Introduction to Food Science and Technology

Study of foods, focusing on composition, nature, and behavior under various conditions.
Understanding nutritional, proximate, and elemental composition.
Examines interactions between food constituents and the environment.
Influences food consumption, consumer health, and productivity.
Food defined as solid or liquid providing energy, nutrients, and substances for growth and well-being.
Poor nutrition can stem from both inadequate and excessive nutrient intake.

Application of scientific knowledge in converting raw agricultural products into safe, edible semi-finished or finished goods.
Emphasizes adaptability, safety, and long shelf-life.
Aims for year-round availability of products at affordable costs for consumers.