Advanced Food & Beverage Production

1. Understand the principles of food microbiology and its impact on food safety.
2. Apply techniques for controlling microbial growth in food production.
3. Identify and prevent the causes of food spoilage.
4. Utilize various methods of food preservation to extend shelf life.
5. Evaluate the use of food additives and their effects on food quality.
6. Apply fermentation processes to produce a variety of food and beverage products.

13 weeks, about 41 hours in total. Yours will differ.

1. Week 1Module 1:

   • Unit 1: Overview of Microbiology · 2 hours

     Define microbiology and classify microbes into five groups.. State the roles of microorganisms in various industries.. Practice identifying microorganisms using microscopic examination and staining techniques..

   • Unit 2: Microbial Growth · 2 hours

     Identify two groups of media used for microbial cultivation.. Differentiate four types of media: general, enriched, selective, and differential.. Describe the requirements for microbial growth and analyze the four phases of microbial growth..

2. Week 2Module 1:

   • Unit 3: Food Microbiology · 3 hours

     Define food microbiology and state the extrinsic and intrinsic parameters affecting bacterial growth.. Identify the sources of food contamination and explain how to prevent food contamination.. Discuss the importance of food safety and hygiene in food handling..

3. Week 3Module 1:

   • Unit 4: Food Borne Pathogens and Sanitation · 3 hours

     Define foodborne pathogens and food sanitation.. Discuss at least five food pathogens and their effects on human health.. Explain how to promote sanitation in food handling and preparation..

4. Week 4Module 1:

   • Unit 5: Test Kit for Bacterial Count · 3 hours

     Understand the health impacts of excess bacteria in food.. Learn to use a test kit for bacterial count and interpret the results.. Follow the procedure for conducting a bacterial count using a test kit..

5. Week 5Module 2:

   • Unit 1: Food Spoilage · 3 hours

     Identify the causes of food spoilage, including natural decay and microbial contamination.. State the reasons for keeping food commodities from spoilage.. Explain the effects of food spoilage on protein, fats, and oils..

6. Week 6Module 2:

   • Unit 2: Spoilage: Meat and Fish · 3 hours

     Identify the indicators for meat spoilage and their causes.. Describe the spoilage of fresh fish and processed fish, including the role of microorganisms.. Implement proper storage and handling techniques to minimize spoilage..

7. Week 7Module 2:

   • Unit 3: Spoilage: Fruits and Vegetables · 3 hours

     Identify common types of microbial spoilage in fruits and vegetables.. Describe molds responsible for post-harvest diseases of fruits.. Analyze fungi causing spoilage of fresh and stored vegetables and yeast spoilage of fresh fruits and vegetables..

8. Week 8Module 2:

   • Unit 4: Food Preservation · 3 hours

     Define food preservation and state its reasons.. Explain the basic principles of food preservation.. List and describe at least 12 methods of food preservation, including drying, refrigeration, and canning..

9. Week 9Module 2:

   • Unit 5: Food Additives · 3 hours

     Define food additives and identify at least 20 food items containing them.. Classify food additives based on their function, such as preservatives, antioxidants, and colorings.. Evaluate the safety and necessity of using food additives in food production..

10. Week 10MODULE 3

    • Unit 1: Fermentation · 3 hours

      Define fermentation and state its benefits in food production.. Analyze fermented food and beverages by food type and by country.. Identify at least 10 Nigerian fermented foods and beverages..

11. Week 11MODULE 3

    • Unit 2: Microorganism Used in Food and Beverages Preparation · 3 hours

      Identify 40 microorganisms used in food and beverage production.. Categorize the microorganisms into bacteria and fungi.. Understand the specific roles of different microorganisms in fermentation processes..

12. Week 12MODULE 3

    • Unit 3: Fermented Foods · 3 hours

      Explain the fermentation process and classify starter cultures.. Analyze the cultures used for milk, vegetables, fruits, meat, and grain fermentation.. Learn to make at least two fermented products, such as yogurt and ginger beer..

13. Week 13MODULE 3

    • Final Revision · 4 hours

      Review all modules and units.. Work on assignments and prepare for final examinations.. Focus on key concepts and practical applications of food and beverage production..