HND FOOD TECH - Governing Council - Yaba College of Technology

HIGHER NATIONAL DIPLOMA 

FOOD TECHNOLOGY 

FIRST SEMESTER 

Course Code Course Title L T P CU CH Prerequisite 

FST 311 

FUEL COMBUSTION AND STEAM GENERATION 

2 

- 

- 

2 

30 

FST 312 

FOOD QUALITY CONTROL (STATISTICS) 11 

2 

- 

- 

- 

30 

FST 313 

UNIT OPERATIONS I 

2 

- 

3 

3 

75 

FST 314 

ADVANCED FOOD CHEMISTRY 

2 

- 

3 

3 

75 

FST 315 

FOOD PLANT SANITATION 

1 

- 

- 

1 

15 

FST 316 

FOOD AND NUTRITION 

1 

- 

2 

2 

45 

GLT 321 

BIOLOGICAL AND CHEMICAL 

INSTRUMENTATION 

1 

- 

4 

3 

75 

COM 311 

OPERATING SYSTEM 1 

2 

- 

1 

2 

45 

GNS 311 

COMMUNICATION IN ENGLISH 1 

2 

- 

- 

2 

30 

18 420 

GLT: General Laboratory Techniques 

GNS: General Studies Syllabus 

. COM: Computer Science 

112



SECOND SEMESTER 

Course 

Code 

Course Title L T P CU CH Prerequisite 

FST 321 

FST 322 

FOOD QUALITY CONTROL (PLANT PRODUCTS) 

FOOD QUALITY CONTROL [PLANT PRODUCTS] 

2 

2 

- 

- 

6 

4 

4 

4 

120 

90 

FST 323 

UNIT OPERATIONS II 

1 

- 

4 

3 

75 

FST 324 

INTRODUCTION TO BIOCHEMICAL ENGINEERING 

2 

- 

3 

3 

75 

FST 325 

FOOD PROCESS ENGINEERING 

2 

- 

- 

2 

30 

FST 326 

CANNING TECHNOLOGY 

2 

- 

3 

3 

75 

GNS: See General Studies Syllabus 

COM: See Computer Science Syllabus 

19 469 

113



Course 

Code 


FST 411 

ADVANCED FOOD MICROBIOLOGY 

1 

- 

4 

3 

75 

FST 412 

PROCESS AND EQUIPMENT DESIGN 

1 

- 

- 

1 

15 

FST 413 

FOOD LEGISLATION AND SAFETY 

1 

- 

- 

1 

15 

FST 414 

FOOD PACKAGING AND STORAGE 

1 

- 

3 

2 

60 

FST 415 

PROCESSING AND PRESERVATION OF PLANT FOOD 

PRODUCTS 

2 

- 

4 

4 

90 

FST 416 

PROCESSING AND PRESERVATION OF ANIMAL 

FOOD PRODUCTS 

2 

- 

4 

4 

90 

FST 417 

INDUSTRIAL MICROBIOLOGY 

1 

- 

4 

3 

75 

FST 418 

RESEARCH METHODOLOGY 

1 

- 

- 

1 

15 

19 435 

114

FOURTH SEMESTER 



Course 

Code 


STM 421 

WATER AND WASTE MANAGEMENT 

2 

- 

2 

3 

60 

FST 422 

FOOD PRODUCT AND PROCESS DEVELOPMENT 

2 

- 

- 

2 

30 

FST 423 

OPERATION RESEARCH 

2 

- 

- 

2 

30 

FST 424 

SEMINAR 

- 

- 

- 

1 

15 

FST 425 

RESEARCH PROJECT 

- 

- 

- 

4 

- 

COM 312 

DATABASE DESIGN 

2 

- 

3 

3 

75 

GNS 302 

COMMUNICATION IN ENGLISH III 

2 

- 

- 

2 

45 

17 165 

115

PROGRAMME: FOOD SCIENCE AND TECHNOLOGY HIGHER NATIONAL DIPLOMA 

COURSE: FUEL’ COMBUSTION AND STEAM GENERATION 

CODE: FST 311 

DURATION: (hour/Week) lecture: 2 Tutorial 0 Practical 0 

UNIT: 2.0 

Goal: 

This course is designed to provide the students with the basic knowledge of energy sources and their use in 

food industry 

General Objectives: 

On completion of this course the diplomates should be able to: 

1.0 Understand the types properties and uses of steam in the food industry 

2.0 Know various types of boilers and their application in food industry. 

3.0 Know types of fuels, their methods of analysis and specific uses 

4.0 Know the application of ideal gass law to mixtures of gass and vapour 

5.0 Understand the first law of thermodynamics 

6.0 Understand the second law of thermodynamics 

116

FOURTH SEMESTER 

Programme: HIGHER NATIONAL DIPLOMA IN FOOD TECHNOLOGY 

Course: FUEL COMBUSTION AND STEAM Course Code: FST 311 Contact Hours: 2 – 0 - 0 

GENERATION 

Course Goal: Know the importance of fuel combustion and steam in the food industry 

Week General Objectives: 

Special Learning Objective: Teachers Activities Resources 

1.0 Understand the types, properties and uses of steam in food 

industry. 

2.0 Know various types of boilers and their application in the food 

industry. 

3.0 Know types of fuels, their methods of analysis and specific uses 

4.0 Know the application of ideal gas laws to mixtures of gases and 

vapours. 

5.0 Understand the first law of thermodynamics. 

6.0 Understand the second law of thermodynamics. 

117

Week 

General Objective: 1.0 UNDERSTAND THE TYPES, PROPERTIES AND USE OF STEAM IN FOOD INDUSTRY 

Special Learning Objectives: Teachers Activities Resources 

USES OF STEAM IN FOOD INDUSTRY 

1 - 2 

1.1 Explain the uses of steam in the food industry e.g. drying, 

canning, sterilization, pasteurization. 

1.2 List possible sources and types of steam. 

Show students examples of 

uses of steam in food 

industry 

Teaching Tools 

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1.3 Define saturated and unsaturated liquid and vapour, super heated 

steam, saturation temperature, due point, boiling point, wet and 

dry vapour. 

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1.4 Explain the differences between high pressure and low-pressure 

steam. 

1.5 Define the terms enthalpy quality and specific volume of steam. 

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1.6 Calculate heating requirements of selected unit operations using 

steam tables. 

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118

Week 

General Objective: 2.0 KNOW VARIOUS TYPES OF BOILERS AND THEIR APPLICATION IN THE FOOD INDUSTRY 


TYPES OF BOILERS AND THEIR USES 

3 - 5 

2.1 Identify various boilers. 

2.2 Explain the process of generating steam-using boilers. 

2.3 Define boiler ratings and boiler horsepower. 

2.4 Explain the difference between fire tube and water tube boilers. 

2.5 Calculate the capacity of a boiler 

2.6 Describe boiler accessories. 

2.7 Describe methods of boiler care and management. 

Practical identification of 

boiler 

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Identification of the 

accessories 

Boilers 

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Boiler parts 

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2.8 Describe various methods of feed water treatment for special 

applications e.g. steam soft drinks, brewing. 

2.9 Explain methods of de-fouling and descaling heat transfer surfaces in 

boiler tubes. 

2.10 State the important criteria employed in each method of feed water 

treatment described in 2.8 above. 

2.11 Describe methods of producing culinary steam 

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119

Week 

General Objective: 3.0 KNOW TYPES OF FUELS, THEIR METHODS OF ANALYSIS AND SPECIFIC USES 


TYPES OF FUEL 

3.1 List and classify fuels into natural and artificial; solid, liquid and 

gaseous fuels e.g. coal, wood, charcoal, bagasse, natural gas, 

petroleum. 


6 - 8 

3.2 Explain the differences between ultimate and proximate methods of 

analysis. 

3.3 Determine the proximate composition and estimate the calorific value 

of fuels. 

Laboratory practical 

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Fuel samples, Bomb 

calorimeter, oven 

3.4 Define heat of combustion and standard heat of combustion. 

3.5 Define the following terms:- excess air for combustion, degree of 

combustion, thermal efficiency. 

3.6 Determine requirements for complete and incomplete combustion of 

fuels. 

3.7 Calculate heat losses from gases and combustion products. 

3.8 Determine the chemical composition of combustion gases. 

3.9 Identify and describe the various types of combustion equipment – 

oxidizer, grate-fired furnace, chamber type furnace. 

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Practical identification of equipment 


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120

Week 

General Objective: 4.0 KNOW THE APPLICATION OF IDEAL GAS LAWS TO MIXTURES OF GASES AND VAPOURS 


APPLICATION OF IDEAL GAS LAWS 

4.1 State ideal gas laws and its application to mixtures of gases. 


9 - 10 

4.2 Define partial pressure, mole fraction, volume percent and weight 

percent. 

4.3 Convert partial pressure to mole fraction, volume percent or any 

combustion and convert weight to volume percent. 

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Supervise and grade 

calculations 

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4.4 Calculate average weight of gas mixtures. 

4.5 Define vapour pressure and distinguish between vapour and gas. 

4.6 Define critical conditions (pressure volume and temperature). 

4.7 Calculate pressure, volume and temperature of gases using 

compressibility factors. 

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4.8 Convert gas compositions from dry to wet and vice versa. 

Supervise calculation 

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121

Week 

11 - 12 

General Objective: 5.0 UNDERSTAND THE FIRST LAW OF THERMODYNAMICS 

Special Learning Objectives: FIRST LAW OF THERMODYNAMICS Teachers Activities Resources 

FIRST LAW OF THERMODYNAMICS 

Explain with charts/models 

5.1 Define open and closed systems, environment, phase, isothermal, 

adiabatic, intensive properties; enthalpy, internal energy etc. 

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5.2 Explain heat and work as applied to thermodynamic systems and the 

signs associated with them. 

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5.3 Define heat capacity at constant volume and constant pressure. “ 

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5.4 State the first law of thermodynamics. 

Supervise and grade 

calculations 

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5.5 Carry out calculations on conversion of energy for batch and 

continuous processes. 

General Objective: 6.0 UNDERSTAND THE SECOND LAW OF THERMODYNAMICS 

SECOND LAW OF THERMODYNAMICS 

13 - 14 

6.1 State the second law of thermodynamics. 


6.2 Explain the thermodynamic basis for temperature scale. 

6.3 Define spontaneous, reversible and irreversible changes, equilibrium 

and maximum work. 

6.4 Explain the concept of heat engines, refrigerator cycles as it applies to 

second law. 

6.5 Derive expressions for work done in a carnot cycle and efficiency of 

the carnot cycle. 

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122

PRACTICAL CONTENTS 

WEEK PRACTICALS TEACHERS ACTIVITIES RESOURCES 

6-8 3.3 Determine the proximate composition and 

estimate the calorific value of fuel. 


boilers 

Broilers 

3.6 Determine requirement for complete and 

incomplete combustion of fuel. 

3.8 Determine the chemical composition of 

combustion gases. 

Fuel samples, Bomb 

calorimeter, oven 

3.9 Identify and describe the various practical 

identification of types of combustion 

equipment oxidizer grate – fixed furnance 

chamber type furnance 


equipment 

123


COURSE: FOOD QUALITY CONTROL (STATISTICS) 11 

CODE: FST 312 

DURATION: (Hour/Week) lecture 2 Tutorial 0 Practical 0 

UNIT: 2 

GOAL: This course is designed to enable students carry out food sampling and statistical analysis of sample 


1.0 Understand elementary statistical concepts 

2.0 Understand the principles of sampling and acceptance sampling. 

3.0 Know principle of inspection 

4.0 Understand the construction of quality control charts 

5.0 Understand organoleptic quality assessment of food 

124


Course: FOOD QUALITY CONTROL (STATISTICS) Course No: FST 312 Contact Hours: 2-0-0 

Course Goal: This course is designed to enable diplomats carry out food sampling and statistical analysis of samples 



On completion of this course, the student should be able to: 

1.0 Understand elementary statistical concepts. 

2.0 Understand the principles of sampling and acceptance sampling. 

3.0 Know principles of inspection. 

4.0 Understand the construction of quality control Charts. 

5. 0 Understand organoleptic quality assessment of foods. 

125

Week 

1 - 3 

General Objective: UNDERSTAND ELEMENTARY STATISTICAL CONCEPTS 


STATISTICAL CONCEPTS 

1.1 Define statistics and explain its role in quality control. 

1.2 Identify the basic forms of data presentation and representing data 

obtained during quality control. 

1.3 Explain the steps involved in grouping data. 

1.4 List the properties of mean as a measure for representing data. 

Show students data presentation 

form e.g. graph, histogram, etc. 

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Charts 

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1.5 Group data from sampling. 

1.6 Define the arithmetic mean and compute mean for grouped data. 

1.7 Define median for odd and even array of observations. 

1.8 Compute median using common methods. 

1.9 Define mode and compute the mode for grouped and ungrouped 

data. 

1.10 Define range and determine range for some observations. 

1.11 List the disadvantages of range as a measure of representing 

data. 

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126

Week 



1.12 Compute standard deviation and coefficient of variation of data 

and list their uses. 


1.13 Construct histogram and frequency polygons from frequency 

distributions. 

1.14 Draw cumulative frequency polygons or ogive for data 

1.15 Explain the relationship between mean, standard deviation and 

distribution curve 

Grade constructed histograms, 

etc from given data. 

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127

General Objectives: UNDERSTANDING THE PRINCIPLES OF SAMPLING AND ACCEPTANCE SAMPLING 

PRINCIPLES OF SAMPLING 

2.1 Explain the terms sampling and 100% inspection. 

2.2 List the advantages and disadvantages of sampling over 100% 

inspection. 

2.3 Define consumers and producers risks. 

2.4 Enumerate the desirable features of sampling and the factors for 

adhering them. 

2.5 Explain the term acceptance sampling and list the characteristics of 

acceptance sampling plans. 

2.6 List and explain the principles of common sampling plans. 

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128

Week 



Week 

2.7 Enumerate the factors that influence choice of sampling plans. 

2.8 Calculate probabilities acceptance of batches using Binomial and 

Poisson distributions. 

2.9 Explain operating characteristics curve and list its features. 

2.10 Draw operating characteristics curve and use it to compute 

characteristics acceptance of sampling plans. 

2.11 List the desirable features of a good and efficient acceptance 

sampling plan. 

General Objective: KNOW PRINCIPLES OF INSPECTION 

PRINCIPLES OF INSPECTION 

3.1 Define inspection and explain its scope. 

3.2 List the reasons for and uses of inspection. 

3.3 List the stages in the inspection of industrial goods. 

3.4 Define normal reduced and tightened inspection. 

3.5 Represent the Levels of inspection defined in 3.4 above on operating 

characteristics curve. 

3.6 List common errors in inspection. 

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Supervise students’ draw 

curves from data. 

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129

Week 

General Objectives: UNDERSTAND THE CONSTRUCTION OF QUALITY CONTROL CHARTS 


QUALITY CONTROL CHARTS 

4.1 Explain the principles of control charts. 

4.2 List the objectives of control charts in quality control. 

4.3 List the type of control charts. 

4.4 List the steps in construction of average (X) and range (R) control 

charts. 

4.5 Calculate control limit for variable and attribute charts. 

4.6 Construct control charts using the control limits calculated in 4.5 

above to construct control charts. 

4.7 List the advantages and limitations of attributes and variable. 

4.8 List the conditions for in control. 

4.9 Explain the term and principles of process capability. 

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Supervise student construct 

control charts. 

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130

Week 

General Objectives: UNDERSTAND ORGANOLEPTIC QUALITY ASSESSMENT OF FOODS 


ORGANOLEPTIC QUALITY ASSESSMENT OF FOODS 

5.1 Define sensory or organoleptic food quality. 

5.2 Explain the relationship between the chemical and biological 

characteristics of food and its sensory quality. 

5.3 Explain the differences between objective method and sensory 

methods of food analysis. 

5.4 Explain quality attributes of foods and their characteristics and 

perception. 

5.5 Explain flavour profile technique 

5.6 Explain the differences between difference and preference tests of 

foods. 

5.7 Explain the principles of the tests explained in 5.6 above. 

5.8 Explain uses of sensory evaluation. 

5.9 Explain the importance of a suitable environment and paper sample 

presentation in the conduct of reliable sensory evaluation of foods. 

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131

Week 



5.10 Conduct sensory evaluation of food. Describe the principles of the 

following difference tests: 

(i) Paired comparison 

(ii) Triangle test 

(iii) Duo-trio test 

(iv) Ranking test 

(v) Scoring test 

(vi) Multiple comparison test 

5.11 Carry out statistical analysis and interpretation of the tests listed in 

5.10 above. 

5.12 Explain the screening and selection of list for the conduct of a 

typical sensory evaluation test. 

5.13 Conduct sensory evaluation of food. 

5.14 Explain the use and interpretation of the following in the analysis 

of result of sensory evaluation: 

(i) Analysis of variance (ANOVA). 

(ii) Least square difference (LSD). 

(iii) Students t-test. 

(iv) Turkey’s Duncan’s multiple range test. 

Supervise practical sensory 

evaluation 

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Grade statistical analysis of the 

result of sensory evaluation 

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Test panel 


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Taste panel facilities 

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132


COURSE: UNIT OPERATIONS 1 

CODE: FST 313 

DURATION: (Hour/Week) lecture 2 Tutorial 0 Practical 3 

UNIT; 3 

GOAL: This course is designed to provide the students with an understanding of the principles and techniques 

involved in various physical operations in the food industry 

General Objectives: On completion of the course the students should be able to know: 

1.0 The principles and techniques of cleaning raw materials 

2.0 The principles and techniques of sorting and grading 

3.0 Size reduction operations in the food industry 

4.0 The principles and techniques of grinding operations 

5.0 Understand sieve analysis and screening by serving 

6.0 Understand the principles and techniques of mixing and blending 

7.0 Understand the principles and techniques of emulsification 

8.0 Understand the principles and methods of food drying 

9.0 Understand the principles and application of solar drier 

133


Course: UNIT OPERATIONS 1 Course Code: FST 313 Contact Hours: 2 – 0 - 3 

Course Goal: This course is designed to enable the student understand and carry out various unit operations in food processing 




1.0 Know the principles and techniques of cleaning raw materials. 

2.0 Know the principles and techniques of sorting and grading. 

3.0 Know size reduction operations in the food industry. 

4.0 Know the principles and techniques of grinding operations 

5.0 Understand sieve analysis and screening by sieving. 

6.0 Understand the principles and techniques of mixing and blending. 

7.0 Understand emulsification process in the food industry. 

8.0 Understand the principles and methods of food drying. 

9.0 Understand the principles and application of solar drier. 

134

Week 

1 

General Objectives: 1.0 KNOW THE PRINCIPPLES AND TECHNIQUES OF CLEANING RAW MATERIALS 


CLEANING RAW MATERIALS 

1.1 List the cleaning operations of food as carried out in food 

industries. 

Supervise physical identification of 

bacteria and other contaminants. 

Teacher 

1.2 Identify the classes of contaminants usually encountered in foods. 

Contaminated foods 

1.3 Explain the advantages and disadvantages of wet and dry cleaning. 

1.4 Describe the primary features of a cleaning equipment. 

Supervise fruits and vegetable 

cleaning. Grade reports’ 

Practical, laboratory screen 

1.5 Clean fruits, vegetables etc using conventional tools and 

sorters/cleaners, weight 

equipment. 

sorters, spray washers. 

General Objectives: 2.0 KNOW THE PRINCIPLES AND TECHNIQUES OF SORTING AND GRADIING 

SORTING AND GRADING 

2 

2.1 Explain the differences between sorting and grading. 

Use sketches to explain 


2.2 Describe the general principles of sorting and grading. 

2.3 List the grading criteria used in food industries. 

2.4 List the methods of sorting and grading applied in the food 

industry. 

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2.5 Describe various methods of sorting and grading. 

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2.6 Identify and describe the various machines and tools used in sorting 

and grading. 

Supervise practical identification of 

tools. 

Sorting/grading 

sieves, etc. 

machine, 

135

Week 



2.7 Describe the criteria for choice of sorting equipment. 

2.8 Sort and grade fruits and other food items using sorting/grading 

machines. 

Lecture 

Supervise practical on sorting and 

grading, 


Sorting/grading machine 

Rotary screen, Flat bed 

screen 

3 

General Objective: 3.0 KNOW SIZE REDUCTION OPERATIONS IN THE FOOD INDUSTRY 


SIZE REDUCTION 

3.1 Explain size reduction. 

Use sketches to explain 

Teaching Tools/sketches 

3.2 Describe the size reduction operations in food industry. 

3.3 Define percent size reduction of a food material and size reduction 

ratio. 

3.4 Describe wet and dry milling operations. 

3.5 Identify the tools and equipment used in size reduction operations 

in the food industry. 

3.6 Classify the size reduction tools and equipment listed in 3.5 above. 

3.7 Describe the features and working process of 3.6 above. 

3.8 Explain the criteria for choosing equipment in size reduction 

operations. 

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Conduct students to identify the tools 

and equipment possible in a food 

industry. 

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Size reduction equipment 

and tools. 

136

Week 

General Objective: 


3.9 Describe a typical size reduction plant. 

Visit flour mill industry/others 

Visiting 

4 

3.10 Reduce sizes of food using mills (dry or wet) 

Carry out practical on both dry/wet 

milling of raw materials 

General Objective: 4.0 KNOW THE PRINCIPLES AND TECHNIQUES OF GRINDING OPERATIONS 

GRINDING OPERATIONS 

4.1 Describe Kicks, Nittinger and Bonds equations, noting the range of 

their applications. 

Hammer mill, Attrition 

mill etc. 


4.2 Calculate energy required for a grinding operation using equations 4.1 

above. 

Grade calculations 

4.3 Define shape factor, specific area, and specific volume. 

4.4 State equations for calculating surface area and calculate surface area. 

4.5 Reduce particle size of various food items by grinding. 

Supervise grinding operations. 

Grade reports. 

Grinding mills. 

137

Week 

General Objective: 5.0 UNDERSTAND SIEVE ANALYSIS AND SCREENIING BY SIEVING 


SIEVING 

5 - 6 

5.1 Define terms used in sieve analysis. 

Teaching 

5.2 State factors affecting rate of sieving. 

Sieves 

5.3 Identify standard sieves in use. 

Supervise practical identification 

and sketching of sieves. 

5.4 List and describe methods for particle size analysis. 

Grade reports. 

Particles, standard sieves, 

5.5 Compute mean particle size from fraction distribution data for screen 

milling equipment, shakers 

analysis obtained through experiment. 

Practical and grade report. 

Various sizes of sieves 

5.6 Sieve size reduced food materials using various sieve sizes. 

Sieving of milled samples for 

particle size distribution 

General Objective: 6.0 UNDERSTAND THE PRINCIPLES AND TECHNIQUES OF MIXING AND BLENDING 

MIXING AND BLENDING 

Explain with examples 


6.1 Explain the purpose of mixing operations in the food industry. 

7 - 8 

6.2 Describe the mechanism for the mixing of liquids of low and high 

viscosity, thick paste and dry powders. 

6.3 Identify and classify mixing equipment into mixers for liquids, 

powders, pastes, plastics etc. 


equipment 

Mixers 

6.4 Describe diagrammatically the features of mixing equipments. 

6.5 Express relationship for Reynold number, Fraude number, and Power 

number. 

Describe from sketches 

Teaching 

Various mixing equipment 

138

Week 



6.6 Express the equation for power requirement for liquid mixing 

applying the dimensions number in 6.5 above. 

6.7 Mix wet and dry food items using various mixing and blending 

machines. 

Supervise practical on mixing and 

blending. 

Grade report 

General Objectives: 7.0 UNDERSTAND EMULSIFICATION PROCESS IN THE FOOD INDUSTRY 

EMULSIFICATION PROCESS 

Mixers 

9 - 10 

7.1 Define emulsion, dispersion, suspension and colloid. 

7.2 Define and explain water in oil emulsion and oil in water emulsion. 

Lectures 

Lecture and exhibition 

7.3 Identify foods that are either O/W or W/O emulsions. 

7.4 Identify the common emulsifying agents in the food industry. 

7.5 Describe the application principles and techniques of emulsifying 

agents. 

