NATIONAL BOARD FOR TECHNICAL EDUCATION

NATIONAL DIPLOMA (ND)

IN

FOOD SCIENCE AND TECHNOLOGY

CURRICULUM AND COURSE SPECIFICATIONS

NOVEMBER, 2022

Plot B, Bida Road, P.M.B. 2239, Kaduna Nigeria

FOREWORD

The National Diploma in Food science and Technology curriculum is designed to be used by training institutions to produce
manpower for industries nationwide.

The acute shortage of professionally-trained manpower in these industries in Nigeria as well as the need to produce professional
practitioners with good ethics and career progression, through the acquisition of desirable knowledge and skills, necessitated the
production of this national curriculum.

It is my belief that this curriculum and course specifications which is the minimum required to produce technicians with sound
knowledge and skills in Food science and Technology, if properly implemented with the required resources (qualified teaching
staff in adequate number and mix, adequate consumables, training materials, teaching aids), and qualified candidates are admitted
into the programme will lead to the production of competent and skilled technicians required in the sector.

I wish to express my deep appreciation to those that made the review of this curriculum possible. The invaluable contributions of
all the members of the committee and resource persons during the national review workshop are appreciated.

I hope that the curriculum would be properly implemented, so as to produce the required Work Force of our dream.

Prof. Idris M. Bugaje,

EXECUTIVE SECRETARY,
NBTE KADUNA.

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TABLE OF CONTENTS

Contents
FOREWO RD ............................................................................................................................................................................................................................................... 2
TABLE OF CONTENTS .............................................................................................................................................................................................................................. 3
GENERAL INFORMATION ....................................................................................................................................................................................................................... 5
CURRICULUM TABLE ............................................................................................................................................................................................................................ 11
YEAR ONE, SEMESTER ONE ................................................................................................................................................................................................................. 15
Introduction to Food Science and Technology ........................................................................................................................................................................................... 15
Mechanics and Heat Energy ....................................................................................................................................................................................................................... 25
YEAR ONE, SEMESTER TWO

Food Chemistry........................................................................................................................................................................................................................................... 36
Basic Prinsiples of Food Processing and Preservation ............................................................................................................................................................................... 52
YEAR TWO, SEMESTER ONE ................................................................................................................................................................................................................ 63
Food Biochemistry ...................................................................................................................................................................................................................................... 63
Food Analysis ............................................................................................................................................................................................................................................. 69
Food Process Engineering........................................................................................................................................................................................................................... 78
Food Microbiology ..................................................................................................................................................................................................................................... 84
Basic Heat Transfer and Fluid Mechanics ................................................................................................................................................................................................. 89

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Processing and Preservation of Plant Food Products .................................................................................................................................................................................. 94
YEAR TWO, SEMESTER TWO ............................................................................................................................................................................................................... 99
Food Quality Control (Statistics) ................................................................................................................................................................................................................ 99
Engineering materials in food Systems ..................................................................................................................................................................................................... 104
Introduction to Food Packaging ................................................................................................................................................................................................................ 114
List of Equipment…………………………………………………………………………………………………………………………………………………………120

List of Participant……………………………………………………………………………………………………………………………………………..…………...123

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GENERAL INFORMATION

1.0 TITLE OF THE PROGRAMME: National Diploma (ND) Food Science and Technology
2.0 GOAL AND OBJECTIVES:

2.1 Goal:
This programme is designed to produce skilled technicians in Food Science and Technology capable of complimenting the work of Food Scientists and Engineers in
Food and related industries.

2.2 Objectives.

The diplomate of the programme should be able to:

a. Assist in the physical, chemical and biological analysis of raw and processed foods:
b. Store and preserve agricultural produce for industrial use:
c. Assist in all types of industrial food processing and packaging:
d. Market all types of processed and preserved foods, chemicals and equipment in food science and technology:
e. Establish and manage food businesses.

3.0 ENTRY REQUIREMENTS

(a) The minimum entry requirement into the National Diploma in Food Science and Technology is five ‘O’ level credit passes in the West African
Senior School Certificate Examination (WASSCE), General Certificate of Education (GCE), Senior School Certificate Examination (SSCE) or
their equivalent in not more than two sittings in Chemistry, Physics, Biology, English Language and Mathematics.
(b) At least a minimum score in the UTME

4.0 STRUCTURE OF THE PROGRAMME

The National Diploma in Food Science and Technology is a terminal programme and is structured to last for two years (four semesters). This incorporates three to
four months of supervised industrial attachment at the end of the first year or the first two semesters of the programme.

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5.0 CURRICULUM
i. Curriculum of all ND programmes consists of four main components. These are:
a. General Studies/Education
b. Foundation Courses
c. Professional Courses
d. Student industrial work experience scheme (SIWES)

a. The General Education component shall include courses in: Art and Humanities – English Language, Communication, and History. These are
compulsory.
Mathematics and Science (for non-science based programmes) Social Studies – Citizenship (the Nigerian Constitution), Political Science, Sociology,
Philosophy, Geography, Entrepreneurship, Philosophy of Science.

The General Education component shall account for not more than 15% of total contact hours for the programme.

b. Foundation Courses include courses in Economics, Mathematics, Pure Sciences, Technical Drawing, Descriptive Geometry, Statistics, etc. The number
of hours will vary with the programme and may account for about 10 – 15% of the total contact hours.

c. Professional Courses are courses, which give the student the theory, and practical skills he needs to practice his field of calling at the technician level.
These may account for between 60-70% of the contact hours depending on programme.

d. Student Industrial Work Experience Scheme (SIWES) shall be taken during the long vacation following the end of the second semester of the first
year. See details of SIWES in Guideline on SIWES at page 7.

6.0 ACCREDITATION
Each programme offered at the ND level shall be accredited by NBTE before the diplomates can be awarded the diploma certificates. Details about the process
of accrediting a programme for the award of the ND are available from the Executive Secretary, Programmes Division, National Board for Technical
Education, Plot B, Bida Road, P.M.B 2239, Kaduna, Nigeria.

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7.0 CONDITIONS FOR THE AWARD OF THE ND
Institutions offering accredited programme will award the National Diploma to candidates who successfully completed the programme after passing prescribed
coursework, examinations, diploma project and the supervised industrial work experience. Such candidates should have completed a minimum of between 72
and 80 semester credit units depending on the programme.

7.1 Grading of Courses: Courses shall be graded as follows:

MARKED RANGE LETTER GRADE WEIGHTING

GRADE

75% and above A 4.00

70% – 74% AB 3.50
65% – 69% B 3.25
60% – 64% BC 3.00
55% – 59% C 2.75
50% – 54% CD 2.50
45% – 49% D 2.25
40% – 44% E 2.00
Below 40% F 0.0

7.2 Classifications of National Diploma: Diplomas shall be awarded in four classes:

Distinction - CGPA of 3.50 and above

Upper Credit - CGPA of 3.0 - 3.49
Lower Credit - CGPA of 2.5 - 2.99
Pass - CGPA of 2.00 - 2.49
7.3 Evaluation of Award

All terminal National Diploma examinations must be externally moderated. In grading the award, the Board’s Unified Grading System should be applied.

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8.0 GUIDANCE NOTES FOR TEACHERS OF THE PROGRAMME
The new curriculum is drawn in unit courses. This is in keeping with the provisions of the National Policy on Education which stresses the need to introduce
the semester credit which will enable a student who so wishes to transfer units already completed in an institution to an institution of similar standard.
As the success of the credit unit system depends on the articulation of programme between the institutions and industry, the curriculum content has been written
in behavioral objectives, so that it is clear to all the expected performance of the student who successfully completed some of the courses or the diplomates of
the programme. There is a slight departure in the presentation of the performance based curriculum which requires the conditions under which the
performance are expected to be carried out and the criteria for the acceptable levels of performance. It is a deliberate attempt to further involve the staff of the
department teaching the programme to write their own curriculum stating the conditions existing in their institutions under which the performance can take
place and to follow that with the criteria for determining an acceptable level of performance. Departmental submission on the final curriculum may be vetted
by the Academic Board of the Institution. The aim is to continue to ensure that a solid internal evaluation system exists in each institution for ensuring
minimum standard and quality of education in the programme offered throughout the polytechnic system.

The teaching of the theory and practical work should, as much as possible, be integrated. Practical exercises, especially those in professional courses and
laboratory work should not be taught in isolation of the theory. For each course, there should be a balance of theory to practice in the ratio of 50:50 or 60:40 or
the reverse.

