Introduction to Food Science and Technology

Scope and roles of Food Science and Technology. Review of global food situation with emphasis on Nigeria. Local and exotic food commodities of plant and animal origin. Introduction to the micro-flora of foods. Basic physical, chemical and biological principles of food processing and preservation. Food groups/classification. Food spoilage factors. Indigenous food processing methods. Food additives. Introduction to the concept of engineering units and dimensions applicable to the food industry, stoichiometry, chemical equations and flow charts.