7.6 Identify and describe the various equipment used in emulsion 

production. 

7.7 Produce emulsion products and determine emulsion stability viz: 

mayonnaise, ice cream, margarine, milk etc. 


emulsions 


emulsification agents. 

Teaching 

Practical identification and sketches 

Practical produce mayonnaise, ice 

cream, etc. Check their stability 

O/W, W/O emulsions 

Various emulsifying agents. 


Emulsifying equipment. 

Egg, oil, starch, milk etc. 

Laboratory/workshop 

equipment. 

139

Week 

General Objective: 8.0 UNDERSTAND THE PRINCIPLES AND METHODS OF FOOD DRYING 


FOOD DRYING 

11 - 12 

8.1 Explain the purposes of drying operations in the food industry. 

Teaching 


8.2 List all methods of drying applied to food locally. 

8.3 Identify the common drying equipment and classify them into air, hot 

surface, freeze dryer etc. 

8.4 Describe the principle of operation of the equipment in 8.3 above. 

Visit workshop and food industry 

to identify and sketch drying 

equipment and tools. 

Drying equipment 

8.5 Explain the influence of the moisture content of food on the choice of 

drying process. 

8.6 Explain the rate of drying and critical moisture content and EMS. 

Teaching 


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8.7 Classify food materials according to drying behaviour. 

Lectures 

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8.8 Calculate drying time under constant rate, falling rate and total drying 

period. 

8.9 Dry food materials. 

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Practical drying of food materials 

and confirm their moisture content. 

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Drying oven and other 

drying equipment and 

Moisturemeter. 

140

Week 

15 

General Objectives: 9.0 UNDERSTAND THE PRINCIPLES AND APPLICATION OF SOLAR DRIER 


SOLAR DRYER 

9.1 State sources of solar drier 

- the sun 

- the solar radiant energy 

9.2 Explain sources of solar radiation. 

9.3 Identify forms of solar energy collectors: - luminance, flat plate 

collectors, optical collectors, flat plate collectors. 

9.4 Dry fruit and vegetables using solar driers. 

9.5 Determine solar drier efficiency. 


driers and trying of fruits and 

vegetables check moisture content of 

product. 

Solar driers. 

Moisturemeter 

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1 

1.2 Identify the classes of contaminants usually 

Contamination foods 

encountered in foods. 

2 

1.5 Clean truits, vegetables etc using 

convectional tools and equipments. 

2.6 Identify and describe the various machines 

and tools used in sorting and grading 

Supervise physical 

identification of bacteria and 

other contaminants 

Supervise fruits and vegetables 

cleaning grade report 

Supervise practical 

identification of tools 

Practical, laboratory screen 

sorters/cleaners weight sorters 

spray washers 

Sorting/grading machine 

sieves etc 

2.8 Sort and grade fruits and other food items 

using sorting /grading machine 

Supervise practical on sorting 

and grading 

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3.5 Identify tools and equipment used in size 

reduction operations in the food industry. 

Conduct students to identify 

the tools and equipment 

possibly in a food industry 

Size reduction equipment and 

tool 

3.10 Reduce sizes of food using mills(dry or 

wet) 

Carry out practical on both 

dry/wet milling raw materials 

Hammer mill, attrition mill etc 

4.5 Reduce particle size of various food items 

by grinding 

Supervise grinding operations 

Grade report 

Grinding mill 

5-6 

5.3 Identify standard sieve in use 


identification from and 

sketching of sieves 

Sieves 

5.5 Compute mean particle size from fraction 

distribution data for screen analysis obtained 

through experiment 

Practical and grade report 

Milling equipment shakers 

142

5.6 Sieve size reduced food materials using 

various sieve sizes. 

6.3 Identify and classify mixing equipment into 

mixed for liquids, powder, paste, plastics 

etc 

6.7 Mix wet and dry food items using various 

mixing and blending machines 

7.3 Identify foods that are O/W or W/O 

emulsions 

7.4 Identify the common emulsifying agents in 

the food industry. 

Sieving of milled samples for 

particle size distribution 

Supervise identification of 

equipment 

Supervise practical on mixing 

and blending Grade report 


identification of emulsion 


emulsifying agent 

Various sieve sizes 

Mixers 

O/W. W/O emulsion 

Various emulsifying agent 

7.6 Identify and describe the various 

equipment used in emulsion production. 

7.7 Produce emulsion products and determine 

emulsion stability Viz. mayonnaise, ice 

cream, margarine milk etc. 

8.9 Dry food materials 

9.3 Identify forms of solar energy collectors, 

optical collectors, flat plat collector. 

Practical identification and 

sketches 

Practical produce mayonnaise, 

ice cream etc check their 

stability 

Practical drying of food 

materials and their moisture 

conten 


identification of driers and 

drying of fruits and vegetables 

and check moisture content of 

Emulsifying equipment 

Egg, otc starch mock etc. 

Laboratory/Workshop 

equipment 

Drying oven and phe drying 

equipment moisturmeter. 

Solar drier 

143

9.4 Dry fruit and vegetables using solar driers product 

PROGRAMME: FOOD AND TECHNOLOGY HIGHER NATIONAL DIPLOMA 

COURSE: ADVANCED FOOD CHEMISTRY 

CODE: FST 314 

DURATON: (Hours/Week) lecture 2 Tutorial 0 Practical 3 

COURSE UNIT 3.0 

GOAL: This course is designed to provide the students with better understanding of the chemical components and 

reactions in food materials during storage processing and preservations. 

General Objectives 

1.0 Understand the nature of water in food 

2.0 Understand the nature and properties of carbohydrate in foods 

3.0 Understand the nature and properties of protein in food 

4.0 Understand nature and properties of lipids 

5.0 Understand the types, nature and control of browning reaction in foods 

6.0 Understand the fundamentals of flavour chemistry 

7.0 Understand the nature and properties of compounds that give colour to food products. 

144


Course: ADVANCED FOOD CHEMISTRY Course Code: FST 314 Contact Hours: 2 – 0 - 3 

Course Goal: This course is designed to enable student acquire better knowledge of the chemical nature of food. 

Week General Objective: 


1.0 Understand the nature of water in food. 

2.0 Understand the nature and properties of carbohydrates in foods. 

3.0 Understand the nature and properties of protein in food. 

4.0 Understand the nature and properties of lipids in food. 

5.0 Understand the types, nature and control of browning reaction in 

food. 

6.0 Understand the fundamentals of flavour chemistry. 

7.0 Understand the nature and properties of compound that give colour 

to food products. 

145

Week 

General Objectives: UNDERSTAND THE NATURE OF WATER IN FOOD 


WATER IN FOOD 

1 

1.1 Draw a diagram of water molecule enclosed in an imaginary 

tetraedron showing bond angles and charge separation. 

Grade drawings 


1.2 Describe the association of water molecule by its bonding. 

Explain with models. 

“ 

1.3 Explain the two main types of theories for structure of water: 

continuum and mixture theories. 

“ 

“ 

1.4 Explain the abnormal properties of water with respect to freezing, 

boiling points, surface tension. 

“ 

“ 

1.5 Describe the interaction between water molecules and dissolved 

solutes. 

“ 

“ 

1.6 Distinguish between free and bound water in foods. 

“ 

“ 

1.7 Explain the controversy on the use of the two terms (free and 

bound water). 

“ 

“ 

1.8 Define water activity. 

“ 

“ 

1.9 Determine the moisture sorption isotherms (MSI) of food 

materials. 

Supervise practical determination of 

MSI. 

Furnace, crucible, 

laboratory wares 

1.10 Explain the significance of MSI. 

“ 

146

Week 



1.11 Explain the relationship between water activity and various 

deteriorative changes in foods. 

Lecture 

2 

General Objectives: UNDESTAND THE NATURE AND PROPERTIES OF CARBOHYDRATES IN FOODS 

CARBOHYDRATES IN FOOD 

2.1 Explain optical Isomerism. 

Lecture 


2.2 Measure the rotatory power of sugars by means of polarimeter. 

2.3 Designate optical Isomers appropriately by means of the letters ‘D’ 

and ‘L’ and the signs (+) and (-). 

2.4 Explain the phenomenon of mutarotation and write the ‘D’ and ‘L’ 

formulae of the main simple sugars. 

2.5 Explain the characteristics reaction of sugars (enolization, oxidation, 

reduction, esterification, glycoside formation and ozazone formation 

etc.) 

2.6 Explain the preparation of syrup from invert sugar. 

2.7 Distinguish between polysaccharides, oligo and monosaccharide 

starch, glycogen, cellulose, hemicelluloses, pectin, qumsancilage. 

2.8 Describe the use of carbohydrates as food sweeteners and functional 

ingredients. 

Supervise practical determination. 

Lecture 

“ 

Lecture and practical 

“ 

“ 

Describe with examples. 

Polarimeter, 

Laboaratory wares. 


“ 

“ 

“ 

“ 

147

Week 



2.9 List the factors influencing the choice of sweeteners in the 

confectionery industry. 

2.10 Describe the action of starch enzymes, their role in mashing and 

bread making. 

2.11 Explain the phenomenon of starch gelanization and retro 

gradation. 

2.12 Identify starches by microscope. 

2.13 Determine the gelatinization temperature of starches. 

2.14 Describe the role of gelatinization and retro gradation of starchy 

foods. 

Lecture 

“ 

“ 


starch. 

Supervise practical determination 

Lecture 


“ 

“ 

Microscope, laboratory 

wares 

Laboratory wares 


2.15 Isolate and demonstrate the physico-chemical properties of 

pectin. 

2.16 Explain the role of pectin in the formation of jam, jelliers and 

fruit juices. 

2.17 Explain the theories of gel formation. 

2.18 Measure jell strength using gelometer. 

Supervise practical isolation and 

grade reports. 

Lecture 

“ 

Supervise practical measurement and 


“ 

“ 

Gelometer, 

wares 

laboratory 

148

Week 

General Objectives: UNDERSTAND THE NATURE AND PROPERTIES OF PROTEINS IN FOODS 


PROTEIN IN FOOD 

5 - 7 

3.1 List and explain the significant properties of proteins and amino acids. 

Lecture 


3.2 List the classes of proteins. 

“ 

“ 

3.3 Fractionate and isolate the proteins in foods e.g. milk, egg, meat, 

wheat flour, cowpeas, sorghum. 

Practical fractionating and isolation 

Equipment and glassware 

Keldhal apparatus 

3.4 List the physico-chemical properties of the prolate in 3.3 above. 

3.5 Evaluate the physico-chemical properties of the isolated protein. 

Conduct practical 

3.6 Explain the roles of proteins in food processing technology and eating 

quality of the processed products. 

Lecture 


8 - 9 

3.7 List the limiting amino acids of each of the main food proteins. “ 

General Objectives: 4.0 UNDERSTAND THE NATURE AND PROPERTIES OF LIPIDS IN FOOD 

LIPIDS IN FOOD 

4.1 List the different classes of lipids and explain their natural 

occurrences. 

Lecture 

“ 


4.2 Describe the structure of the naturally occurring tri-glycerides. 

4.3 Determine lipids in foods. 

4.4 Explain the chemical basis of analysis of lipids e.g. saponification 

iodine polenske numbers (value). 


“ 


lipids 

Lecture 

“ 

Soxhlet apparatus 


149


4.5 Describe other methods of fat determination e.g. acid and the 

method using Boten apparatus, the alkali method. 

4.6 Determine peroxide, acid, saponification, iodine value. 

4.7 Determine the followings in lipid: water content; density; refractive 

index; melting point; colour; rancidity. 

4.8 Describe the process of the manufacture of fat products e.g. butter, 

margarine, salad cream and cooking oils. 

4.9 Explain the term Rancidity of fats. 

4.10 Explain the causes and types of rancidity in plam. Groundnut 

oil. 

4.11 Distinguish between types of rancidity. 

4.12 Explain the problems created by rancidity in foods. 

4.13 Describe the mechanism of rancidity. 

4.14 List antioxidant used in foods and explain the mode of action of 

antioxidants. 

4.15 Explain neversiances applied to lipids. 

4.16 Explain the theory of Emulsion. 


Conduct practical and grade 

reports. 

Conduct practicals and grade 

reports. 

Lecture 

“ 

Show students rancid oil. 

“ 

“ 

“ 

“ 

“ 

“ 

“ 

Boten apparatus 

Titrate (Acid-Bases) 

Refract meter, Colorimeter 


“ 

“ 

“ 

“ 

“ 

“ 

“ 

“ 

150

Week 


4.17 Identify important emulsifying agents used in food products. Conduct practical identification Emulsifying agents. 

of agents 

General Objective: 5.0 UNDERSTAND THE TYPES, NATURE AND CONTROL OF BROWNING REACTION IN FOODS 

BROWNING REACTION IN FOOD 

10 - 11 

5.1 Explain the occurrence and significance of browning reactions in 

foods. 

5.2 Distinguish between enzymic and non-enzymic browning reactions. 

Show students examples of 

browning reaction e.g. cut 

yam. 


reports. 

5.3 Describe the main features of the mechanism of browning reactions. 

Lecture 

5.4 Explain the various methods for preventing the two types of 

browning reactions in the food industry. 

“ 

General Objective: 6.0 UNDERSTAND THE FUNDAMENTALS OF FLAVOUR CHEMISTRY 

FUNDAMENTALS OF FLAVOUR CHEMISTRY 


Water bath for determining 

the effect of blanching on 

phenolase 


“ 

12 - 13 

6.1 Explain the term “flavour of foods” 

Lecture 


6.2 List the primary taste and demonstrate which area of the tongue 

detects them. 

“ 

“ 

6.3 Determine the taste threshold of compounds. 


6.4 Explain the influence of chemical constitution on taste. 

Lecture 


6.5 Explain the role of salt and sugar in food flavouring 

“ 

“ 

151

Week 



6.6 Explain the role of volatiles in food flavours. 

Lecture 


6.8 Explain the role of added flavours – essential oils and synthetic 

substances in food flavouring. 

“ 

“ 

6.9 Explain the role of saccharine, cyclamates an aspartam in food 

flavour. 

6.10 Describe the process of sensory evaluation of food. 

“ 

“ 

“ 

“ 

General Objectives: 7.0 UNDERSTAND THE NATURE AND PROPERTIES OF COMPOUNDS THAT GIVE COLOUR TO FOOD 

PRODUCTS 

FOOD COLOURING COMPOUNDS 

7.1 Explain the importance of colour in the acceptability of foods. 

7.2 Describe the system for measuring the colour of food (Hunter and 

Munsell) 

7.3 Classify food pigments on the basis of their basic chemical 

structure. 

7.4 Describe the changes in food pigments during cooking and 

processing. 

7.5 Identify the colouring matter permitted in foods. 

7.6 Describe the role of carmine and colouring matters of vegetable 

origin in food. 

Lecture 


Lecture 

“ 

Practical identification 

“ 



“ 

Colouring matters 

“ 

152

Week 



7.7 Separate and identify water and oils soluble colours by paper 

chromatography. 

7.8 Confirm identity of dye using spectrophotometer. 

Supervise practical separation by 

paper chromatography. 

Supervise practical identification. 

Paper chromatography 

Spectropho meter 

153


WEK PRACTICALS TEACHERS ACTIVITIES RESOURCES 

1.9 Determine the moisture sorption isoterms 

(MSI) of food materials 


determination of MSI 

Furnance, crucible laboratory 

wares 

2.2 Measure the rotary power of sugars by 

means of polarimeter 

2.12 Identify starches by microscope 

2.13 Determine the gelatinization temperature 

of starches 

2.15 Isolate and demonstrate the physicochemical 

properties of pactrus 

2.18 Measure jell strength using felometer 


determination 


identification of starch 


determination 

Supervise practical isolation 

and grade report 

Super practical measurement 

and grade report 

Polarimeter laboratory wares 

Microscope laboratory wares 


Gelometer laboratory wares 

3.3 Fractionate and isolate the proteins in foods 

eg milk, egg, meat, wheat flour cowpeas, 

sorghum 

3.5 Evaluate the physico-chemical properties of 

the isolated protein 

4.3 Determine lipids in food 

4.6 Determine peroxide, acid saponification 

iodine value 

Practical fractionating and 

isolation 



determination of lipids 


report 

Equipment and glassware 

hjeldhal apparatus 

Soxhlet apparatus 

Titrate (Acid-Based) 

154

4.7 Determine the following in lip; water 

content density, refractive index; melting 

point colour vancity 

4.17 Identify important emulsifying agents used 

in food products 

5.2 Distinguish between enzymic and nonenzymic 

7.5 Identify the colouring matter permitted in 

food 

7.7 Separate and identify water oil solulole 

colours by paper chromatrography 

7.8 Confirm identify of dye using 

spectrophotometer 


report 


identification of agents 


report 


Supervise practical separation 

by paper chromatograph 


identification 

Refractometer colorimeter 

Emulsifying agent 

Water bath for determining the 

effort of blanching on 

phenolase 

Colouring matter 

Paper chromatograph 

Spectrophotameter 

155

PROGRAMME: FOOD TECHNOLOGY HIGHER NATIONAL DIPLOMA 

COURSE: FOOD PLANT SANITATION 

CODE: FST 315 

DURATION: Hours/Week lecture 1 Tutorial 0 Practical 0 

UNIT: 1.0 

GOAL: This course is designed to provide students with a knowledge of the principles and techniques of keepint food 

processing plants hygienic and free from contaminations 

General Objectives: On completion of this course the students should be able to: 

1.0 Understand the need for plant sanitation 

2.0 Understand sanitation programme procedures 

3.0 Know methods of handling waste water and industrial effluent 

4.0 Know the scope of food legislation 

156


Course: FOOD PLANT SANITATION Course Code: FST 315 Contact Hours: 1 – 0 – 0 

Course Goal: this course is designed to enable diplomats know the need and process of keeping food plants in hygienic conditions. 



1 - 4 1.0 Understand the need for plant sanitation. 

2.0 Understand sanitation programme procedures. 

3.0 Know methods of handling waste water and industrial effluent. 

4.0 Know the scope of food legislation 

157

Week 

1 - 4 

General Objectives: UNDERSTAND THE NEED FOR PLANT SANITATION 


NEED FOR PLANT SANITATION 

1.1 Explain the need for hygienic practices in: 

(a) Preparation, processing and packaging of food 

products. 

(b) Plant and its premises. 

Show students copies of the 

ordinances. 

Cleaning agents. 

1.2 Explain the ordinance specifying the following in the food industry: 

(a) Health an cleanliness of personnel, 

(b) Cleanliness, sanitation and protection of food utensils/materials, 

(c) Food service sanitation 

1.3 Explain the sanitary requirements of water for various uses in the 

food industry. 

“ 

“ 

“ 

“ 

158

Week 

5 - 8 

General Objectives: UNDERSTAND SANITATION PROGRAMME PROCEDURES 


SANITATION PROGRAMME PROCEDURE 

2.1 Explain the properties of a cleaning agent. 

2.2 Describe methods of plant cleaning and disinfections. 

2.3 List factors influencing type of cleaning, to e adopted in a food 

plant. 

Show students samples of plant 

cleaning agents 

“ 

“ 

Cleaning agents 

“ 

“ 

2.4 Explain formulation and blending of cleaning agents. 

“ 

“ 

2.5 Describe basic principle for hygienic design of food plants. 

“ 

“ 

General Objectives: KNOW METHODS OF HANDLING WASTE WATER AND INDUSTRIAL EFFLUENT 

3.1 Explain general biological methods for waste disposal/ and or 

treatment. 

Lecture 


9 - 12 

3.2 Explain Biological Oxygen Demand (BOD), Chemical Oxygen 

Demand (COD). 

“ 

“ 

3.3 Explain dilation of wastewater. 

“ 

“ 

3.4 Describe the use of wastewater for irrigation purposes. 

3.5 Describe disposed by running wastewater into shallow artificial 

ponds. 

Give examples of large scale use 

of waste water for irrigation. 

“ 

“ 

“ 

159

Week 



3.6 Explain the use of trickling filters made of crushed rocks, etc. in 

water disposal. 

Conduct visit to waster water 

treatment plants. 

Visit. 

3.7 Explain the use of artificial sludge for wastewater treatment. 

“ 

General Objectives: 4.0 KNOW THE SCOPE OF FOOD LEGISLATION 

FOOD LEGISLATION 

“ 

4.1 Explain the need for food legislation and standard. 

“ 

“ 

13 - 15 

4.2 Explain the major provisions of the Food and Drug Act of 1974. 

4.3 Describe the importance of Codex Alimentarius. 

“ 

“ 

160


COURSE: FOOD AND NUTRITION 

CODE: FST 316 

DURATION; (Hours/Week) Lecture 1 Tutorial 0 Practical 2 

UNIT: 2.0 

GOAL: This course is designed to enable the students understands the Nutritional constituent of food and the effect of 

storage on thee nutritional quality of food. 


On completion of the course the students should be able to: 

1.0 Know the nutritional requirement and allowances for human 

2.0 Understand the method of nutritional esurient and the composition of foods 

3.0 Understand the effects of processing on the nutritional value of foods 

4.0 Understand the effects of storage method on the nutritional value of foods 

5.0 Understand the role of carbohydrate sweetner in nutritional disorders 

6.0 Understand the principles and problems of the biological evaluation of proteins 

161


Course: FOOD AND NUTRITION Course Code: FST 316 Contact Hours: 1 - 0 - 2 

Course Goal: This course is designed to enable students know the importance of nutritional content of processed food. 



1.0 Know the nutritional requirements and allowances for humans. 

2.0 Understand the methods of nutritional assessment and the 

composition of food. 

3.0 Understand the effects of processing on the nutritional value of 

foods. 

4.0 Understand the effect of storage methods on the nutritional value of 

foods. 

5.0 Understand the role of carbohydrates, sweeteners in nutritional 

disorders. 

6.0 Understand the principles and problems of the biological evaluation 

of proteins. 

162

Week 

1 - 3 

General Objective: 1.0 KNOW THE NUTRITIONAL REQUIREMENT AND ALLOWANCES FOR HUMANS 


NUTRITIONAL REQUIREMENTS FOR HUMANS 

1.1 Explain the importance of nutrients to the body. 

Explain using nutrition chart. Teaching Tools 

1.2 Explain the factors influencing the nutrient and energy requirement 

of adults, children, infants, pregnant and lactating women. 

1.3 Describe the working principle of the bomb calorimeter. 

1.4 Measure energy constant of food using the bomb calorimeter. 

1.5 Explain the difference between calorie energy, faecel energy, 

digestible energy, and metabolism energy. 

1.6 State the energy partition equation and explain its significance. 

“ 


Supervise measurement of 

energy content using bomb 

calorimeter 

“ 

“ 

“ 

Bomb calorimeter 

“ 

“ 

163

Week 

General Objective: 2.0 UNDERSTAND THE METHODS OF NUTRITIONAL ASSESSMENT AND THE COMPOSITION OF FOODS 


COMPOSITION OF FOODS 

2.1 List the classes of food on the basis of their biological characteristic 

and give local example. 

Explain using chart. 

Nutrition charts. 

4 - 6 

2.2 Identify local examples of each of 2.1 above. 

Display the local examples. 

Food samples 

2.3 Describe the nutritional composition of: cereals, root crops, fruits 

and vegetables, animal foods. 

“ 

“ 

2.4 Explain the following methods of nutritional assessment: clinical 

observation, biochemical, anthropothetrical method, evaluation of 

nutrient intake 

“ 

“ 

“ 

General Objective: 3.0 UNDERSTAND THE EFFECTS OF PROCESSING ON THE NUTRITIONAL VALUE OF FOODS 

EFFECT OF PROCESSING ON NUTRITIONAL VALUE OF FOOD 

3.1 Describe the effect of heat processing on the nutritional value of 

vitamins and minerals. 

