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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
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PRINCIPLES OF FOOD SCIENCE AND TECHNOLOGY 2
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2023年07月02日