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FST202Agricultural Sciences3 Unitsintermediate

PRINCIPLES OF FOOD SCIENCE AND TECHNOLOGY

This course introduces the fundamental principles of food science and technology, focusing on their application within the hospitality and tourism sectors. It explores food composition, microbiology, preservation, and processing techniques. Students will learn about food distribution, marketing, and the impact of societal changes on food habits. The course also covers food poisoning, control measures, and the nutritional aspects of Nigerian and West African foods, emphasizing environmental hygiene and sanitation.

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20h
Study Time
13
Weeks
2h
Per Week
basic
Math Level
Course Keywords
Food ScienceFood TechnologyFood PreservationFood MicrobiologyNutrition

Course Overview

Everything you need to know about this course

Course Difficulty

Intermediate Level
Builds on foundational knowledge
65%
intermediate
➕
Math Level
Basic Math
🔬
Learning Type
Hands-on Practice

Course Topics

Key areas covered in this course

1

Food Science

2

Food Technology

3

Food Microbiology

4

Food Preservation

5

Food Distribution

6

Food Marketing

7

Food Poisoning

8

Food Processing

9

Food Additives

10

Food Deterioration

11

Food Adulteration

12

Food Sanitation

Total Topics12 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 Assignment

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 Quality Control Officer

Apply your skills in this growing field

Food Production Manager

Apply your skills in this growing field

Food Safety Inspector

Apply your skills in this growing field

Nutritionist

Apply your skills in this growing field

Health Inspector

Apply your skills in this growing field

Industry Applications

Real-world sectors where you can apply your knowledge

Food ProcessingHospitalityTourismHealthcareRetail

Study Schedule Beta

A structured 13-week journey through the course content

Week
1

Module 1: Principles of Food Science and Technology

3h

Unit 1: Principles of Food Science and Technology

2 study hours
  • •Define food science and technology
  • •Discuss the chemistry of food
  • •Evaluate the difference between food science and food technology
  • •Discuss the microbiology of food
  • •Analyse how food is packaged and distributed

Unit 1: Principles of Food Science and Technology

1 study hours
  • •State five crops grown across Nigeria
  • •State the importance of food distribution to consumers
Week
2

Module 1: Principles of Food Science and Technology

3h

Unit 2: Food Classes

3 study hours
  • •Discuss the various classes of food
  • •Write the functions of each class of food to human
  • •Discuss the classification of each class of food
  • •Write the source of each class of food
Week
3

Module 1: Principles of Food Science and Technology

3h

Unit 3: Food Composition and Its Functions

3 study hours
  • •Write the major and minor constituents of food
  • •Analyse the functions of each food major group
  • •Discuss the structure of the food major groups
Week
4

Module 1: Principles of Food Science and Technology

3h

Unit 4: The Role of Minerals in Human

3 study hours
  • •Write the macro and trace elements
  • •Discuss metabolic functions of each mineral element through the deficiency symptoms
  • •Write the dietary sources of these mineral elements
  • •Discuss the advantages of eating foods containing dietary fibre.
Week
5

Module 1: Principles of Food Science and Technology

3h

Unit 5: The Role of Vitamins in Nutrition

3 study hours
  • •Discuss vitamins
  • •Write the fat soluble and water soluble vitamins
  • •Discuss dietary sources of the vitamins
  • •Analyse the deficiency symptoms of three named vitamins.
Week
6

Module 2: Food Distribution, Marketindg and Poisoning

3h

Unit 1: Food Distribution and Marketing

3 study hours
  • •Analyse how foods are distributed
  • •Discuss food marketing
  • •Write the importance of food marketing
Week
7

Module 2: Food Distribution, Marketindg and Poisoning

3h

Unit 2: Food Habits

3 study hours
  • •Discuss food habit
  • •Write the societal changes that have impact on food habit
  • •Analyse the implications of shift of food industry
Week
8

Module 2: Food Distribution, Marketindg and Poisoning

3h

Unit 3: Food Poisoningand It's Control

3 study hours
  • •Discuss food poisoning and cross contamination
  • •Write the types of botulism
  • •Evaluate the main sources of mineral poisoning
  • •Write the symptoms of bacteria and mineral poisoning
  • •Propose measures for the control of food poisoning.
Week
9

Module 2: Food Distribution, Marketindg and Poisoning

3h

Unit 4: Bacteria Food-Borne Infections and Intoxications

3 study hours
  • •Write the four groups Food poisoning organisms can be classified into, depending on the mechanism involved in causing disease.
  • •What is typhoid fever and how is it transmitted.
Week
10

Module 3: Food Processing Operations I: Temperature Based Processes

3h

Unit 1: Food Processing Operations I: Temperature Based Processes

3 study hours
  • •Discuss food processing by canning, blanching, packaging and cooking.
Week
11

Module 3: Food Processing Operations I: Temperature Based Processes

3h

Unit 2: Food Processing Operations II: Use of Irradiation and Moisture Reduction

3 study hours
  • •Discuss food irradiation
  • •Write the positive and negative effects of food irradiation
  • •Discuss the processing of foods by moisture reduction
Week
12

Module 3: Food Processing Operations I: Temperature Based Processes

3h

Unit 3: Food Processing Operations III: Use of Additives, Modified Atmosphere and Fermentation

3 study hours
  • •Discuss the additives according to functions
  • •Discuss the use of modified technology to improve qualities of foods
  • •Local processing of alcoholic and non-alcoholic beverages from cereals
Week
13

Module 3: Food Processing Operations I: Temperature Based Processes

3h

Unit 4: Processing of Specific Food Commodities I: Roots, Tubers, Cereals and Legumes

3 study hours
  • •Discuss food preservation
  • •Discuss the use of modified technology to improve qualities of foods
  • •Write the major sources of food deterioration
  • •Analyse Food Adulteration and adulterant

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

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Study Tips & Exam Preparation

Expert tips to help you succeed in this course

1

Create flashcards for each unit to memorize key terms and definitions

2

Practice solving numerical problems related to food composition and calculations

3

Review case studies on food poisoning outbreaks and their control measures

4

Develop flowcharts for different food processing techniques

5

Form study groups to discuss complex topics and share notes

6

Focus on understanding the principles behind each food preservation method

7

Create concept maps linking Units 3-5 database concepts

8

Practice SQL queries from Units 7-9 weekly

9

Review all TMAs

10

Focus on key concepts

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