Lecture 


7 – 9 

3.2 Describe the effects of the following processing operations on the 

nutritional value of foods: milling; fermentation; drying. 

“ 

“ 

3.3 Measure the progressive drop in vitamin C content of vegetable 

during sun drying by spectrophotometer. 

Supervise 

practical 

measurement of vitamin C 

Spectrophotometer 

164

Week 

10 - 12 

General Objective: 4.0 UNDERSTAND THE EFFECT OF STORAGE METHODS ON THE NUTRIONAL VALUE OF FOODS 


EFFECT OF STORAGE ON NUTRITIONAL VALUE OF FOOD 

4.1 Describe the common storage methods (traditional and modern). Show students models of Traditional and modern storage 

storage structures for grain structures. 

4.2 Explain the effect of storage methods in 1.4 above on the fruits, vegetable grade sketches. 

nutritional value of foods. 

“ 

Supervise 

practical 

4.3 Measure the progressive drop in vitamin C content of vegetable measurement of vitamin C. 

during wet storage using spectrophotometer. 


General Objective: 5.0 UNDERSTAND THE ROLE OF CARBOHYDRATES SWEETENERS IN NUTRITIONAL DISORDERS 

CARBOHYDRATE SWEETENERS IN NUTRITIONAL DISORDER 

5.1 Identify the different important carbohydrate sweeteners in the food 

industry. 

Show students samples of 

sweeteners 

Common sweeteners. 

13 - 14 

5.2 Describe the contribution of carbohydrates in the occurrence of 

diabetes, obesity, dental caries. 

General Objectives: 6.0 UNDERSTAND THE PRINCIPLES AND PROBLEMS OF THE BIOLOGICAL EVALUATION OF PROTEINS 

BIOLOGICAL EVALUATION OF PROTEINS 

“ 

“ 

15 

6.1 Describe the evaluations of protein quality by the following 

parameters: Protein Efficiency Ratio (PER), Net Protein Utilization 

(NPU), Biological Value (BV), relative Protein Value (RPV), and 

Chemical Score (CS). 

6.2 Describe the advantages and limitations of the parameters listed in 

6.1 above. 

Demonstrate these evaluations 

with students. 

“ 


“ 

165



1.4 Measure energy constant of food using the 

bomb calorimeter 

Bomb calorimeter 

3.3 Measure the progression drop in vitamin C 

constant of vegetables during sun drying by 


Supervise measurement of 

energy content using bomb 

calorimeter 




4.3 Measure the progressive drop in vitamin C 

content of vegetable during wet storage 

using spectrophotometer 




166


COURSE: FOOD QUALITY CONTROL (PLANT PRODUCTS) 

CODE: FST 321 

DURATION: Hours/Week Lecture 2 Tutorial 0 Practical 6 

UNIT: 4.0 

GOAL: 

This course is designed to provide the students with a more detailed knowledge of the principles and 

techniques of food quality control through physical and chemical tests 


On completion of this course the students should be able to: 

1.0 understand the need for physical and chemical analysis in food quality control 

2.0 Understand the significance and methods for the routine analysis of water for domestic and industrial use 

3.0 Understand the significance of, and procedure for the routine test for cereal and careal producdts 

4.0 Understand the significance of and the procedure for the routine test for alcoholic and non-alcoholic beverages 

5.0 Understand significance of, and the method for routine tests for soft drinks, fruits, vegetables and their producdts 

6.0 Understand the significance of, and methods for the routine tests for edible fruits and oil 

167


Course: FOOD QUALITY CONTROL (PLANT PRODUCTS) Course Code: FST 321 Contact Hours: 2 – 0 - 6 

Course Specification: This course is designed to enable students ensure good quality plant products 



1.0 Understand the need for physical and chemical analysis in food quality 

control. 

2.0 Understand the significance and method for the routine analysis of 

water for domestic and industrial use. 

3.0 Understand the significance and method for the routine test for ereal 

and cereal products. 

4.0 Understand the significance of and the procedure for the routine test for 

alcohol and non-alcoholic beverages. 

5.0 Understand the significance of and procedure for routine test for soft 

drinks, fruits, vegetables and their products. 

6.0 Understand the significance of and methods for routine test for edible 

fats and oil. 

168

Week 

1 

General Objectives: UNDERSTAND THE NEED FOR PHYSICAL AND CHEMICAL ANALYSIS IN FOOD QUALITY CONTROL 


PHYSICAL AND CHEMICAL ANALYSIS IN FOOD QUALITY CONTROL 

1.1 Explain food quality, food quality control, food quality assurance, 

total quality management, good manufacturing practice, critical 

control point, hazard analysis, and critical control point. 

Lecture 


1.2 Explain the relationship between food composition and its 

nutritional, textural and sensory qualities. 

1.3 Explain how the application of the knowledge of the analysis of 

food composition assures that the needs of the consumers and 

regulatory agencies are met. 

1.4 List and explain the factors that influence the results of the 

chemical and physical analysis of foods e.g. biological, 

environment, genetic etc. 

“ 

“ 

“ 

“ 

“ 

“ 

169

Week 

General Objective:2.0 UNDERSTAND THE SIGNIFICANCE AND METHOD FOR THE ROUTINE ANALYSIS OF WATER FOR DOMESTIC AND INDUSTRIAL USE 


ANALYSIS OF WATER FOR DOMESTIC AND INDUSTRIES 

2.1 Define chemically potable water. 

Lecture 


2 - 4 

2.2 Explain the need to use water of appropriate quality for food 

processing. 

“ 

“ 

2.3 Explain the significance of the following quality indices of water for 

food processing: 

(a) alkalinity 

(b) acidity and pH 

(c) hardness 

(d) total solids 

(e) dissolved solids 

(f) suspended solids 

(g) residual chlorine 

(h) iron content 

(i) settleable and unsettleable solids 

(j) heavy metal determination e.g. cpper, lead, mercury, arsenic etc. 

(k) free co 2 

(l) anions and cations e.g. sulphates, chlorides, carbonates, sodium, 

potassium etc. 

(m) total nitrogen in water e.g. nitrates, nitrites, ammonia, etc. 

show samples water with the 

listed quality indices 

Water samples 

2.4 Describe the methods for the determination of chloride ion in water: 

“ 

“ 

170

Week 

General Objectives: UNDERSTAND THE SIGNIFICANCE AND METHOD FOR THE ROUTINE ANALYSIS OF WATER FOR DOMESTIC AND INDUSTRIES 


(a) chloride ion; valhad and mohr. 

(b) Acidity and alkalinity; EDTA titrations, soda reagent and 

standard soap solution methods. 

(c) Free co 2 

(d) PH 

2.5 Determine dissolved solids, water acidity, water alkalinity, water 

hardness, chloride ion and iron content of water. 


and grade reports 

- chemical balance 

- pH meter 

- autotitrator 

- laboratory apparatus 

- flamephotometer 

- spectrophotometer 

171

5 - 7 

General Objectives: UNDERSTAND THE SIGNIFICANCE OF AND METHOD FOR THE ROUTINE TESTS FOR CEREAL AND CEREAL PRODUCTS 


TESTS FOR CEREAL AND CEREAL PRODUCTS 

3.1 Describe the composition and list standard specifications for flour, 

cereal and cereal products. 

3.2 Examine cereals physically for appearance, texture, particle size, 

specks, colour etc. 

3.3 Describe the methods for the analysis of cereal products for the 

following: 

(a) moistutre 

(b) added chalk 

(c) total ash, acid insoluble ash, acid soluble, water soluble and 

water insoluble ash. 

(d) Protein and gluten 

(e) Fat including iodine number, saponification value. 

(f) Vitamins: thiamine, niacin 

Lecture 

Supervise practical examination 

and grade reports. 

Demonstration the method with 

students. 

- sieves with varying aperture 

sizes 

- refractometer 

- viscometer 

- glassware 

- mercuri moisture tester 

- soxhlet extractor 

- polarimeter 

- pH meter 

- muffle furnace 

172

Week 



(g) Fibre content 

(h) Acidity 

(i) Maltose figure 

(j) Wheat sedimentation value (Zeleny test) 

(k) Additives – improvers and bleaching agents (so 2 , cl 2 , 

sodium benzoate, potassium bromate, total residual and 

available co 2 ). 

(l) Diastatic activity in flour. 

(m) Pesticide residue 

3.4 Determine the parameters listed in 3.3 above for wheat flour, 

other cereal and cereal products. 

3.5 Explain the significance of the determined parameters in 3.4 

above to product quality. 

Supervise 

practical 

determination of the parameter 

by students. Grade individual 

reports. 

Lecture 

- lab apparatus 

- polarimeter 

- moisturimeter 

- pH meter 


- oven 

- digestion unit 

- distillation unit 

- fume cupboard 

General Objective: 4.0 UNDERSTAND THE SIGNIFICANCE OF AND THE PROCEDURE FOR THE ROUTINE TESTS FOR ALCOHOLIC AND NON ALCOHOLIC BEVERAGE 


TEST FOR ALCOHOLIC AND NON-ALCOHOLIC BEVERAGE. 

8 - 10 

4.1 Describe the composition and list the standard specification for 

coffee, tea, chocolate, beer, cocoa etc. 

Practical 

oven 

muffle furnace 

specific gravity bottles 

173

4.2 Examine physically the items listed in 4.1 above for appearance, 

colour etc. 

4.3 Explain the different methods for the analysis of coffee, tea, 

chocolate, cocoa, beer etc for:- 

(a) moisture 

(b) ash and trace metals 

(c) extractives 

(d) alcohol 

(e) specific and original gravity 

(f) caffeine 

(g) theobromine 

(h) non protein nitrogen (NPN) 

(i) turbidity 

(j) colour 

4.4 Determine the following in the items listed in 4.3 above: 

(a) gravity 

(b) original gravity and specific gravity 

(c) moisture 

(d) ash 

(e) caffeine 

(f) turbidity 

4.5 Explain the significance of the level of the parameter 

determined in 4.4 above on the quality of the respective products. 





silica basins 

colorimeter 

moisture meter 

- moisture meter 

- turbidometer 

- colorimeter 

- lab apparatus 

- spectrophotometer 

174

Week 

General Objectives: 5.0 UNDERSTAND THE SIGNIFICANCE OF AND PROCEDURE FOR ROUTINE TESTS FOR SOFT DRINKS, FRUITS,VEGETABLE AND THEIR PRODUCT 


TEST FOR SOFT DRINKS, CARBONATED WATER, FRUITS, VEGETABLES AND 

THEIR PRODUCTS 

11 - 13 

5.1 Describe the composition of soft drinks, carbonated water, fruits 

and their products. 

5.2 Examine physically the items listed in 5.1 above for physical 

appearance, maturity index etc. 

Supervise practical. Supervises 

of the products. Grade reports. 

- colorimeter 

- filter press 

5.3 Describe the analysis of soft drinks, carbonated water, fruits and 

vegetables and their product for: 

(a) pH 

(b) total solids and insoluble solids 

(c) total sugars (refract metric solids) 

(d) reducing sugars; non reducing sugars, aldose and ketose. 

(e) titrable acidity 

(f) Vitamin C 

(g) Density / specific gravity 

(h) Dramed weight and degree of concentration 

(i) Mineral oil, added colour and preservatives 

(j) Salt content 

(k) Moisture content 

(l) Fruit content 

(m) Nitrogen content by for mol titration. 

5.4 Determine the parameters listed in 5.3 above for: soft drinks, 

carbonated water, fruits, vegetables and their products. 


of the parameter by students. 

Grade individual reports. 

- moisture meter 

- filter press 

- pH meter 



175

Week 



5.5 Explain the significance of the level of components determined in 

5.4 above to the quality of the soft drinks, carbonated water, fruits, 

vegetables and their products. 

Lecture 

176

14 - 15 

General Objectives: 6.0 UNDERSTAND THE SIGNIFICANCE OF AND METHODS FOR ROUTINE TESTS FOR EDIBLE FATS AND 

OILS 


TESTS FOR EDIBLE FATS AND OILS 

6.1 Describe the components and list standard specifications for edible 

fats and oils. 

6.2 Examine physically, edible fats and oils for appearance, colour, 

odour etc. 

6.3 Explain the methods for the analysis of edible fats and oils to 

determine the following: 

(a) rancidity 

(b) peroxide value 

(c) iodine number 

(d) TBA value 

(e) Free fatty acid (FFA) 

(f) Saponification number 

(g) Krei’s value 

6.4 Determine the parameters listed in 6.3 above for fats and oils. 

6.5 Explain the significance of the level of the parameters determined 

in 6.4 above to the quality of edible fats and oils. 


and grade report. 

Lecture 


of the parameter and grade 

individual reports. 

Lecture 

- Polarimeter 

- Colorimeter 

- auto titrator 


- polarimeter 

177

PRACTICAL CONTENT 


`2.5 Determine dissolved solids, water acid, 

water alkalinity, water hardness, chlorides ion, 

and iron content in water 


determination and grade report 

Chemical balance pH meter 

Autotitration laboratory 

apparatus flame photometer 


3.2 Examine cereal, physically for appearance 

texture, particle size, speck, colour etc 

3.4 Determine the parameters listed in 3.3 

above for wheat flour, other cereal and 

cereal products 

4.2 Examine physically coffee, tea chocolate, 

beer cocoa etc for appearance, colour, etc 


examination and grade report 



by student. Grade individual 

report 


examination and grade reports 

Sieves with verging aperture 

sizes 

-refractometer 

-viscometer 

-glass wares 

mecury moisture test 

surliest extractor 

Polarimeter 

pH meter 

muffle furnace 

Lab apparatus 

-polarimeter 

moisurimeter 

pH meter 

autitrator 

oven 

digestion unit 

oven 

muffle furnance 

specific gravity bottle 

solisca basins 

solarimeter 

178

4.4 Determine the following in the items listed 

in antigravity 

a) Gravity 

b) Moisture 

c) Ash 

d) Caffeine 

e) Turbidity 

5.2 Examine physically the items listed in 5.1 

above for physical appearance, maturity index 

5.4 Determine the following parameters for soft 

drinks carbonated water fruits, vegetables and 

their products 

a) pH 

b) Total solid & insoluble solid 

c) Total sugar (refractmentre solid) 

d) Reducing sugar non reducing sugar, 

aldose and ketose 

e) Titrable acid 

f) Vitamin C 

g) Density/specific gravity 

h) Draned weight and degree of 

concentration 

i) Mineral oil added odour and 

preservatives 

j) Salt content 

k) Moisture content 

l) Fruit content 

m) Nitrogen content by form of 


determination and grade report 

Supervise practical supervision 

of the products grade report 



by students. Grade individual 

report 


furbidometer 

colorimeter 

lab apparatus 


Colorimeter 

Filter press 

Moisture meter filler press pH 

meter 

Refractometer 

Autotitrato moisture meter 

filter press 

pH meter refractometer 

autotitrator 

179

titration 

6.2 Examine physically, edible fats and oil for 

appearance colour odour etc 

6.3 Determine the following parameter for fats 

and oil 

a) rancidity 

b) peroxide value 

c) iodine value 

d) TBA value 

e) Free fatty acid(FFA) 

f) Saponification number 

g) Krets value 


examination and grade report 



and grade individual reports 

Polarimeter colorimeter 

Antotitrator 

Refractometer 

polarimeter 

180

PROGRAMME; FOOD TECHNOLOGY HIGHER NATIONAL DIPLOMA 

COURSE: FOOD QUALITY CONTROL (ANIMAL PRODUCTION) 

CODE FST 322 

DURATION: (Hours/Week) Lecture 2 Tutorial 0 Practical 4 

UNITS: 4.0 

GOAL: This course is designed to enable students ensure good quality animal productions 


On the completion of this course the students should be able to: 

1.0 Understand the significance of, and procedures for the routine test for milk and milk products 

2.0 Understand the significance and methods for the routine test for sea foods and their products 

3.0 Understand the significance of, and methods for routine test for meat and meat products 

4.0 Understand the significance of, and procedure for routine test for quality of poultry and poultry products 

181


Course: FOOD QUALITY CONTROL (ANIMAL PRODUCTS) Course Code: FST 322 Contact Hours: 2 – 0 - 4 

Course Goal: This course is designed to enable students ensure good quality plant products. 



1.0 Understand the significance of and procedures for the routine test 

for milk and milk products. 

2.0 Understand the significance and methods for the routine test for 

seafoods and their products. 

3.0 Understand the significance of and methods for routine test for 

meat and meat products. 

4.0 Understand the significance of and procedure for routine test for 

quality of poultry and poultry products. 

182

Week 

General Objective: 1.0 UNDERSTAND THE SIGNIFICANCE OF AND PROCEDURES FOR THE ROUTINE TESTS FOR MILK AND MILK PRODUCTS 

Special Learning Objective: 

Teachers Activities Resources 

TEST FOR MILK AND MILK PRODUCTS 

1.1 Describe the composition and list standard specification for milk 

and milk products. 

Display various milk 

products 

Milk products 

1 - 4 

1.2 Examine physically, milk and milk products for appearance, odour, 

degree of turbidity etc. 

1.3 Describe the methods for the analysis of milk and milk products: 

(a) Weight ratio (lactose, protein, ash ratio) 

(b) Mineral matter as ash. 

(c) Fat 

(d) Titrable acid and pH. 

(e) Freezing point test for added water. 

(f) Total solid and milk solid non-fat. 

(g) Reichet, polenski and kurschrier values. 

(h) Moisture content. 

(i) Colour. 

(j) Phytosterol in animal fat. 

(k) Sucrose. 

(l) Salt 

(m) Free fatty acid (FA), peroxide value etc. 


examination of milk and 

milk products and grade 

reports. 

pH meter, turbidometer, microscope, 

moisture meter. 

1.4 Determine the parameters listed in 1.3 above for milk and milk 

products. 


determination of the 

parameter and grade 

individual reports. 

Moisture meter, freezing 

point apparatus, pH meter, kjeldaht 

unit, colorimeter, refract meter, 

autotitrator, – viscometer. 

183

Week 



1.5 Explain the significance of the values listed in 1.4 above to the Lecture 

quality of milk and milk products. 

184

5 - 8 

General Objectives: UNDERSTAND TH SIGNIFICANCE AND METHODS FOR THE ROUTINE TESTS FOR SEA FOODS AND THEIR PRODUCTS 

TESTS FOR SEA FOODS AND THEIR PRODUCTS 

2.1 Describe the composition and list standard specification for sea 

food and sea products. 

Display various sea foods and 

products. 

Sea fords 

2.2 Examine physically, sea and sea products for appearance, colour, 

odour, opacity of the eye or refractive index of the eye fluid etc. 

2.3 Describe the following methods for the analysis of sea and sea 

products: 

(a) Total volatile nitrogen (TVN) 

(b) Trimethylamine (TMA) 

(c) Thiobarbituric acid (TBA) 

(d) Free fatty acid (FFT) 

(e) Peroxide value 

(f) Moisture content 

(g) Protein content 

(h) Non protein nitrogen (NPN) 

2.4 Determine the parameters listed in 2.3 above for seafood and sea 

food products. 

2.5 Explain the significance of the result in 2.3 above to the quality of 

sea and seafood products. 

Supervise examination of sea 

foods and results 

Supervise 

practical 

determination of the 2.3 

parameter and grade reports 

- balance 

Kjeldahl unit, moisture meter, 

soxhlet extraction unit, 

autotitrator. 

185

Week 

General Objective: 3.0 UNDERSTAND THE SIGNIFICANCE OF AND METHODS FOR ROUTINE TESTS FOR MEAT AND MEAT PRODUCTS 


TEST FOR MEAT 

9 - 12 

3.1 Describe the composition and list standard specification for meat 

and meat products. 

Display meat and meat 

products. 

3.2 Examine physically meat and meat products for appearance, odour, 

texture, colour etc. 

3.3 Describe the following methods for the analysis of meat and meat 

products: 

(a) moisture content 

(b) fat content 

(c) protein content 

(d) nitrates and nitrites 

(e) chlorides 

(f) pH and acidity 

(g) emulsifying capacity 

(h) ammonia 

3.4 Determine the parameters in 3.3 above. 

3.5 Explain the significance of the results in 3.3 to the quality of meat 

and meat products. 

Supervise practical on physical 

examination. 

Lecture 

Supervise practical on 

determination of the 3.3. 

Parameter and Grade individual 

students report. 

Sensory evaluation facility, 

moisture meter. 

Moisture meter, soxhlet 

extraction unit, kjeldahl unit, 

autotitrator, flame photometer, 

microscope 

186

Week 

General Objective: 4.0 UNDERSTAND THE SIGNIFICANCE OF AND PROCEDURE FOR ROUTINE TESTS FOR QUALITY OF POULTRY AND POULTRY PRODUCTS 


TEST FOR QUALITY OF POULTRY AND POULTRY PRODUCTS 

13 - 15 

4.1 Describe the composition and list standard specifications for 

poultry and poultry products. 

Display poultry products. 

Poultry products. 

4.2 Examine physically poultry and eggs for appearance, candling for 

eggs, etc. 

Supervise practical examination of 

poultry products. 

Candling apparatus, scale. 

4.3 Explain the following methods for the analysis of poultry and 

poultry products: 

(a) Total solids 

(b) Lipid contamination of egg white (albumen) 

(c) Fat content 

(d) Yolk colour 

(e) Sugar and salt content 

(f) Moisture content 

(g) Protein (sample containing nitrate sample) 

(h) Nitrate contents an nitrite content 

(i) Protein (sample containing nitrates) 

Lecture 

4.4 Determine the parameters in 4.3 above. 

4.5 Explain the significance of the results in 4.3 to the quality of 

poultry and eggs. 

Supervise practical determinations of 

the parameter in 4.3 Grade reports. 

Lecture 

Moisture meter, kjeldahl 

unit, soxhlet extraction unit, 

pH meter. 

187

PRACTICAL CONTENT 

WEEK PRACTICALS TEACHERS ACTIVITIES REOURCES 

1.4 Determine the parameters listed in 1.3 above for 

milk and milk product 



and grade individual report 

Moisture meter, freezing point 

apparatus pH meter, kjeldhel 

unit, colorimeter refract meter 

antotitrator 

viscometer 

2.2 Examine physically sea and sea products for 

appearance colour odour, opacity of the eye of 

refractive index of the eye fluid etc 

2.4 Determine the parameter listed in 2.3 above for 

sea food and sea food products 

3.2 Examine physically meat and meat product for 

appearance, odour texture colour etc 

3.4 Determine the parameters in 3.3 above 

4.2 Examine physically poultry and eggs for 

appearance, candling for eggs etc 

4.4 Determine the parameters in 4.3 above 


examination of sea foods and 

products 


determination of the 2.3 above 

parameter and grade report 

Supervise practical on physical 

examination 

Supervise practicals on 

determination of the 3.3 

parameters. Grade individual 

students report 


examination of poultry 

products 


determination of the 

polarimeter in 4.3 grade report 

Balance 

Hjelhal unit, moisture meter, 

soxhlet extructron unit 

autotitrator 

Sensory evaluation facility 


Moisture meter soxhlet 

extraction unit, kjelhel unit, 

antotitrator, flame photometer, 

microscope 

Candling apparatus scale 

Moisture meter kjeldhel unit 

soxhlet extraction unit pH 

meter 

188

PROGRAMME: FOOD TECHNOLOGYH HIGHER NATIONAL DIPLOMA 

COURSE: UNIT OPERATION II 

CODE FST 323 

DURATION: Hours/Week Lecture 1 tutorial 0 Practical 4 

UNIT: 3.0 

GOAL: This course is designed to provide the students with an understanding of the principles and techniques of 

various unit operations in food manufacture 


On completion of this course, the students should be able to: 

1.0 Understand the principles and techniques of concentration using evaporators 

2.0 Understand the principles and techniques of extraction 

3.0 Understand the principles and techniques of filiations 

4.0 Understand the principles and techniques of centrifugation in the food industry 

5.0 Understand the general principles and techniques of distillation in the food industry 

6.0 Understand crystalligation process in the food industry 

189


Course: UNIT OPERATIONS II Course Code: FST 323 Contact Hours: 1 - 0 - 4 

Course Goal: This course is designed to enable students understand and carry out various unit operations involved in food processing. 




