Credit Hours - 2

Course Objective: 

To provide students with current knowledge on metabolic processes, regulation of metabolism, and the nervous and hormonal system 

Course Content: 

This course introduces students to the relationships between the metabolic processes in the cell and how they are regulated. The control of the pathways imposed by the nervous and hormonal system is introduced. The importance of the roles played by enzymes in metabolic pathways, particularly those enzymes involved in the control of the key metabolic steps (regulatory enzymes is highlighted. The characteristics and kinetic properties of these regulatory enzymes and the modes of regulation of their activities are discussed in detail with specific examples where possible. The regulation of the metabolism of some major biomolecules, e.g., carbohydrates, lipids and proteins, is covered.

Credit Hours - 3

Course Objective: 

To aid students in understanding biomolecules, energetics, and metabolism. 

Course Content: 

This course introduces students to two important principles of life: energetics and metabolism. The course looks at the basic reactions of molecules in the cell and how the cell maintains a steady supply of energy for its needs. It enables students to appreciate the molecular hierarchy in the cell. Topics to be covered include the flow of energy in the biosphere and the energy changes 52 associated with the reactions in the cell. The metabolism of the four major biomolecules (carbohydrates, lipids, proteins and nucleic acids) is covered.

Credit Hours - 2

Course Objective: 

To help students understand the social, cultural, and economic factors that influence food acquisition, preparation, and consumption of food across the world, and how food choices affect nutrition through the life cycle. 

Course Content: 

This is an overview of the socio-cultural factors that influence food acquisition, preparation, and consumption across the world. The topics to be discussed include population growth and resources; social and economic factors that determine food choices; the effects of globalization, westernization and urbanization on food choices and associated nutritional implications; food classifications; food proscriptions and prohibitions within the context of their nutritional implications for different demographic groups, particularly women and children; and food fads and diets.

Credit Hours - 1

Course Objective: 

To mentor and provide students with career-ready skills such as searching and documentation of credible information, writing, and public speaking. 

Course Content: 

This course requires that students are attached to a Senior Member for supervised independent study. During the period, students are trained in literature search and information gathering, writing, and speaking skills. It involves the presentation of a literature review on a given topic at a seminar. A term paper and regular attendance at department seminars are also required.

Credit Hours - 2

Course Objective: 

To provide students with skills to conduct research with animal models for human nutrition studies. 

Course Content: 

This course discusses problems with human experimentation; advantages of animal experimentation; concerned societies and standards for animal experimentation; species of experimental animals and the experimental rat and disease. It discusses physical facilities for rat experimentation in Nutrition; rat models for human nutrition studies; the effect of feeding different levels of nutrients, e.g., iron, protein; nitrogen balance; digestibility, as well as the effect of diet on body functions.

Credit Hours - 2

Course Objective: 

To build students’ knowledge in the research process in the field of nutrition. 

Course Content: 

This course explains research ethics and the work of the institutional review board (IRB). It covers a review of field research designs and approaches, research language and the research process within quantitative, qualitative and mixed methods research approaches. Through individual and group assignments, students get the opportunity to put into practice some of the topics addressed in class. It also discusses some laboratory methods used in nutrition research including fluorometry, amino acid analysis, and automated haematology.

Credit Hours - 2

Course Objective: 

To guide students to have an appreciation for the multidimensionality of nutrition issues and linkages between nutrition and other disciplines. 

Course Content: 

This interactive course is designed to enhance students’ awareness of the multifaceted nature of nutrition problems and the need for holistic approaches both to research and address them. The course reviews the UNICEF malnutrition framework (MF) within the context of livelihoods frameworks (LF) to demonstrate the linkages between health, nutrition, and agricultural disciplines. The role of qualitative research methods, extension principles and behaviour change theories in diagnosing and addressing household/community nutrition problems will be discussed with reference to the MF and LF. An important objective of the course is to guide students to have an appreciation for the multidimensionality of nutrition issues and understand the linkages between nutrition and other disciplines, particularly agriculture.

Credit Hours - 1

Prerequisites: 

NUTN 301, 302

Course Objective: 

To provide students with skills and knowledge such as proximate analysis and related techniques used in the analysis of food, as well as the various sampling techniques, analytical methods, and reporting and presentation of data. 

Course Content: 

This course deals with the development, application and study of analytical procedures for characterizing the properties of foods and their constituents. These analytical procedures (comparative moisture analysis, ash, crude fat, crude protein and crude fibre analysis, energy, vitamin and mineral content of foods) are used to provide information about a wide variety of different characteristics of foods, including their composition, structure, physicochemical properties and sensory attributes. It helps students with understanding on how to select the appropriate analytical technique, sampling and sample preparation, glassware for laboratory analysis, precision and accuracy, data reporting and report write-up.

Credit Hours - 3

Course Objective: 

To engage students in knowledge and laboratory skills related to the physiology of the digestive and urinary systems and blood, which forms the basis of nutrition and health. 

