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FOSC 404: Food Quality Assurance, Laws and Regulations

Principles of quality control, quality assurance and introduction to total quality management Food quality and food safety management systems. Organization of food industry quality programmes. Quality characteristics of foods and their measurements. Sampling...

FOSC 403: Food Packaging

Forms and levels of packaging. Food packaging materials,- their structure, properties,functionality and uses and conversion processes. Interactions between packaging materials and food. Relation of packaging to preservation and shelf life of foods. Food...

FOSC 402: Food Processing Plant Operations and Sanitation

Principles and practices of the organisation and management of plant operations. Plant lay-out and flow patterns. Plant and warehouse siting and design. Pilot operations and optimization. Cleaning operations; use of detergents and sanitizers, water use, waste...

FOSC 401: Food Chemistry and Analysis Laboratory [Prerequisite: FOSC 301, 302, NUTN 304]

Food Analysis laboratory practice. Chemical, physical and microscopy techniques for the analysis of food products. Sampling methods. Reporting of analytical data. Official methods of food analysis. Appreciation of the principles of analytical techniques for...

FOSC 400: Food Science Project

Individual research on relevant topics of interest in Food Science conducted under the supervision of an academic staff member. A written project report in the form of a dissertation would be required.

FOSC 310: Professional Development Seminar

Attachment to a Senior Member for supervised independent study. Training in literature search, and information gathering, writing and speaking skills. Presentation of a literature review on a given topic at a seminar. A term paper and regular attendance at...

FOSC 308: Post-Harvest Science and Technology

Understanding the post-harvest system. The handling of food from harvest to consumption. The physiology and biochemistry of harvested produce. Harvesting, packing, haulage and transportation of fresh produce. Causes of deterioration in perishables and...

FOSC 307: Beverage and Sugar Processing Technology

Principles of beverage processing. Raw materials for beverage production. The chemistry and processing technologies of cocoa, tea, coffee and other beverages. Chocolate processing technology. Raw materials for sugar processing. Sugar processing technology -...

FOSC 306: Thermal Processing of Foods (Theory and Lab) [Prerequisite FOSC 202, 304]

Overview of the History of Canning Technology, Basis of the canning process and principles of canning technology. Sterilization systems and Heat transfer problems; Equipment and containers for thermal processing of foods. Heat Penetration determination and...

FOSC 305: Biometry

Statistical Applications for Nutrition and Food Science data analysis. Students t-test, Chi-square, Analysis of variance, regression and correction. Non-parametric statistics. Introduction to the use of computer statistical packages

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