1.0 Understand the principles and techniques of concentration using 

evaporators. 

2.0 Understand the principles and techniques of extraction in the food 

industry. 

3.0 Understand the principles and techniques of filtration in the food 

industry. 

4.0 Understand the principles and techniques of centrifugation in the 


5.0 Understand the general principles and techniques of distillation in 


6.0 Understand crystallization process in the food industry. 

190

Week 

General Objective: UNDERSTAND THE PRINCIPLES AND TECHNIQUES OF CONCENTRATION USING EVAPORATORS 


CONCENTRATION USING EVAPORATORS 

1 - 2 

1.1 State the purpose of concentration. 

1.2 Explain a phase exchange. 

Display concentrated food e.g. 

milk, tomato juice 

Products 

1.3 Explain boiling point elevation. 

1.4 State heat transfer equation. 

1.5 State mass and heat balances for a single effect evaporator. 

1.6 Determine the following from experimental data: heat transfer area, 

evaporating temperature, steam consumption, feed and product rate 

and steam economy. 

Supervise practical: Determine 

the rate of evaporation of tomato 

juice, sugar extract etc. 

Laboratory evaporators, open 

pan evaporator, pots, etc. 

1.7 Calculate the parameters in 1.6 above for a multiple effect evaporator. 

1.8 Identify and describe the features of the various types of evaporators 

used in food industry. 

Supervise physical identification 

of evaporators. Grade sketches. 

Various evaporators 

1.9 State the advantages and disadvantages of multiple evaporators in the 


1.10 Describe the modes of feeding a multiple effect evaporators. 

191

Week 

3- 5 

General Objectives: UNDERSTAND THE PRINCIPLES AND TECHNIQUES OF EXTRACTION IN THE FOOD INDUSTRY 


EXTRACTION IN FOOD INDUSTRY 

2.1 Explain the differences between extraction and washing. 

2.2 Define the terms: Feed solvent; effluent and extract. 

2.3 Carry out a material balance for a single stage and multi-stage 

extraction process. 

Supervise practical on extraction 

2.4 Plot the equilibrium and operating lines for an extraction process 

using experimental data. 

Practical 

2.5 Identify all the extraction equipment used in food industry. 

2.6 Describe the features and modes of operation of the equipment listed 

in 2.5 above. 

Physical identification of 

extraction equipment 

Various 

equipment. 

extraction 

192

General Objectives: UNDERSTAND THE PRINCIPLES AND TECHNIQUES OF FILTRATION IN THE FOOD INDUSTRY 

FILTERATION IN FOOD INDUSTRY 

6 - 8 

3.1 Explain the general mechanism of filtration. 

3.2 State the general filtration equation for constant rate and constant 

pressure process. 

3.3 Calculate filtration rates line and filter capacity using the equation in 

3.2 above. 

3.4 Describe the methods of pre-filtration treatments of slurries. 

Week 



3.5 State the role of filter aids and mode of application in filtration. 

3.6 Identify examples of filter aids. 

3.7 Identify and describe diagrammatically various filtration equipment 

used in food industries. 

3.8 Classify filtration equipment on the basis of use. 

3.9 Carry out an experiment on filtration rate varying flow rates and type 

of filter aid. 

Teaching 

Conduct physical identification 

Conduct pPractical identification 

Practical: filter press, filter 

paper, fluid foods 

Teaching Tools. 

Filters. 

Practical laboratory filtration 

materials 

Filter press. 

193

Week 

General Objectives: UNDERSTAND THE PRINCIPLES AND TECHNIQUES OF CENTRIFUGATION IN THE FOOD INDUSTRY 


CENTRIFUGATION IN FOOD INDUSTRY 

9 - 11 

4.1 Explain centrifugation. 

4.2 Explain the following terms: shape of liquid surface; volume of liquid 

in basket. 

4.3 List the various uses of centrifugation in the food industry. 

4.4 State filtration equipment for constant rate and constant pressure 

processes. 

Demonstrate centufugation 

“ 

“ 

“ 

4.5 Identify and describe the features of the various types of centrifuges 

and cyclones. 

4.6 Explain the working principles of the various centrifuges used in food 

industries. 

Supervise 

Physical 

identification of centrifuges 

and cyclones 

Centrifuges 

cyclones 

194

Week 

General Objectives: UNDERSTAND THE PRINCIPLES AND TECHNIQUES OF DISTILLATION IN THE FOOD INDUSTRY 


DISTILLATION IN FOOD INDUSTRY 

12 - 13 

5.1 Explain the principles of distillation. 

Lecture 


5.2 State Henry’s and Rault’s laws. 

“ 

5.3 Sketch the equilibrium diagrams. 

“ 

5.4 Sketch a typical distillation column and the major external 

accessories. 

Supervise practical sketching and 


Studio 

5.5 Define the following terms: bubble point, dew point, reflux and reflex 

ratio, and plate efficiency. 

Lecture 

Teaching aid 

5.6 Express mass and heat balances around the whole distillation column. 

5.7 Calculate product rate, number of plates, product concentration. 

“ 

5.8 Describe the various types of distillation methods used in food 

industry. 

5.9 Carry out simple distillation experiment using palm wine and other 

fermented broths. 

5.10 Identify various types of distillation equipment. 

Conduct practical: distill out alcohol 

from fermented broths, palm wine 

etc. 

Sketches of various distillation stills. 

Practical: fermented 

broth, etc. laboratory 

distillation apparatus. 

5.11 State the disadvantages of the equipment listed in 5.1 above. 

195

Week 

General Objective: 6.0 UNDERSTAND CRYTALLIZATION PROCESS IN THE FOOD INDUSTRY 


CRYSTALLIZATION PROCESS IN THE FOOD INDUSTRY 

6.1 Define the terms solubility, saturation, super saturation, solubility 

coefficient, seeding. 

14 - 15 

6.2 Describe crystallization in sugar manufacture, winterization of oil, 

margarine manufacture. 

Practical: produce sugar crystals 

Practical: produce sugar 

crystals 

6.3 Identify all crystallization tools and equipment listed in 6.3 above. 

6.4 Describe diagrammatically the tools and equipment identified in 6.3 

above. 


Crystallization tools 

6.5 Describe the principles of operation of the equipment listed in 6.3 

above. 

6.6 State mass and heat balance equation for crystallization process. 

6.7 Compute heat of crystallization, yield, rate of crystallization. 

196



1.0 Identify and describe the features of the 

various types of evaporators used in food 

industry 


identification of evaporations 

Various 

Evaporators 

2.3 Cary out a material balance for a single 

stage and multi-stage extraction process 

2.5 Identify all the extraction equipment used in 

food industry 

3.6 `Identify examples of filters aid 

3.9 Carry out an experiment on filtration rate 

verifying flow rate and types of filter aid 

4.5 Identify and describe the feature of the 

various types of centrifuges and cyclones 

5.9 Carry out simple distillation experiment 

using palm wine and other fermented broth 

6.3 Identify all crystaligation tools and 

equipment listed in 6.2 above 

Supervise practical extraction 

Physical identification of 

extraction equipment 

Conduct physical 

identification 

Practical filter press filter 

paper, fluids foods 

Supervise physical centrifuge 

and cyclone 

Conduct practical distic out 

alcohol from fermented broth 

palm wine 


Various extraction equipment 

Filters 

Practical laborating filteration 

materials 

Filter press 

Centrifuge 

Cyclones 

Practical ferments broth etc 

laboratory distillation 

apparatus 

197


COURSE: INTRODUCTION TO BIOCKEMICAL ENGINEERING 

CODE : FST 324 

DURATION: Hours/week lecture 2 Tutorial 0 Practical 3 

UNIT; 3.0 

GOAL: This course is designed to enable students know enzyme kinetic and biochemical transformation in food science 

General Objectives: On completion of this course, the students should be able to: 

1.0 Know the physiology of microbes important in food processing 

2.0 Understand the gross and basic rate processes of enzymes in human genius and nitrogenous systems 

3.0 Understand the principles and methods of preparing immobilized enzymes 

4.0 Understand the principles and methods involved in enzymes productions recovery and purification 

5.0 Understand and method of sterilization in fermentation systems 

6.0 Understand mass transfer and energy considerations in fermentors 

7.0 Understand Biotechnology and the future of food processing 

8.0 Understand the need to manage food waste and convert to use products 

198


Course: INTRODUCTION TO BIOCHEMICAL ENGINEERING Course Code: FST 324 Contact Hours: 2 – 0 - 3 

Course Goal: This course is designed to enable students understand the basics of biochemical engineering in the food industry. 



1.0 Know the physiology of microbes important in food processing. 

2.0 Understand the gross and basic role processes of enzymes in 

homogenous and heterogeneous system. 

3.0 Understand the principles and methods of preparing immobilized 

enzymes. 

4.0 Understand the principle and methods involved in enzyme 

production, recovery and purification. 

5.0 Understand the principles and methods of sterilization in 

fermentation systems. 

6.0 Understand mass transfer and energy considerations in fermenters. 

7.0 Understand biotechnology and the future of food processing. 

8.0 Understand the need to manage food waste and convert to useful 

product. 

199

Week 

General Objectives: KNOW THE PHYSIOLOGY OF MICROBES IMPORTANT IN FOOD PROCESSING 


PHYSIOLOGY OF MICROBES 

1 - 2 

1.1 Describe in outline the structures of the various groups of 

microbes viz bacteria, viruses, protozoa. 

Describe with drawings. 


1.2 Describe the requirements for the growth of bacteria in food. 

“ 

“ 

1.3 Explain changes in the composition of bacteria with age. 

“ 

“ 

1.4 Describe the bacteria growth curve using as examples 

saccharomyces cerevisea, trichoderma viride, by varying growth 

actors. 

Describe with a drawing of 

the growth curve. 

“ 

1.5 Describe methods of measuring microbial cell mass concentration. 

1.6 Express the kinetic parameters for cellular activities. 

1.7 Determine cell mass concentration in a fermentation system and 

plot microbial growth curve. 

“ 

“ 


reports. 

“ 

“ 

(monod model), simple fermenter, 

microscope, calorimeter, 

centrifuge / oven 

200

Week 

3 - 4 

General Objectives: UNDERSTAND THE GROSS AND BASIC ROLE PROCESSES OF ENZYMES IN HOMOGENOUS AND HETEROGENOUS SYSTEMS 


ROLE PROCESSES OF ENZYMES 

2.1 Describe a simple kinetic model for enzyme – substrate interaction, Lecture 


namely; Michealis Monton model. 

2.2 Define Enzyme inhibition. 

2.3 Express reaction rate for competitive inhibition. 

2.4 Express reaction rate for reversible non-competitive inhibition. 

2.5 Determine the rate constants of a simple enzyme catalyzed reaction. 

“ 

“ 

“ 


reports 

“ 

“ 

“ 

spectrophotometer, calorimeter, 

polarimeter, semi-log paper 

201

5 - 6 

General Objectives: 3.0 UNDERSTAND THE PRINCIPLES AND METHODS OF PREPARING IMMOBILIZED ENZYMES 


IMMOBILIZED ENZYME SYSTEM 

3.1 Explain enzyme immobilization, importance and uses. 

Lecture 

Food items. 

3.2 Describe environmental effects on kinetic behaviour of immobilize 

enzyme system. 

3.3 List materials for enzyme immobilization. 

3.4 List and describe methods of enzyme immobilization. 

3.5 Prepare an immobilized enzyme. 

3.6 Explain the effectiveness of an immobilized enzyme system. 

3.7 Calculate the effectiveness of an immobilized enzyme from laboratory 

data. 

“ 

“ 

“ 

Conduct practical to prepare 

onzyme. Grade report. 

“ 

“ 

“ 

glass column, paching 

alginate/cmc, substrate 

from 3.5 above 

202

Week 

7 - 8 

General Objective: 4.0 UNDERSTAND THE PRINCIPLES AND METHODS INVOLVED IN ENZYME PRODUCTION, RECOVERY AND 

PURIFICATION 


PRODUCTION, RECOVERY AND PURIFICATION OF ENZYMES 

4.1 List sources of enzymes for use in food processing. 

4.2 Describe methods of extraction of enzyme from plant sources. 

4.3 Describe methods of production of enzymes from micro-organisms. 

4.4 Explain the principles and methods of separation of microbial cells 

from fermentation broth. 

Display some of the food 

sources 

“ 

“ 

“ 

Food items. 

“ 

“ 

“ 

4.5 Describe methods of disruption of cells. 

4.6 Describe counter-current and multi-stage liquid extraction procedure 

for recovery of fermentation products. 

4.7 Describe preliminary fractionation procedures; - precipitation and 

removal of nucleic acid. 

4.8 Describe methods of recovery and purification of enzymes e.g. 

fractional precipitation, chromatographic separation, ultrafilteration, 

electrophoresis, etc. 

4.9 Extract, purify and determine enzyme activity. 

“ 

“ 

“ 

“ 

Conduct practical to extract 

enzyme. Grade product and 

reports. 

“ 

“ 

“ 

“ 

Enzyme source, simple 

mill/grinder, chromatographic 

equipment, filtration apparatus, 

centrifuge 

203

Week 

General Objective: 5.0 UNDERSTAND THE PRINCIPLES AND METHODS OF STERILIZATION IN FERMENTATION 

SYSTEMS 


STERILIZATION IN FERMENTATION SYSTEMS 

9 - 10 

5.1 Explain sterilization kinetics in fermentation systems. 

Lecture 


5.2 Describe methods of sterilization of media, air and equipment. 

“ 

“ 

5.3 Sterilize media, air and equipment. 

Conduct sterilization practical; 


Autoclave, UV light 

204

11- 12 

General Objective: 6.0 UNDERSTAND MASS TRANSFER AND ENERGY CONSIDERATIONS IN FERMENTERS 


MASS TRANSFER IN FERMENTERS 

Lecture 


6.1 Explain Laws of conservation of mass and energy. 

“ 

“ 

6.2 Explain reasons for aeration and agitation in fermenters. 

6.3 State the expression for mass transfer rates. 

6.4 Identify types of spargers and diffusers. 

6.5 State from experimental data the relationship between volumetric 

coefficient (Ka) and physical transfer of oxygen. 

6.6 List factors affecting oxygen transfer. 

6.7 State the equation for calculating energy for agitation in fermenters. 

“ 

Supervise students. 

Identify and sketch and grade 

report. 

“ 

“ 

“ 

Spurger’s, diffusers. 

“ 

“ 

“ 

205

Week 

General Objective: UNDERSTAND BIOTECHNOLOGY AND THE FUTURE OF FOOD PROCESSING 


BIOTECHNOLOGY AND FOOD PROCESSING 

13 - 14 

7.1 Outline the scope of Biotechnology. 

Lecture 


7.2 List the tools of Biotechnology. 

“ 

“ 

7.3 Classify the applications of Biotechnology: 

(a) Plant food applications 

(b) Animal food applications 

“ 

“ 

7.4 Describe recombinant DNA. 

“ 

“ 

7.5 Describe DNA manipulations. 

“ 

“ 

7.6 Isolate and purify organic acids – citric and lactic acid. 

Supervise students isolate and 

purify organic acids. Grade 

reports. 

filtration apparatus, precipitation, 

chromatography, reagents. 

General Objectives: UNDERSTAND THE NEED TO MANAGE FOOD WASTE AND CONVERT TO USEFUL PRODUCT 

MANAGEMENT OF FOOD WASTE 

15 

8.1 Describe the nature and different types of food waste. 

8.2 Describe conversion of various food wastes to biogas. 

Lecture 

“ 


“ 

8.3 List public health and safety issues in food biotechnology. 

“ 

“ 

8.4 Relate biotechnology to social and consumer issues. 

“ 

“ 

206

PRACTICAL 

CONTENTS 

1-2 

3-4 

PRACTICALS TEACHERS ACTIVITIES RESOURCES 

17 Determine cell mass concentration in a 

fermentation system and plot microbial 

growth curve 


report 

(Monod models) 

simple fermentor 

microscope 

colorimeter 

centrifuge/oven 

5-6 

2.5 Determine a simple enzyme catalysed 

reaction 


report 

Spectrophotometer calorimeter 

Polarimeter semilog-paper 

7-8 

3.5 Prepare an immobilized enzyme 

Conduct practical to prepare 

enzyme. Grade report 

Glass column 

Pachin 

Alginate substrate 

13-14 

4.9 Extract, purify and determine enzyme 

activity 

Conduct practicals to extract 

enzyme. Grade practical and 

report 

Enzyme source 

Simple mill/grider 

Chromatographic 

Equipment 

Filtration apparatus centrifuge 

5.3 Sterilize media, air and equipment 

Conduct practical on 

sterilization 

Autoclave UV light 

7.6 Isolate and purify organic acids citric and 

lactic acid 

Supervise students isolate and 

purify organic acid grade 

report 

Filtration apparatus 

Precipitation 

Chromatographic 

reagents 

207


COURSE: FOOD PROCESS ENGINEERING 

CODE FST 325 

DURATION: Hours/Week lecture 2 Tutorial 0 Practical 0 

Units: 2.0 

GOAL: This course is designed to provide the students with a knowledge of the role of engineering in food processing 


On completion of the course the students should be able to: 

1.0 Understand basic rheohegical properties of food 

2.0 Understand static pressure measurements in fluids 

3.0 Understand the flow of fluids in round pipes 

4.0 Understand the functioning of heat exchanger 

208


Course: FOOD PROCESS ENGINEERING Course Code: FST 325 Contact Hours: 2 – 0 - 0 

Course Goal: This course is designed to provide the student with a knowledge of the role of engineering in food processing. 

Week General Objectives: UNDERSTAND THE FUNDAMENTALS OF FLUID FLOW AND THE PRINCIPLES OF HEAT TRANSFER 


1.0 Understand basic rheological properties of food. 

2.0 Understand static pressure measurements in fluids. 

3.0 Understand the flow of fluids in round pipes. 

4.0 Understand the functioning of pumps and fans and their selection 

criteria for duty. 

5.0 Understand basic principles of heat transfer. 

6.0 Understand the functioning of heat exchangers. 

Lecture 

“ 

“ 

“ 

“ 


“ 

“ 

“ 

“ 

209

Week 

General Objectives: UNDERSTAND BASIC RHEOLOGICAL PROPERTIES OF FOOD 


1 - 2 

1.1 Define shear stress and shear rate. 

1.2 Classify fluid food on the basis of plots of shear stress versus shear 

rate data. 

Lecture 

“ 


“ 

1.3 Define apparent viscosity. 

“ 

“ 

1.4 Define Newtonian fluids. 

“ 

“ 

1.5 Characterize fluids using power law model 

“ 

“ 

1.6 State factors affecting fluid viscosity. 

“ 

“ 

1.7 Describe the operation of the following viscometers: 

• concentric cylinder 

• plate and cone 

• capillary tube 

• falling ball etc. 

Lecture/practical. 

“ 

1.8 Explain the variation of fluid viscosity with temperature. 

Lecture/practical 

“ 

1.9 Calculate viscosity of food sample at various temperatures. 

Conduct practical to determine 

viscosity 

Viscometer. 

210

Week 

General Objective: 2.0 UNDERSTAND STATIC PRESURE MEANSUREMENT IN FLUIDS. 


FLUID PRESSURE 

3 - 5 

2.1 Define pressure and list the various units for expressing pressure. 

2.2 State the expression that relates pressure with depth. 

2.3 Distinguish between absolute and gauge pressure. 

Lecture 


Lecture/lab 

Litol tube, U-tube, manometer 

“ 

2.4 Determine pressure at planes below free surfaces of fluids. 

2.5 Sketch various types of manometers and other pressure measuring 

devices. 

Conduct practicals to determine 

pressure. 

Lecture 

Pressure guage 

“ 

“ 

2.6 Describe the working principles of pressure measuring devices. 

“ 

211

6 - 8 

General Objective: UNDERSTAND THE FLOW OF FLUIDS IN ROUND PIPES. 

1.11 Define volumetric flow rate. 

Lecture 

1.12 Define mean flow velocity. 

Laboratory and practical 

Time piece, volumetric flask, 

measuring cylinder, bucket etc. 


1.13 Apply mass balance over a flow element and obtain the continuity 

equation. 

1.14 Apply the principle of continuity to solve basic flow problems in 

round pipes. 

1.15 Explain steady state flow conditions. 

1.16 Sketch streamlines. 

“ 

Tutorials 

Lecture 

“ 

“ 

212

Week 



1.17 Explain flow types and the use of Reynold’s Number for 

distinguishing flow types in the flow of Newtonian fluids. 

Lecture 


1.18 State the expression for the Generalized Reynold’s Numbers. 

1.19 Compare the features of laminar and turbulent flows. 

1.20 List the energy components in a flowing fluid. 

1.21 Apply the energy balance over a segment of flow and obtain the 

generalized energy flow equation. 

1.22 Explain pipe wall frictional losses and other losses of energy in 

flow lines. 

1.23 Calculate head frictional losses using the Darcy equation and 

Moody charts. 

1.24 Calculate losses for pipefittings in terms of equivalent pipe 

diameters etc. 

1.25 Calculate energy requirements of pumps for transport duty. 

1.26 Describe the features and functioning of the following flow 

measuring devices: 

• pilot tube 

• venturi meter 

• orifice meter rotameter etc. 

“ 

Demonstration both flows. 

“ 

“ 

“ 


Lecture 


“ 

glass pipe, dye 


“ 

“ 

“ 

U-tube, manometer, 

pipefittings, pipeline etc. 

Measuring devices, bucket, 

time piece, measuring cylinder. 

213

Week 

General Objective: UNDERSTAND THE FUNCTIONING OF PUMPS AND FAN AND THEIR SELECTION CRITERIA FOR 

DUTY. 


9 - 10 

4.1 Distinguish between positive and non-positive displacement pump. 

4.2 Distinguish between pumps and fans. 

Lecture 

“ 


“ 

4.3 Sketch and describe centrifugal fans. 

Grade sketches 

Centrifugal fans 

4.4 Describe the use and importance of the fans in 4.3 in the operation of 

driers. 

“ 

“ 

4.5 Sketch the pump characteristics for a centrifugal pump. 

Grade sketches of pump. 

Centrifugal pump 

4.6 Define pump efficiencies. 

“ 

“ 

4.7 Describe the use and operation of the peristaltic and other special 

purpose pumps in the food industry. 

“ 

“ 

4.8 List factors to be considered in the selection of pumps for use in the 


“ 

“ 

4.9 Define Net Positive Suction Head (NPSH). 

“ 

“ 

4.10 Calculate (NPSH) for a number of pump operating conditions 

“ 

“ 

214

Week 

11 - 12 

General Objective: UNDERSTAND BASIC PRINCIPLES OF HEAT TRANSFER 


5.1 State Fourier equation for steady state one-dimensional conduction 

through slabs, concentric cylinders, spheres and composite solids. Lecture 


5.2 Explain the concept of thermal resistance for conduction through slabs 

and concentric cylinders. 

“ 

“ 

5.3 Obtain expressions for effective thermal resistance to heat transfer and 

conduction through composite walls. 

5.4 Explain convective heat transfer resistance and overall heat transfer 

coefficient. 

5.5 Calculate overall heat transfer coefficients for solid objects with 

surface convection. 

5.6 Explain Biot Number (Bo) and its use in non-steady state (transient) 

heat transfer situations. 

5.7 Explain the lumped parameter approach to solution of transient heat 

transfer problems. 

5.8 Distinguish between the lumped parameter problem and the 

distributive parameter problem. 

5.9 Calculate heating and cooling times in transient heat conduction 

problems. 

