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.
Take a practice test or generate AI study notes to help you excel in this course.
Everything you need to know about this course
Key areas covered in this course
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.
How your progress will be evaluated (2 methods)
Comprehensive evaluation of course material understanding
Comprehensive evaluation of course material understanding
Explore the career paths this course opens up for you
Apply your skills in this growing field
Apply your skills in this growing field
Apply your skills in this growing field
Apply your skills in this growing field
Apply your skills in this growing field
Real-world sectors where you can apply your knowledge
Expert tips to help you succeed in this course
Create flashcards for each unit to memorize key terms and definitions
Practice solving numerical problems related to food composition and calculations
Review case studies on food poisoning outbreaks and their control measures
Develop flowcharts for different food processing techniques
Form study groups to discuss complex topics and share notes
Focus on understanding the principles behind each food preservation method
Create concept maps linking Units 3-5 database concepts
Practice SQL queries from Units 7-9 weekly
Review all TMAs
Focus on key concepts