BIRCHAM INTERNATIONAL UNIVERSITY

Faculty of Natural Health Science

MODULE: Food Science

Program delivered by distance learning higher education up to a maximum of 30 credits. This module may be combined or completed with other online university courses from this faculty.

DESCRIPTION:

Supplying the world population with safe, nutritious, appetizing, and economical foods is the ultimate goal of Food Sciences. Achieving this goal requires the processing, packaging, distribution, and evaluation of food. It involves many disciplines and uses the principles of biology, microbiology, chemistry, biochemistry, nutrition, physics, and engineering to solve practical problems related to foods and food systems. Food scientists were among the first to work with biotechnology. Food scientists work with food from the time it leaves the farm through processing, preparation, distribution, and storage of the final product. They determine the factors that affect the safety, nutritive value, and acceptability of foods.

Courses list (each subject accounts for 3 credits):

1 BIU Earned Credit = 1 USA Semester Credit (15 hours of learning) = 2 ECTS Credit (30 hours of study).

Food Production & Services

Food Chemistry

Academic Supervisor: Stefan Batran

More information about this supervisor and online university course instructors at BIU Human Network.

This module is applicable to Specialist, Expert, Bachelor's, Master's and Ph.D. (Doctor) Programs. This distance learning degree program is designed at the postgraduate level – Master’s or Doctoral. This module may be easily adapted to complete the Specialist, Expert or Bachelor’s adult degree program requirements. A further option is the enrollment into the online university courses listed in this module.

* University Course (3 credits): Select 1 subject from this module.

* Specialist Diploma (15 credits): First 5 subjects or select 5 subjects from this module.

* Expert Diploma (21 credits): First 7 subjects or select 7 subjects from this module.

* Bachelor's Degree (130 credits): The Admission certificate issued after submission of the application for admission will show the amount of credit transferred and validated from previous education and experience, and the amount of credits required to complete this undergraduate program's major. Additional courses from other modules of this faculty will be assigned in case that the credits displayed on this module are not enough to complete the bachelor's required credits.

* Master's Degree (35 credits): Select from 3 to 9 subjects from this module depending on the amount of credits transferred from previous education and experience. Add 13 credits corresponding to a final project to the selected subjects.

* Ph.D. (Doctor) (45 credits): Select from 3 to 9 subjects from this module depending on the amount of credits transferred from previous education and experience. Add 18 credits corresponding to a final thesis to the selected subjects.

BIU issues an admission certificate after receiving your complete application for admission. This document will show the amount of credits transferred and validated from previous education and experience, and the amount of credits required to complete the degree program's major. BIU can not perform this evaluation without the complete application for admission.

Courses Description (each subject accounts for 3 credits):

Food Production & Services

This course examines food preparation methods and service techniques in quantity and quality food production. It shows how to read and evaluate menus, recipe conversion and costing. It considers different production schemes, food safety, food flow and waste, and the relationship between back-of-the-house and front-of-the-house activities.

Instructor: Marie Langloys

Food Chemistry

This course explains the relationship of composition and properties of food and the chemical and physical changes food undergoes during processing, storage and utilization. It examines physical and chemical methods for analyzing foods, and uses common foods to expose the complex relationships between food molecules and the physical structure of foods.

Instructor: Stefan Batran

Food Preservation

This course examines the fundamental principles of freezing and thawing, thermal processing and canning, fermentation and dehydration. It also studies the major causes of food degradation, from microbiological to chemical, the methods of testing the maintenance of the nutritive value, safety of the food product and appeal to the consumer.

Instructor: Stefan Batran

Food Processing

This course studies the preservation of food including cooling, freezing, heating, dehydrating, concentrating, irradiating, fermenting and use of chemicals. It presents new developments in food preservation, and explains the molecular structure of the major food components and how they are altered by processing and preservation.

Instructor: Stefan Batran

Food Biotechnology

This course studies the bioprocess engineering fundamentals, fermentation processes, fermenter design and operation, bioseparations, food biotechnology. It also reviews sources and types of biological contamination and its control during harvesting, processing and storage of foods, and the biotechnology sanitation.

Instructor: Stefan Batran

Food Additives

This course is about the decomposition of food due to lipid oxidation, analysis of different changes of stage of enzymic and non-enzymic elements, emulsions and foams and the functions and the properties of food additives. It studies the attributes that make food attractive, such as color, flavor and texture, and how they may be altered with food additives.

Instructor: Stefan Batran

Food Policy & Safety

This course examines food safety and food policy including food and nutrition regulatory and legal issues, labeling; sanitation; biotechnology; and consumer perception of nutritional risk. It considers the functions of public health as applied to nutrition: nutrition monitoring and assessment, access to food, safe food supply, and national nutrition policy.

Instructor: Stefan Batran

Food Production Quality

This course is about the standards, principles, and techniques required to produce food in various food production systems. It includes ingredient control, recipe standardization, actual preparation, delivery, and service. Quality assurance and quality evaluation methods during food production are emphasized.

Instructor: Stefan Batran

Food Science

This course deals with the management of food service systems including purchasing, receiving, regulation of inventory and factors affecting nutrients in food. It reviews the control of the major quality parameters of foods, such as sensory, color and texture, and value-added food products using traditional or novel commodity, ingredient and process combinations.

Instructor: John Stanley Bircham

Bioprocessing of Byproducts

This course presents the principles of chemistry, microbiology, and engineering applicable to the design of systems for the treatment and utilization of livestock manures and other agricultural byproducts. It explains the bioenergetics of microbial processes, composting agricultural and animal wastes, odor measurement, and toxic control.

Instructor: Luis Fontanet Sallán

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Professionally recognized and validated degrees.

Accredited (Non USA CHEA). International legalization available.

Non formal and independent education.