FST 502 Course Synopsis

COURSE CODE:    FST 502
COURSE TITLE:    Fermented Food Technology
NUMBER OF UNITS: 3 Units
COURSE DURATION
:  Three hours per week

COURSE DETAILS:
Course Coordinator: Dr. O.A. Obadina, B.Sc., M.Sc., PhD
Email: obadinaw@gmail.com This e-mail address is being protected from spambots. You need JavaScript enabled to view it ; obadinaw@yahoo.co.uk This e-mail address is being protected from spambots. You need JavaScript enabled to view it
Office Location: Food Science and Technology Department, COLAMRUD
Other Lecturers:

COURSE SYNOPSIS
Alcoholic fermented foods traditional to Africa, including palm wine, pito, burukutu – science and technology.  Processing technology of local and oriental fermented condiments – tofu, tempeh, matto, ‘iru/dadawa, ogiri, ugba’.  Basic operations in industrial fermentations – fermentors and fermentor operations; extraction of fermentation products.  Recent advances in the manufacture of alchoholic beverages in Nigeria.  Use of micro-organisms in the industrial production of vinegar, yoghurt, vitamins, amino acids and flavours.

FST 502 Lecture Note

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