CONTENTS PAGE



Module 1 ……………………………………………..…… 1

Unit 1 Principles of Food Science Technology……..…
1
Unit 2 Food Composition and its Functions…...……… 13
Unit 3 The Role of Vitamins in Nutrition………..…… 28
Unit 4 The Role of Minerals in Human…………..…… 39
Unit 5 Food Poisoning…………………………..…….. 48

Module 2 ……………………………………………..……
62

Unit 1 Deterioration and Spoilage of Foods…….……..
62
Unit 2
Unit 3

Unit 4

Unit 5 Food Contamination and Adulteration…..……
Food Processing and Preservation
Operations I: Temperature Based Processes…..… Food Processing and Preservation Operations II: Use of Irradiation and Moisture Reduction….… Food Processing and Preservation Operations III: Use of Additives, Modified Atmosphere and
Fermentation……………………………….…… 74

92

110



122

Module 3 …………………………………………………….
138


139
Unit 1 Composition and Structures of Nigerian and West
African Foods…………………………………….…

Unit 2 Processing of Specific Food Commodities I: Roots,
Tubers, Cereals and Legumes…………………………
Unit 3 Processing of Specific Good Commodities II: Fruits

151

Vegetables, Milk, Meat and Fish………………..…… 166