Lesson Format:

1.? ?Interactive lectures (45-60 minutes)
2.? ?Discussion-based sessions
3.? ?Hands-on experiments and activities
4.? ?Virtual lab simulations (when applicable)
5.? ?Q&A and assessment sessions


Lesson Content:

1.? ?Fundamentals of food science and technology
2.? ?Food chemistry and biochemistry
3.? ?Food microbiology and safety
4.? ?Food processing and preservation techniques
5.? ?Nutrition and health implications
6.? ?Current trends and innovations in the industry


Dynamics:

1.? ?Student-centered approach
2.? ?Encouragement of critical thinking and problem-solving
3.? ?Collaborative learning through group activities
4.? ?Real-world examples and case studies
5.? ?Opportunities for feedback and reflection