Fundamental Theory
Core Knowledge Modules
A comprehensive library of food science principles, from molecular chemistry to industrial processing.
Food Chemistry
Understanding the molecular building blocks of food: water, carbohydrates, lipids, and proteins.
Enzymatic Browning
Maillard Reaction
Water Activity
Microbiology
Study of beneficial and harmful microorganisms, fermentation technology, and food safety.
Fermentation
Spoilage
Pathogens
Food Engineering
Principles of mass and energy balance, fluid flow, heat transfer, and unit operations.
Heat Transfer
Fluid Mechanics
Psychrometry
Preservation
Techniques to extend shelf-life including thermal processing, drying, and freezing.
Pasteurization
Canning
Drying
Dairy Technology
Processing of milk and milk products: cheese, butter, ice cream, and fermented dairy.
Cheese Prod.
Homogenization
Ice Cream
Quality & Analysis
Instrumental analysis (HPLC, GC), sensory evaluation, and food safety standards (HACCP).
Spectroscopy
Chromatography
HACCP