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Description:

Introduction to degree course was developed in response to high dropout and failure rates of university students. The program fully supports successful progression of students from high school to undergraduate study and beyond. This course introduces students to a degree, giving students a frame work and direction in their area of study. We are well aware that if students fail to understand the foundation of the subject they are likely to lose interest in the subject that is why this course was designed to make it easier for students. The course is equipped with most of the learning materials required by students to understand their degree program.

This course was developed in consultation with universities at global. The course is designed to give students a deeper knowledge and understanding of the degree. The course is designed to enhance the creativity and critical thinking skills that are needed by students to develop their own ideas at University standard. Taking students step by step, to simplify and to explain the degree.

The course equips students with the knowledge needed to make an informed decision before starting and during your studies enabling students to plan ahead, minimizing student failure rates. The process makes knowledge transfer easier between students, universities, professionals, employers and research institutes The aim of this course is not just to make learning easier, but also to help put qualification in to use. We understand that most students at Universities fail not because they are “dumb” but, because they don’t get to understand what they are required to do.

Key Modules:

1: Introduction to Food Science Technology

This module introduces the basics concepts of food science and food technology. It provides understanding on the history and evolution of food processing while enabling students to gain an insight into basic aspect of plant and animal based processing as well as to understand the importance of advance techniques in food analysis. It provides knowledge of availability of raw materials and various packaging materials and importance of packaging.

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2: Cell Biology and Genetics

This module focuses on the structure and function of the components of living cells (such as the cell membrane, the flagella responsible for cell movements, cell differentiation in developing organisms, abnormal cell division and metabolic interactions between cell compartments) and how food and the diet is integrated at molecular level. Furthermore, it provides information on investigating how genes determine physical traits, including susceptibility to diseases and inherited disorders.

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3: Organic Chemistry

The module introduces students to basic organic chemistry concepts. The focus is on the study of carbon compounds, their structure, bonding and nomenclature. Furthermore, this will also include the study of alkanes, alkenes, alkynes, alkyl halides and their reactivity with emphasis on reaction mechanisms, addition, substitution, elimination reactions and stereochemistry.

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4: Food Chemistry?

The module provides competency to differentiate chemical interactions and reactions of food components and their effect on sensory, nutritional, and functional properties of foods. Importance and application of macro and micro nutrients in providing desirable food properties as well how they can lead to food deterioration will be covered. Applications of water, enzymes, pigments, natural flavours and additives are also an integral part of this module.

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5: Food Engineering

This module introduces unit operation in food engineering, mass and energy balance, fluid flow, fluid statics, fluid dynamics as well as fluid flow applications. Modes of heat transfer, exchangers and equipment designs will be covered. The module will also introduce thermal processing, mechanical separation, mechanical handling, size reduction, application of psychrometric charts in food engineering, generation of steam and its applications as well as measurement of pressure and flow of fluids.

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6: Food Microbiology

This module introduce students to various aspects of food microbiology including organisms associated naturally with foods and those responsible for spoilage. Classification and growth characteristics of microorganisms as well as conditions favouring the growth, death and survival of microorganisms in foods, water and processing environments will also be studied. Also included are microbial food spoilage, preservation and food-borne diseases (Infections and intoxications). The module will also provide principles and traditional methods for the microbiological examination of foods and microbiological quality control.

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7: Food Processing and Preservation technology

This module provides the scope and importance of food processing (national and international perspectives). Principles of preservation methods, food preservation by low-temp, by heating as well removal of water will also be covered. Non-thermal preservation methods will also be addressed.

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8: Food Biochemistry?

This module covers pathways of metabolism of carbohydrates, proteins, lipids; enzyme biosynthesis and regulation; enzymes as biocatalysts ? chemistry, classification, mode of action, specificity, assay techniques, isolation and purification, stabilization, enzyme kinetics; applications of enzymes; metabolic regulation, hormones, Release of energy and its trapping. and metabolic rate and caloric needs.