“ 

“ 

“ 

“ 

“ 


Lecture/tutorial 

“ 

“ 

“ 

“ 

“ 

“ 

“ 

215

Week 



5.10 State empirical equations for estimating 

• heat capacity 

• thermal conduction 

• thermal diffusivity 

• density etc 

5.11 Explain natural and forced type of convection. 

5.12 Calculate convection heat transfer coefficients on surfaces: 

• jacketed kettles 

• pipes 

• plane objects etc. 

5.13 Calculate heat gains and losses to thermal radiating bodies. 

5.14 Explain mode of heating using microwaves. 

Lecture 

“ 

“ 




“ 

“ 

“ 

“ 

216

Week 

General Objective: UNDERSTAND THE FUNCTIONING OF HEAT EXCHANGES. 


13 - 15 

6.1 Sketch and describe the following heat exchangers: 

• Concentric pipe 

• Scrapped surface 

• Shell and tube 

• Jacketed pans 

• Plate heat exchangers etc. 


Various heat exchanger 

6.2 Sketch the temperature profiles in a typical concentric tube h.E. 


Heat. exchanger, thermocouple 

6.3 Define Log Mean Temperature Difference (LMTD). 

Lecture 

6.4 Explain the meaning of effectiveness. 

“ 

6.5 Calculate effectiveness and heating surface area for heat exchangers. 



WEK PRACTICALS TEACHERS ACTIVITIES RESOURCES 

1-2 

1.9 Calculate viscosity of food sample at Conduct practical to determine Viscometer 

various temperatures 

viscosity 

3-4 

2.4 Determine pressure at plane below free 

surfaces of fluids 

Conduct practical to determine 

pressure 

Pressure guage 

217


COURSE: CANNING TECHNOLOGY 

CODE: FST 326 


UNITS: 3.0 

GOAL: This course is designed to enable students know and carry out canning operations 



1.0 Understand the operations involved in a typical process 

2.0 Understand the economic importance and the dangers imposed by improper handling and processing of canned food 

3.0 Know the kinetics of microbial destruction under moist heat conditions 

4.0 Understand that transfer model for heat penetration into cans 

5.0 Understand method for estimating process times and techniques for thermal process evaluation 

6.0 Understand the operations of thermal process equipment 

218


Course: CANNING TECHNOLOGY Course Code: FST 326 Contact Hours: 2 – 0 - 3 

Course Goal: This course is designed to enable students know and carry out canning operations. 



1.0 Understand the operations involved in a typical canning process. 

2.0 Understand the economic importance and the dangers imposed 

by improper handling and processing of canned food. 

3.0 Know the Kinetics of microbial destruction under moist heat 

conditions. 

4.0 Understand heat transfer model for heat penetration into cans. 

5.0 Understand methods for estimating process times and techniques 

for thermal process evaluation. 

6.0 Understand the operations of thermal process equipment. 

219

Week 

General Objectives: UNDERSTAND THE OPERATIONS INVOLVED IN A TYPICAL CANNING PROCESS 


TYPICAL CANNING PROCESS 

1 - 2 

1.1 List operations involved in a typical canning process. 

1.2 Explain “exhausting” and its importance in canning. 

1.3 Explain the need for adequate headspace provision during can filling 

and sealing. 

1.4 Describe the various stages involved in a can seaming process. 

1.5 List the various methods of heat application for a canning or thermal 

process operation. 

1.6 Explain the importance of maintaining pressure outside cans during 

cooling. 

1.7 Explain the need for cooling water to be of potable quality. 

Explain with sketch of flow 

chart. 

Demonstration 

“ 

“ 

“ 

“ 

Flow chart. 

Headspace rule, can seamer, 

retort, thermocouple 

Can seamer, sean cutter, 

micrometer guage 

Hot water/hot oil bath, 

thermocouples etc. 

Retort, canned products 

Chlorine, water treatment 

agents 

220

Week 

General Objectives: UNDERSTAND THE ECONOMIC IMPORTANCE AND THE DANGERS IMPOSED BY IMPROPER HANDLING AND 

PROCESSING OF CANNED FOODS 


IMPROPER HANDLING AND PROCESSING OF CANNED FOOD 

3 - 4 

2.1 Survey canned products in the Nigerian Food Market and the 

contribution of canned food products to food security and economy. 

Display various canned foods. 

2.2 Classify food on the basis of pH. 

2.3 List food products belonging to the various categories listed in 2.2 

above. 

2.4 Explain the safety implications of consuming spoilt canned products. 

2.5 Explain the production of toxic products in canned foods of low / non 

acid group during spoilage 


Lecture 

“ 

“ 

PH meter, blender 

221

Week 

General Objectives: 3.0 KNOW THE KINETICS OF MICROBIAL DESTRUCTION UNDER MOIST HEAT CONDITIONS 


KINETICS OF MICROBIAL DESTRUCTION 

5 - 6 

3.1 State the death rate equation for microorganisms at isothermal 

condition. 


Agar, growth media etc. 

3.2 Solve the first order rate equation to obtain the logarithmic 

order of death equation at constant temperature. 

Lecture 

“ 

3.3 Define D-value at constant temperature (D T ) and obtain its 

relationship with the death rate constant (k). 

3.4 Explain and quantify the influence of temperature, pH, Salt 

concentration on D-value. 

“ 

“ 

“ 

“ 

“ 

3.5 Define Z-value, Q 10 relation and establish their importance in 

thermal processing. 

“ 

“ 

3.6 Compare D-value and Q 10 value for enzymes, quality 

attributes and microbes in foods. 

3.7 Explain High Temperature Short Time (HTST) process. 

3.8 Justify the need for HTST processes. 

3.9 Define F-value for non-isothermal process. 

3.10 Express the relationship between F-value and temperature. 

“ 

“ 

“ 

“ 

“ 

“ 

“ 

“ 

“ 

“ 

3.11 Define and explain the meaning of Fo. 

222

Week 

General Objective: 4.0 UNDERSTAND HEAT TRANSFER MODEL FOR HEAT PENETRATION INTO CANS 


HEAT PENETRATION INTO CANS 

4.1 Classify food products on the basis of physical properties of the 

product into conduction and convection heating products. 

Classify with examples. 

PH meter, blender etc; hot 

bath, viscometer 

7 - 8 

4.2 State the semi-empirical two-parameter heat penetration equation. 

4.3 Define the parameters f and j values. 

4.4 List factors affecting the f and j-values. 

Lecture 

“ 

“ 

4.5 Predict f- and j-value from thermal and physical properties of products 

as well as agitation. 

4.6 Identify the slowest heating point within a can. 

4.7 Plot velocity distribution in a direction perpendicular to flow and 

identify locations of maximum velocity. 

4.8 Locate the slowest heating point across continuous flow channel. 

4.9 List method for inducing agitation into canned products during 

thermal processing. 

4.10 Explain the desirability of the end-to-end method of agitation of 

cans. 

“ 

Practical 

Lecture 

“ 

“ 

“ 

Cans, thermocouple, retort or 

hot bath 


“ 

“ 

“ 

223

Week 

General Objectives: 5.0 UNDERSTAND METHODS FOR ESTIMATING PROCESS TIMES AND TECHNIQUES FOR THERMAL PROCESS EVALUATION 


THERMAL PROCESS EVALUATION 

9 - 10 

5.1 Distinguish between achieved and desired F-value. 

5.2 Explain factors for choice of a minimum F-value for a thermal 

process. 

Lecture 

Lecture 

Thermocouples, cans, retort 

(or hot bath) 

5.3 Explain the concept of commercial sterilization. 

Practical/lecture 

5.4 Calculate Fo for a can product during a thermal process cycle using 

the stumbo’s method. 

Lecture 

Thermocouple, can, retort, 

steam 

5.5 Explain stumbo’s importance of j-value of the cooling phase in Fo 

estimates. 

“ 

5.6 Calculate Fo for liquid food processed aseptically 

224

Week 

11 - 15 

General Objectives: 6.0 UNDERSTAND THE OPERATIONS OF THERMAL PROCESSING EQUIPMENT 


THERMAL PROCESS EQUIPMENT 

Grade sketches of vertical and 

6.1 Sketch a vertical retort and describe its operation. 

horizontal retort. 

Retort, steam 

6.2 Identify control instruments necessary for a successful thermal process 

6.3 Compare and contrast features of a vertical and horizontal retort. 

6.4 Explain the operation of continuous pasteurized. 

6.5 List the problems associated with high temperature continuouthermal 

processing. 

6.6 Sketch the hydrostatic sterilizer and identify the limitations imposed 

on the system. 

6.7 Explain the concept of aseptic canning and its application in thermal 

processing. 

6.8 Sketch the Dile process for aseptic canning. 

6.9 Describe the use of paper laminates, plastic, and aluminum packs for 

packaging of aseptically processed food. 

6.10 Package various food items for sterilization. 

6.11 Sterilize and package various food items. 

6.12 Determine shape and size of can for various food items. 

6.13 Fill cans using batch and continuous process. 

Conduct 

identification. 

“ 

physical 

“ 

Grade sketches of hydrostatic 

stabilizer 

“ 

Grade sketches of dile process. 

Display paper lamination 

plastic aluminum plastic. 

Grade packager. 

Supervise sterilization 

“ 

“ 

“ 

“ 

“ 

“ 

Hydrostatic 

“ 

“ 

“ 

Vertical retort, canning line 

Canning retort, canning line 

“ 

225



7-8 

4.6 Identify the lowest heating point within a Practical 

Cabs thermocouple refer t or 

can 

hot bath 

11-15 

6.10 Package various food items for 

sterilization 

Grade package 

Vertical revert canning line 

6.11 Sterilize and package various food items 

Supervise sterilisation 

Canning line 

226


COURSE: ADVANCED FOOD MOCROBIOLOGY 

CODE: FST 411 


UNITS: 3.0 

GOAL: 

This course is designed to enable students know the significance of microorganisms in food and food 

products 



1.0 Understand the significance and the conduct of routine microbiological tests in food quality control 

2.0 Know the types of microorganisms the waste and the methods assessing the microbiological quality of water 

3.0 Know the types of microbes in meat and meat products and asses the microbiological qua;ity of meat and meat products 

4.0 Understand the bacteriological examinations of milk and milk process 

5.0 Understand the microbiological examination of fruits and vegetables 

6.0 Understand the microbiological examination of fish and other sea foods 

7.0 Understand the microbiological examination of alcoholic and non-alcoholic beverages 

8.0 Understand the microbiological examinations of bread, cakes and bakery food 

227


Course: ADVANCED FOOD MICROBIOLOGY Course Code: FST 411 Contact Hours: 1 – 0 - 4 

Course Goal: This course is designed to enable students know the significance of microorganisms in food and food production. 



1.1 Understand the significance and the conduct of routine 

microbiological test in food quality control.. 

2.0 Know types of microorganisms in water and the methods of 

assessing microbiological quality of water. 

3.0 Know the types of microbes in meat and meat products 

4.0 Understand the bacteriological examination of milk and milk 

products. 

5.0 Understand the microbiological examination of fruits and 

vegetables. 

6.0 Understand the microbiological examination of fish and other 

seafoods. 

7.0 Understand the microbiological examination of alcoholic and nonalcoholic 

beverages. 

8.0 Understand the microbiological examination of bread, cakes and 

bakery food. 

228

Week 

General Objective: 1.0 UNDERSTAND THE SIGNIFICANCE AND THE CONDUCT OF ROUTINE MICROBIOLOGICAL TEST IN FOOD QUALITY CONTROL 


MICROBIOLOGICAL TEST IN FOOD QUALITY CONTROL 

1 - 3 

1.1 Explain the objectives of microbiological quality control. 

1.2 Describe the set up of a microbiological laboratory for food 

quality control. 

1.3 Explain the methods for sampling, sampling preparation and 

handling factor for microbiological tests for the following group of 

products: 

(a) liquid products (e.g. milk) 

(b) dehydrated products (e.g. milk powder, yam flour) 

(c) frozen products (e.g. ice cream, frozen desert) 

(d) canned products (e.g. canned beef, canned fruit juice) 

(e) fresh unprocessed products ( e.g. fresh banana, vegetables) 

1.4 Sample the group of products in 1.3 above for microbiological 

tests. 

1.5 Explain the methods used in tube inoculation and incubation. 

Explain with sketch 

Demonstrate the methods for 

students. 

Conduct practical to sample the 

products in 1.3 and test for 

microbiological contents. 

Sketch of microbiology 

laboratory. 

“ 

Sterile sampling bottles 

autoclaves 

Incubator, 

microscopes 


1.6 Incubate canned or bottled foods under typical handling 

environment to establish their wholesomeness. 

Supervise incubation. Grade 

reports. 

229

Week 



1.7 Carry out the following quantitative routine microbiological tests. 

(a) Direct microscopic slide examination for total microorganisms. 

(b) Dye-reduction tests for viable micro-organisms 

(c) Most-probable number technique for viable micro-organisms 

(d) Standard plate count for viable micro-organisms 


quantitative tests. Grade 

reports with drawings. 

Microscope, slides, incubator, 

autoclaves, inoculating 

chamber 

4 - 5 

General Objectives: 2.0 KNOW TYPES OF MICROORGANISMS IN WATER AND THE METHODS OF ASSESSING MICROBIOLOGICAL QUALITY OF 

WATER 

Microscopes 

MICROBIOLOGICAL QUALITY OF WATER 

2.1 List the types of microorganisms normally found in water. 

2.2 Explain the sources and nature of survival of different microorganisms 

. listed in 2.1 above 

2.3 Explain the significance of the organisms listed in 2.1 above in water. 

2.4 Explain the concept of indicator organisms in microbial quality 

control with special reference to Escherichia coli & Streptococcus sp. 

2.5 Explain the use of E. coli as an indicator in water quality analysis to 

illustrate the meaning of : 

(a) Presumptive coliform test. 

(b) Comfirmed coliform test. 

(c) Completed test 

2.5 Estimate the number of coliforms in a sample of water by the MPN 

and membrane filter technique. 

Students should view the 

organisms under the 

microscope. 

“ 

“ 

“ 

“ 

Supervise practical on 

culturing of coli forms and 

colony count. 

“ 

“ 

“ 

“ 

Membrane-filters, mediaculture, 

microscope colony 

counter. 

230

Week 

General Objectives: 3.0 KNOW THE TYPES OF MICROBES IN MEAT AND MEAT PRODUCTS 


MICROBES IN MEAT AND MEAT PRODUCTS 

6 - 7 

3.1 List microorganisms found in meat and meat products. 

3.2 Explain the sources and nature of survival of different organisms 

listed in 3.1 above. 

3.3 List the factors that affect the chances of, and degree of contamination 

of the carcass. 


“ 

“ 

3.4 Carry out the following tests on meat and meat products. 

(a) total plate count 

(b) gas formers in canned and cured meats 

(c) coliform test for example E. coli 

(d) salmonella test 

(e) staphylococcus 

(f) test for clostridium welchii 

Conduct practical on the tests – 

3.4. 

Grade individual reports. 

autoclave, incubators, 

inoculating chamber 

231

Week 

8 - 9 

General Objectives: 4.0 UNDERSTAND THE BACTERIOLOGICAL EXAMINATION OF MILK AND MILK PRODUCTS 


BACTERIOLOGICAL EXAMINATION OF MILK AND MILK PRODUCTS 

4.1 Describe the methods of examination of milk and milk products by 

total viable count etc. 

4.2 Culture contaminated milk for coliform organism using McConkey 

agar or any other selective media. 

4.3 Carry out the following bacteriological tests on milk and milk 

products: 

(a) plate count test 

(b) coliform ttest 

(c) the methylene blue test 

(d) the resazurin test 

(e) dye reduction test 

4.4 Describe the phosphate test method for pasteurized milk. 

4.5 Explain the method of detecting antibiotics in milk. 

4.6 Detect antibiotics in milk and interpret the significance. 

Supervise practicals on 

culturing of milk for coliforms. 

Supervise practicals on the 

tests in 4.3. Grade reports. 

“ 

Conduct practical to detect 

antibiotics 

Autoclave, incubator 

“ “ 

Spectrophotometer, etc. 

232

Week 

General Objectives: 5.0 UNDERSTAND THE MICROBIOLOGICAL EXAMINATION OF FRUITS AND VEGETABLES 


MICROBIOLOGICAL EXAMINATION OF FRUITS AND VEGETABLES 

10 

5.1 List microbes found in fruits and vegetables. 

5.2 Explain the sources of contaminations and nature of survival of 

different organisms as listed in 5.1 above. 

5.3 List the factors that affect the chances of and degree of contamination 

of fruits and vegetables by microorganisms. 


“ 

“ 

5.4 Carry out the following bacteriological tests on fruits and vegetables: 

(a) Rot-Honward mold count 

(b) Diacetylene especially for citrus fruits 

(c) Direct microscopic count 

(d) Plate count 

(e) Insect fragments 

Conduct practicals on the tests in 

5.3. 

incubator, 

Microscopes, 

counter. 

autoclave. 

colony 

233

Week 

General Objectives: 6.0 UNDERSTAND THE MICROBIOLOGICAL EXAMINATION OF FISH AND OTHER SEA FOODS 


MICROBIOLOGICAL EXAMINATION OF FISH AND OTHER SEA FOODS 

11 

6.1 List the microorganisms found in fish and other seafoods. 

6.2 Explain the sources of contamination of fish and seafood by 

microorganisms. 


6.3 Carry out bacteriological tests on the following groups of fish. 

(a) salt-water fish 

(b) fresh water fish 

(c) smoked fish 

(d) refrigerated fish 

Applying the following methods 

(a) plate count agar for general viable count 

(b) coliform counts by the multiple count method 

(c) baird-parker medium for Staphylococcus aurcus 

(d) qualitative examination for moulds in the case of smoked fish 

(e) for shell fish, the following tests should be carried out in addition 

to the ones above: 

• presumptive coliform test 

• viable counts 

• counts of salt-tolerated organisms 

• count for feacal streptococci 

• eamination for clostridium perfringes 

Conduct practical to carry out 

the tests in 6.3. 

“ 

Fish materials, incubator, 

autoclave, inoculating 

chamber, colony counter. 

234

Week 

12 

General Objectives: 7.0 UNDERSTAND THE MICROBIOLOGICAL EXAMINATION OF ALCOHOLIC AND NON ALCOHOLIC BEVERAGES 


ALCOHOLIC AND NON ALCOHOLIC BEVERAGES 

7.1 List the microbes found in alcoholic and non-alcoholic beverages. 

7.2 Explain the sources of contamination of beverages. 

7.3 Carry out the following bacteriological tests on beverages: 

(a) detection of wild yeasts 

(b) plate count test 

(c) multiple tube count method 

Conduct practical to carry out the 

tests in 7.3. Grade reports. 

culture media, incubator, 

autoclave, microscopes 

Week 

13 - 14 

General Objectives: 8.0 UNDERSTAND THE MICROBIOLOGICAL EXAMINATION OF BREAD, CAKES AND BAKERY FOODS 


MICROBIOLOGY OF BREAD, CAKES AND BAKERY FOODS 

8.1 List the microbes found in bread, cakes and bakery foods 

8.2 Explain the sources of these contaminants listed in 8.1 above. 

8.3 Examine bread for moulds. 

Carry out physical examination 

and report. 

8.4 Describe the microbiological examination of compressed bakers yeast. 

8.5 Describe the microbiological examination of stored cereal grains. 

8.6 Describe the procedure for the examination of flour. 

8.7 Examine bread for microbial contamination by yeast count. 

“ 

“ 

Examine by culturing. 

“ Microscopes, autoclave, 

incubator 

8.8 Test for Salmonella. 

235


WEEK KPRACTICALS TEACHERS ACTIVITIES RESOURCES 

1-3 

4-5 

1.4 Sample the group of products in 1.3 above for microbiological test 

1.6 Incubate canned or bottled foods under typical handling environment 

to establish their whole sources 

1.7 Carry out the following qualitative routine microbiological tests 

a) Direct microscope slide examination for total 

microorganisms 

b) Dye-reduction test for viable microorganisms 

c) Most- probable number techniques for viable 

micro-organisms 

d) Standard plate count for viable microorganisms 

2.6 Estimate the number of coliforms in a sample of water by MPN and 

membrane filter technique 

Conduct practical to sample the 

product in 1.3 and test for 

microbiological contents 

Supervise incubation. Grade 

report 

Supervise practical quantitative 

test. Grade report with drawings 

Supervise practical on culturing 

of coliforms and colony count 

Sterilize sample bottle 

autoclaves incubato, 

spectrophometer microscopes 

Microscope, slides incubator 

autoclaves in oculating 

chambers 

Membrane filters media 

culture microscope colony 

counter 

6-7 

8-9 

3.4 Carry out the following test on meat and meat products 

a) total plate count 

b) gas formert in canned and canned meat 

c) coliform test for example E – coli 

d) salmonella test 

e) staphylococcus 

f) test for clostridium welsch 

4.2 Culture contaminated milk for coliform organism using MC cookery 

agar or any other selective media 

4.3 Carry out the following bacteriological test on milk and milk products 

a) Plate count test 

b) Coliform test 

c) The methylene test 

Conduct practical on the test in 

3.4. Grade individual report 

Supervise practical on culturing 

of milk for coliform 

Supervise practical on the test in 

4.3. Grade reports 

Autoclave incubators 

inoculating chambers 

Autoclave incubator colony 

counter 

236

d) The resazufin test 

e) Dye reduction test 

4.6 Detect antibiotics in milk and interpret the significance 

5.4 Carry out the following bacteriological test on fruits and vegetables 

a) Rot - Honward mold count 

b) Diacetylene especially for citrus fruits 

c) Direct microscopic count 

d) Plate count 

e) Insect fragments 

6.3 Carry out bacteriological test on the following groups of fish 

a) Salt – water fish 

b) Fresh – water fish 

c) Smoked fish 

d) Refrigerated fish 

Applying the following methods 

a) plate count agar for general viable count 

b) Coliform count by the multiple count method 

c) Baived –parker medium for staphylococcus aurcus 

d) Quantitative examination for moulds in the sase of smoked 

fish 

e) For shell fish the following teat should be carried out in 

addition to the ones above 

• Presumptive coliform test 

• Viable counts 

• Count on salt tolerated organisms 

• Count for feacal streptococci 

7.3 Carry out the following bacteriological test on beverages 

a) detection of wild yeast 

b) plate count test 

Conduct practical to detect 

antibiotics 

Conduct practical on the test in 

5.3 


test on 6.3 


test in 7.3. Grade report 


Incubator autoclave 

microscopes colony counter 

Fish materials incubator 

autoclave. Inculating chamber 

colony counter 

Culture media incubator 

autoclave microscope 

237

c) multiple tube count method 

8.3 Examine bread for moulds 

8.7 Examine bread for microbial contamination by yeast count 

8.8 Test for slmonella 

Carry out physical examination 

and report 

Examine by culturing 

Microscope 

Autoclave incubator 

238


COURSE: PROCESS AND EQUIPMENT DESIGN 

CODE: FST 412 


UNITS: 3.0 

GOAL: 

This course is aimed at providing the students with understanding of the principles and methods of process 

design as well as techniques of profitability evaluation, cost estimation and equipment selection 



1.0 Understand the principles and methods of process design for food processing plants 

2.0 Understand the factors determining optimum operating conditioners for defferent process 

3.0 Understand the basic principles and methods of cost estimation 

4.0 Understand the method of estimating profitability 

5.0 Understand the criteria and methods of equipment selection and plant layout 

6.0 Understand methods of writing and presenting design report 

239


Course: PROCESS AND EQUIPMENT DESIGN Course Code: FST 412 Contact Hours: 1 – 0 – 0 

Course Goal: This is designed to enable the diplomate appreciate the design feature of food processing equipment. 

Week General Objectives: TO PROVIDE BASIC UNDERSTANDING OF TECHNOQUES FOR DESIGN AND EQUIPMENT SELECTION IN THE FOOD INDUSTRY 


1.0 Understand the principles and methods of process design for food 

processing plants. 

2.0 Understand the factors determining optimum operating conditions 

for different processes. 

