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AFS202Agricultural Sciences Unitsintermediate

Principles Of Food Science And Technology

This course introduces the principles of food science and technology, covering essential disciplines such as food chemistry, microbiology, and engineering. It explores the composition, functions, and processing of various food groups, including cereals, legumes, and dairy products. Students will learn about food deterioration, preservation methods, and the role of vitamins and minerals in nutrition. The course also addresses food safety, contamination, and adulteration, equipping students with a comprehensive understanding of food science principles.

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156h
Study Time
13
Weeks
12h
Per Week
none
Math Level
Course Keywords
Food ScienceFood TechnologyNutritionFood PreservationFood Safety

Course Overview

Everything you need to know about this course

Course Difficulty

Intermediate Level
Builds on foundational knowledge
65%
intermediate
📚
Math Level
No Math
📖
Learning Type
Theoretical Focus

Course Topics

Key areas covered in this course

1

Food Chemistry

2

Food Microbiology

3

Food Preservation

4

Food Packaging

5

Food Safety

6

Nutrition

7

Food Processing

8

Food Contamination

9

Food Adulteration

Total Topics9 topics

Ready to Start

No specific requirements needed

This course is designed to be accessible to all students. You can start immediately without any prior knowledge or specific preparation.

Assessment Methods

How your progress will be evaluated (2 methods)

Tutor Marked Assignments

Comprehensive evaluation of course material understanding

Written Assessment

Final Examination

Comprehensive evaluation of course material understanding

Computer Based Test

Career Opportunities

Explore the career paths this course opens up for you

Food Scientist

Apply your skills in this growing field

Food Technologist

Apply your skills in this growing field

Quality Control Manager

Apply your skills in this growing field

Nutritionist

Apply your skills in this growing field

Food Safety Inspector

Apply your skills in this growing field

Industry Applications

Real-world sectors where you can apply your knowledge

Food ProcessingFood ManufacturingFood RetailCateringGovernment Regulatory Agencies

Study Schedule Beta

A structured 13-week journey through the course content

Week
1

Module 1:

2h

Unit 1: Principles of Food Science Technology

2 study hours
  • •Define food science and technology.
  • •Explain the different disciplines within food science.
  • •Discuss the food situation and regulations in Nigeria.
Week
2

Module 1:

2h

Unit 2: Food Composition and its Functions

2 study hours
  • •Identify major and minor constituents of food.
  • •Classify human foods according to their functions.
  • •Differentiate between high and low energy foods.
Week
3

Module 1:

2h

Unit 3: The Role of Vitamins in Nutrition

2 study hours
  • •Define a vitamin and list the fat-soluble vitamins.
  • •List the water-soluble vitamins.
  • •Discuss dietary sources of vitamins and deficiency symptoms.
Week
4

Module 1:

2h

Unit 4: The Role of Minerals in Human

2 study hours
  • •Classify minerals into major and trace elements.
  • •Discuss the metabolic functions of each mineral element.
  • •Identify major dietary sources of mineral elements.
Week
5

Module 1:

2h

Unit 5: Food Poisoning

2 study hours
  • •Define food poisoning and enumerate its causes.
  • •Explain the types of botulism and sources of mineral poisoning.
  • •Propose measures for the control of food poisoning.
Week
6

Module 2:

2h

Unit 1: Deterioration and Spoilage of Foods

2 study hours
  • •Identify major sources of food deterioration.
  • •Discuss the role of temperature, packaging, and food composition in spoilage.
  • •Explain the influence of microbial load on deterioration.
Week
7

Module 2:

2h

Unit 2: Food Contamination and Adulteration

2 study hours
  • •Identify the major sources and types of food contamination.
  • •Differentiate between food contamination and adulteration.
  • •Explain control of contamination in various agricultural produce.
Week
8

Module 2:

2h

Unit 3: Food Processing and Preservation Operations I: Temperature Based Processes

2 study hours
  • •Describe temperature-based food processing and preservation methods.
  • •Explain the advantages and disadvantages of each process.
  • •Identify food items suitable for each procedure.
Week
9

Module 2:

2h

Unit 4: Food Processing and Preservation Operations II: Use of Irradiation and Moisture Reduction

2 study hours
  • •Describe food processing and preservation using irradiation.
  • •Explain food processing and preservation using moisture reduction.
  • •Identify food items suitable for irradiation and moisture reduction.
Week
10

Module 2:

2h

Unit 5: Food Processing and Preservation Operations III: Use of Additives, Modified Atmosphere and Fermentation

2 study hours
  • •Describe food processing and preservation using additives.
  • •Explain food processing and preservation using modified atmosphere.
  • •Explain food processing and preservation using fermentation.
Week
11

Module 3:

2h

Unit 1: Composition and Structures of Nigerian/West African Foods

2 study hours
  • •Concentrate on the structure and composition of major Nigerian/West African food crops.
  • •Study the structure and composition of roots, tubers, cereals, legumes, meat and fish.
Week
12

Module 3:

2h

Unit 2: Processing Traditional Food Products in Nigeria I: Roots, Tubers, Cereals and Legumes

2 study hours
  • •Review traditional food processing of roots, tubers, cereals, and legumes in Nigeria.
  • •Highlight the basic operations and problems involved in processing these commodities.
Week
13

Module 3:

2h

Unit 3: Processing Traditional Food Products in Nigeria II: Fruits, Vegetables, Milk, Meat and Fish

2 study hours
  • •Review traditional food processing of fruits, vegetables, milk, meat, and fish in Nigeria.
  • •Highlight the basic operations and problems involved in processing these commodities.

This study schedule is in beta and may not be accurate. Please use it as a guide and consult the course outline for the most accurate information.

Course PDF Material

Read the complete course material as provided by NOUN.

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Study Tips & Exam Preparation

Expert tips to help you succeed in this course

1

Create detailed summaries of each unit, focusing on key definitions and concepts.

2

Practice applying food preservation techniques to different food types.

3

Review the causes and prevention methods for common foodborne illnesses.

4

Focus on understanding the roles of different vitamins and minerals in nutrition.

5

Create concept maps linking food chemistry, microbiology, and preservation methods.

6

Study examples of food adulteration and contamination, and how to detect them.

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