9.0 GUIDELINES ON SIWES PROGRAMME

For the smooth operation of the SIWES the following guidelines shall apply:

Responsibility for Placement of Students.

i. Institutions offering the ND programme, shall arrange to place the students in industry. By first semester of each course, six copies of the master list showing
where each students has been placed shall be submitted to the executive secretary, NBTE which shall, in turn, authenticate the list and forward it to the Industrial
training Fund, Jos.

ii. The Placement Officer should discuss and agree with industry on the following:
a.) a task inventory of what the students should be expected to experience during the period of attachment.
b.) the industry – based supervisor of the students during the period likewise the institution based supervisor.
c.) The evaluation of the student during the period. It should be noted that the final grading of the student during the period of attachment should be
weighted more on the evaluation by his industry-based supervisor.

iii. In the evaluation of the student, cognizance should be taken of the following items;

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 a) Punctuality
b) Attendance
c) General Attitude to Work
d) Respect for Authority
e) Interest in the Field/Technical area
f) Technical competence as a potential technician in his field.

iv. Grading of SIWES

To ensure uniformity of grading scales, the institution should ensure that the uniform grading of students work which has been agreed to by all polytechnics is
adopted.

v. The Institution Based Supervisor

The institution-based supervisor should initial the logbook during each visit. This will enable him to check and determine to what extent the objectives of the scheme
are being met and to assist students having any problems regarding the specific assignments given to them by industry-based supervisor.

vi. Frequency of Visit

Institutions should ensure that students placed on attachment are visited within one month of their placement. Other visits shall be arranged so that

1) there is another visit six weeks after the first visits; and
2) A final visit in the last month of the attachment.

vii. Stipend for Students in SIWES

The rate of stipend payable shall be determined from time to time by the Federal Government after due consultation with the Federal Ministry of Education, the
Industrial Training Fund and the NBTE.

viii. SIWES as a Component of the Curriculum

The completion of SIWES is important in the final determination of whether the student is successful in the programme or not. Failure in the SIWES is an indication
that the student has not shown sufficient interest in the field or has no potential to become a skilled technician in his field. The SIWES should be graded on a fail or
pass basis. Where a student has satisfied all other requirements but failed SIWES, he may only be allowed to repeat another four months SIWES at his own expense.

National Board for Technical Education,

Kaduna.
November 2022.

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 YEAR ONE SEMESTER ONE

Course Code Course Title L T P CU CH Prerequisite

STB 112 Morphology and Physiology of Living Organism 2 - 2 3 60

STC 111 General Principles of Chemistry 2 - 2 2 60

FST112 Mechanics and Heat Energy 2 - 3 3 75

PTD 111 Technical Drawing 2 - 2 60

FST 111 Introduction to Food Science and Technology 2 3 3 75

COM 111 Introduction to Computing 2 - 2 3 60

GNS 111 Citizenship Education I 2 - 2 30

GNS 101 Use Of English 1 2 2 30

20 450

Note: All borrowed/foundation and general courses are in italics above are to be obtain from the respective program curricula

Key: L- Lecture Hour T- Tutorial Hour, P- Practical Hours, CU – Course Unit CH- Contact Hour

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 YEAR ONE SEMESTER TWO

Course Code Course Title L T P CU CH Prerequisite

STC 121 Organic Chemistry 1 2 - 2 2 60

FST 123 Optics, Waves, Thermodynamics and Electro-Magnetism 1 - 1 3 30

MTH 111 Logic and Linear Algebra 2 - - - 2 30
STM 211 Introductory Microbiology 2 2 - 2 60
NUD 122 Human Nutrition and Dietetics 2 - - 2 30
FST 121 Food Chemistry 2 - - 2 3 60

FST 122 Basic Principles of Food Processing and 2 - - 2 30

Preservation
COM 115 Computer Application Packages 1 2 - 2 3 60

GNS 121 Citizenship Education II 2 - - 2 30

GNS 102 Communication in English 1 2 - - 2 30

EED126 Introduction to Entrepreneurship 2 - - 2 30

SIWES – [3 – 4 months Industrial attachment Training with submission 22 450

of a write up]

Note: All borrowed/foundation and general courses are in italics above are to be obtain from the respective program curricula

Key: L- Lecture Hour T- Tutorial Hour, P- Practical Hours, CU – Course Unit CH- Contact Hour

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 YEAR TWO SEMESTER ONE

Course Code Course Title L T P CU CH Prerequisite

CME 122 Basic Workshop Practice 2 - - 2 30
FST 211 Food Biochemistry 2 - - 3 30
FST 212 Food Analysis 2 - 2 2 60
FST 213 Food Process Engineering 2 - 2 2 60
FST 214 Food Microbiology 2 - 2 3 60
FST 215 Basic Heat Transfer and Fluid Mechanics 2 - - 2 30

FST216 Processing and Preservation of Plant Food

Products 2 2 3 60

GLT 111 General Laboratory Technique 1 - - 2 2 30

COM 215 Computer Application Packages 11 2 - - 2 30

GNS 201 Use of English 11 2 - - 2 30

EED 216 Practice of Entrepreneurship 2 - - 1 30

24 450

Note: All borrowed/foundation and general courses are in italics above are to be obtain from the respective program curricula

Key: L- Lecture Hour T- Tutorial Hour, P- Practical Hours, CU – Course Unit CH- Contact Hour

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 SECOND YEAR SECOND SEMESTER

Course Code Course Title L T P CU CH Prerequisite

FST 221 Food Quality Control (Statistics) 2 - - 2 30

FST 222 Engineering Materials in Food Systems 2 - 2 2 60

FST 223 Introduction to Food Packaging 2 - - 2 30

FST 224 Processing and Preservation of Animal Food Products 2 - 3 3 75

FST 225 Seminar 1 - 1 1 15

FST 226 Project - 0 0 4 -

GLT 121 General Laboratory Technique II - 1 0 1 15

GNS 201 Communication In English II 2 2 30

17 255

Note: All borrowed/foundation and general courses are in italics above are to be obtain from the respective program curricula

Key: L- Lecture Hour T- Tutorial Hour, P- Practical Hours, CU – Course Unit CH- Contact Hour

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PROGRAMME: NATIONAL DIPLOMA IN FOOD SCIENCE AND COURSE CODE: FST 111 CREDIT HOURS: (2-3-3)
TECHNOLOGY
COURSE: INTRODUCTION TO FOOD SCIENCE PRE-REQUISITE: THEORETICA: HOURS/WEEK THEORTICAL:
AND TECHNOLOGY HOURS/WEEK
SEMESTER: PRACTICAL
GOAL: This course is designed to introduce the students to different aspects of food science and technology
GENERAL OBJECTIVES:
At the end of this course, the students should be able to:

1.0 Understand the meaning of Food Science and Technology

2.0 Understand the scope of Food Science and Technology in national development and SDGs

3.0 Understand the factors affecting pre, post-harvest and food production in the tropics

4.0 Understand the fundamental principles of traditional food processing and preservation in Nigeria.

5.0 Understand storage problems of locally produced food items.

6.0 Understand the fundamental principles of traditional food processing and preservation in Nigeria,

7.0 Understand Storage Problems Of Locally Produced Food Items

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PROGRAMME: NATIONAL DIPLOMA IN FOOD SCIENCE AND TECHNOLOGY
COURSE: INTRODUCTION TO FOOD SCIENCE AND COURSE CODE: FST 111 CH/CU HOURS: 2
TECHNOLOGY
GOAL: This course is designed to introduce the students to different aspects of food science and technology
GENERAL OBJECTIVES: 1.0 Understand the meaning of Food Science and Technology
COURSE SPECIFICATION: THEORETICAL CONTENT
THEORETICAL CONTENT PRACTICAL CONTENT
Week Specific Learning Outcomes Teacher’s Resource Specific Learning Teacher’s Evaluation
Activities Outcomes Activities
1-2 1.1 Define Food Science and Explain the term ‘food’, Lecture Note, Identify food Guide the students Define Food
Food Technology. ‘food science’, and Computer, commodities of on how to identify Science and Food
‘food science and Projector plant and animal food commodities of Technology
technology’ origins plant and animal
1.2 Identify food commodities of origins List food
plant origins Classify food commodities of
commodities of plant plants and
origins animals origin
1.3 Identify food commodities of
animal origins Classify food
commodities of animal
origins
GENERAL OBJECTIVES: 2.0: Understand the roles of Food Science and Technology in national development and SDGs
3-4 2.1 Explain the roles of food Explain the various roles Lecture note List government
science and technology in of food science and Samples of and private
national development technologist in national government agencies involved
development policies in food
2.2 Explain the benefits of Computer production and
studying food science and Outline the various Projector regulation
technology career opportunities in
2.3 Identify government and food science and List government
private agencies involved in food technology policies that
production and regulations in relates to food