3.0 Understand the basic principles and methods of cost estimation. 

4.0 Understand the method of estimating profitability. 

5.0 Understand basic criteria for equipment selection and plant 

layout. 

6.0 Understand methods of writing and presenting design report 

240

Week 

General Objective: 1.0 UNDERSTAND THE PRINCIPLES AND METHODS OF PROCESS DESIGN FOR FOOD PROCESSING PLANTS 


PRINCIPLES AND METHODS OF PLANT DESIGN 

1.1 Explain the concept of design as a developmental tool. 

Lecture 


1.2 Explain the meaning of the terms: process design and plant design. 

“ 

“ 

1 - 3 

1.3 Explain the considerations of the following in tool plant design: 

• Ease of cleaning or sanitary 

• Flexibility 

• Safety (product and personnel) 

• Economic etc. 

“ 

“ 

1.4 Explain steps involved in plant development i.e. from product idea 

conception to plant trials 

Use flow chart to explain. 

“ 

1.5 Describe steps involved in feasibility studies. 

“ 

“ 

1.6 Explain the importance of feasibility studies in plant design 

development. 

“ 

“ 

1.7 Explain steps involved in process and plant design. 

“ 

“ 

1.8 List and explain design bases. 

“ 

“ 

1.9 Define annual operating factor, process cycle time etc. 

“ 

“ 

1.10 Distinguish and draw various flow sheets e.g. process flow sheets, 

utility flow sheets, engineering flow sheets etc. 

“ 

1.11 Explain safety factors in design work. 

“ 

“ 

241

Week 



1.12 Explain the properties for choosing construction materials for food 

processing 

Lecture 


General Objectives: 2.0 UNDERSTAND THE FACTORS DETERMINING OPTIMUM OPERATING CONDITIONS FOR DIFFERENT PROCESSES 

OPERATING CONDITIONS FOR DIFFERENT PROCESSES 

4 - 5 

2.1 Explain optimum economic design and optimum operating design. 

2.2 List and explain factors affecting food processing plant location. 

2.3 Specify utilities required for a food plant. 


“ 

“ 

2.4 Describe storage systems for food raw materials. 

2.5 List considerations for selecting raw materials handling equipment. 

2.6 List bye-products and waste products from food plant. 

2.7 Describe the optimum operating conditions for various plant 

processes. 

Use pictures and visit storage 

system. 

“ 

“ 

“ 

“ 

“ 

“ 

242

Week 

General Objective: 3.0 UNDERSTAND THE BASIC PRINCIPLES AND METHODS OF COST ESTIMATION 


ECONOMIC EVALUATION AND COST ESTIMATION 

3.1 Explain capital or investment cost of plant. 

Lecture 


3.2 List the components of capital cost. 

“ 

“ 

6 – 8 

3.3 Define cost index and explain its use in capital cost estimates. 

“ 

“ 

3.4 List various methods for estimating capital cost 

“ 

“ 

3.5 Explain product cost 

“ 

“ 

3.6 List cost factors affecting product cost. 

“ 

“ 

3.7 Define the term depreciation. 

“ 

“ 

3.8 Explain the implication of depreciation in cost analysis. 

“ 

“ 

3.9 Explain the meaning of insurance in plant operation. 

“ 

“ 

3.10 Explain the methods for estimating product cost. 

“ 

“ 

3.11 Explain the various bases for estimating product cost 

e.g. annual bases, product bases etc. 

“ 

“ 

3.12 Explain the importance of using the annual basis for product 

cost estimate. 

“ 

“ 

243

Week 

General Objectives: 4.0 UNDERSTAND THE METHODS OF ESTIMATING PROFITABILITY 


ESTIMATING PROFITABILITY 

4.1 Explain the various types of taxes on manufacturing plants. 

Lecture 


9 - 10 

4.2 Calculate various amounts payable as taxes. 

4.3 Describe various types of interest on investment fund – simple and 

compound. 

“ 

“ 

“ 

“ 

4.4 Explain total sales revenue. 

“ 

“ 

4.5 Describe the meaning of profit and profitability. 

“ 

“ 

4.6 Describe various methods for evaluating profitability. 

“ 

“ 

4.7 Draw and explain the break-even chart. 

“ 

“ 

4.8 Describe simple methods for calculating break-even point. 

“ 

“ 

4.9 Evaluate rate of return on investment using various methods. 

“ 

“ 

244

Week 

General Objectives: 5.0 UNDERSTAND BASIC CRITERIA FOR EQUIPMENT SELECTION AND PLANT LAYOUT 


EQUIPMENT SELECTION CRITERIA 

5.1 Understand the sanitary requirements and corrosion resistant nature of 

food contact surfaces. 

5.2 Appreciate the optimum economic consideration in equipment 

selection e.g. minimum product cost contribution, 

• depreciation 

• equipment useful life 

• maintenance cost 

• replacement cost etc. 

5.3 Design and cost simpl equipment such as: 

• storage tanks 

• mixing tanks 

• transport pipes 

• fermentors etc. 

5.4 List considerations for plant layout. 

Lecture 

“ 

Supervise designing and grade 

design 

“ 


“ 

Studio 

“ 

245

Week 

General Objective: 6.0 UNDERSTAND METHODS OF WRITING AND PRESENTING DESIGN REPORT 


PREPARING AND PRESENTING A DESIGN PROJECT REPORT 

6.1 Explain the following as headings for presenting a design project 

report: 

• letter of transmittal 

• title page 

• table of contents 

• summary / abstract 

• body of report 

• appendix 

6.2 Explain that the body of report should include: 

• introduction 

• literature review on data 

• final recommended design 

• conclusions and recommendation 

• acknowledgement 

• nomenclature 

• reference list 

Show students design project. 

Supervise students design 

project. 

“ 


“ 

246



5.3 Design and cost simple equipment such as Supervise designing and grade studio 

design 

• Storage tanks 

• Mixing tanks 

• Transport pipes 

• Farmentor etc 

247


COURSE: FOOD LEGISLATION FACTORY LAWS AND SAETY 

CODE: FST 413 


UNITS: 2.0 

GOAL: This course is design to enable diplomats know laws guiding manufacture and quality of processed foods in Nigeria 



1.0 Know the laws controlling food standard in Nigeria 

2.0 Know factory laws in Nigeria 

3.0 Know international food laws and patenting 

4.0 Know safety regulations in Nigeria 

248


Course: FOOD LEGISLATION AND SAFETY Course Code: FST 413 Contact Hours: 1 – 0 - 0 

Course Goal: This course is designed to enable diplomats know laws guiding manufacture and quality of processed foods in Nigeria. 



1.0 Know the laws controlling food standards in Nigeria 

2.0 Know Factory laws. 

3.0 Know International Food Laws and Pateting. 

4.0 Know safety regulations in Nigeria. 

249

Week 

General Objective: 1.0 KNOW THE LAWS CONTROLLING FOOD STANDARDS IN NIGERIA 


FOOD LEGISLATION 

1 - 4 

1.1 Define food legislation. 

1.2 Explain the importance of food legislation to the society. 

Lecture 

“ 


“ 

1.3 Outline the scope of food legislation in Nigeria. 

“ 

“ 

1.4 Explain the roles and significance of each of the following 

agencies in food legislation: 

(a) FAO 

(b) WHO 

(c) SON 

(d) NAFDAC 

(e) Codex Alimentarius Commission 

(f) European Union 

(g) Weight and Measures 

(h) Iso 9000 and Quality Audit 

“ 

“ 

1.5 Explain the modes of enforcement of food laws in Nigeria. 

“ 

“ 

1.6 Explain the basic provisions of the Nigerian Food Laws. 

1.7 List the laws guiding the legislation of pesticides application to 

food raw materials and products. 

“ 

“ 

250

Week 



FOOD REGULATION AND STANDARDS 

1.8 Explain food regulation. 

1.9 Explain the role of regulations in food legislation. 

1.10 Explain the provisions of the following regulations: 

(a) Soft drink regulations 

(b) Advertisement regulation 

(c) Labeling regulations 

(d) Food hygiene regulations 

(e) Food colour regulations 

(f) Food additive regulations 

(g) Food fortification regulations 

(h) Gari regulations 

1.11 Explain the term food standards 

1.12 Explain the role of food standards in food legislation. 

1.13 Explain the process involved in food standardization. 

1.14 Explain the provisions of the following food standards 

(i) Wheat flour – 1980 

(ii) Malt drinks – 1992 

(iii) Food for infants and children: processed cereal based – 1989 

(v) Method of Analysis for margarine – 1988 

(vi) Biscuit – 1992 

(vii) Maize grains – 1989 

Lecture 

“ 

“ 

“ 

“ 

“ 

“ 


“ 

“ 

“ 

“ 

“ 

“ 

251

Week 



(viii) Black tea – 1987 

(ix) Edible vegetable oil – 1992 

1.15 Explain the following terms used in product identification: 

(a) Food product standards, composition and identity. 

(b) Ingredient labeling. 

(c) Weight and measures declaration. 

(d) Microbiological quality declaration 

1.16 State consequence of non-compliance with food regulation and 

standards. 

IMPORTANCE OF QUALITY CONTROL DEPARTMENT 

1.17 Explain the effect of compliance with food laws on quality in: 

(b) The food industry 

(c) The food distribution system 

(c) Designing of food equipment 

(d) Consumers’ complaint 

Lecture 

“ 

“ 


“ 

“ 

252

Week 

General Objectives: 2.0 KNOW FACTORY LAWS 

Special Learning Objectives: FACTORY LAWS Teachers Activities Resources 

FACTORY LAWS 

5 - 8 

2.1 Outline the edits and regulations governing factory operations in 

Nigeria. 

Lecture 


2.2 Explain legislative power in the following: 

(a) Ministers of regulatory bodies and agencies. 

(b) NAFDAC 

(c) Food inspectors 

“ 

“ 

2.3 Explain national plant regulation. 

“ 

“ 

2.4 Explain statutory requirements for effluent disposal in the food 

industry in Nigeria. 

“ 

“ 

2.5 Explain regulations governing process water supply and quality in the 


“ 

“ 

FACTORY EDICTS AND LAWS 

2.6 Outline factory edicts and laws in Nigeria. 

2.7 Outline factory by-laws in Nigeria. 

2.8 Outline factory decrees in Nigeria. 

2.9 Explain public health acts or edits in Nigeria. 

253

Week 

General Objectives: 3.0 KNOW INTERNATIONAL FOOD LAWS AND PATENTING 


INTERNATIONAL FOOD LAWS 

9 - 13 

3.1 Explain food export and import regulations. 

Lecture 


3.2 Explain the roles of the following international organizations 

concerned with Food Standards: 

(a) International Virie and Wine Office (OIV) 

(b) International Olive Oil Council (IOOC) 

(c) International Tea Committee (ITC) 

(d) International Wheat Council; (IWC) 

(e) International Sugar Council (ISC) 

(f) European Economic Committee (EEC) 

(g) International Labour Organisation. 

“ 

“ 

3.3 Define the term Patent. 

“ 

“ 

3.4 Explain the procedures involved in securing patents 

“ 

“ 

General Objective: 4.0 KNOW SAFETY REGULATIONS IN NIGERIA 


SAFETY REGULATIONS IN NIGERIA 

14 - 15 

4.1 Explain Nigerian Ministry of Labour recommendations on safety at 

work. 

Lecture 


4.2 Describe safety procedures strictly observed in a food plant. 

“ 

“ 

254


COURSE: FOOD PACKAGING AND STORAGE 

CODE: FST 414 


UNITS; 2.0 

GOAL: This course is designed to enable the diplomates know the principles and practice of food packaging and storage 



1.0 Understand the principles of packaging 

2.0 Understand the nature and properties of metal and glass packaging materials 

3.0 Understand the nature and properties of paper packaging materials 

4.0 Understand the principles of plabtre packaging materials 

5.0 Know the principles and methods of produce storage 

255


Course: FOOD PACKAGING AND STORAGE Course Code: FST 414 Contact Hours: 1 – 0 - 3 

Course Goal: This course is designed to enable the diplomate know the principles and practice of food packaging and storage. 



1.0 Understand the principles of packaging. 

2.0 Understand the nature and properties of metal and glass packaging 

materials. 

3.0 Understand the nature and properties of paper packaging 

materials. 

4.0 Understand the principles of plastic packaging materials. 

5.0 Know the principles and methods of produce storage 

256

Week 

General Objective: 1.0 UNDERSTAND THE PRINCIPLES OF PACKAGING 


PRINCIPLES OF PACKAGING 

1.1 Outline the development of the packaging industry. 

1.2 Explain the theory of permeation. 

1.3 Describe permeability control in packaging materials. 

1.4 Explain the practical significance of permeation. 

1.5 Describe the shelve life theory and its limitations in food 

packaging. 

1.6 Determine permeability of packaging materials (e.g. films, paper). 

1.7 Explain the principles and methods of vacuum packaging. 

Lecture 

“ 

“ 

“ 

“ 


permeability (rate) 

Lecture 


“ 

“ 

“ 

“ 

Humidity controlled cabinet, 

micrometer gauge, weighing 

balance. 


257

Week 

General Objective: 2.0 UNDERSTAND THE NATURE AND PROPERTIES OF METAL AND GLASS PACKAGING MATERIALS 


METALS AND GLASS PACKAGING MATERIALS 

2.1 Explain the nature and properties of can making materials. 

2.2 Describe the procedures in the construction of metal cans. 

2.3 Distinguish between plane and lacquered cans. 

2.4 Explain the purpose of lacquering of cans. 

2.5 Describe the main types, application and properties of lacquers. 

2.6 Describe the method for examining can defect. 

2.7 Determine the percentage overlap of can seams. 

2.8 Describe the nature and properties of glass packaging materials. 

2.9 Describe the procedures involved in glass production. 

2.10 Explain the strength of glass as a packaging material. 

2.11 Explain the advantages and disadvantages of glass packaging 

2.12 Describe the different types of closures in glass containers. 

Lecture 

“ 


of plane and laguered cans. 

“ 

“ 

“ 

Supervise practical on can seams 

evaluation % overlap 

Lecture 

“ 

“ 

“ 

“ 


“ 

Plane and lacquered cns 

“ 

“ 

“ 

Micro-screw gauge, pliers, 

cutter, vernier caliper, can 

opener 


“ 

“ 

“ 

“ 

258

Week 

General Objective: 3.0 UNDERSTAND THE NATURE AND PROPERTIES OF PAPER PACKAING MATERIALS 


PAPER PACKAGING MATERIALS 

3.1 Describe the basic stages involved in the production of paper. 

3.2 Identify the different types of papers used in food packaging. 

3.3 Distinguish between paper and board. 

3.4 Identify the different types of board used in food packaging. 

3.5 Explain the term ‘cartoning’ system and describe the three main 

operations of cartooning system. 

3.6 Carry out basic quality control test on papers and boards e.g. kraft 

paper/board, grease proof, sulphite paper, limitation pardiment paper, 

duplex board, and clipboard. 

3.7 Describe the main type of labels for food products. 

Lecture 

Physically identify the papers 

and describe their characteristics. 

Physical examine paper board. 


“ 

Supervise practical: test on 

grammage, bursting strength, 

tearing strength, thickness, 

appearance, feel and handling 

characteristics. 

Lecture 


“ 

Paper, board 

“ 

“ 

Mullen (hydraulic) tester or 

pneumatic bursting strength 

tester, meter rule, balance, 

dead weight, micrometer. 

259

Week 

General Objective: 4.0 UNDERSTAND THE PRINCIPLES OF PLASTIC PACKAGING MATERIALS 


PLASTIC PACKAGING MATERIALS 

4.1 Describe the different types and properties of plastic materials. 

4.2 Explain the characteristics and functions of flexible plastic films. 

4.3 Describe the different types and methods of heat sealing. 

4.4 Explain the term ‘laminate’ and describe the methods of lamination. 

4.5 Describe rigid plastic containers and their methods of production. 

4.6 Explain the main factors affecting the heat sealability of flexible films. 

4.7 Describe the methods of filling liquids and powdered / granular 

materials into plastic containers. 

4.8 Identify the characteristics of flexible packaging films. 

Lecture 

“ 

“ 

“ 

“ 

“ 

“ 

Supervise practical: Burning 

characteristics, easy or hard to 

tear, copper wire test, stretch test 

and solubility test. 


“ 

“ 

“ 

“ 

“ 

“ 


260

Week 

General Objective: 5.0 KNOW THE PRINCIPLES AND METHODS OF PRODUCE STORAGE 


PRODUCE STORAGE 

5.1 Identify classes of agricultural produce in Nigeria. 

5.2 Explain the objectives of produce storage. 

5.3 List environmental factors affecting deterioration in stored produce. 

5.4 Explain the principles of the various methods applied in prolonging 

the shelf life of produce e.g. low temperature, low moisture, inert 

atmosphere, controlled atmosphere, hypo baric and waxing. 

5.5 Explain the effects of storage methods on harvested vegetables, tubers 

and fruits. 

Display samples of agricultural 

produce 

“ 

“ 

“ 

“ 

Samples of agricultural 

produce. 

“ 

“ 

“ 

“ 

261



1.7 Determine permenbility of packaging Supervise 

practical 

materials (e.g films, paper) 

2.7 Determine the percentage overlap of 

can seams 

3.6 Carry out basic quality control test on 

papers and boards e.g. kraft paper/board, 

grease proof, sulphite paper, limitation 

pardiment paper 

duplex board, and clipboard 

determination of permeability 

(rate) 

Supervise practical on can 

seams evaluation % overlap 

Supervise practical: test on 

grammage, bursting strength, 

tearing strength, thickness, 

appearance, feel and handling 

characteristics. 

Humidity controlled cabinet, 

micrometer gauge, weighing 

balance. 

Micro-screw gauge, pliers, 

cutter, vernier caliper, 

Mullen (hydraulic) tester or 

pneumatic bursting strength 

tester, meter rule, balance, 

dead weight, micrometer. 

4.8 Identify the characteristics of flexible 

packaging films 

Supervise practical: Burning 

characteristics, easy or hard to 

tear, copper wire test, stretch 

test and solubility test. 


262

PROGRAMME: FOOD TECHNOLOGY HIGHER NATIOANL DIPLOMA 

COURSE: PROESSING AND PRESERVATION OF PLANT FOOD PRODUCTS 

CODE: FST 415 


UNITS: 4.0 

GOAL: This course is designed to enable the students process and preserve various common plant food 


1.0 Understand the principles and methods of processing and preservation of fruits and vegetables 

2.0 Understand the principles and methods of processing and preservation of roots, tubers and their products 

3.0 Understand the principles and methods of processing and preservation of cereals 

4.0 Understand the principles and methods of processing and preservation of tats and oil 

5.0 Understand the principles and techniques of rice processing 

263


Course: PROCESSING AND PRESERVATION OF PLANT Course Code: FST 415 Contact Hours: 2 – 0 - 4 

FOOD PRODUCTS 

Course Goal: This course is designed to enable the student process and preserve various common plant food. 



1.0 Understand the principles and methods of processing and 

preservation of fruits and vegetables. 


preservation of roots, tubers and their products. 


preservation of cereals. 


preservation of fats and oils. 

5.0 Understand the principles and techniques of rice processing. 

264

Week 

General Objectives: 1.0 UNDERSTAND THE PRINCIPLES AND METHODS OF POCESSING AND PRESERVATION OF FRUITS AND VEGETABLES 


PROCESSING AND PRESERVATION OF FRUITS AND VEGETABLES 

1 – 3 

1.1 List and classify common fruits and vegetables in Nigeria. 

1.2 Explain the effects of structure and post harvest changes on the 

quality of fruits and vegetables. 

Display samples of common 

fruits and vegetables 

“ 

Samples of common fruits and 

vegetables. 

“ 

1.3 Describe traditional and industrial ways of processing Nigerian 

fruits and vegetables. 

“ 

“ 

1.4 Produce, package and label chips and flakes from local fruit (e.g. 

banana, plantain etc). 

1.5 Brew and bottle wine using local fruits. 

1.6 Produce packaged powdered local spices e.g. pepper, utazi. 

1.7 Preserve local fruits and vegetables by applying low temperature, 

plastic film wrapper, local packaging etc. 

1.8 Produce and evaluate jam from local fruits. 

1.9 Produce, bottle and label non-alcoholic beverages from local fruits. 

Practical: Production of packaged 

local fruit flakes. 

Practical: Production of wine 

from local fruits. 

Practical: Production of packaged 

local spices. 

Practical: Preservation of local 


Practical: Production of Jam 

from local fruits 

Drier 

Fermenter, corking machine 

Mixer, hammer/disc mill, heat 

sealer. 

Refrigeration chamber. 

Pan evaporator. 

Practical: Production of nonalcoholic 

beverages from local 

fruits. 

Juice extractor/expeller, 

corking machine. 

265

Week 

General Objective: 2.0 UNDERSTAND THE PRINCIPLES AND METHODS OF PROCESSING AND PRESRVATION OF ROOTS, TUBERS AND THEIR 

PRODUCTS 


PROCESSING AND PRESERVATION OF ROOTS AND TUBERS 

4 - 6 

2.1 Classify and describe roots and tubers common in Nigeria. 

2.2 Explain methods of traditional and industrial handling and storage of 

roots and tubers in Nigeria. 

Display samples of common 

roots and tubers 

“ 

Samples of roots and tubers 

“ 

2.3 Explain the unit operations in processing and preservation of roots, 

tubers and their products in the industry. 

“ 

“ 

2.4 Produce, package and label flour from yam, cassava, coco yam and 

other local roots and tubers 

Production of flour from 

cassava, yam and cocoyam. 

Slicer, drier, hammer mill, 

disc attrition mill 

266

General Objective: 3.0 UNDERSTAND THE PRINCIPLES AND METHODS OF PROCESSING AND PRESRVATION OF 

CEREALS 


PROCESSING AND PRESERVATION OF CEREALS 

7 - 9 

3.1 List and classify cereals and legume found in Nigeria. 

3.2 Describe the structural components and chemical composition of 

cereal grain. 

Display samples of cereals and 

legumes 

“ 

Samples of cereals and 

legumes 

“ 

3.3 Describe the structural components and chemical composition of grain 

legumes. 

“ 

“ 

3.4 Describe the process for producing slurries and flours from various 

legumes and cereals (e.g. wheat, maize etc.) 

“ 

“ 

3.5 Describe the manufacturing process for bread, biscuits and other 

baked products using wheat or composite flour. 

“ 

“ 

3.6 Produce and package flour from various local grains legumes and 

cereals for various purposes e.g. bread making, moin-moin, ogi/akamu 

3.7 Produce bread, biscuits and other baked products using wheat and 

composite flour. 

Production of flour from cereals 

and legumes. 

Production of bread and biscuit 

from wheat and composite flour. 

Roller mill, disc/attrition mill 

Bakery oven, mixer, kneader, 

cutter, moulder. 

267

Week 

General Objective: 4.0 UNDERSTAND THE PRINCIPLES AND METHODS OF PROCESSING AND PRESRVATION OF FAT AND OILS 


PROCESSING AND PRESERVATION OF FATS AND OILS 

4.1 Explain the principles of extraction and refining of the following 

commercially important oil seeds: oil palm, groundnut, cottonseeds, 

soya bean, coconut etc. 

Display samples of common oil 

seeds 

Samples of common oil seeds 

10 - 12 

4.2 Explain the principles of oil extraction and refining from animal 

sources. 

“ 

“ 

4.3 Distinguish between drying, semi-drying and non-drying oils. 

4.4 Explain the chemical composition of major oils listed in 4.1 above. 

4.5 Describe the manufacturing process for margarine, cooking 

shortenings, salad oil. 

“ 

“ 

“ 

“ 

“ 

“ 

4.6 Explain the mechanism of oil and fat, deterioration and their effect on 

food quality and stability. 

“ 

“ 

4.7 Describe the isolation, recovery and uses of protein concentration 

from oil seeds. 

“ 

“ 

4.8 Extract, purify, bottle and label oil from palm fruit palm kernel, 

groundnut, cottonseed and other local fruits and vegetables. 

