COURSE CODE: FST 201
COURSE TITLE: Introduction to Food Science and Technology
NUMBER OF UNITS: 2 Units
COURSE DURATION: Two hours per week
Course Coordinator: Dr. (Mrs.) J.M. Babajide, B.Sc., M.Sc., PhD
Office Location: Food Service & Technology Department, COLFHEC
Philosophy and definition of food technology; and food science/technology interface. Review of global food situation with emphasis on Nigeria: the role of agriculture in supplying food needs for economic growth and development. Current food problems. Physical, chemical and biological principles of food processing, preservation and storage. Engineering units, dimensions and principles applicable to the food industry. Interaction between food, agriculture and nutrition. The multiple roles of food technologists in the society.