Course Content: 

This course entails studies of the body systems associated with the delivery of food to the body, the structure of the digestive system in relation to its functions in digestion and absorption. It also discusses blood physiology: blood and other fluid compartments of the body in relation to 39 the transfer of nutrients and metabolites, cellular components of blood and excretion. It includes laboratory experiments to illustrate the principles and techniques used in nutritional physiology - digestive system, blood physiology, normal and abnormal components of urine. The laboratory aspect accompanies the lectures in Nutritional Physiology.

Credit Hours - 2

Prerequisite: 

NUTN 301

Course Objective: 

To introduce students to the micro- and macro-minerals and vitamins important to human nutrition. 

Course content: 

This course is intended to build students’ knowledge and understanding of minerals and vitamins in human health and nutrition. Areas covered include functions and distribution of minerals in the human body; dietary sources, deficiency symptoms, and human requirements for minerals; role of trace elements in human nutrition and their requirements; landmarks in the discovery of vitamins; and functions, metabolism, recommended intakes, dietary sources, and effects of deficiencies of fat-soluble and water-soluble vitamins.

Credit Hours - 2

Course Objective: 

To provide students with in-depth knowledge of the metabolic and physiological functions of macronutrients, integrating the effects of nutritional status in health and disease. 

Course content: 

This course deals with the fundamental concepts related to macronutrient (carbohydrate, protein and lipid) structure, physiological function and metabolism. It also covers the metabolic and functions of nutrients, integrating the effects of nutritional status in health and disease, food as a source of energy, energy expenditure, measurement and factors influencing energy expenditure. Other topics covered include carbohydrate, protein and fat inter-relationships in meeting energy requirements, and their implications for health.

Credit Hours - 1

Course Objective: 

To engage students in experiential learning in the field of Nutrition. 

Course Content: 

This is a 6-week practical attachment to an organization or projects that work on nutrition related issues. The chosen organization must be approved by the department. The student is visited at least once to aid in the evaluation. A written report is submitted for evaluation by the student. This is usually done during the long vacation.

Credit Hours - 1

Course Objectives: 

To present students with the opportunity to extend their repertoire of personal and professional skills by learning and practicing the success skills needed to make a difference in their future professional life and give them a career advantage. The approach to teaching used in this course is designed to help students not only improve their oral and written communication skills but also improve their self-confidence and be able to work effectively in teams. 

Course Content: 

This course is designed to provide students with success skills needed to transition to the world of work. There will be training in writing and speaking skills. Topics to be covered include oral and written communication, effective oral presentation and report writing. Work ethics would be learnt through structured interaction with industry. Attendance at public lectures and/or seminars as well as student presentations form part of the course requirements. Students are continuously assessed.

Credit Hours - 2

Course Objectives: 

To enable students to understand the biology and physiological condition of food commodities. 

To enable students to identify the causes of deterioration of harvested food commodities. 

To enable students to broaden understanding of procedures of harvesting, preparation, packaging, transportation, and storage. 

To enable students to relate biological principles to general commodity requirements and responses to reduce losses. 

Course Content: 

The course introduces students to the biology and physiological status of food commodities. It provides students with an understanding on the causes of postharvest losses. As well, provides detailed 25 understanding of the post-harvest system, including procedures of harvesting, preparation, packaging, transportation, and storage in relation to biological principles and general commodity requirements to reduce losses. Other important topics covered include the physiology and biochemistry of harvested produce, causes of deterioration in perishables and durables as well factors that promote these deteriorations and their control. It also includes field visits and evaluations.

Credit Hours - 2

Course Objective: 

To provide knowledge on cocoa and chocolate processing and sugar processing technology 

Course Content: 

This course develops an understanding of the science and technology of cocoa production and processing as well as chocolate manufacture. It explains the chemistry, processing and manufacturing operations of cocoa and chocolate in the industry. Topics covered include the history, botany and classification of cocoa, description and chemistry of cocoa pods and fruits, cocoa cultivation and practices, pests and diseases, post-harvest treatments – pod breaking, fermentation, curing processes and drying, fermentation methods, biochemical and microbial changes during fermentation, cocoa processing, chemistry and technology of roasting, manufacture of liquor, cocoa butter and cocoa powder, chocolate processing technology – mixing, refining, conching, tempering, moulding and demoulding, measurement of chocolate quality, defects occurring during chocolate handling and storage. It also covers the science and technology of tea and coffee processing as well as sugar processing technology. Students are sent for two industrial visits on familiarization tours.

Credit Hours - 3

Prerequisite: 

FOSC 202, 304

Course Objectives: 

To enable students, learn about the procedures associated with various forms of heat sterilization and pasteurization processes as means of food preservation. 

Students will also learn about the importance of the process parameters associated with these processes and how to calculate them. 

Additionally, they will learn about the process equipment and how to package and deliver safe and quality food products using these processes. 

