Food Science and Technology

Secondary education streams:
Scientific
Food technology is a branch of food science that addresses the production, preservation, quality control and research and development of food products. It may also be understood as the science of ensuring that a society is food secure and has access to safe food that meets quality standards. Early scientific research into food technology concentrated on food preservation. Nicolas Appert's development in 1810 of the canning process was a decisive event. The process wasn't called canning then and Appert did not really know the principle on which his process worked, but canning has had a major impact on food preservation techniques. Louis Pasteur's research on the spoilage of wine and his description of how to avoid spoilage in 1864, was an early attempt to apply scientific knowledge to food handling. Besides research into wine spoilage, Pasteur researched the production of alcohol, vinegar, wines and beer, and the souring of milk. He developed pasteurization – the process of heating milk and milk products to destroy food spoilage and disease-producing organisms. In his research into food technology, Pasteur became the pioneer into bacteriology and of modern preventive medicine. ..More on Wikipedia
Universities with the lowest accepted score to the program
University of Jordan 93.1
Jordan University of Science and Technology 95.0
Al Balqa Applied University 92.8
Jerash University 60.0

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PLEASE NOTE: College Search profiles are based primarily on information obtained from government agencies and university websites. Costs, dates, policies, and programs are subject to change, so please confirm important facts with college admission personnel. The lowest minimum score mentioned applies to Jordanian students only. Lowest minimum score for international students is 5% to 15% less depending on the major. An execption would be needed from university administration