15
 Nigeria Describe the roles of production and
government and private regulations
2.4 Outline government policies agencies involved in
on food production and regulation food production in
in Nigeria. Nigeria Mention the
various SDGs
2.5. Identify the Sustainable Outline government that relates to
Development Goals (SDGs) that policies on food food science and
relates to food science and production and technology.
technology regulation in Nigeria.
GENERAL OBJECTIVES: 3.0: : Understand the factors affecting pre, post-harvest and food production in the tropics
5-6 3.1Explain the influence of Explain 3.1 to 3.4 with Harvested corps Construct traditional Conduct practical to Explain the roles
environmental factors such as examples Sticks, mud, ropes. yam barn, maize construct the of breeding on
soil, rainfall, temperature, pests Marker board, crib and rhombus. structures for use. the quality of
etc on the qualitative and marker etc . food
quantitative properties of primary commodities
food commodities in Nigeria. (plants and
animals).
3.2Explain the roles of breeding
on the quality of food Outline the role
commodities (plants and of cultural
animals). techniques such
as; fertilizer
3.3 Outline the role of cultural application,
techniques such as; fertilizer harvesting
application, harvesting methods,
methods, handling etc. on the handling etc. on
quality of primary the quality of
agricultural products. primary
agricultural
3.4 Explain the relationship products.
between control of
maturation (including Explain the
ripening of fruits) and quality relationship
of primary agricultural between control

16
 products. of maturation
(including
ripening of fruits)
and quality of
primary
agricultural
GENERAL OBJECTIVES: 4.0: Understand the fundamental principles of traditional food processing and preservation in Nigeria.
7-8 4.1 Outline the basic principles Explain 4.1 to 4.15 with Teaching tools Identify food Guide students to Outline the basic
and method of food preservation. examples and charts commodities of Identify food principles and
Smoking kilns, plant origin. commodities of method of food
4.2 List the major factors salting vats, cabinet plant origin. preservation.
responsible for food spoilage. drier, sealing Identify food
machine. commodities of Identify food List the major
4.3 Explain the control of action animal origin. commodities of factors
of microorganisms by the animal origin. responsible for
following Sorting machine, Demonstrate food spoilage.
Heat, cold chemicals, drier, Produce, preserve
irradiation acidity, salt, smoke, hammer/attrition and package meat Demonstrate how to Explain the
mill, sieving and fish by smoking, produce, preserve control of action
4.4 Explain the effect of heat and sealing salting, drying etc. and package meat of
treatment; use of various machine and fish by smoking, microorganisms
chemicals, irradiation etc on food Teaching Tools salting, drying etc. by the following
enzymes. Produce and Heat, cold
package various Demonstrate how to chemicals,
4.5 Describe the various methods Peeling machine, species e.g. pepper produce and irradiation
of meat and fish processing and Juice package various acidity, salt,
preservation in Nigeria. E.g. extractor/pupling Demonstrate how to species e.g. pepper smoke,
drying, salting, smoking etc. mixing machine, produce and
bottle package juices, Demonstrate how to Explain the effect
4.6 Explain how to produce, filling/crowning preserves/jams from produce and of heat treatment;
preserve and package meat machine, and fruits e.g. package juices, use of various
and fish by smoking, salting, pasteurizer. orange, pineapple, preserves/jams from chemicals,
drying etc. Teaching Tools mango etc. fruits e.g. irradiation etc on
Fermented, orange, pineapple, food enzymes.
4.7 Describe the various ways of pasteurizer, sieving mango etc.

17
 processing and preserving machine, Demonstrate how to Describe the
various spices commonly bottling/crowning produce, preserve Demonstrate how to various methods
used in Nigeria. machine. and package some produce, preserve of meat and fish
Oil extraction local wines, pito, and package some processing and
4.8 Explain how to produce and screw press, palm wine, burukutu local wines, pito, preservation in
package various species e.g. sieving machine, malt drinks etc. palm wine, burukutu Nigeria. E.g.
pepper, etc. bottling/crowning malt drinks etc. drying, salting,
machine. Demonstrate how to smoking etc.
4.9 Describe the various methods Crop sample crop extract oil from
used in processing and farm palm fruits, palm Demonstrate how to Explain how to
preserving fruits in Nigeria. kernels, melon seeds extract oil from produce, preserve
G/nuts etc palm fruits, palm and package meat
4.10 Produce and package juices, kernels, melon and fish by
preserves/jams from fruits e.g. seeds, G/nut etc. smoking, salting,
orange, pineapple, mango etc. drying etc.

4.11 List the various types of Describe the

locally produced wines and various ways of
beverages in Nigeria. processing and
preserving
4.12 Describe the methods of various spices
manufacture and preservation commonly used
of wines. in Nigeria.

4.13 Produce, preserve and Explain how to

package some local wines, produce and
pito, palm wine, burukutu etc, package various
malt drinks etc. species e.g.
pepper, etc.
4.14 Describe the various local
methods of oil extraction Describe the
from oil seeds available in various methods
Nigeria e.g. palm oil, palm used in
kernel oil, groundnuts, melon processing and
seed oil etc. preserving fruits

18
 in Nigeria.
4.15 Extract oil from palm fruits,
palm kernels, melon seeds etc. List the various
types of locally
produced wines
and beverages in
Nigeria.

Describe the
methods of
manufacture and
preservation of
wines.

Describe the
various local
methods of oil
extraction from
oil seeds
available in
Nigeria e.g.
palm oil, palm
kernel oil,
groundnuts,
melon seed oil
etc.
GENERAL OBJECTIVES: 5.0: Understand storage problems of locally produced food items
9-10 5.1Outline crop production Explain 5.1 to 5.5 with Teaching Tools, Identify the various Visit to livestock Outline crop
practices and associated problems lecture notes and charts. marker and marker types of lives stock farm production
in Nigeria board etc and their products in practices and
e.g. Land preparation, the farms. associated
planting and field problems in
maintenance and harvesting Nigeria
of the common crops formed
in Nigeria e.g. maize, rice, Identify the

19
 guinea corn, millet, yam, common
cassava, etc and some lesser livestock found
known crops e.g. acha, finger in Nigeria.
millet.
Identify the
5.2Identify the common livestock different species
found in Nigeria. of each breed of
livestock
5.3 Identify the different species
of each breed of livestock in List the raw
5.2 above and the raw materials
materials obtained from each obtained from
breed, e.g. dairy cow (milk), each breed,
hen (eggs), broiler (meat).
Describe the
5.4 Describe the various systems various systems
of management of farm animals’ of management
e.g. extensive, semi-intensive, of farm animals’
intensive, types of housing,
nutrition and health care. Describe natural
and artificial
5.5Describe natural and artificial incubation,
incubation, brooding and egg brooding and egg
laying in poultry. laying in poultry.
GENERAL OBJECTIVES: 6.0 Understand the fundamental principles of traditional food processing and preservation in Nigeria.
11-12 6.1Explain the influence of Explain 6.1 to 6.4 with Harvested corps Construct Conduct practical to Explain the
environmental factors such as examples Sticks, mud, ropes, traditional yam barn, construct the influence of
soil, rainfall, temperature, pest implements. maize crib and structures for use. environmental
and etc. on the qualitative and Marker, marker rhombus. factors such as
quantitative properties of primary board etc soil, rainfall,
agricultural products in Nigeria. temperature, pest
and etc. on the
6.2Explain the role of breeding on qualitative and
the quality of agricultural quantitative
products (plants and animals) properties of

20
6.3Explain the role of cultural primary
techniques such as; land agricultural
preparation, fertilizer products in
application, harvesting Nigeria.
methods, handling etc on the
quality of primary Explain the role
agricultural products. of breeding on
the quality of
6.4Explain the relationship agricultural
between control of maturation products (plants
(including ripening of fruits) and animals)
and quality of primary
agricultural products. Explain the role
of cultural
techniques such
as; land
preparation,
fertilizer
application,
harvesting
methods,
handling etc on
the quality of
primary
agricultural
products.

