The Food Science and Technology Specialization prepares students for careers in the food industry and related government sectors. The Specialization meets the guidelines of the Institute of Food Technologists (IFT).
For each chemical substance, information on physical and chemical properties, production, applications, economic data, toxicology and occupational health is given. The chemical substances that are described in detail range from raw materials via bulk products to fine and specialty chemicals. Relevant patent information is given wherever available.
Reference Module in Food Science includes the contents of the following major reference works from Elsevier:
|Encyclopedia of Agriculture and Food Systems|
|Encyclopedia of Meat Sciences| (Second Edition)
|Encyclopedia of Dairy Sciences| (Second Edition)|
|Encyclopedia of Food Microbiology| (Second Edition)
|Encyclopedia of Food Safety|
|Encyclopedia of Food and Health|
|Encyclopedia of Grain Science| (Second Edition)
|Encyclopedia of Agricultural Science|