Principles of Food Science

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

The first unit under module one discusses the essential disciplines of Food Science and Technology, embracing Food Chemistry, Processing, Quality Control, Engineering, Preservation, Packaging Marketing and Storage.

The second unit introduces food groups, including cereals, legumes, starchy roots and tubers, sugar and preserves, meat, fish and eggs, fats and oils, fruits and vegetables, milk and milk products and beverages. The relationship of these groups to macro and micro nutrients are also discussed.

The third unit concentrates on the micronutrients that are called vitamins. These are divided into two major groups: The fat soluble and the water soluble. Among the fat soluble are vitamins A, D, E and K while the water soluble includes thiamine, riboflavin, niacin, pyridoxine, pantothenic acid, cyanocobalamin, ascorbic acid, biotin, choline and inositol. The vitamins are derived mainly form foodsources.

The fourth unit deals with the other group of micro nutrients called minerals. These are divided into two major groups: the major elements and the trace metals. Among the major elements are calcium, phosphorous and magnesium, stored in bones and teeth; sodium and potassium located in the intracellular fluids, controlling the ionic strength of the cellular fluids. The trace metals include iodine, iron, zinc, and fluorine. The deficiencies of these elements and trace metals result in severe growth loss and other specificsymptoms.

The fifth unit discusses food poisoning. It identifies various factors responsible for food poisoning, types of organisms involved in food poisoning and the mode of control.

The first unit under module two identifies factors responsible for deterioration and spoilage of foods, namely: chemical, physical and biological factors. The impact of deterioration of foods on its quality and acceptability, as well as its control wasreviewed.
The second unit discusses contamination and adulteration of foods. The causes of contamination, namely: bacterial, physical and chemical factors were reviewed. The unit also discusses mode of prevention of contamination in some field produce.

The third to fifth units discuss food processing and preservation operations, namely: I: Temperature Based Processes; II: Use of Irradiation and Moisture Reduction; III: Use of Additives, Modified Atmosphere and Fermentation. These units identify the advantages and disadvantages of each process as well as food items suitable for each procedure.

The first unit under module 3 concentrates on the structure and composition of major Nigerian/West African food crops, namely: Roots, tubers, cereals, legumes, meat and fish.

The second to fourth units reviews traditional food processing of various food commodities, namely: Roots, tubers, cereals, legumes, meat and fish in Nigeria. The review highlights the basic operations and problems involved in processing of commodities in each food group