological, chemical, and physical properties of food and how they are managed through various processing techniques to ensure quality, safety, and sustainability.

This course introduces the key concepts of food composition, microbial activity, food spoilage, and the importance of nutrition and labeling. Learners will explore a range of food processing methods such as thermal processing, dehydration, refrigeration, fermentation, and packaging technologies. The course also highlights the significance of food safety systems, hygiene standards, and regulatory frameworks that govern food production and distribution.

Through case examples and simplified visuals, participants will gain an appreciation for how raw ingredients are transformed into stable, nutritious, and safe products for consumption. While the course does not offer hands-on training, it provides the theoretical foundation to understand real-world applications and current trends in food technology and innovation.

This program is ideal for students, early-career professionals, and enthusiasts from life sciences, food technology, agriculture, or related fields. It encourages a scientific approach to food handling while promoting awareness of sustainability, consumer health, and industry challenges.

The course does not claim to train learners for specific job roles or guarantee any professional outcome. Instead, it serves as a structured learning experience for anyone curious about how food is studied, processed, and preserved in modern systems.

Participants who complete all modules and assessments will receive a Certificate of Completion as recognition of their engagement with the course material.

What Will Students Learn in This Course?

• Understand the basic principles of food science, including food composition and nutrient functionality.
• Learn about food spoilage, microbial activity, and preservation methods used in food processing.
• Explore key food processing techniques like thermal treatment, drying, freezing, and fermentation.
• Understand the role of food additives, preservatives, and packaging in product stability and shelf life.
• Gain insight into food safety standards, hygiene practices, and quality control systems in production.
• Study regulatory frameworks and labeling requirements in the food industry.
• Learn about sustainable food processing practices and waste reduction strategies.
• Analyze case studies on food product development and industrial processing.
• Understand current trends and innovations in food technology and processing equipment.
• Build a foundation for further studies or interests in food technology and related fields.

What Are the Requirements or Prerequisites for Taking This Course?

• A basic understanding of biology or chemistry is recommended, as the course discusses food composition, microbial activity, and chemical changes during processing.
• No prior experience in food science is required; the course is designed for beginners using clear explanations and visual learning tools.
• A device with a reliable internet connection is necessary to access videos, reading materials, and complete assessments in the course.
• Learners should be comfortable reading and understanding English, as all content and instructions are delivered in English.

Who Is This Course For?

• Students in food technology, life sciences, agriculture, or home science programs.
• Early-career professionals in food production, quality assurance, or research roles.
• Educators or researchers seeking a structured overview of food processing concepts.
• Anyone interested in how food is processed, preserved, and made safe for consumption.