Explain the
relationship
between control
of maturation
(including
ripening of fruits)
and quality of
primary

21
 agricultural
products.
GENERAL OBJECTIVES: 7.0 Understand Storage Problems Of Locally Produced Food Items
13-15 7.1Explain the importance of Explain 7.1 to 7.8 with Rhombus, yam Identify traditional Guide students to Explain the
storage in food availability. examples barn foods of plant and Identify traditional importance of
animals origin foods of plant and storage in food
7.2Describe traditional methods Plant and animal in Nigeria. animals origin availability.
of storage e.g. Rhombus, foods. in Nigeria.
traditional yam barns. Demonstrate how to Describe
Slicing machine, preserve some traditional
7.3List the merits and demerits of drier attraction common vegetables Show students real methods of
the traditional system of food mill/hammer, mill, in Nigeria e.g bitter- life storage e.g.
storage listed in 7.2 above. sieve, sealing leave, spinach, , Rhombus, yam barn Rhombus,
machine. water leave, okro, e.t.c. traditional yam
7.4Explain the principles of Rotary driver, ugwu, e.t.c using barns.
modern storage facilities for hammer mill, sieve, sundry oven. Conduct practical to
Agric products sealing machine. construct rhombus, List the merits
7.5 Describe the main types of Smoking kilns, Demonstrate how to yam barn etc for use and demerits of
silos, refrigerated storage, salting vats, cabinet produce, preserve the traditional
controlled atmospheric driver. and package meat Guide students to system of food
storage etc. Hammer/attention and fish by smoking, take weekly storage listed in
mill, sieving and salting, drying e.t.c. readings on 7.2 above.
7.6Explain the advantages and sealing machine effectiveness of the
limitations of modern Demonstrate how to structure and their Explain the
systems of storage especially produce and maintenance principles of
with regard to rural Nigeria Sorting machine, package various problems. modern storage
farming. driver, spices e.g. pepper facilities for
Hammer/attention Agricultural
7.7 Explain how to construct mill, sieving and Demonstrate how to Conduct practical to products
traditional yam barn, maize crib sealing machine produce and produce, preserve
and rhombus. Peeling machine, package juices, and package listed Describe the
juice preserve jams from items main types of
7.8 Explain the limitations of the extractor/pupling fruits e.g orange, silos, refrigerated
structures in 7.7 above in mixing machine, pineapple, mango storage,
long term and large-scale bottle e.t.c. controlled

22
storage in rural Nigeria. filling/crowning Demonstrate how to atmospheric
machine, produce, preserve storage etc.
pasteurizer, and package some
local wines, pito, Explain the
Fermenter, palmwine, burukutu advantages and
pasteurizer, sieving e.t.c malt drinks limitations of
machine, bottling/ modern systems
crowning machine. Demonstrate how to of storage
extract oil from especially with
Oil extraction palm fruits, palm regard to rural
server press, kernel, melon seeds Nigeria farming.
sieving machine etc
bottling/ crowning Explain the
machine. limitations of the
structures in 7.7
above in long
term and large-
scale storage in
rural Nigeria.

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PROGRAMME: NATIONAL DIPLOMA IN FOOD SCIENCE AND COURSE CODE: FST 112 CREDIT HOURS: (2-2-2)
TECHNOLOGY
COURSE: MECHANICS AND HEAT ENERGY PRE-REQUISITE: THEORETICA: HOURS/WEEK THEORTICAL:
HOURS/WEEK
SEMESTER: PRACTICAL
GOAL: This course is designed to introduce the students to mechanic and heat energy in food processing
GENERAL OBJECTIVES:
At the end of this course, the students should be able to:

1.0 Understand the phenomenon of surface tension

2.0 Understand the behaviour of fluid in motion.

3.0 Understand use of difference thermometers

4.0 Understand different methods of determining specific heat capacity and apply Newton’s cooling correction

5.0 Understand the application of different modes of heat transfers.

24
PROGRAMMES FOOD TECHNOLOGY: NATIONAL DIPLOMA
COURSE: MECHANIC AND HEAT ENERGY COURSE CODE: FST 112 CH/CU HOURS: 2
GOAL: This course is designed to introduce the students to mechanic and heat energy in food processing
GENERAL OBJECTIVES: 1.0 Understand the phenomenon of surface tension
COURSE SPECIFICATION: THEORETICAL CONTENT
THEORETICAL CONTENT PRACTICAL CONTENT
Week Specific Learning Outcomes Teacher’s Resource Specific Learning Teacher’s Evaluation
Activities Outcomes Activities
1-3 1.1 Explain the Explain 1.1 to 1.10 Water, mercury etc., Demonstrate the Demonstrate the Explain the
phenomenon of surface with examples e.g. Glass dish, Needle existence of surface existence of phenomenon
tension water and mercury Tissue paper Beaker tension Determine surface tension. of surface
1.2 Explain the origin of etc to illustrate Water Tap experimentally the Use examples tension
surface tension using adhesive and surface tension of a such as water
the molecular theory. cohesive forces. Travelling liquid by capillary rise from tap, floating Explain the
1.3 Define the coefficient Microscope set of method using travelling of needle on origin of
of surface tension glass capillary, microscope. surface of water surface tension
(stating its units). beaker dilute nitric etc using the
1.4 Explain adhesive and . acid caustic soda Determine experimentally molecular
cohesive forces. solution distilled- the surface tension of a Describe the theory.
1.5 Define angle of contact water liquid using a torsion theoretical basis
1.6 Explain capillary balance. and guide Define the
action giving examples Stand with clamp students to coefficient of
of everyday situation. Torsion balance. Demonstrate the perform surface tension
1.7 Explain the variation of variation of surface experiments to (i) (stating its
surface tension with Beaker containing a tension with determine the units).
temperature. liquid, large bottle temperature using surface tension of a
1.8 Explain surface tension filled with dropping Jaeger’s method. liquid by capillary Explain
in terms of surface funnel, an outlet rise method using adhesive and
energy. tube bent twice at travelling cohesive
1.9 Relate surface tension right angles/ To the microscope and forces.
to specific latent heat. end of the tube is
1.10 Calculate the surface forced a length of (ii) Determine the Define angle
tension of tubing which is surface tension of a of contact
soap solution and soap immersed to given liquid using a
bubble using the depth in the liquid. torsion balance.

25
 appropriate equations. A manometer filled Explain
with xylol, a Demonstrate the capillary
travelling variation of action giving
microscope. surface tension examples of
with temperature everyday
using Jaeger’s situation.
method Explain the
variation of
surface tension
with
temperature.

Explain
surface tension
in terms of
surface energy.

Relate surface
tension to
specific latent
heat.
GENERAL OBJECTIVES: 2.0 Understand the behaviour of fluid in motion.
4-6 2.1 Explain viscosity applying Explain 2.1 to 2.16 Measuring Determine experimentally Guide students to Distinguish
molecular theory with examples cylinder with the coefficient of perform between
marks for viscosity of a low density experiments to: streamline and
2.2 Define velocity gradient distance, stop liquid using porseuille’s turbulent flow;
in a fluid clock/watch. Steel formula. determine the
2.3 Distinguish between sphere of different coefficient of Explain
streamline and turbulent diameters, Determine viscosity of a low terminal
flow. micrometer screw experimentally the density liquid velocity
2.4 Explain Newton’s gauge, etc.. terminal velocity of using porseuille’s
formula for viscosity:- small ball bearings. formula; State the
Set of long tubes importance of
𝑑𝑣 of different Demonstrate determine the viscosity in
diameters, short experimentally the terminal velocity lubrication;

26
 inlet tubes, outer variation of viscosity of small ball Solve numerical
𝐹 = 𝜂𝐴 jackets for tubes, with temperature. bearings; problems using
number of small Poiseulle’s and
𝑑𝑥 steel ball bearings Determine investigate the terminal
of different experimentally the variation of velocity
where diameters, stop value of the viscosity with
watch/clock. coefficient of temperature; Distinguish
F = frictional force in a liquid viscosity of a between
Set of long tubes determine the streamline and
of different value of turbulent flow;
𝜂 = coefficient of
diameters, short coefficient of
viscosity
inlet tubes, outer viscosity of a Explain
jackets for tube liquid based on terminal
A = the area of liquid surface and stir, Poiseulle’s velocity
thermometer, formula; and
𝑑𝑣 number of small State the
still ball bearings Determine the importance of
= velocity gradient of different viscosity of a high viscosity in
diameters, vernier density liquid. lubrication;
𝑑𝑥 callipers, stop (iii) solve
clock/watch. numerical
between successive Layers of problems
the liquid. using
Poiseulle’s
2.5 Define coefficient of and terminal
viscosity S stating the velocity
units.
2.6 State the expression for the
steady flow of liquid
through a pipe i.e.
Poiseulle’s formula:

𝜋𝑝𝑎4

𝑉𝑜𝑙 𝑝𝑒𝑟 sec =

27
 8𝜂𝐿

where:

𝜋 = a constant (3.14) P =
pressure difference

a = radius of tube L =
length of tube

𝜂 = coefficient of
viscosity
2.7 Explain the motion of a
small spherical body falling
through a viscous fluid.
2.8 Explain terminal
velocity

2.9 Explain stoke’s law

𝐹 = 6𝜋𝜂𝑎𝑣

where:

F = frictional force in
liquid

v = terminal velocity

a = radius of spherical
ball

28
 𝜋 = a constant (3.14)

𝜂 = coefficient of
viscosity
2.10 Write the expression
for the terminal velocity of
a small spherical ball i.e.
falling through a liquid
column:

2𝑔𝑎 (𝜌𝑠 − 𝜌𝑙 )
𝑣 =

0 9𝜂

where:

𝜌𝑠 = density of the ball

bearing’s material

𝜌𝑙 = density of the liquid

a = radius of the ball bearing

g = acceleration due to
gravitation

𝜂 = coefficient of
viscosity

2.11 Explain the importance of

29
viscosity in lubrication.
2.12 Explain the effect of
temperature on the
viscosity of a liquid.
2.13 Derive
Bernoulli’s
equation.