Practical: Extraction and 

purification of oils from seeds 

and vegetable sources 

Oil extractor/expeller 

268

Week 

General Objectives: UNDERSTAND THE PRINCIPLES AND TECHNIQUES OF RICE PROCESSING 

Special Learning Objectives: Teachers Activities Rresources 

13 - 15 

5.1 Identify the different types of rice cultivated in Nigeria. 

5.2 Explain the various stages involved in rice processing. 

5.3 Describe the advantages and disadvantages of parboiling. 

5.4 Describe the various methods of parboiling rice. 

5.5 Carry out rice parboiling. 

5.6 Determine milling characteristics of rice e.g. headrice, yield. 

Display samples of rice 

cultivated in Nigeria. 

“ 

“ 

“ 

Production of parboiled rice 

Determination of milling 

characteristics of rice. 

Rice samples 

“ 

“ 

“ 

Rice parboiler 

Rice dehuller 



1.4 Produce, package and label chips and flakes Practical: Production of Drier 

from local fruit (e.g. banana, plantain etc). packaged local fruit flakes. 

1.5 Brew and bottle wine using local fruits.] 

1.6 Produce package powdered local spices eg 

pepper, utazi 

Practical: Production of wine 

from local fruits. 

Practical: Production of 

packaged local spices. 

Fermenter, corking machine 

Mixer, hammer/disc mill, heat 

sealer. 

269

1.7 Preserve local fruits and vegetables by 

applying low temperature, plastic film 

wrapper, local packaging etc. 

1.8 Produce and evaluate jam from local fruits. 

1.9 Produce, bottle and label non-alcoholic 

beverages from local fruits. 

2.4 Produce, package and label flour from yam, 

cassava, coco yam and other local roots and 

tubers 

3.6 Produce and package flour from various local 

grains legumes and cereals for various 

purposes e.g. bread making, moin-moin, 

ogi/akamu 

3.7 Produce bread, biscuits and other baked 

products using wheat and composite flour. 

Practical: Preservation of local 


Practical: Production of Jam 

from local fruits 

Practical: Production of nonalcoholic 

beverages from local 

fruits. 


cassava, yam and cocoyam. 


cereals and legumes. 

Production of bread and 

biscuit from wheat and 

composite flour 

Refrigeration chamber. 

Pan evaporator 

Juice extractor/expeller, 

corking machine. 

Slicer, drier, hammer mill, disc 

attrition mill 

Roller mill, disc/attrition mill 

Bakery oven, mixer, kneader, 

cutter, moulder. 

4.8 Extract, purify, bottle and label oil from palm 

fruit palm kernel, groundnut, cottonseed and 

other local fruits and vegetables 

5.5 Carry out rice parboiling. 

Practical: Extraction and 

purification of oils from seeds 

and vegetable sources 

Production of parboiled rice 

Oil extractor/expeller 

Rice parboiler 

270

5.6 Determine milling characteristics of rice e.g. 

headrice, yield. 

Determination of milling 

characteristics of rice. 

Rice dehuller 

271


COURSE: PROCESSING AND PRESERVATION OF ANIMAL FOOD PRODUCTS 

CODE FST 416 


UNITS: 4.0 

GOAL: This course is designed to enable the student process and preserve animal food products 



1.0 Understand the technology of meat and meat products 

2.0 Understand the technology of poultry meat preservation and processing 

3.0 Understand the technology of milk and milk products 

4.0 Understand the technology of fish and other sea foods and products 

5.0 Know the technology of honey production 

6.0 Understand the principle and production of livestock feeds. 

272


Course: PROCESSING AND PRESERVATION OF Course Code: FST 416 Contact Hours: 2-0-4 

ANIMAL FOOD PRODUCTS 

Course Goal: This course is designed to enable the student process and preserve common animal food products. 



1.0 Understand the technology of meat and meat products. 

2.0 Understand the technology of poultry meat preservation and 

processing. 

3.0 Understand the technology of milk and milk products. 

4.0 Understand the technology of fish and other seafoods and 

products. 

5.0 Know the technology of honey production. 

6.0 Understand the principle and production of livestock feeds. 

273

Week 

General Objective: 1.0 UNDERSTAND THE TECHNOLOGY OF MEAT AND MEAT PRODUCTS 


TECHNOLOGY OF MEAT AND MEAT PRODUCTS 

1 - 3 

1.1 Describe the process of live stock slaughtering – poultry, cow, 

goat. 

Lecture 


1.2 Inspect, grade and identify meat cuts. 

Supervise inspection of meat cuts. 

Visual teaching tools 

1.3 Draw and label the structure of a typical muscle. 

1.4 List the chemical composition of meat. 

Supervise drawing and grade 

report. 

Teaching tools 

1.5 Explain the conversion of muscle to meat. 

1.6 Explain the factors affecting meat quality. 

1.7 Explain the principles of meat tenderisation. 

1.8 Explain the principles of the following pres. 

1.9 Prepare, package and label sausage, meat rolls, meat emulsion etc 

using plastic films and cans. 

“ 

“ 

“ 

Practical-prepare, package and 

label these products in the 

laboratory 

“ 

“ 

“ 

Meat mincer, multiple food 

processor, smoking kiln, can 

seamer, retort. 

274

Week 

General Objectives: 2.0 UNDERSTAND THE TECHNOLOGY OF POULTRY MEAT PRESERVATION AND PROCESSING 


POULTRY MEAT PROCESSING 

4 - 6 

2.1 Outline the development of the poultry industry. 

Lecture 

2.2 Slaughter and dress chicken. 

2.3 Cut poultry into prime parts. 

2.4 List and describe methods of poultry processing and preservation. 

2.5 List and describe methods of egg processing and preservation. 

2.6 Package, label and preserve whole chicken or parts in bags and cans. 

2.7 Produce, package and label egg powders of yolk and white. 

Practical slaughter and dress 

chicken 

Lectures 

“ 

Practical package chicken. 

Packed; produce egg powders. 

Slaughter slab, carving 

knives 

Deep freezers 

Air oven, drum drier, 

vacuum drier, polysealer. 

Spray drier. 

275

Week 

General Objective: 3.0 UNDERSTAND THE TECHNOLOGY OF MILK AND MILK PRODUCTS 


MILK AND MILK PRODUCTS 

7 - 9 

3.1 Define milk. 

3.2 Describe composition of milk of various mammals. 

Display milk; samples – cow, 

goat. Products – yoghurt, butter, 

ice cream, etc. 

Milk samples. 

Samples of milk product. 

3.3 Explain the physical and chemical properties of milk. 

“ 

3.4 Describe factors affecting the milking process. 

“ 

3.5 Describe the pre-process handling of raw milk. 

“ 

3.6 Explain the principles and methods of milk production from dairy 

animals. 

3.7 Pasteurize and package raw milk in cans. 

“ 

“ 

3.8 Produce and package milk powder in plastic bags. 

3.9 Explain the technology and manufacture of ice cream, yoghurt, butter, 

and cheese. 

Practical pasteurization and 

packaging. 

Practical production of milk 

powder 

Can seamer, retort, 

pasteurizer, spray drier 

3.10 Produce and package ice cream, butter, cheeses and yoghurt from 

raw milk. 

Lecture 

Practical production and 

packaging of mil products. 

Ice cream making machine 

276

Week 

General Objective: 4.0 UNDERSTAND THE TECHNOLOGY OF FISH AND OTHER SEA FOODS AND PRODUCTS 


277

10 - 12 

FISH, OTHER SEA FOOD AND PRODUCTS 

4.1 Outline the development of the fish industry in Nigeria. 

4.2 List the types of fish available in Nigerian Continental Shelf. 

4.3 List and describe fishing methods and their effects on quality. 

Lecture 

Display samples and pictures of 

fish in Nigerian waters 

“ 

Fish 

4.4 Explain differences between fish and meat (chemical, composition, 

structure). 

4.5 Explain the principles of fish spoilage. 

“ 

“ 

4.6 Describe the method of fish spoilage (microbiological, chemical and 

physical) and principles of fish processing and preservation. 

4.7 List and describe the various ways of traditional and industrial fish 

processing and preservation in Nigeria. 

4.8 Dry smoke package fish and other seafoods using plastic bags and 

packages. 

4.9 Produce and package snail (dried, refrigerated, freeze). 

4.10 Produce and package fish sausage etc. 

4.11 Prepare fish, prawn, cray fish and snail and crabs for refrigerated 

storage. 

“ 

“ 

“ 

Conduct practical produce, 

package and label products 

“ 

“ 

Smoking kiln, blast freezer, 

can seamer, retort, deep 

freezer. 

“ 

“ 

278

Week 

13 - 14 

General Objective: 5.0 KNOW THE TECHNOLOGY OF HONEY PRODUCTION 


HONEY TECHNOLOGY 

Lecture 


5.1 Identify the composition of Honey. 

“ 

“ 

5.2 Describe the process of production of Honey. 

“ 

“ 

5.3 Describe the process of harvesting of honey. 

“ 

“ 

5.4 Describe methods of extraction and purification of honey. 

Extract honey from combs and 

5.5 Extract, purify and bottle honey. 

process 

Heating utensils, corking 

machine. 

General Objective: 6.0 UNDERSTAND THE PRINCIPLE AND PRODUCTION OF LIVESTOCK FEEDS 

PRODUCTION OF LIVESTOCK FEEDS 

15 

6.1 Identify the requirements of formulating livestock feeds. 

6.2 Describe method of production of livestock feed. 

6.3 Formulate, produce and package livestock feeds for different 

categories of animals. 

Identify various feed 

components. 

“ 

Practical production of feed. 


‘ 

Atrition mill, oven, rotary 

drier, cabinet drier, mixers, bag 

seamers. 

279



1-3 

1.2 Inspect, grade and identify meat cuts Supervise inspection of meat Visual teaching tools 

cuts. 

1.9 Prepare, package and label sausage, meat 

rolls, meat emulsion etc using plastic 

films and cans. 

Practical-prepare, package and 

label these products in the 

laboratory 

Meat mincer, multiple food 

processor, smoking kiln, can 

seamer, retort. 

4-6 

2.6 Package, label and preserve whole 

chicken or parts in bags and cans 

Practical package chicken. 

Air oven, drum drier, vacuum 

drier, polysealer. Spray drier. 

2.7 Produce, package and label egg powders 

of yolk and white 

Packed; produce egg powders 

Spray drier. 

3.7 Pasteurize and package raw milk in cans. 

Practical pasteurization 

Can seamer, retort, pasteurizer, 

spray drier 

3.8 Produce and package milk powder in 

plastic bags 

Practical production of milk 

powder 

7-9 

3.10 Produce and package ice cream, butter, 

cheeses and yoghurt from raw milk. 

Practical pasteurization and 

packaging. 

Ice cream making machine 

10-12 

4.8 Dry smoke package fish and other 

seafood’s using plastic bags and 

packages. 

Conduct practical produce, 

package and label products 

Smoking kiln, blast freezer, 

can seamer, retort, deep 

freezer. 

4.9 Produce and package snail (dried, freeze 

refrigerated,). 

“ 

” 

280

4.10 Produce and package fish sausage etc. 

4.11 Prepare fish, prawn, Cray fish and snail 

and crabs for refrigerated storage. 

5.5 Extract, purify and bottle honey. 

“ 

“ 

Extract honey from combs and 

process 

” 

” 

Heating utensils, corking 

machine. 

6.3 Formulate, produce and package livestock 

Feeds for different categories of animals. 

Practical production of feed. 

Atrition mill, oven, rotary 

drier, cabinet drier, mixers, 

bag seamers. 

281


COURSE: INDUSTRIAL MICROBIOLOGY 

CODE: FST 417 


UNITS: 3.0 

GOAL: This is designed to enable diplommates undertake and supervise industrial production processes involving 

microorganisms 

General Objectives: On completion of this course, student should be able to: 

1.0 Understand the nature and principles of microbiology 

2.0 Understand the principles of microbial fermentation processes 

3.0 Understand the methods of cultivation industrial micro-organisms 

4.0 Understand the technology of fermented alcoholic beverages 

5.0 Understand the technology of fermented distilled alcoholic beverages (spirit) 

6.0 Understand fermented foods other than fermented alcoholic beverages 

282


Course: INDUSTRIAL MICROBIOLOGY Course Code: FST 417 Contact Hours: 1 – 0 - 4 

Course Specification: THEORY AND PRACTICAL 



1.0 Understand the nature and principles of microbiology. 

2.0 Understand the principles of microbial fermentation processes. 

3.0 Understand the methods of cultivating industrial microorganisms. 

4.0 Understand the technology of fermented alcoholic beverages . 

5.0 Understand the technology of fermented distilled alcoholic beverages 

(spirit). 

6.0 Understand fermented foods other than fermented alcoholic 

beverages. 

283

Week 

1 - 2 

3 - 7 

General Objective: 1.0 UNDERSTAND THE NATURE AND PRINCIPLES OF MICROBIOLOGY 


NATURE AND PRINCIPLES OF INDUSTRIAL MICROBIOLOGY 

Lecture 


1.1 Outline the scope of industrial microbiology. 

“ 

“ 

1.2 List all microorganisms of industrial importance. 

“ 

“ 

1.3 Describe the general characteristics of microorganisms’ employed in 

industrial processes. 

“ 

“ 

1.4 Identify the factors to be considered in choosing raw materials for 

industrial microorganisms. 

General Objectives: UNDERSTAND THE PRINCIPLES OF MICROBIAL FERMENTATION PROCESSES 

MICROBIAL FERMENTATION PROCESSES 

Lecture 


2.1 Outline the classification of yeasts. 

“ 

“ 

2.2 List and classify yeasts of economic importance into: beneficial, 

unwanted and pathogenic yeasts. 

“ 

“ 

2.3 Identify the groups of yeasts; classified in 2.2 above. 

“ 

“ 

2.4 Describe the method of culture collection of yeasts. 

“ 

“ 

2.5 Describe the morphology of bakers or brewers yeasts as seen under 

the light microscope. 

2.6 Describe a thin section through a vegetative cell of sacharomyces 

cerevisiae as seen under the electron microscope. 

students to mount samples 

under the microscope and 

draw. Grade drawings. 

Microscopes 

284


Special Learning Objectives: Teachers Activities Rersources 

2.7 Describe the reproduction of a typical yeast cell. 

2.8 Explain mutation in yeasts. 

2.9 Describe a simplified yeast fermentation cycle. 

2.10 Explain the following regulatory effect on fermentation: Pasteur 

effect; cluster effect; crables effect; negative Pasteur effect. 

2.11 Describe the various ways of culturing yeasts in the laboratory. 

2.12 Isolate pure yeast in the laboratory. 

2.13 Preserve pure yeast cultures. 

2.14 Differentiate baker’s yeasts from wine yeasts. 

2.15 Outline the manufacturing process of the bakers yeast. 

2.16 Produce bakers yeast in the laboratory using molasses and 

fermenter. 

2.17 Differentiate between top and bottom fermenting brewer’s yeasts. 

2.18 Explain the role of the following microorganisms in food 

preservation and processing: lactic acid bacteria, acetic acid bacteria. 

2.19 Describe the principles of lactic and acetic fermentations. 

Lecture 

“ 

“ 

“ 

“ 

Practical: Isolate pure yeast in 

the laboratory and preserve. 

Practical 

Drawings of bakers and wine 

yeasts. 

“ 

Produce bakers yeast in the 

laboratory 

Lecture 

“ 

“ 


“ 

“ 

“ 

“ 

Culture media, microscopes 


“ 

“ 

Culture media, fermenter 


“ 

“ 

285



2.20 Define the term fermentation. 

2.21 List and explain the factors that affect fermentation processes. 

2.22 Carry out the fermentation process varying such factors like the 

concentration of substrate, composition of substrate, size of 

fermentors, temperature of medium, addition of nitrogen salts, period 

of fermentation. 

Lecture 

“ 

Practical: Carry our fermention 

process and vary the factors 

affecting fermentation process 


“ 

fermentor 

286

General Objective: 3.0 UNDERSTAND THE METHODS OF CULTIVATING INDUSTRIAL MICROORGANISMS 

METHODS OF CULTIVATING INDUSTRIAL MICROORGANISMS 

3.1 Distinguish between continuous cultivation and batch cultivation. 

Lecture 


8 - 9 

3.2 Sketch a simplified diagram of continuous culture. 


Drawing tools 

3.3 List requirements and characteristics of continuous culture systems. 

“ 

“ 

3.4 Explain the mathematical theory of continuous growth. 

“ 

“ 

3.5 Describe the techniques of continuous culture and the advantages and 

disadvantages of the system. 

“ 

“ 

3.6 Identify microorganisms, which could be produced as food or feed 

e.g. baker’s yeasts, dried yeasts, algae, and single cell protein. 

“ 

“ 

3.7 Describe the methods and technology of production of the organisms 

in 3.6 above. 

“ 

“ 

287

week 

General Objective: 4.0 UNDERSTAND THE TECHNOLOGY OF FERMENTED ALCOHOLIC BEVERAGES (SPIRITS) 


288

10 - 11 

FERMENTED ALCOHOLIC BEVERAGES 

4.1 Define alcoholic beverages and differentiate it from non-alcoholic 

beverages. 

4.2 List the various alcoholic beverages and their basic raw materials. 

4.3 Explain the influence of raw materials on the quality and 

characteristics of alcoholic beverages. 

4.4 Describe the microbial processes involved in alcoholic based 

industries. 

Display alcoholic and non 

alcoholic beverages 

“ 

“ 

“ 


“ 

“ 

“ 

4.5 Describe the technology of malting of cereals. 

4.6 Produce malted cereal in the laboratory. 

4.7 Describe the technology of beer brewing. 

4.8 Describe the technology of wine manufacture. 

4.9 Describe the defects that may occur in beer and wine as a result of 

undesirable microbial action. 

4.10 Produce and compare wines from various local fruits and 

vegetables e.g. banana, carrot, watermelon, pineapple etc. 

4.11 Produce and compare beer from various cereals e.g. maize, 

sorghum, rice etc. 

4.12 Bottle and preserve palm wine. 

Produce malted cereal in the 

laboratory 

Practical 

Describe with flow charts 

“ 

Show examples of defect beer, 

wine 

Produce and compare wines 

from local fruits and vegetables 

Produce and compare beer from 

various cereals 

Bottle and preserve palm wine 

Dark cupboard, moisture 

meter 

Malting vats, pasteurizer, 

corking machine 

Flow chart 

“ 

“ 

Aspirator bottles, thistle 

funnels, refract meter, pH 

meter, alcohol hydrometer. 

Pasteurizer, corking machine. 

Bottles, corking machine, 

pasteurizer. 

289

Week 

General Objective: 5.0 UNDERSTAND THE TECHNOLOGY OF FERMENTED DISTILLED ALCOHOLIC BEVERAGES 

(SPIRIT) 


DISTILLED ALCOHOLIC BEVERAGES 

5.1 Define spirit. 

Lecture 


12 - 13 

5.2 Differentiate spirit from other fermented alcoholic beverages. 

“ 

“ 

5.3 Describe the process of whisky manufacture. 

“ 

“ 

5.4 Explain the basic differences between gin, brandy, rum, 

cordials/liquors and vodka. 

5.5 Distil palm wine to obtain spirit. 

“ 

Practical distillation of palm 

wine to produce spirit 

“ 

Distillation unit, alcohol 

hydrometer 

290

14 - 15 

General Objective: 6.0 UNDERSTAND FERMENTED FOODS OTHER THAN FERMENTED ALCOHOLIC BEVERAGES 

NON ALCOHOLIC FERMENTED FOODS 

Lecture 


6.1 Describe the microbial fermentation of indigenous roots and tubers 

e.g. cassava, to produce gari. 

“ 

“ 

6.2 Describe the microbial fermentation of indigenous cereals to 

‘ogi’/’akamu’. 

“ 

“ 

6.3 Describe the microbial fermentation of indigenous legumes and oil 

seeds e.g. African locust beans to produce ‘iru/dawadawa/ogiri’. 

“ 

“ 

6.4 Describe the microbial fermentation of other plants and animal 

materials that are locally available to obtain products of food value. 

6.5 Produce ogi/akamu; dawadawa; and other fermented native foods. 

6.6 Describe ways by which the foods in 6.5 above can be enriched. 

Supervise production of 

dawadawa, ogi/kamu and other 

fermented food in the laboratory 

Milling machine, sieves, 

fermentation sacks 



Practical: Isolate pure yeast in Culture media, microscopes 

2.12 Isolate pure yeast in the laboratory. the laboratory and preserve. 

2.13 Preserve pure yeast cultures 

2.16 Produce bakers yeast in the laboratory 

using molasses and fermenter. 

2.22 Carry out the fermentation process 

varying such factors like the 

concentration of substrate, composition of 

Practical 

Produce bakers yeast in the 

laboratory 

Practical: Carry our fermention 

process and vary the factors 

affecting fermentation process 


Culture media, fermenter 

Fermenter 

291

substrate, size of fermentors, temperature of 

medium, addition of nitrogen salts, period of 

fermentation. 

4.6 Produce malted cereal in the laboratory 

4.10 Produce and compare wines from. 

various local fruits and vegetables e.g. 

banana, carrot, watermelon, pineapple 

4.11 Produce and compare beer from various 

cereals e.g. maize, sorghum, rice etc. 

4.12 Bottle and preserve palm wine. 

5.5 Distil palm wine to obtain spirit 

6.5 Produce ogi/akamu; dawadawa; and other 

fermented native foods 

Produce malted cereal in the 

laboratory 

Produce and compare wines 

from local fruits and 

vegetables 

Produce and compare beer 

from various cereals 

Bottle and preserve palm wine 

Practical distillation of palm 

wine to produce spirit 

Supervise production of 

dawadawa, ogi/kamu and other 

fermented food in the 

laboratory 

Dark cupboard, moisture meter 

Aspirator bottles, thistle 

funnels, refract meter, pH 

meter, alcohol hydrometer. 

Pasteurizer, corking machine. 

Bottles, corking machine, 

pasteurizer. 

Distillation unit, alcohol 

hydrometer 

Milling machine, sieves, 

fermentation sacks 

292


COURSE RESEARCH METHODOLOGY 

CODE: FST 418 


UNITS: 1.0 

GOAL: This course is designed to enable the diplomate carry out research 

General Objectives: On completion of this course, the student should be able to: 

1.0 Understand the meaning of research 

2.0 Understand the meaning of research methodology 

3.0 Understand approach to research 

4.0 Understand planning of experimental work 

5.0 Understand sampling techniques 

6.0 Understand basic statistics 

7.0 Understand how to conduct research 

293


Course: RESEARCH METHODOLOGY Course Code: FST 418 Contact Hours: 1– 0 - 0 

Course Goal: This course is designed to enable student understand methods of any carry out research on foods and food products. 

Week General Objective: 1.0 UNDERSTAND THE MEANING OF RESEARCH 


1.1 Define research. 

1.2 List and describe examples of research (e.g. historical, descriptive, 

experimental, etc). 

1.3 Explain the aims of research. 

Lecture 

“ 

“ 


“ 

“ 

General Objective: 2.0 UNDERSTAND THE MEANING OF RESEARCH METHODOLGY 

2.1 Explain Research Methodology. 

2.2 List and explain the methods of conducting research (e.g. authoritarian 

method, mystical approach, logical approach and scientific approach. 

2.3 Explain the merits and demerits of each of the methods of conducting 

research. 

Lecture 

“ 

“ 


“ 

“ 

294

Week 

General Objective: 3.0 APPROACH TO RESEARCH 


3.1 Choose a field of research. 

3.2 Formulate a research title. 

3.3 Search for useful sources of information on the field of research. 

3.4 Compile an index cards system for research title. 

3.5 Review related Literature on the subject matter for research. 

3.6 Compile related Literature on the subject matter. 

Suggest or instruct students to give. 

Allocate research title or students 

submit. 

Direct students to go to museum, 

markets, hospital, industry, library, 

office of statistics, internet etc. 

