Food or Science?

On Friday night in 1984, French chemist Hervé This of Agro Paris Tech invited several friends for dinner. The main dish is cheese souffle. But as happened to those who tried to make souffle, they have never met. Thanks to this simple event, the most important gastronomic campaign in the past 50 years has started. It returned to the laboratory of Agro Paris Tech and decided to study the chemical process that occurred in souffle during cooking. He discovered that if he lowered the temperature in the oven by just 10 ° C, his custard would rise completely.

Food science is applied science devoted to food research. The Food Technology Research Institute defines food science as "the subject of engineering, biology and physics to study the nature of food, the cause of deterioration, the principle of food processing, and the improvement of consumer foods" . Basic science and engineering to study the physical, chemical and biochemical properties of food and the principle of food processing "

Introduction of food science, introduction of food processing, cooking science I, cooking science II, sensory evaluation, chemistry of food and dairy products, quality assurance, food microbiology, food development, food hygiene, food law and regulation, supervisor work experience, ServSafe ® certification, food system introduction, quantity food expenses management, basic nutrition management. To support this exciting new program, the US Department of Agriculture (USDA) has allocated $ 190,000 to buy state-of-the-art laboratory equipment. The Jordan Agricultural Science and Technology Academy assigned $ 190,000 to the laboratory renovation. Study preparation for laboratory work, use of the latest and advanced equipment in student projects, practical training, better understanding of relevant scientific principles, and the success of the industry after graduation