𝑃+ 𝜌𝑣2 + 𝜌𝑔ℎ 2

= 𝑐𝑜𝑛𝑠𝑡𝑎𝑛𝑡

where:

p = pressure

𝜌 = density

ℎ = elevation

𝑔 = acceleration due to
gravity
2.14 List some
applications of
Bernouli’s principles
e.g. action of filter
pumps and
carburetors etc.
2.15 State the
dimensions of
coefficient of
viscosity.

30
 2.16 Calculate the terminal
velocity of steel balls or
other bodies falling under
gravity in liquids.
GENERAL OBJECTIVES: 3.0 Understand the Use of different thermometers
7-9 3.1 Define temperature using Explain 3.0 to 3.7 with Liquid in glass Identify the different Provide different Identify and
concept of thermal examples thermometers types of types of explain
equilibrium. (choice of thermometers:- thermometers and different types
3.2 Define temperature in appropriate liquid). first allow of
terms of thermometric Liquid in glass students to thermometers
properties, length of liquid Resistance thermometers (choice identify them and state their
column, pressure of a gas thermometer. of appropriate liquid). using their temperature
under constant pressure, previous ranges and
resistance of a wire, e.m.f. Thermocouple Resistance knowledge of practical
of thermocouple, radiation thermometer. thermometry. applications
from a hot body. Glass blowing Thermocouple for each.
3.3 Define temperature scale: laboratory Pyrometers Divide students
Celsius Mercury, Capillary into groups to
tube, mercury, Gas thermometer Construct and
scale; Kelvin scale; and copper and Clinical calibrate a liquid in
ideal gas scale. platinum wire thermometers glass thermometer
resistance
3.4 Convert Celsius to Kelvin Hot and cold Minimum and thermometer,
scale. sources. Maximum thermometers Thermocouple and
3.5 Compare the ideal gas Gas Thermometers
scales and other scales. Gas thermometer Construct and calibrate a
3.6 List the basic fixed points liquid in glass Conduct
on the international thermometer resistance experiment to
temperature scales. thermometer, ascertain the
3.7 Describe the appropriate Thermocouple and Gas sensitivity of
uses of thermometers in Thermometers thermometers
3.1 and 3.2 above. constructed by
Conduct experiment to comparing with
standard ones
ascertain the sensitivity

31
 of thermometers
constructed by
comparing with standard
ones
GENERAL OBJECTIVES: 4.0 Understand different methods of determining specific heat capacity and apply Newton’s cooling correction
10-12 4.1 State Newton’s laws of Explain 4.1 and 4.2 Calorimeter Heater Determine specific heat Guide Students to State
cooling with examples Thermometer Stop capacity of solid and determine specific Newton’s
Clock/Watch liquid using electrical heat capacity of laws of
𝑑𝜃 Ammeter methods. Determine solid and liquid cooling
Voltmeter Source specific capacity of liquid using electrical
= 𝐾𝑠 (𝜃 − 𝜃0) of EMF by continuous flow methods Explain
𝑑𝑡 method Verify Newton’s cooling
Calendar and law of cooling Determine corrections in
where: experimentally Specific capacity of measurements
Barnes apparatus. liquid by continuous of quantity of
𝜃 = the body’s Stop Clock/Watch flow method. heat.
temperature Source of EMF.
Resistance Verify
s = the area of the body’s Thermometer- Newton’s
surface Ammeter- law of cooling
Voltmeter experimentally
𝜃0 = temperature of its
surrounding Thermometer Apply cooling
K = cooling constant Stirrer made of corrections in heat
copper wire. Stop experiment
watch/clock
4.2 Explain cooling corrections in Paraffin Beaker Note:
measurements of quantity of heat. Copper calorimeter Supervise the
provided with a lid practical.
and supported on
corks inside a Group the students
double walled for the purpose of
vessel containing the practical.
cold water between
the walls

32
 Demonstrate the
experiment for the
students before
allowing them to
work in groups
GENERAL OBJECTIVES: 5.0 To understand the application of different modes of heat transfer.
13-15 5.1 Explain heat current. Explain 5.1 to 5.5 with Standard form of Determine Thermal Demonstrate Explain the
5.2 Explain Thermal examples Searle’s conductivity of copper how to difference
conductivity of a apparatus with using Searle’s method. determine between
material. steam heater. Thermal perfect
5.3 Explain Stefan’s law Beaker, stop Determine Thermal conductivity of absorber
of radiation. clock/watch conductivity of ebonite copper using and perfect
5.4 Explain green house callipers by Lees’ Disc method Searle’s radiator.
effect and its every Standard method.
day applications. laboratory form Give a brief
5.5 Explain black body of Lees’ Disc . description of
radiation apparatus, stop a practical
clock/watch and source of
screw gauge. black body
radiation

33
YEAR ONE SEMESTER TWO

34
PROGRAMME: NATIONAL DIPLOMA IN FOOD SCIENCE AND COURSE CODE: FST 121 CH: 60
TECHNOLOGY CU2.0
COURSE: FOOD CHEMISTRY PRE-REQUISITE:
SEMESTER: SECOND

GOAL: this course is designed to introduce students to the chemical nature of foods
GENERAL OBJECTIVES: On completion of this course, the student should be able to:

1.0 Understand the chemical nature of food.

2.0 Understand the nature of carbohydrates.

3.0 Understand the nature of fats and oil on food.

4.0 Understand the nature of amino acids.

5.0 Understand the nature of proteins.

6.0 Know the characteristics of enzymes in food.

7.0 Understand the nature of vitamins.

8.0 Understand browning reaction.

9.0 Understand the characteristics of additives in foods.

10.0 Understand the characteristics of colloids.

11.0 Understand the role of water in food

35
PROGRAMMES FOOD SCIENCE AND TECHNOLOGY: NATIONAL DIPLOMA
COURSE: FOOD CHEMISTRY COURSE CODE: FST 121 CH: 60
CU: 2.0
GOAL: This course is designed to introduce students to the chemical nature of foods
GENERAL OBJECTIVES: 1.0 Understand the chemical nature of food
COURSE SPECIFICATION: THEORETICAL CONTENT
THEORETICAL CONTENT PRACTICAL CONTENT
WEEK SPECIFIC LEARNING TEACHER’S RESOURCE SPECIFIC LEARNING TEACHER’S EVALUATION
OUTCOMES ACTIVITIES OUTCOMES ACTIVITIES
1 1.1List the most common food Explain in details White board, Identify the common food Display various food List the most
items found in various parts of from 1.1 to 1.7 marker, Lecture items found in various parts items and classify common food
Nigeria. notes, Relevant of Nigeria. them in to their items found in
charts/pictures various classes. various parts of
1.2 Classify the food items in 1.1 Carry out practical to Nigeria.
above into tubers, grains, classify food into tuber, Conduct Field trip to
cereals, vegetables. grains, cereals, vegetable nutritional clinic or Classify food
Various food items; etc. demonstrate with items into tubers,
1.3 Describe the nutritional yam, cassava, videos grains, cereals,
importance of the classes of fruits, vegetables Identify the food deficiency vegetables.
food in 1.2 above. etc. diseases associated with Describe the
lack of the nutrients in chemical nature of Explain the
1.4 Explain the nutritional Nutrition clinic or [carbohydrate, proteins, fats foods nutritional
significance of the major food Relevant videos minerals and vitamins] significance of the
constituents: Carbohydrates, major food
proteins, fats, minerals, and Identify experimentally the constituents:
vitamins. food constituents of the Carbohydrates,
major food items found in proteins, fats,
1.5 Identify the deficiency diseases Nigeria e.g garri,- minerals, and
associated with lack of the carbohydrate vitamins.
nutrients in 1.4.
Identify the
1.6 Explain the chemical deficiency
constituents/composition of food diseases
and relate it to its physical nature

36
 and properties. associated with
lack of the
1.7 Identify the food constituents of nutrients in’
the major food items found in
Nigeria e.g. garri-carbohydrate. Explain the
chemical
constituents/comp
osition of food
and relate it to its
physical nature
and properties.

GENERAL OBJECTIVES: 2.0 Understand the nature of carbohydrates.

