Technology of Plant Food Products

At the end of the course, the students should be able to: 1. demonstrate a clear understanding of the

, by being able to explain the nutritive value of plant foods; 2. possess an in-depth knowledge of the Structure, physiology, microbiology, quality, and associated process technologies of plant foods; 3. discuss process technologies of root and tubers; 4. communicate the acquired technical knowledge on fruits and vegetable processing; and 5. explain controlled atmosphere storage of fruits and vegetables. Course Content Fruits, Vegetables, Roots and Tuber technology: Structure, physiology, microbiology, quality, process technologies (canning, drying, concentration, refrigeration and freezing). Process technology of root and tubers. Fruits processing: production of Jams, jellies, marmalades from fruits; Juice extraction, refining and concentration; controlled atmosphere storage of fruits and vegetables. Fats and oils processing. FDE 405 Laboratory Practical (1 Units C: PH 90) (Animal, Fruits & Vegetable Products) Learning Outcomes At the end of this course, students should be able to: 1. develop animal, fruit and vegetable products; cereal and legume products, beverage and sugar based products; and 2. evaluate the quality of animal, fruit and vegetable products; and 3. develop dairy products. Course Content Preparation and quality evaluation of smoked fish, smoked meat, cured meat, meat sausages, salted fish, salted and dried fish, solar dried fish, etc. Processing of milk into dairy products, e.g. ice cream, yoghurt, cheese, butter, etc. Evaluation of shell egg quality including external appearance (size, shape, shell colour, shell texture, shell cleanliness), Candling appearance, (air cell characteristics, shell characteristics, internal quality characteristics) and opened egg quality (Haugh unit, yolk index, percentage of thick and thin albumen, etc.). Shell egg pasteurization. Processing of egg products including powdered egg products (whole egg, egg yolk, egg white), Frozen liquid egg products (whole egg, egg yolk, egg white). Mayonnaise and salad cream production. Quality tests in milk and milk products. Milk products manufacture (market milk, ice cream, yoghurt and other fermented milk products, powdered milk products (full fat milk, non-fat milk.), butter, cheese, etc. Preparation and processing of fruit and vegetable products (fruit juices, squashes, fruit bar, jams, jellies, tomato ketchup, tomato puree, dried vegetables). Preparation of canned and bottled fruits and vegetables spiced and fermented vegetables. FDE 407 Food Quality Control (2 Units C: LH 15; PH 45) Learning Outcomes At the end of this course, the students should be able to: i. explain and apply properly the national and international legislation/ regulation; ii. implement food safety management systems for primary production; iii. evaluate food safety management systems and recommend the preventive measures; iv. prepare presentations relating to food safety and food quality; and v. discuss food fortification, enrichment, labeling and risk/benefit analysis. Course Content Definition. Scope and significance of food quality and quality control. Quality parameters, quality assurance and specifications. Total quality management. Food laws. Food legislation and the Codex Alimentarius. Food regulations. Food standards (International food standard and Nigerian Industrial Standards (NIS)). Good manufacturing practice (GMP). Enforcement of food standards. Principles and methods of food quality control. Quality control charts. Hazard Analysis- Critical Control, Points (HACCP) system. Plant sanitation as a quality control tool. Sensory and instrumental methods of evaluating quality parameters. Food fortification and enrichment. Nutritional labeling. Risk/benefit analysis.