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9: Analytical biochemistry

The module aims to provide an introduction to the theories underlying the common analytical techniques applied in the food sciences and technology laboratory. Principles on experimental models, experimental errors and instrument standardisation will be covered. The principles of instrumentation and applications of chromatography, electrophoresis, spectroscopy, electrochemical, centrifugation, immunochemical, mass spectrometry and radioisotope techniques will also be covered. Enzyme biosynthesis, kinetics, regulation and applications are also addressed.

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10: Principles of Nutrition

This module covers the classification, digestion, functions, dietary sources, RDA, clinical manifestations of deficiency and excess and factors affecting absorption of the following : Energy, Carbohydrates, lipids and proteins; Fat soluble vitamins-A, D, E and K; Water soluble vitamins ? thiamin, riboflavin, niacin, pyridoxine, folate, vitamin B12 and vitamin C; Minerals ? calcium, iron, iodine, fluorine, copper and zinc.

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11: Fruits and Vegetables technology

This module covers the principles and methods of fruit and vegetable preservation. Classification of fruits and vegetables, general composition, enzymatic browning, names and sources of pigments. Principles of storage of fruits and vegetables. Types of storage and preparation of food products Post harvest changes in fruits and vegetables will also be considered.

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12: Dairy technology?

This module focuses on the sources, and composition of milk, processing of market milk, standardization, toning of milk, homogenization, pasteurization, sterilization, storage, transportation and distribution of milk. Milk product processing-cream, butter, condensed milk, evaporated milk, whole and skimmed milk powder. Analysis of milk products will be coverd in detail

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13: Meat, Poultry and Fish technology

Meat and poultry are essential components of a balanced diet .This module covers the chemical composition and microscopic structure of meat. Meat quality evaluation as well as meat plant sanitation and safety will be covered. Poultry: classification, composition, preservation methods and processing as well as processing of egg products. Students will also learn processing and quality control measures of fish and sea food technology.

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14: Food Toxicology

Toxicology concepts covered include dose-response relationships, absorption of toxicants, distribution and storage of toxicants, biotransformation and elimination of toxicants, target organ toxicity, teratogenesis, mutagenesis, carcinogenesis, food allergy, and risk assessment. Examines chemicals of food interest such as food additives, heavy metals, mycotoxins, and pesticides, and how they are tested and regulated.

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15: Food Production Management

This module is designed to equip students with knowledge on the management skills required to contribute to the industry. This module aims to provide students a comprehensive coverage of the management of food and agribusiness firms from a managerial perspective by covering the areas of expertise that a manager must master (finance, marketing, operations principles and concepts, business ownership, organizational management and human resources).

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16: Food Fermentation technology?

This module covers the use of microorganisms in fermentation technology and biotechnology. Metabolic activities of microorganisms and their influence on product attributes. Fermenter design, operation, measurement and control in fermentation will also be covered. Production fermented products and principles of downstream processing and product recovery are essential.

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17: Food product development and Marketing

This module will enable students to understand the new product development process and the strategic features of new product development; develop strategic thinking, planning, and managing abilities throughout the entire new product development process; and understand various techniques in identifying new product opportunities in the food industry.

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18: Food Packaging technology

This module will give a broad and clear overview of the packaging of food products. It will start with the basics of chemical, physiological and microbiological degradation of food products and how packaging can affect these spoilage phenomena. Evaluation of packaging performance, packaging equipment, packaging standards, regulations and labelling will be covered.

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19: Nutraceuticals and Functional foods?

Functional foods are considered as those foods which are intended to be consumed as part of the normal diet but contain bioactive substances that offer the potential of enhanced health or reduced risk of disease. The module covers the issues and challenges in the development, evidence testing, marketing and changing regulations controlling functional foods and nutraceuticals. It will prepare students to assist industry with exploiting this growing opportunity.

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20: Food Safety and Plant sanitation?

This course is designed to cover the essentials of food safety, food microbiology, sanitary design principles for facilities and equipment, worker hygiene practices, correct procedures for cleaning and sanitizing, food defense and plant security. Food hygiene constitutes a basic necessity of Good Manufacturing/Agricultural Practices and the development of Hazard Analysis Critical Control Point (HACCP), as well being as a component of all benchmarked food safety standards (ISO 22 000).

