Principles of Food Science and Nutrition

FST 201 is a foundational course on food science and nutrition that introduces food composition, microbiology, spoilage, processing, preservation, safety, and human nutrition concepts.

Food science is the study of the physical, chemical, and biological changes that happen in food during handling, processing, storage, and consumption.

Water activity refers to how much unbound water is available in a food for microbial growth and reactions, so it is important because it strongly affects spoilage, shelf life, and food safety.

Foods spoil because of microbial growth, enzymatic reactions, moisture-related changes, oxidation, and poor handling or storage conditions that reduce quality and safety over time.

Major food-preservation methods include heating, low-temperature storage, drying, fermentation, canning, chemical preservation, irradiation, and other techniques used to slow spoilage and improve shelf life.

Food safety means the food is free from harmful biological, chemical, or physical hazards, while food quality refers to attributes such as taste, texture, appearance, freshness, and nutritional value.

A balanced diet is a diet that provides the right amounts of carbohydrates, proteins, fats, vitamins, minerals, fibre, and water needed for health, growth, and normal body function.

They are studied because food science connects agriculture with human nutrition, and students need to understand how poor diet quality, nutrient deficiency, or excess can affect health outcomes.