Course Content: 

This course provides an overview of the history of canning technology as well as the basis of the canning process and principles of canning technology. It covers topics such as sterilization systems and pasteurization, as well as equipment and containers for thermal processing of foods. It also deals with aseptic processing - principles and applications; microwave heating of foods principles, operations, and industrial applications; manufacturing operations - raw material preparation to warehousing. It has a practical aspect that deals with thermal processing equipment, design operations and safety factors; laboratory exercises in canning, pasteurization and aseptic processes; evaluation of the quality of thermal processed foods and seam analysis. It covers the application of thermal processing to selected food commodities, and students are sent for two industrial visits on familiarization tours.

Credit Hours - 2

Course Objective:

To provide students with the skills and opportunity to use analytical methods for data analysis and presentation. 

Course Content: 

This introductory course in statistics for nutrition and food science students covers several basic concepts in statistics and introduces students to several of the most common statistical methods used or encountered in nutrition and food science. It is intended to help students develop the skills to practice these concepts and methods. The course emphasizes the application of computers in analyzing and presenting data, as opposed to the use of mathematical formulas and manual calculations or procedures. The first part of the course covers the basic concepts, the second part covers descriptive statistics, and third part covers inferential statistics and hypothesis testing. Specific topics to be covered include: statistical concepts; descriptive statistics; common assumption for statistical tests; Student’s t-test (paired and unpaired), Analysis of Variance (ANOVA), Chi-squared test, and Correlation.

Credit Hours - 3

Prerequisite: 

FOSC 204

Course Objective: 

To provide students with the knowledge and understanding of the principles and applications of unit operations in food processing and preservation 

Course Content: 

This course discusses physical phenomena in food processing operations. The topics covered include dehydration - introduction, drying rate theory; psychrometry; Heat transfer in drying, equipment; chilling and freezing - theory and applications; equipment; Evaporation - theory and 22 applications, equipment, single and multiple effects evaporators, industrial applications; membrane separation: theory and application of Osmosis, Reverse osmosis, ultrafiltration in the food industry. It also discusses extraction theory and applications; extrusion – theory, equipment and operation, applications in food processing; irradiation - theory, equipment and operation, applications in food processing. Some of the traditional and modern applications of unit operations in food processing including agglomeration, baking, high pressure processing and microwave applications are covered.

Credit Hours - 3

Course Objective: 

To teach the fundamentals of food and water microbiology and food safety. Students will learn about microorganisms, how they can be controlled, their importance in food and water and how to isolate, enumerate and identify them in foods. 

Course Content: 

The course builds on the knowledge from the General microbiology course (FOSC 202) and it specifically presents the fundamentals of food and water microbiology and food safety. It treats the microbial ecology of foods considering food as a microbial ecosystem. The sources and types of microorganisms in various food commodities, the growth and survival of microorganisms in foods, the factors which affect survival and growth and the impacts of microbial survival and growth are all covered. Also, the microbial basis of food processing methods which control the three main impacts, namely food spoilage, food transformation (fermentation and bio preservation) and food-borne diseases, are treated. The course also considers food management practices that address the microbiological quality of foods (including GMPs, HACCPS and some ISO standards). The epidemiology and control of food-borne diseases are also treated. The course has a laboratory component which considers the methods for the microbiological examination of foods.

Credit Hours - 2

Prerequisite: 

CHEM 217, 233, 234

Course Objective: 

To provide in-depth understanding on the structure and functions of macronutrients in foods 

Course Content: 

This course deals with the chemistry and functionality of carbohydrates, proteins and lipids as well as the effect of processing on these chemical constituents. Some of the topics taught include enzymes in food processing; polysaccharides, properties, solubility, hydrolysis and gelation. It also discusses starch characteristics and pasting properties, amino acids, peptides, protein structure and function, agents of protein denaturation, functional properties of food proteins, enzymatic and non-enzymatic browning reactions. As well, it reviews topics relating to milk proteins, the casein structure and gelation, wheat proteins and the chemistry of dough formation, fatty acids, acyl glyceride; crystal structure of lipids, transesterification, auto-oxidation of oils, chemistry of deep fat frying; and water in foods.

Credit Hours - 2

Prerequisite:

CHEM 217, 233, 234

Course Objective: 

To provide students with knowledge of water and its effects on food storage and stability. 

Course Content: 

This course provides an understanding of the chemistry of water, freezing, and its effects on food quality. Other topics treated include water activity, sorption isotherms, and food storage and stability. It also reviews the basic chemistry of alkanes and alkenes, chirality, as well as simple sugars, their structures, properties, and reactions. The chemistry and application of food pigments and flavour components are also discussed.

Credit Hours - 1

Course Objective: 

To provide students with the opportunity to work under supervision in a food processing industry or food science-related organization. 

Course Content: 

This course entails a supervised 6-week (minimum) attachment to a food processing industry, food-related research or regulatory organization, non-governmental organization, or projects. It is intended to help students familiarize themselves with the processing procedures and to gain industrial insight into the different food processing applications that are taught in the various food science courses. A written report must be submitted for assessment.