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21: Food Biotechnology and Genetic Engineering

This module explores the application of biotechnology and genetic engineering techniques in food science. Students will learn about genetic modification of crops, biotechnological approaches to improve crop traits, genetically modified organisms (GMOs), and the ethical and regulatory considerations in food biotechnology.

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22: Bakery technology

This module covers the science of bakery product. Bread making: chemistry of dough development, making of bread, types of breads, variants of bread. Products other than bread: pastry, biscuits, wafers, cakes and other chemically leavened products. Dietetics bakery products and Quality control in bakery will be covered in detail.

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23: Quality Assurance and Food laws

Standardization; involves standard development processes and roles, the importance of standards in food processing, standards that are relevant to food processing as well as technology (ISO 9001, ISO 22000, ISO 14 000, ISO 31000 etc). Focuses on national, regional, and international food laws; adoption, interpretation and enforcement of laws and regulations governing food processing and food service systems.

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24: Fats and Oils technology

This module will cover the classification of lipids, types of fatty acids ? saturated fatty acids, unsaturated fatty acids, essential fatty acids, trans fatty acids. Rancidity ?Types- hydrolytic and oxidative rancidity and its prevention. Importance of oil seeds processing. Commercial edible oil sources. Processing of crude oils and refining.

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25: Food analysis and Sensory Science

Food analysis is the discipline dealing with the development, application and study of analytical procedures for characterizing the properties of foods and their constituents. Sensory science is a scientific discipline used to evoke, measure, analyze and interpret those responses to products that are perceived by the senses of sight, smell, touch, taste and hearing hence determining consumer behaviour as well as food descriptive sensory profiles.

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26: Cereals and Legume technology?

Module covers general introduction to cereals, production trends of cereals, Structure and nutrient distribution in cereals, wheat types, milling of wheat, quality of flour and flour treatment. Students will also learn technology of corn-wet milling and dry milling, corn flakes. Production and utilization of small grains (sorghum, millet, oats etc.). Module will also cover structure and composition of legumes, their importance in diet. Milling and processing of pulses, anti- nutritional factors in legumes will also be covered.

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27: Food Nanotechnology

This module explores the application of nanotechnology in the field of food science. Students will learn about the use of nanoparticles and nanomaterials in food processing, packaging, and delivery systems. They will study the properties and behavior of nanoparticles, nanosensors, and nanocarriers used for improving food quality, safety, and functionality. The module will cover topics such as nanoscale characterization techniques, nanotoxicology, regulatory considerations, and the potential impact of nanotechnology on the food industry.

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28: Food Supply Chain Management

This module focuses on the management of the food supply chain from farm to fork. Students will learn about the planning, coordination, and control of the flow of food products, information, and finances from suppliers to consumers. They will study topics such as demand forecasting, inventory management, transportation logistics, distribution strategies, quality assurance, traceability systems, and the implementation of sustainable practices in the food supply chain.

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29: Food Waste Management

This module addresses the issue of food waste and explores strategies for its reduction and management. Students will learn about the causes and consequences of food waste at various stages of the food supply chain. They will study methods for preventing food waste, optimizing food processing and handling, diverting food waste for composting or energy generation, and developing innovative solutions for utilizing food by-products and surplus food.

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30: Food Allergens and Intolerances

This module focuses on the identification, management, and labeling of food allergens and intolerances. Students will learn about common food allergens, such as peanuts, tree nuts, dairy, eggs, wheat, soy, and shellfish. They will study allergen testing methods, allergen risk assessment, allergen management practices, and the development of allergen control plans in food manufacturing. The module will also cover regulations related to allergen labeling and the communication of allergen information to consumers.

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31: Food Engineering and Automation

This module covers the application of engineering principles and automation technologies in food processing and manufacturing. Students will learn about the design and optimization of food production processes, equipment selection, process control systems, and the use of robotics and automation in food manufacturing. They will study topics such as heat transfer, mass transfer, fluid flow, process modeling, sensor technology, and the integration of automation systems for improving efficiency, quality, and safety in food production.

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