PRINCIPLES OF FOOD SCIENCE AND TECHNOLOGY

1. Define food science and technology
2. Discuss the chemistry of food
3. Analyse how foods are packaged and distributed
4. Discuss the various classes of food
5. Analyse how foods are distributed and marketed
6. Discuss food poisoning and cross contamination
7. Discuss food processing by canning, blanching, packaging and cooking.
8. Discuss food preservation
9. Analyse Food Adulteration and adulterant
10. Discuss Environmental hygiene

13 weeks, about 39 hours in total. Yours will differ.

1. Week 1Module 1: Principles of Food Science and Technology

   • Unit 1: Principles of Food Science and Technology · 2 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 hour

     State five crops grown across Nigeria. State the importance of food distribution to consumers.

2. Week 2Module 1: Principles of Food Science and Technology

   • Unit 2: Food Classes · 3 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.

3. Week 3Module 1: Principles of Food Science and Technology

   • Unit 3: Food Composition and Its Functions · 3 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.

4. Week 4Module 1: Principles of Food Science and Technology

   • Unit 4: The Role of Minerals in Human · 3 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..

5. Week 5Module 1: Principles of Food Science and Technology

   • Unit 5: The Role of Vitamins in Nutrition · 3 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..

6. Week 6Module 2: Food Distribution, Marketindg and Poisoning

   • Unit 1: Food Distribution and Marketing · 3 hours

     Analyse how foods are distributed. Discuss food marketing. Write the importance of food marketing.

7. Week 7Module 2: Food Distribution, Marketindg and Poisoning

   • Unit 2: Food Habits · 3 hours

     Discuss food habit. Write the societal changes that have impact on food habit. Analyse the implications of shift of food industry.

8. Week 8Module 2: Food Distribution, Marketindg and Poisoning

   • Unit 3: Food Poisoningand It's Control · 3 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..

9. Week 9Module 2: Food Distribution, Marketindg and Poisoning

   • Unit 4: Bacteria Food-Borne Infections and Intoxications · 3 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..

10. Week 10Module 3: Food Processing Operations I: Temperature Based Processes

    • Unit 1: Food Processing Operations I: Temperature Based Processes · 3 hours

      Discuss food processing by canning, blanching, packaging and cooking..

11. Week 11Module 3: Food Processing Operations I: Temperature Based Processes

    • Unit 2: Food Processing Operations II: Use of Irradiation and Moisture Reduction · 3 hours

      Discuss food irradiation. Write the positive and negative effects of food irradiation. Discuss the processing of foods by moisture reduction.

12. Week 12Module 3: Food Processing Operations I: Temperature Based Processes

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

13. Week 13Module 3: Food Processing Operations I: Temperature Based Processes

    • Unit 4: Processing of Specific Food Commodities I: Roots, Tubers, Cereals and Legumes · 3 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.