FST 102
Introduction to Food Technology
2
Course Description
At the end of this course, the students should be able to:
1. provide a general overview of food science and technology;
2. discuss the future roles of a food technologist;
3. develop and innovate in food science and technology; and
4. explain food supply chain and factors contributing to the quality of food commodities.
Course Outline
Review of global food situation with emphasis on Nigeria. Introduction to the microflora of
foods. Physical, chemical and biological principles of food processing and preservation.
Engineering units and dimensions applicable to the food industry.
200 Level