2 2.1 List the most common sources Explain 2.1 to 2.32 marker board, Conduct practical to Guide student to Explain the nature
of carbohydrates. with detailed lecture marker, Lecture identify various types of Conduct practical and sources of
notes and any other notes, Relevant carbohydrates test for various types carbohydrates in
2.2 Describe the physical and relevant materials charts/pictures. of carbohydrates. foods
chemical nature of carbohydrates.
Polarimeter, Practical: Explain the
2.3Explain the nutritional and Refractometer. Identification of physical and
industrial importance of monosaccharides, chemical
carbohydrates. Consumable Display properties of
Reagents, polysaccharide food various types of
2.4 Classify carbohydrates into carbohydrate
mono, di, oligo and Glassware Display cellulose
polysaccharides and explain food Classify
their physical and chemical Food items carbohydrates
natures. Display dexrin, into mono, di,
Cellulose food
oligo and
2.5 Explain the relationship glycogen, starch polysaccharides
between mono, di, oligo and dexrin,
glycogen,starch and explain their
polysaccharides. 2.6 Identify physical and
common monosaccharides. gums, chitin and chemical natures.
Display gums, chitin
2.7 State the structure of pectins and pectins
Identify common

37
monosaccharides. monosaccharides.
write it structure.
2.8 Explain the significance of the and explain it
structure of monosaccharides chemical
and explain their chemical properties.
properties.
Describe the
2.9 Describe the nature occurrence, nature occurrence,
physical and chemical physical and
properties of glucose, chemical
galactose, mannose, fructose, properties of
sorbose. glucose,
galactose,
2.10 Describe the nature of mannose,
oligosaccharides. fructose, sorbose.
2.11 List and describe the most Describe the
common oligosaccharides. nature of
2.12 Classify oligosaccharides into oligosaccharides..
disaccharides, trisaccharides Classify
and tetra saccharides. oligosaccharides
2.13 List the sources of the most into
common oligosaccharides. disaccharides,
trisaccharides and
2.14 List and identify the physical tetra saccharides.
and chemical properties of
oligosaccharides in the List and identify
laboratory. the physical and
chemical
2.15 Describe the physical nature of properties of
disaccharides. oligosaccharides
in the laboratory.
2.16 List the disaccharides of most
interest in food chemistry: Describe the
physical nature of

38
 lactose, maltose and sucrose. disaccharides.

2.17 Distinguish between reducing Distinguish

and non-reducing sugars in between reducing
the laboratory. and non-reducing
sugars in the
2.18 Describe the natural laboratory.
occurrences, physical and
chemical properties of lactose, Describe the
maltose and sucrose. natural
occurrences,
2.19 State the structural formula of physical and
disaccharides. chemical
properties of
2.20 Explain the significance of the lactose, maltose
formula of disaccharides. and sucrose.
2.21 Explain the most common Write the
sources of disaccharides structural formula
2.22 Explain the physical and of disaccharides.
chemical properties of Explain the
disaccharides. significance of the
2.23 Explain the nutritional and formula of
industrial importance of disaccharides.
disaccharides. Explain the most
2.24 Describe the natural common sources
occurrence and properties of of disaccharides
Raffinose and Starchyose. Explain the
2.25 Describe the nature of physical and
polysaccharides. chemical
properties of
2.26 Classify polysaccharides into disaccharides.

Explain the

39
homo and hetero polysaccharides. nutritional and
industrial
2.27 Explain the importance of importance of
cellulose and sugar in the food disaccharides.
industry.
Describe the
2.28 List the physical nature natural
occurrence of cellulose and starch. occurrence and
properties of
2.29 Describe the physical and Raffinose and
chemical nature, properties of Starchyose.
cellulose and starch.
Describe the
2.30 Describe the occurrence, nature of
properties and industrial use polysaccharides.
of Dextrin, glycogen and
starch. Classify
polysaccharides
2.31 Describe the nature and into homo and
properties of gums, chitin and hetero
pectins. polysaccharides.
2.32 Explain the industrial uses of Explain the
gums, chitin and pectins. importance of
cellulose and
sugar in the food
industry.

List the physical

nature occurrence
of cellulose and
starch.

Describe the
physical and
chemical nature,

40
 properties of
cellulose and
starch..

Describe the
nature and
properties of
gums, chitin and
pectins.

Explain the
industrial uses of
gums, chitin and
pectins.

GENERAL OBJECTIVES: 3.0 Understand the nature of fats and oil on food.
3 3.1 Identify the natural sources of Explain3.1 to 3.12 White board, Identify the natural sources Display the sources Explain the nature
edible fats and oils. with detailed lecture marker, Lecture of Fats and oils. of fats and oil and sources of
notes and any other notes, Relevant edible fats and
3.2Describe the composition of fats relevant materials charts/pictures. Identify edible Fats and oils Display lipid and oils
and oils. waxes
Any other relevant Describe the
3.3 Describe the physical and Teaching Tools Display edible fat physical and
chemical properties of fats and oils. and oils chemical
properties of fats
3.4 Differentiate Lipid materials Conduct practical on and oils.
from Waxes. Relevant laboratory test for fats and oils
equipment,
3.5 List the names, formulae and
sources of fatty acids of Glassware
importance in the food
industry. etc

3.6 Differentiate between the

composition of crude and pure fats
and oils.

41
 3.7 Identify different types fats and
oils.

3.8 Explain rancidity and flavour

changes in fats and oils.

3.9 Describe the process for the

recovery and refining of fats and
oils.

3.10 Explain the term

hydrogenation of fats and oils.

3.11 Describe the nutritional and

industrial importance of fats and
oils.

GENERAL OBJECTIVES: 4.0 Understand the nature of amino acids.

4 4.1 Define amino acids. Explain 4.1 to 4.8 White board, Identify common amino Conduct practical on Explain the
with detailed lecture marker, Lecture acid test for amino acid nature, types,
4.2 List amino acids of nutritional notes and any other notes, Relevant classification and
and industrial importance. relevant materials charts/pictures. importance of
amino acids in
4.3 Classify amino acids into kjeldhal apparatus. foods
essential and non-essential. And
4.4 Explain the nutritional and Relevant
industrial importance of amino Laboratory
acids. equipment,
4.5 State the functions of amino Glassware
acids.
etc
4.6 List and describe the properties
of proteins.

4.7 Describe common sources of

42
 amino acids.

4.8 Test for common amino acids

in the laboratory.
GENERAL OBJECTIVES: 5.0 Understand the nature of proteins.
5.1 Describe the nature of proteins. Explain 5.1 to 5.12 White board, test for proteins in the Display food sources Explain the nature
with detailed lecture marker, Lecture laboratory applying various of protein of physical and
5.2 List the natural sources of notes and any other notes, Relevant methods chemical
proteins. relevant materials charts/pictures. Conduct practical to properties of
Determine experimentally test for protein using protein and their
5.3 Describe the physical and kjeldhal apparatus, the properties of proteins. different methods importance in
chemical properties of proteins. foods
Glassware, Determine
5.4 Classify proteins into simple, consumable experimentally the Describe the
conjugated, and derived. reagents e.g. properties of proteins functional
(sulphuric acid) and in 5.6 properties of
5.5 Explain the configuration of
proteins. proteins in food
Food samples etc. systems.
5.6 Explain the physical properties
of proteins: amphoterism,
solubility, colour reaction,
hydrolysis.

5.7Explain the building process of

proteins.

5.8 Explain the term denaturation.

5.9 Differentiate between native

and denatured proteins.

5.10 Explain the causes of

denaturation in proteins.

5.11 Explain the significance of

protein denaturation in food

43
 processing.

5.12 Describe the functional

properties of proteins in food
systems.

GENERAL OBJECTIVES: 6.0Know the characteristics of enzymes in food.

5-6 5.1 Describe the nature of proteins. Explain 5.1 to 5.12 White board, Test for proteins in the Display food sources Explain the nature
with detailed lecture marker, Lecture laboratory applying various of protein of physical and
5.2 List the natural sources of notes and any other notes, Relevant methods chemical
proteins. relevant materials charts/pictures. Conduct practical to properties of
Determine experimentally test for protein using protein and their
5.3 Describe the physical and kjeldhal apparatus, the properties of proteins. different methods importance in
chemical properties of proteins. foods
Glassware, Determine
5.4 Classify proteins into simple, consumable experimentally the Describe the
conjugated, and derived. reagents e.g. properties of proteins functional
(sulphuric acid) and in 5.6 properties of
5.5 Explain the configuration of
proteins. proteins in food
Food samples etc. systems.
5.6 Explain the physical properties
of proteins: amphoterism,
solubility, colour reaction,
hydrolysis.

5.7Explain the building process of

proteins.

5.8 Explain the term denaturation.

5.9 Differentiate between native

and denatured proteins.

5.10 Explain the causes of

denaturation in proteins.

