Principles Of Food Science And Technology
- Agricultural Sciences
- 200 level
- 100 pages
- 7 units
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.
About this course
- Difficulty
- Intermediate
- Study hours
- 156 hours
- Maths
- None
- Content
- Theoretical
- Practical work
- No
- Tutor Marked Assignments
- Final Examination
What you'll read
The real module and unit structure of AFS202, taken from the course material NOUN publishes.
One paragraph, so you can see how it reads
AFS202 · UNIT1 PRINCIPLES OF FOODSCIENCE TECHNOLOGY
The first unit under module one discusses the essential disciplines of Food Science and Technology, embracing Food Chemistry, Processing, Quality Control, Engineering, Preservation, Packaging Marketing and Storage.
What you should be able to do
- Define food science and technology and its various disciplines.
- Classify foods based on their composition and functions.
- Explain the role of vitamins and minerals in human nutrition.
- Identify the causes and control measures for food poisoning.
- Describe different methods of food processing and preservation.
- Discuss the factors contributing to food deterioration and spoilage.
What it prepares you for
- Food Scientist
- Food Technologist
- Quality Control Manager
- Nutritionist
- Food Safety Inspector
- Food Processing
- Food Manufacturing
- Food Retail
- Catering
- Government Regulatory Agencies
Where it gets hard
The units students slow down on, and what makes each one heavy.
- Module 1:
Unit 5: Food Poisoning
Understanding the complex interactions between different types of microorganisms and food requires a strong foundation in microbiology.
- Module 2:
Unit 1: Deterioration and Spoilage of Foods
This unit requires understanding of chemical reactions and their impact on food quality, which can be challenging without a background in chemistry.
A suggested way through it
13 weeks, about 26 hours in total. Yours will differ.
- Week 1Module 1:
Unit 1: Principles of Food Science Technology · 2 hours
Define food science and technology.. Explain the different disciplines within food science.. Discuss the food situation and regulations in Nigeria..
- Week 2Module 1:
Unit 2: Food Composition and its Functions · 2 hours
Identify major and minor constituents of food.. Classify human foods according to their functions.. Differentiate between high and low energy foods..
- Week 3Module 1:
Unit 3: The Role of Vitamins in Nutrition · 2 hours
Define a vitamin and list the fat-soluble vitamins.. List the water-soluble vitamins.. Discuss dietary sources of vitamins and deficiency symptoms..
- Week 4Module 1:
Unit 4: The Role of Minerals in Human · 2 hours
Classify minerals into major and trace elements.. Discuss the metabolic functions of each mineral element.. Identify major dietary sources of mineral elements..
- Week 5Module 1:
Unit 5: Food Poisoning · 2 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 6Module 2:
Unit 1: Deterioration and Spoilage of Foods · 2 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 7Module 2:
Unit 2: Food Contamination and Adulteration · 2 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 8Module 2:
Unit 3: Food Processing and Preservation Operations I: Temperature Based Processes · 2 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 9Module 2:
Unit 4: Food Processing and Preservation Operations II: Use of Irradiation and Moisture Reduction · 2 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 10Module 2:
Unit 5: Food Processing and Preservation Operations III: Use of Additives, Modified Atmosphere and Fermentation · 2 hours
Describe food processing and preservation using additives.. Explain food processing and preservation using modified atmosphere.. Explain food processing and preservation using fermentation..
- Week 11Module 3:
Unit 1: Composition and Structures of Nigerian/West African Foods · 2 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 12Module 3:
Unit 2: Processing Traditional Food Products in Nigeria I: Roots, Tubers, Cereals and Legumes · 2 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 13Module 3:
Unit 3: Processing Traditional Food Products in Nigeria II: Fruits, Vegetables, Milk, Meat and Fish · 2 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..
Preparing for the exam
- Create detailed summaries of each unit, focusing on key definitions and concepts.
- Practice applying food preservation techniques to different food types.
- Review the causes and prevention methods for common foodborne illnesses.
- Focus on understanding the roles of different vitamins and minerals in nutrition.
- Create concept maps linking food chemistry, microbiology, and preservation methods.
- Study examples of food adulteration and contamination, and how to detect them.
Questions students ask about this course
What is AFS202 about?
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.
How many units does AFS202 have?
AFS202, Principles Of Food Science And Technology, has 7 units across 2 modules, over 100 pages of course material. You can read it one unit at a time.
Is AFS202 hard?
AFS202 is rated intermediate level, with no mathematical content. It is mostly theoretical work.
How long does AFS202 take to study?
About 156 hours of study, spread across its 7 units.
How is AFS202 assessed?
AFS202 is assessed by Tutor Marked Assignments and Final Examination.
What can I do with AFS202?
Food Scientist, Food Technologist, Quality Control Manager, Nutritionist and Food Safety Inspector.