Course info

The Introduction to Food Science and Human Nutrition course provides a comprehensive foundation in the scientific principles of food and nutrition. It covers the composition, classification, and functional properties of foods, along with the processes involved in food preparation, preservation, and processing. The course explores the role of macronutrients (carbohydrates, proteins, and fats) and micronutrients (vitamins and minerals) in human health, emphasizing their physiological functions and dietary sources. Students will also learn about balanced diets, nutritional requirements across the life cycle, and the impact of food choices on health and disease prevention. Additionally, the course highlights the interplay between food, culture, and society, equipping students with the knowledge to critically assess nutritional information and make informed dietary decisions.