Food Science at a basic level includes the science of the major components that make up our foods - fat, protein and carbohydrate. This course gives an overview of these ingredients and looks at their ...
Introduction to Food Science and Technology will discuss the main food ingredients, food processing techniques, and product shelf life (including microbiology, quality changes and sensory evaluation).
The National Science Centre (NSC), which reopened to the public on Oct 1, now boasts a range of new facilities and ...
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