Food Science and Technology

Explore the Science of Food

We make numerous decisions about food products every single day. Understanding the science and technology behind food products helps us to make healthy food choices. Not only does this translate to our everyday lives, but it can also pave the way to an interesting career path that combines science, nutrition, healthy safety and best of all, food. The field of food science and technology includes food microbiology and safety, food quality assurance, food engineering and technology, food chemistry, product and formulation development, food packaging, sensory evaluation, food marketing, and food regulations.

In this 1-week introductory course, students will gain a better understanding of:

  • Basic terminologies and concepts of food production
  • Modern technologies used in the food industry
  • Physical and chemical changes in food products during storage
  • Key practices to assure the quality, safety, and palatability of raw and cooked foods
  • General facts and relevant food regulations that consumers should be aware of
  • Career opportunities in the field of food and nutrition

This course is composed of in-class lectures and hands-on laboratory experiments to help students turn their knowledge of the principles of food science into practices as a food scientist. Upon completion of this course, students will be able to make healthy food choices by understanding scientific principles behind food preparation and processing.

Simplified Class Schedule:

  • Day 1 (9:00 -12:00): Introduction
    • Background knowledge of food science and technology
    • Historical development in food and nutrition in the US and around the world
  • Day 2 (9:00-12:00 & 2:00-4:00): Nutrients and their functions
    • Macronutrients and micronutrients
    • Physical and chemical properties as food ingredients
    • Structural and compositional functions in food preparation
    • Food Chemistry lab (afternoon): students will explore chemical analyses of food products via fun experiments.
  • Day 3 (9:00-12:00): Food Product Development
    • Overview of science-based approach in product development
    • Basic food science knowledge that applies to your kitchen
    • Objective testing (color, pH, texture, etc.): physical and chemical methods
    • Subjective testing (sensory)
  • Day 4 (9:00-12:00 & 2:00-4:00): Science and technology in major food products (I)
    • Cakes and eggs
    • Milk and dairy products
    • Breads and quick breads
    • Food Preparation lab (afternoon): students learn hands-on experience to make cheese, butter, and fruit jelly
  • Day 5 (9:00-12:00): Science and technology in major food products (II)
    • Meat, poultry and fish
    • Fruits and vegetables

Faculty: Yangchao Luo, Ph.D., is an Assistant Professor of Food Science in the Department of Nutritional Sciences. He studies the physical and chemical interactions among food biomaterials to design gastrointestinal-stable nanostructures for encapsulation and delivery applications. Dr. Luo was recently recognized by Web of Science as one of the World's Most Highly Cited Researchers for 2019 in the field of Agricultural Sciences. He has also recently become the Editor-in-Chief for the Journal of Agriculture and Food Research. Check out this web page to learn more about Prof. Luo:

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At a Glance:

Sessions Offered:

  • Session 4: July 19th - July 25th

Location: UConn Storrs Campus

Supplemental Course Fee: $50.00

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