5.11 Explain the significance of

44
 protein denaturation in food
processing.
5.12 Describe the functional
properties of proteins in food
systems.
GENERAL OBJECTIVES: 7.0 Understand the nature of vitamins.
7-8 7.1 Define vitamins Explain 7.1 to 7.8 White board, Carry out practical to Conduct practical to Explain the
with detailed marker, Lecture Identify the precursors of determine vitamins physical and
7.2 List sources of Vitamins lecture notes and notes, Relevant different vitamins in food. in food chemical
any other relevant charts/pictures. etc. properties of
7.3 List and describe the physical materials . vitamins and their
and chemical properties of nutritional
vitamins. significance in
7.4 Classify vitamins based on foods.
their solubility

7.5 Identity the precursors of

different vitamins in food.

7.6 State the functional properties

of vitamins in food.

7.7 Explain the nutritional

significance of vitamins in food.

GENERAL OBJECTIVES: 8.0 Understand browning reaction.

9 8.1 Explain Browning reaction Explain 8.1 to White board, Identify experimentally Conduct Practical Explain the effect
8.2 Explain enzymatic and non- 8.4 with detailed marker, Lecture enzymatic and non- and guide students to of browning
enzymatic browning. lecture notes and notes, Relevant enzymatic reactions in food observe enzymatic reaction on foods
8.3 Explain effects of browning any other charts/pictures. samples and non-enzymatic
on food quality. relevant reactions in food List and explain
8.4 Describe methods of materials samples methods of
controlling browning reactions in controlling
food. browning reaction
in foods

45
GENERAL OBJECTIVES: 9.0 Understand the characteristics of additives in foods.
10 9.1Define food additives Explain 9.1 to White board, Prepare a natural and man- Display various Describe the
9.7 with detailed marker, Lecture made food additives natural and artificial effect of additives
92. Identify natural and man- made lecture notes and notes, Relevant additives. on food
food additives any other charts/pictures.
relevant Define food
9.3 Classify additives in foods materials Food Additives additives
based on their functions.
Identify natural
9.4 Differentiate between incidental and man- made
and intentional additives. food additives
9.5 Describe the effects of Classify additives
additives on texture, odour and in foods based on
colour of foods. their functions.
9.6 Explain the limitations in the Differentiate
qualitative analysis of food between
additives incidental and
intentional
9.7 Describe methods of qualitative additives.
analysis of additives in food.
Describe the
effects of
additives on
texture, odour
and colour of
foods.

Explain the
limitations in
the qualitative
analysis of food
additives

Describe methods

46
 of qualitative
analysis of
additives in food.

GENERAL OBJECTIVES: 10.0 Understand the characteristics of colloids.

11 10.1 Explain the meaning of the Explain 10.1 to White board, Prepare emulsion using Guide student on List and explain
term – COLLOIDS 10.4 with detailed marker, Lecture some emulsifying how to prepare the properties of
lecture notes and notes, Relevant agents emulsifier using colloids
10.2 List colloidal systems in foods any other relevant charts/pictures. some emulsifying
materials agents Give examples of
10.3 Explain the properties of emulsifying
colloids agents
10.4 List example of the uses of
emulsifying agents

GENERAL OBJECTIVES: 11.0 Understand the role of water in food

12-15 11.1 Explain the states of water in Explain 11.1 to White board, Measure the effect of water Conduct practical on Explain the role
food i.e. free and bound water. 11.4 with detailed marker, Lecture and water activity on shelf effect of water of water in foods
lecture notes and notes, Relevant life of foods activity on shelf life
11.2 Explain the role of water in any other relevant charts/pictures. of food Explain the effect
food i.e. either as solvent, reactant materials. of water activity
etc. Relevant on food
laboratories
11.3 Define water – activity in apparatus and Explain the states
foods. glassware of water in food
11.4 Explain the importance of i.e. free and
water activity of food bound water.
systems i.e. shelf-life, Explain the role
browning reaction etc of water in food
i.e. either as
solvent, reactant
etc.

Define water –

47
 activity in foods.
Explain the
importance of
water activity of
food systems i.e.
shelf-life,
browning reaction
etc

48
PROGRAMME: NATIONAL DIPLOMA IN FOOD COURSE CODE: FST 122 CREDIT HOURS: 30
SCIENCE AND TECHNOLOGY CREDIT UNIT: 2
COURSE: BASIC PRINCIPLES OF FOOD PROCESSING AND PRESERVATION THEORETICAL:2
SEMESTER: SECOND PRACTICAL: 2
GOAL: This course is designed to enable students to understand the Basic Principles of Food Processing and Preservation
GENERAL OBJECTIVES:
On completion of this course the student should be able to:
1.0 Understand the causes of food spoilage.
2.0 Know the classification of food based on their Hydrogen ion concentration.
3.0 Understand the principles of how temperature preservation of food.
4.0 Understand the preservation of food by thermal process.
5.0 Understand the fundamental of food canning as a method of food preservation.
6.0 Understand the preservation of food by irradiation.
7.0 Understand the principles of preservation of food by controlled reduction in moisture content.
8.0 Understand the preservation of food by fermentation.
9.0 Understand the principles of food preservation by controlled environment.
10.0 Understand the principles of chemical preservation of food.

49
PROGRAMMES: NATIONAL DIPLOMA IN FOOD SCIENCE AND TECHNOLOGY
COURSE: BASIC PRINCIPLES OF FOOD PROCESSING AND COURSE CODE: FST 122 CH:60
PRESERVATION CU: 2.0
GOAL: This course is designed to enable students to understand the Basic Principles of Food Processing and Preservation
GENERAL OBJECTIVES: 1.0 Understand the causes of food spoilage.
COURSE SPECIFICATION: THEORETICAL CONTENT
THEORETICAL CONTENT PRACTICAL CONTENT
Week Specific Learning Outcomes Teacher’s Learning Specific Learning Teacher’s Evaluation
Activities Resources Outcomes Activities
1 1.1 List the different agents of Explain activities 1.1- White board, Isolation of food spoilage Carry out a practical List the different
spoilage: physical, chemical, 1.9 with detailed notes Lecture notes, microorganisms from for the Isolation of agents of spoilage:
biological etc. and videos where video, textbooks, spoilt fruits, vegetables food spoilage physical, chemical,
necessary projector, and cooked food microorganisms from
1.2 Explain the mechanisms of biological etc.
incubator, media, spoilt fruits,
autolytic changes leading to spoilt foods, etc. vegetables and
deterioration and spoilage of cooked food Explain the
foods. mechanisms of
1.3 List factors affecting autolytic changes
autolytic changes. leading to
1.4 Classify food spoilage deterioration and
microorganisms on the basis of spoilage of foods.
temperature and oxygen
requirement. List factors
1.5 Describe the various food affecting autolytic
spoilage mechanisms of the changes.
microorganisms in
1.6 Explain the influence of Classify food
temperature, moisture, pH and spoilage
nutrients on the growth and microorganisms on
activities of spoilage the basis of
microorganisms. temperature and
1.7 Identify insects and rodents oxygen

50
 responsible for food spoilage. requirement.
1.8 Describe the effects of
attacks by insects and rodents Describe the
on food. various food
spoilage
mechanisms of the
microorganisms in

Explain the
influence of
temperature,
moisture, pH and
nutrients on the
growth and
activities of
spoilage
microorganisms.

Identify insects
and rodents
responsible for food
spoilage.

Describe the
effects of attacks by
insects and rodents
on food.
GENERAL OBJECTIVES: 2.0 Know the classification of food based on their Hydrogen ion concentration.
2 2.1 Explain the significance of Explain activities 2.1 Lecture note, food Identification of
pH 4.5 in food processing. and 2.2 with detailed samples, pH meter, classes of food
2.2 List and classify foods based notes marker board, according to their

51
 on their pH marker etc. pH value.
Identify food
spoilage organisms
associated with low
and high acid
foods.
GENERAL OBJECTIVES: 3.0 Understand the principles of how temperature preservation of food.
3 3.1List the components of Explain activities 3.1- Video clips, White List the
refrigerator. 3.7 with suitable board, marker, components of
3.2Describe the importance of diagrams where textbooks, refrigerator.
heat load. necessary and detailed refrigerator, freezer
3.3 Describe spoilage problems notes. etc Describe the
associated with refrigerated importance of heat
foods. load.
3.4 Describe various freezing
methods. Describe spoilage
3.5 Explain the effects of problems
storage conditions on frozen associated with
foods. refrigerated foods.
3.6 Differentiate between
refrigeration and freezing. Describe various
3.7 Explain the effects of freezing methods.
freezing on fruits and
vegetables. Explain the effects
of storage
conditions on
frozen foods.

Differentiate
between
refrigeration and
freezing.
Explain the effects
of freezing on fruits
and vegetables.