Supervise deskwork by students. 

Give it as an assignment then do 

tutorials with students. 

Demonstrate with examples. 

Demonstrate and instruct students to 

carryout. 

295

General Objective: 4.0 PLANNING OF EXPERIMENTAL WORK 

4.1 Explain research design. 

4.2 Give examples of research design. 

4.3 List and explain the method to be applied in research design e.g. 

interventional and non-interventional studies, questionnaire, interview, 

home visits and observation. 

4.4 Explain the merits and demerits of various research designs. 

4.5 Choose any of the research methods most appropriate to your 

research. 

Lecture 

“ 

Field work- Distribution and use of 

Questionaire, Interview, etc. 

Lecture 

Direct students to choose as 

appropriate 


“ 

“ 

“ 

“ 

Week 

General Objective: 5.0 SAMPLING TECHNIQUES 


5.1 Define Sampling. 

5.2 List types of sampling (e.g. stratified, random). 

5.3 Explain the types of samplings in 5.2 above. 

5.4 Explain the advantages and disadvantages of each type of sampling in 

5.2 above. 

Lecture 

“ 

“ 

“ 


“ 

“ 

“ 

5.5 Choose the sample size or population appropriate to your research. 

5.6 Identify any of the methods in 5.2 above for particular research 

Instruct students to choose 

appropriate. 

Direct students to choose as 

appropriate to research topic. 

statistical 

tables. 

Randomised 

296

General Objective: 6.0 BASIC STATISTICS 

6.1 Define Basic Statistics. 

6.2 Identify the tests used in basic statistics e.g. T. test etc. 

6.3 Explain the characteristics of each of the tests in 6.2 above for the 

research. 

6.4 Determine the suitability of each of the tests in 6.2 above for the 

research. 

Lecture 

“ 

“ 

Compute data and analyse with 

students 


“ 

“ 

Teaching tools, statistical 

tables and charts 

297

Week 

General Objective: 7.0 CONDUCT RESEARCH 


7.1 Carry out the experiment for the research using any of the research 

designs in 4.3 above. 

7.2 Collect data for the experiment in 7.1 above. 

7.3 Analyse the data using appropriate methods. 

7.4 Interpret the results obtained from the research. 

7.5 Write up the report of the research conducted under the following 

heading: 

A. Introduction 

a. Title 

b. Aims and objectives 

c. Literature review 

d. Experimental materials 

e. Experimental methodology 

f. Discussion of Results 

g. Interpretation of Results 

h. Conclusion 

i. Limitations 

j. Recommendation/Suggestion 

Direct students to choose research 

designs appropriate to their research 

Instruct students to do these through 

surveyor experimented work. 

Carry out worked examples with 

students. 

Presentation and interpretation of 

data 

Give students as continuous 

assessment 

Lecture 

“ 

“ 

“ 

Statistical tables 

“ 

Guideline/Format for 

Project writing for 

respective Institution 


“ 

“ 

“ 

298

Week 



B Content of Project Work 

i. Certification 

ii. Acknowledgement (if necessary) 

iii. List of contents 

iv. List of tables 

v. List of figures 

vi. Definition of term and abbreviation. 

C General Presentation 

i. Binding (quality, size and column) 

ii. Front cover 

iii. Typing space 

iv. Margins 

v. Grammar 

vi. Neatness 

Lecture 

“ 


“ 

299


COURSE: WATER AND WASTE MANAGEMENT 

CODE: FST 421 


12 

UNITS: 2.0 

GOAL: This course is designed to enable diplomates manage waste from food industries 

General Objectives: On completion of this course, student should be able to: 

1.0 Know the various wastes of food industries and method of their disposal 

2.0 Understand various methods of effluent waste treatment and utilization 

3.0 Understand methods of air pollution control 

300


Course: WATER AND WASTE MANAGEMENT Course Code: FST 421 Contact Hours: 2 – 0 - 1 

Course Goal: This course is designed to enable diplomats manage wastes from food industries. 



1.0 Know the various wastes of food industries and methods of their 

disposal. 

2.0 Understand various methods of effluent waste treatment and 

utilization. 

3.0 Understand methods of air pollution control. 

301


Course: WATER AND WASTE TREATMENT Course Code: FST 421 Contact Hours: 2 – 0 - 1 

Course Goal: This course is designed to enable diplomats manage wastes from food industries. 

Week General Objectives: 1.0 KNOW THE VARIOUS WASTES OF FOOD INDUSTRIES AND METHODS OF THEIR DISPOSAL 


WASTES OF FOOD INDUSTRIES AND METHODS OF SOLID WASTE 

DISPOSAL 

1.1 State the nature of wastes from food industries. 

1.2 Classify wastes into solid wastes and wastewater. 

1.3 Describe the effect of solid waste and wastewater on the environment. 

1.4 Describe various methods of solid wastes treatment and disposal. 

1.5 List and describe methods of reworking wastes. 

1.6 Explain the uses of reworked wastes as fuel, fertilizer, animal feed, 

and cellulose acetate. 

Conduct visit to food industry to 

see waste produce 

“ 

“ 

“ 

“ 

“ 

Industrial visit 

“ 

“ 

“ 

“ 

“ 

302

Week 

General Objective: 2.0 UNDERSTAND VARIOUS METHODS OF EFFLUENT WASTE TREATMENT AND UTILIZATION 


EFFLUENT EASTE TREATMENT AND UTILIZATION 

2.1 List different types of insoluble wastes and describe their effect on the 

ecosystem. 

2.2 Estimate total organic matter in wastewater. 

2.3 Describe Biochemical Oxygen Demand (BOD) and Chemical Oxygen 

Demand (COD) of water and waste effluents. 

2.4 Determine and calculate BOD and COD from water and wastewater 

samples. 

2.5 Explain the principles of physical treatment of wastewater under the 

following: sedimentation, centrifugation and concentration, floatation 

methods, absorption processes, ultrafilteration, reverse osmosis and 

electro dialysis. 

2.6 Explain the limitations of each process in 2.5 above. 

2.7 Explain the principles of chemical treatment of wastewater under the 

following methods: coagulation process, emulsion breaking process, 

neutralization, precipitation, chemical oxidation methods using 

(U;ozone and H 2 O 2 , i.e. Cl 2 = chlorine and H 2 O 2 = hydrogen 

peroxide). 

2.8 Explain the limitations of each of the processes in 2.7 above. 

2.9 Describe the chemical and physical water treatment methods in 2.5 

and 2.7 above. 

Lecture 

Practical: Estimate the organic 

matter in waste water 

“ 

Practical: Determine BOD and COD 

from water and waste water samples 

“ 

Lecture 

“ 

“ 

“ 


“ 

“ 

“ 

“ 

“ 

“ 

303

Week 



2.10 Explain the principles of biological treatment of wastewater under 

aerobic biological processes; activated sludge process, trickling filter, 

aerated lagoons, stabilization ponds, anaerobic biological processes, 

aerobic – anaerobic facultative process. 

2.11 Explain the limitations of each of the method in 2.9 above. 

2.12 Describe the following methods of wastes water treatment in selected 

food industries, oxidation ponds, activated sludge, trickling filters, 

stabilization ponds, and aerated lagoons, rotary filters. 

2.13 List and describe various methods of waste utilization including 

production of single cell protein, recycling of wastewater. 

Lecture 

“ 

“ 


“ 

“ 

General Objective: 3.0 UNDERSTAND METHODS OF AIR POLLUTION CONTROL 

METHODS OF AIR POLLUTION 

3.1 List different types of air pollutants from food industries. 

3.2 Describe the effects of air pollution on the environment. 

3.3 List possible chemical and biochemical toxic substances in air 

pollutants from food processing plants. 

3.4 Explain the principles and methods of control of air pollutants using 

particulate and noxious gas removal. 

Lecture 

“ 

“ 


“ 

“ 

304

RACTICAL CONTENTS 

WEEK PRACTICALS TEACHERS ACTIVITIES RESORCES 

2.2 Estimate total organic matter in. 

wastewater 

Practical: Estimate the organic 

matter in waste water 

2.4 Determine and calculate BOD and COD 

from water and wastewater samples. 

Practical: Determine BOD and 

COD from water and waste 

water samples 

305

PROGRAMME: FOOD TECHNOLOGY 

COURSE: FOOD PRODUCT AND PROCESS DEVELOPMENT 

CODE: FST 422 

DURATION: Hours/week Lecture 1 Tutorial 0 Practical 0 

UNITS: 1.0 

GOAL: This course is designed to enable diplomates know the process of new food products 


On completion of this course student should be able to: 

1.0 Understand the basic principles of food products development 

2.0 Know marketing information requirement of new producdts 

3.0 Know the development of new plant and animal prodlucts 

306


Course: FOOD PRODUCT AND PROCESS DEVELOPMENT Course Code: FST 422 Contact Hours: 1 – 0 - 0 

Course Goal: This course is designed to enable diplomats know the process of developing new food products. 



1.0 Understand the basic principles of food products development. 

2.0 Know marketing information requirements of new products. 

3.0 Know the development of new plant and animal products. 

Week 

General Objective: 1.0 UNDERSTAND THE BASIC PRINCIPLES OF FOOD PRODUCTS DEVELOPMENT 


BASIC PRINCIPLES OF FOOD PRODUCTS DEVELOPMENT 

1 - 5 

1.1 Explain product concept from the business perspective. 

1.2 Differentiate between product items, line and mix product life cycle. 

Lecture 

“ 


“ 

1.3 Identify the basic consideration for new product development. 

“ 

“ 

1.4 Describe improvement and sequence of steps in test marketing, 

product failure, feasibility report preparations. 

“ 

“ 

307

6 - 10 

General Objective: 2.0 KNOW MARKETING INFORMATION REQUIREMENTS OF NEW PRODUCT 

FOOD PRODUCT DEVELOPMENT 

2.1 Explain the basic principles / methods of specific practical projects in 

the laboratory. 

Lecture 


2.2 List nutritional information required of new products. 

2.3 Identify nutritional labeling requirements of new products. 

2.4 Describe safety/shelf life assessment of new products. 

“ 

Design “4.0 by 5.0” label showing 

all information. 

Lecture 

“ 

Week 

11 - 15 

General Objective: 3.0 KNOW THE DEVELOPMENT OF NEW PLANT AND ANIMAL PRODUCTS 


NEW PLANT AND ANIMAL PRODUCTS 

Practical development of Raw plant and animal products 

3.1 Develop Process and products of your choice. 

improved plant and animal 

product e.g. yoghurt. 

3.2 Carry out cost analysis and report at the end of the project in 3.1 Carry out market survey and Technical report 

above. 

analyse result 

308


COURSE: OPERATIONS RESEARCH 

CODE: FST 423 


UNITS: 2.0 

GOAL: This course is designed to enable diplomates understand and carry out operations research in food industries 


1.0 Understand operations research as decision-making tool 

2.0 Understand the uses of models in problem solving 

3.0 Know the solution to problems relating to labour, machines and materials management by use of O.R techniques 

4.0 Understand principles of queuing models and their applications 

5.0 Understand basic principles of maintenance and replacement of machines 

6.0 Understand basic principles of stick inventory control 

7.0 Understand the use of network models in project planning 

8.0 Understand the use of simulation techniques in representing real systems 

9.0 Understand the use of probability in decision making and method of deputing series of decisions and out cores of decision 

trees 

10.0 Understand the principles of games theory 

309


Course: OPERATIONS RESEARCH Course Code: FST 423 Contact Hours: 2 – 0 - 0 

Course Goal: This course is designed to enable diplomats understand and carry out operations research in food industries. 



1.0 Understand operations research as decision-making tool. 

2.0 Understand the uses of models in problem solving. 

3.0 Know the solution to problems relating to labour, machines and 

materials management by use of O.R techniques. 

4.0 Understand principles of Queuing models and their applications. 

5.0 Understand basic principles of maintenance and replacement of 

machines. 

6.0 Understand basic principles of Stock Inventory Control. 

7.0 Understand the use of ntwork models in project planning. 

8.0 Understand the use of simulation techniques in representing real 

systems. 

9.0 Understand the use of probability in decision making and methods of 

depicting series of decision and outcomes of decision trees. 

10.0 Understand the principles of games theory. 

310

Week 

General Objectives: 1.0 UNDERSTAND OPERATIONS RESEARCH AS DECISION MAKING TOOL 


OPERATIONS RESEARCH AS DECISION MAKING TOOLS 

1 

1.1 Define Operation Research. 

1.2 Outline the history of the development of operations research. 

Lecture 

“ 


“ 

1.3 Describe the uses of operations research as decision-making tool. 

“ 

“ 

1.4 Identify the limitations of operations research. 

“ 

“ 

General Objective: 2.0 UNDERSTAND THE USE OF MODELS IN PROBLEM SOLVING 

USE OF MODELS IN PROBLEM SOLVING 

2 - 3 

2.1 Describe physical models, iconic model, and analog model. 

2.2 Describe symbolic models with special reference to mathematical 

models. Linear and non-linear models, deterministic and stochastic 

models. 

Lecture 

“ 


“ 

2.3 List techniques of solving mathematical models: mathematical 

programming, queuing theory, network analysis, maintenance and 

repairs theory, replacement theory, stock (inventory) control, decision 

analysis, simulation technique (use of computer models). 

“ 

“ 

311

Week 

General Objective: 3.0 KNOW THE SOLUTION TO PROBLEMS RELATING TO LABOUR, MACHINES AND MATERIALS MANAGEMENT BY USE OF O. R. TECHNIQUES 


LABOUR, MACHINES AND MATERIALS MANAGEMENT 

3.1 Formulate linear programming problems. 

Lecture 


4 - 5 

3.2 Apply graphical method in solving the problems in 3.1 above. 

“ 

“ 

3.3 Apply simplex method in solving problems in 3.1 above. 

“ 

“ 

3.4 Apply linear programming techniques to job allocation/assignment 

problems. 

“ 

“ 

3.5 Solve linear programming problems relating to job scheduling and 

transportation problems. 

“ 

“ 

312

6 - 7 

General Objective: 4.0 UNDERSTAND PRINCIPLES OF QUEUING MODELS AND THEIR APPLICATIONS 

QUEUING MODELS AND THEIR APPLICATION 

4.1 Define queues, waiting times, queue discipline, service mechanism, Lecture 


and input sum. 

4.2 List examples of Real queuing system. 

“ 

“ 

4.3 Identify the relationship between poison and exponential distributions 

with inter arrival times and service times. 

4.4 Solve problems based on single service models. 

4.5 Solve problems based on multiple channel models. 

4.6 Solve problems on queuing models involving non-exponential; 

(i) Single service system with poison input (ii) Service time poison 

input (iii) Constant service with out poison input. 

“ 

“ 

“ 

“ 

“ 

“ 

“ 

“ 

313

Week 

General Objective: 5.0 UNDERSTAND BASIC PRINCIPLES OF MAINTENANCE AND REPLACEMENT OF MACHINES 


MAINTENANCE AND REPLACEMENT OF MACHINES 

8 - 9 

5.1 State reasons why maintenance is regarded as important factors in 

operations research. 

Lecture 


5.2 Differentiate between the two major types of maintenance: - 

preventive and breakdown maintenance. 

“ 

“ 

5.3 Identify situations where preventive maintenance is a necessity. 

“ 

“ 

5.4 Determine the frequency of inception of machines from the 

following:- cost of down time for inspection, cost of down time for 

breakdown, total cost of down time for the period. 

“ 

“ 

5.5 Determine the optimum number of standby machines/replacement 

from the following data;- 

(a) cost of standby machines 

(b) cost of lost production times 

(c) total cost curve for lost production and standby machine cost. 

“ 

“ 

314

Week 

General Objective: 6.0 UNDERSTAND BASIC PRINCIPLE OF STOCK INVENTORY CONTROL 


PRINCIPLES OF STOCK INVENTORY CONTROL 

10 

6.1 Solve problems in deterministic inventory models. 

6.2 Solve problems in stochastic inventory models. 

Lecture 

“ 


“ 

6.3 Apply simple forecastic principles to stock situations such as: 

- Time Services Analysis – moving average 

- Exponential smoothing 

- The smoothing constraints 

“ 

“ 

Week 

General Objective: 7.0 UNDERSTAND THE USE OF NETWORK MODELS IN PROJECT PLANNING 

MODELS OF PROJECT PLANNING 

11 - 12 

7.1 Define terminologies used in network analysis e.g. network analysis, 

event dummy flats, slacks and critical paths. 

Lecture 


7.2 Draw network diagram and identify the critical path based on 

deterministic times problem - CPM. 

“ 

“ 

7.3 Define expected times for stochastic model - PERT. 

“ 

“ 

7.4 Relate the expected times to statistical distribution such as binomial 

distribution. 

“ 

“ 

7.5 Relate costs to Network model calculation of normal time activity 

crash time for activity. 

“ 

“ 

7.6 Solve problems on shortest route: minimal spanning tree and maximal 

flow. 

“ 

“ 

315

Week 

General Objective: 8.0 UNDERSTAND THE USE OF SIMULATION TECHNIQUES IN REPRSENTING REAL SYSTEMS 


SIMULATION TECHNIQUES 

13 

8.1 Define and explain implications of simulation. 

8.2 Describe reasons for use of simulation. 

Lecture 

“ 


“ 

8.3 Describe steps in formulating and implementing a simulation model. 

“ 

“ 

8.4 Describe simulations involving random factors. 

“ 

“ 

8.5 Explain the widespread use of computers for simulation purpose 

“ 

“ 

Week 

General Objective: 9.0 UNDERSTAND THE USE OF PROBABILITY IN DECISION MAKING AND METHODS OF DEPICTING SERIES OF DECISION AND 

OUTCIMES BY DECISION TREES 

USE OF PROBABILITY IN DECISION MAKING 

9.1 Define decision trees. 

Lecture 


14 

9.2 List typical components of decision trees. 

9.3 Solve typical problems involving use of decision trees. 

“ 

“ 

“ 

“ 

316

Week 

General Objective: 10.0 UNDERSTAND THE PRINCIPLES OF GAMES THEORY 


PRINCIPLES OF GAMES THEORY 

15 

10.1Explain terms used in games theory:- 

Games theory 

Strategic of player II 

Pay off table 

10.2Solve simple games. 

10.3Solve games with mixed strategies. 

10.4Explain graphical solution procedures. 

Lecture 

“ 

“ 

“ 

“ 


“ 

“ 

“ 

“ 

317

LIST OF EQUIPMENT 

ITEM QTY REMARK 

FOOD PROCESSING WORKSHOPS: WET/DRY 

Moulding machine/Milling machines 

Vacuum drier 

Dividing machine 

BCH proofer 2 x 3 raceless 

R. 40 rotating oven 

Drying room 

Fluide bed drier 

Picollo jac 

Recirulating air conditioning unit A770 

Weighting balance 

Homogeniser 

Vertical retort 

Tray drier 

Polytheme sealer 

Canning line 6 unit and associated seeming and recoveling 

equipment 

Blast freezer 

Juice extractor – plus recovery units 

Spray direr 

Roller drier (drum) 

Fermentation equipment 

Bottle filling/crowning machine 

Hammer mill 

1 

1 

1 

1 

2 

2 

1 

1 

1 

4 

2 

2 

2 

2 

1 

2 

2 

2 

2 

2 

1 

2 

318

Colloide mill 

Climbing film evaporator 

Steam generator plus associated guage 

Precision vacuum oven 

Solvent extraction apparatus 

Pumps (assorted) 

Oil extraction screw press 

Steam jacketed pan 

Pasteuriser plate heat exchanger 

Disc attrition mill 

Vibrating sieve apparatus 

Pumps 

Blast freezer 

Digital workshop 

Dry mix machine 

Peeling machine 

Sorting machine 

Ice making machine 

Rotary drier 

Distillery (mini) 

Multipurpose mixer/stirrer 

Cold room 

Oil mill extractor 

Fermentation trough 

Fish smoking kilns 

Salting vats 

Evaporator 

2 

2 

2 

2 

1 

4 

1 

2 

2 

1 

2 

1 

2 

1 

1 

1 

1 

1 

2 

2 

2 

1 

1 

1 

1 

1 

1 

319

Mile/juice pasterizing unit 

Peal/shreading machine 

Dial platform scale 

Autotitrator 

Sinle effect evap. Plant 

Gelometer 

Orange/lemon halfing machine 

Orange/lemon scopping machine 

Pulping/Siering machine 

Filter Press 

Fermenter 

FOOD QUALITY CONTROL/ANALYSIS LABORATORY 

Viscometer 

Equipment for humidity studies 

Polarimeter 

Kjeldahl unit 

Chemical balance (all types) 

Glass wire including quick fit apparatus 

Chromatographic equipment (for paper chromatography; thin 

layer chromatography gas and liquid chromatography. 

Moisturementer 

Scintillating counter 

Fat extraction unit 

Refractometer 

Spectro-photometers 

Fluodometer 

2 

2 

6 

1 

1 

2 

2 

2 

2 

2 

2 

1 

2 

2 

2 

6 

2 

1 

2 

1 

1 

2 

2 

2 

320

Flame photometerAtomic absorption – spectro-photometers 

X ray fluorescence spectrometer 

Soxlet Extraction Unit 

PH meters 

Micro wave oven 

Raman Spectrometer 

Psychrometer 

Hydrometer 

Autoclave 

Test Panel facilities for sensor evaluation 

BAKERY EQUIPMENT 

Dough mixer 

Dough Divider 

Proving Cabinet 

Bread Slicer 

Oven 

Milling machine 

Set of Baking pans 

FOOD MICROBIOLOGY LABORATORY 

Autoclave 

Analytical balance 

Incubators 

Centrifuges (electric) 

Water bather 

Anaerobic jars 

Innoculating hood 

Magnetic stirrer 

1 

1 

1 

4 

1 

1 

1 

2 

4 

8 panelists 

1 

1 

1 

1 

1 

1 

100 various sizes 

2 

6 

3 

3 

3 

5 

2+ 

3 

321

Hot plate 

Colony counter 

Seitz filteration apparatus 

Membrane filteration apparatus 

PH meters 

Vacuum pumps 

Platinum wire Irops 

Drying cabinet 

3 

3 

2 

2 

2 

1 

20 

3 

322

PARTICIPANTS 

S/NO NAME OF PARTICIPANTS ADDRESSESS 

1 Professor A.I. Ibekoronye University of Nigeria Nsukka (Chairman) 

2 Ogugua E. Okafo[ EDITOR] Workshop Coordinator N.B.T.E, Kaduna 

3 Mr. I.A. Akhuemonkhan Dept. of Food Technology Yaba college of Technology Yaba, Lagos. 

4 H.M. Aliyu Dept. of food tech Federal Polytechnic, P.M.B. 0231 Bauchi 

5 Olaleye, O.N. Dept. of Food Tech. Lagos State Poly. 

6 O.O. Makanju Dept. of Food Technology, Fed. Poly. Ado-Ekiti 

7 Oluwole Akinjayeju Dept. of Food Tech. Yaba college of Technology Yaba-Lagos 

8 Chidiadi F.N. Nwankwo (Mrs) Dept. of Food Technology Fed. Polytechnic, Nekede 

9 M.O Obifunmi Dept. of food Technology Kaduna Polytechnic. 

10 P.T Bolaji Dept. of Food Technology Kaduna Polytechnic. 

11 Dr. Paul E. Okechukwu Dept. of Food Technology Fed. Polytechnic, Oko Anambra State 

12 Bamgbose Adefunke Dept. of Food Sc. & Tech. Moshood Abiola Poly., Abeokuta, Ogun 

State. 

13 Adelaja, S.O Dept. of Food Tech. Lagos State Polytechnic. 

14 Aluko Omodele Dept. of Food Tech. Yaba college of Technology Yaba. 

15 Adam A. Zubairu Programme coordinator N.B.T.E, Kaduna 

Edited 

Ogugua E. Okafo 

l 

323

HND FOOD TECH - Governing Council - Yaba College of Technology

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