Food Technology Modules

Year 1

Chemistry for Food Technology


This module gives an introduction to the fundamental topics and concepts of chemistry. It includes structure of matter, periodicity and the periodic table, chemical bonding, states of matter, stoichiometry and equilibrium, reaction types, kinetics, organic chemistry (functional groups and isomerism).

Mass and Energy Balance


This module prepares learners to formulate and solve mass and energy balances on process systems. It introduces an engineering approach to problem solving by the following steps: (i) breaking a process down to its components, (ii) establishing the relations between known and unknown process variables, (iii) assembling the information needed to solve for the unknowns, and finally (iv) obtaining the solution using appropriate computational methods.

Food Technology 1 and 2: Global and Creative Solutions


Food Technology is the application of science and technology and mathematical principles, integrated with business and management, to develop and provide products and processes for industry and the community. In this module you will help solve problems faced by many people in need. Concepts of systematic problem solving, communication and self- assessment form an integral part of this project focused paper. This module also allows you to develop your creative skills and encourages a thirst for knowledge. The development of prototyping, teamwork and communication through design form an integral part of this project focused paper.

Engineering Mathematics 1


This is an introductory engineering math course. The content of this module will cover Complex numbers, Vectors and matrices, Derivatives, and Integration.



This module provides students with an understanding of the biochemistry of food and energy metabolism with a focus on the composition, structure, and functions of nucleic acids, proteins, carbohydrates, fats, vitamins and minerals. These foundational concepts will be integrated with their roles in the bioenergetic principles of metabolic pathways such as glycolysis, oxidative energy metabolism, and the regulatory mechanisms.


Engineering Fundamentals (Mechanics and Electricity)


Food technologists are involved in applying the technical knowledge essential to the cost-effective and efficient production and commercialization of food products and services. A broad-based but sound understanding of physical principles and concepts involved in engineering and technology is important in the food industry in which solutions are developed by applying the underlying physical principles. This module covers a range of physics topics selected to provide the physics foundation for students in Food Technology programme.

Food Technology 3: Product Development


The development of new and improved products is a key role of most practising food technologists. This module provides the structured process and tools required for successful product development in the context of an applied project.

Programming for Engineering


This module is designed to help students with little or no programming experience understand the role of programming and computational thinking in problem solving and data analysis through the use of Python 3.7 and various Python libraries. Students’ progress is assessed through a combination of individual assignments, mid-term quiz, and a group project. At the end of this course, students will have the confidence to write small useful programs that solves problems and use Python packages in data analysis.

Industrial Microbiology


An industry focussed course in microbiology with particular reference to the importance of microorganisms and their application in selected industries. This module examines the growth and control of industrially important microorganisms, the role of microbes in the production of food products, their application in both waste treatment and in industrial fermentation, and the role of microbes in the health sector. A laboratory course.

Year 2

Chemical Energetics


This module introduces the laws of thermodynamics which govern the equilibrium yield of any chemical reaction, and considers the factors that influence the rates of chemical reactions. Specific examples of industrial and biochemical processes, including surface processes, will be considered.