Study Units

The following are the study units contained in this course:

Module 1

Unit1 Principles of Food Science andTechnology
Unit2 Food and itsFunctions
Unit3 The Role of Vitamins inNutrition
Unit4 The Role of Minerals in Nutrition
Unit5 FoodPoisoning

Module 2

Unit1 Deterioration and Spoilage of Foods
Unit2 Food Contamination andAdulteration
Unit3 Food Processing and Preservation Operations I: Temperature Based Processes
Unit4 Food Processing and Preservation Operations II: Use of Irradiation and MoistureReduction
Unit5 Food Processing and Preservation Operations III: Use of
Additives, Modified Atmosphere andFermentation


Module 3

Unit1 Composition and Structures of Nigerian/West African Foods
Unit2 Processing Traditional Food Products in Nigeria I: Roots, Tubers, Cereals andLegumes
Unit3 Processing Traditional Food Products in Nigeria II: Fruits,
Vegetables, Milk, Meat andFish