PRINCIPLES OF FOOD SCIENCE AND TECHNOLOGY 2

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