CCMAS Course Search

Application of biotechnology in the food industry; Traditional fermentation including optimization and expansion; Detoxification; Processing aids; Biotechnology in new product development and food ingredients; International and unintentional application in food processing; Quality improvements of food products; Fermented foods of tropical and temperate countries; Oriental fermented foods; Production of vitamins; amino acids; polysaccharides; polyhydroxy alcohols by fermentation; Microbial enrichment of fermented foods - single cell proteins; emphasis to be placed on fundamental chemical reactions involved and conditions affecting fermentative efficiency

Scope and principles of biotechnology. Bacteria and fungi of biotechnological importance (cultivation, maintenance and storage), Strain improvement techniques (selection, mutation, recombination and gene manipulation). Plant and animal cell culture techniques. Enzymes (sources, production techniques and uses in foods). 500 Level

Chemistry of naturally occurring food components – proteins, carbohydrates, vitamins, minerals, fats/oils, pigments and colourings and food flavours. Their structure, chemical and physical properties and significance. Chemical, physical and biochemical changes that occur in food during handling, processing and Storage. Rancidity (Definition and types of rancidity, mechanism of formation, Effects on food quality). Introduction to sorption isotherms and hysteresis. Enzymic and Non-Enzymic Browning (Definitions, Mechanisms, Effects of browning on quality of foods, applications in flavor development, methods of controlling browning reactions). Pigments and Colours. Interaction of Food Components and Effects on Food Quality. Food dispersions (true solutions, suspensions, colloids, emulsions, etc.). Properties of water in food systems. Nature and significance of water in foods. States of water (solid, liquid and gas). Dispositions of water (free, immobilized and bound),.Concept of water activity. Functions of water.

Structure, chemistry, properties and interactions of food constituents, nutrient-drug interaction, effects of these interactions on nutrient availability in foods; Health and consumer issues related additives, pesticide residues, contaminants, carcinogens, drugs/ hormones, and nutrient supplements in relation to content on natural and synthetic chemicals. Environmental factors affecting nutrient stability in food products. Food additives. Food borne diseases. Food safety, Good Manufacturing Practices, and concepts of Hazard Analysis and Critical Control Point (HACCP).

Naturally occurring constituents of foods. Their structure, chemical and physical properties and significance. Food activities. Chemical, physical and biochemical changes that occur in food during handling, processing and storage such as carbohydrates and their derivatives. Proteins in food systems, Rancidity of fats and oils etc. Food colloids, emulsions, and foam: - Food flavour and additives. Terpenoids, porphyrins. Enzymes and the use in the food industry. Toxic constituents of foods and their mode of degradation in the body.

Qualitative and quantitative tests in foods. Preparation and standardization of reagents. Acid and bases pH determination of buffer solution. Titrations. Report writing. Methods of separation. Preparation of chromatographic columns: thin layer paper column, ion exchange. Dialysis and electrophoresis. Removal of toxic contents in foods and its determination simple enzyme reactions. Determination of Kmax and other enzymatic parameters. Food compositions/Conponents

The course content will be delivered using FAO/INFOODS e-learning module as a teaching guide. Introduction to the chemical methods for determining the constituents of food and diets. Data presentation and nutritional interpretation of such data. Basic principle of food composition data, food composition tables and databases. Food description with emphasis on food selection and nomenclature. Food components: Definition and selection, calculation and conversion of components and units’ quality consideration and compilation including food component analysis. Quality consideration in food composition including quality data and biodiversity. Compilation of food composition data with emphasis on the compilation principles and recipe calculation. Biological assay; chromatography; introduction to basic analytical equipment.

Concept of Food chain and food security, food classification by nutrient content – Carbohydrate, Protein, Fat & Oil and many others. Beverages. Cereals. Legumes. Sea food and many others. cooked food. raw food. Processed food. Food hygiene, food production, handling, transportation, storage, preparation. food premises, sanitary requirements of food premises, food vendors. Food handlers, hygiene and health requirements of food handlers. Food processing; food spoilage; food preservation - refrigeration, smoking, drying, dehydration and many others. Food handling equipment and use. Food poisoning and food infections, prevention and control of food-borne illnesses (FBIs). Food allergies. Food safety – farm to fork concept. Food quality control – Quality assurance. Food inspection, sampling of food, food registration and licensing, principles and application of Hazard Analysis Critical Control Points (HACCP). High risk foods, food safety laws and regulations. Licensing of food-preparing and water packaging premises. Licensing of liquor- selling premises. Organisation of training programme for food handlers on food safety and hygiene. Meat hygiene and inspection. Regulatory agencies and their functions – National Agency for Food Administration and Control (NAFDAC), Standards Organisation of Nigeria (SON), Federal Competition and Consumer Protection Council (FCCPC), Environmental Health Officers Registration Council of Nigeria (EHORECON), Food safety and hygiene policies, laws and regulations – National Food Safety Policy, National Policy Guidelines on Food Safety and Hygiene, National Environmental Health Practice Regulations and many others; Food contamination; Food contaminants – physical, biological, chemical. Equipment and tools used in food safety and hygiene inspection – thermometer, turbidity metre and many others; food waste collection and disposal. Good hygiene practices, good manufacturing practices, cleaning of food premises, pests associated with the food premises.

Review of machine design: methods and process of design, the engineering team, Unit and dimensions, engineering materials and properties, fabrication and welding processes, fit and tolerances, stresses, deflection and buckling. Food machine component, design (shaft design and critical speed analysis, coupling, key, pins, spleens, bolts, screws belts drives, gear forces, vibrations and springs, bearing and lubrication). Hygienic equipment design. Ergonomics factors in machine design. Team design project and presentation.