52
GENERAL OBJECTIVES: 4.0 Understand the preservation of food by thermal process.
4 4.1 State the two main Explain activities 4.1- White board, Pasteurisation of Guide student to carry out State the two main
objectives of thermal processing 4.9 with detailed notes marker, textbooks milk and other food pasteurisation of milk and objectives of
4.2 Describe the effects of etc items other food items. thermal processing
various forms of heating Pasteuriser, Preparation and
methods on microorganisms e.g. Blanching vats blanching of Guide student to prepare Describe the
cooking, steaming, 4.3 State the Polysealer vegetables using and blanch vegetables effects of various
objectives of pasteurization and hot water and using hot water and steam. forms of heating
sterilization of foods. steam. Packaging Packaging of blanched methods on
4.4 Describe various methods of of blanched vegetables and compare microorganisms
pasteurization and sterilization. vegetables and with the unblanched e.g. cooking,
4.5 Pasteurize milk and other compare with the vegetables. Report steaming, 4.3 State
food items. unblanched the objectives of
4.6 Differentiate between vegetables. Report pasteurization and
pasteurization and sterilization. sterilization of
4.7 Define the term blanching. foods.
4.8 Describe various methods of
blanching. Describe various
4.9 List the advantages and methods of
disadvantages of blanching pasteurization and
sterilization.

Pasteurize milk and

other food items.

Differentiate
between
pasteurization and
sterilization.

Define the term

blanching.

Describe various
methods of

53
 blanching.

List the advantages

and disadvantages
of blanching
GENERAL OBJECTIVES: 5.0 Understand the fundamental of food canning as a method of food preservation.
5 5.1 Outline the development of Explain activities 5.1- Lecture note, Outline the
canning as a method of food 5.9 using detailed note video clips, white development of
preservation. board, markers, canning as a
5.2 Describe the various unit cans, retort method of food
operations involved in canning preservation.
of various
types of foods e.g. cleaning, Describe the
sorting, size reduction, various unit
blanching etc. operations involved
5.3 Explain the following terms: in canning of
Thermal death time; D – value, various
Z – value and F – value. types of foods e.g.
5.4 List and explain factors that cleaning, sorting,
affect heat penetration of cans size reduction,
and contents. blanching etc.
5.5 Explain types of heat
transfer encountered in solid, Explain the
liquid and mixed following terms:
canned products. Thermal death
5.6 Estimate slowest heating time; D – value, Z –
points in canned products under value and F –
still and agitated heating value.
conditions.
5.7 List and explain factors List and explain
normally considered for factors that affect
temperature – time heat penetration of
combinations for processing cans and contents.
5.8 Explain the following types
of processes: hot water and Explain types of

54
 steam processing, batch and heat transfer
continuous processing, open encountered in
batch processing, steam solid, liquid and
retorting, aseptic canning mixed
methods. canned products.
5.9 Describe the .
techniques of can List and explain
testing and factors normally
seaming. considered for
temperature – time
combinations for
processing

Explain the
following types of
processes: hot
water and steam
processing, batch
and continuous
processing, open
batch processing,
steam retorting,
aseptic canning
methods.
Describe the
techniques of can
testing and
seaming.
GENERAL OBJECTIVES: 6.0 Understand the preservation of food by irradiation.
6-7 6.1 Define irradiation. Explain activities 6.1- Video clips, White Explain the term
6.2 State the principles of 6.5 with detailed note board, markers, irradiation
irradiation. textbooks, etc
6.3 Describe the various sources List the various
and types types of irradiation
of irradiation employed in food technique

55
 preservation.
6.4 Explain the effects of
irradiation on foods.
6.5 Describe future prospects of
irradiation as a method of food
preservation
GENERAL OBJECTIVES: 7.0 Understand the principles of preservation of food by controlled reduction in moisture content.
8-9 7.1 Define dehydration, drying. Explain activities in 7.1- White board, Familiarisation Demonstrate common Differentiate
7.2 Differentiate between 7.7 using a detailed note marker, textbooks, with common dehydration equipment. between
dehydration and drying. cabinet drier, solar dehydration Carry out an experiment to dehydration and
7.3 Explain the principles of drier etc equipment. Produce some dried foods drying
dehydration. Production of dried e.g vegetables, fish, etc List examples of
7.4 List and describe various vegetables, fish etc. products that can be
methods of dehydration. dried and
7.5 State the temperature ranges dehydrated
for dehydration of various
classes of foods.
7.6 Explain quality
deterioration during
dehydration and storage of
foods.
7.7 Explain the principles of
evaporation, condensation and
concentration.
GENERAL OBJECTIVES: 8.0 Understand the preservation of food by fermentation.
10 8.1Define and state the Explain activities 8.1- Lecture notes, Production of some Guide students to conduct Explain the term
objectives of fermentation. 8.3 with detailed notes textbook, Video, packaged practical to produce fermentation.
8.2 List the various types of white board, fermented foods, fermented foods. Grade List some
fermentation. marker, samples of Iru, yoghurt etc. quality of product and fermented foods in
8.3 List examples of fermented fermented foods, reports Nigeria.
foods in Nigeria. Fermentation vats Draw a flowchart
showing the
production of a
named fermented

56
 food
GENERAL OBJECTIVES: 9.0 Understand the principles of food preservation by controlled environment.
11-12 9.1 Explain the meaning of Explain activities 9.1- Video, white board, Explain controlled Guide students to conduct Differentiate
“Controlled environment”. 9.3 marker, detailed atmosphere storage practical on the use of CAS between controlled
9.2 List specific examples of notes, vegetables (CAS) and and MAS and modified
food preservation by etc. modified atmosphere storage
controlled environment atmosphere storage
9.3Explain the effects of (MAS) List examples of
controlled environment on the food that can be
physiological and biochemical preserved using
changes observed in intact foods controlled
of plant and animal origin. environment
GENERAL OBJECTIVES: 10.0 Understand the principles of chemical preservation of food.
13-14 10.1Identify chemicals used in Explain activities 10.1- White board, Identify chemicals Guide students to conduct List examples of
food preservation. 10.2 with detailed notes markers, Lecture used in food practical on food chemical
10.2 Explain the effects of the note preservation preservation with known preservative agents
chemicals listed in 10.1 on Preservative Produce and chemicals and compare List some foods
food preservation, storage chemicals e.g, preserve food with with control and grade that can be
and quality. sodium met known chemicals report preserved using
10.3Explain the possible health bisulphide, salt, and compare with chemical agents
hazards associated with sugar etc. Mixing foods without
chemical preservations in food. machine, sealing chemicals after a
machine, period of storage.
Report

57
YEAR TWO SEMESTER ONE

58
PROGRAMME: NATIONAL DIPLOMA IN FOOD SCIENCE AND COURSE CODE: FST 211 CREDIT
TECHNOLOGY HOURS: (2-2-2)
COURSE: FOOD BIOCHEMISTRY PRE-REQUISITE: THEORETICA: HOURS/WEEK THEORTICAL:
HOURS/WEEK
SEMESTER: PRACTICAL
GOAL: This course is designed to enable students with an introductory knowledge of bio chemistry of foods.
GENERAL OBJECTIVES:
At the end of this course, the students should be able to:
1.0 Understand the biochemical organization of the cell
2.0 Understand the metabolism of carbohydrate
3.0 Understand the modification and applications of carbohydrate in food
4.0 Understand the metabolism of lipids
5.0 Understand the metabolism of amino acids
6.0 Know the TCA cycle and its importance
7.0 Understand changes that occur in the ripening and maturation of fruits

59
PROGRAMMES FOOD TECHNOLOGY: NATIONAL DIPLOMA
COURSE: FOOD BIOCHEMISTRY COURSE CODE: CH/CU HOURS: 3.0
FST 211
GOAL: This course is designed to enable students with an introductory knowledge of bio chemistry of foods.
GENERAL OBJECTIVES: 1.0 Understand the biochemical organization of the cell
COURSE SPECIFICATION: THEORETICAL CONTENT
THEORETICAL CONTENT PRACTICAL CONTENT
WEEK SPECIFIC LEARNING TEACHER’S LEARNING SPECIFIC TEACHER’S EVALUATION
1-2 OUTCOMES ACTIVITIES RESOURCE LEARNING ACTIVITIES
OBJECTIVES
1.1Describe the internal structure Explain the activities of white board, Draw and label Demonstrate to students Explain the cell
of the cell 1.1 to 1.3 with diagram marker, relevant plant and animal the functions various and functions of
1.2Explain the biochemical where necessary and textbooks, charts cells. . cell organelles the cell
components of the internal parts detailed notes. Lecture notes etc. Differentiate components.
of the cell. between plants
1.3Explain the functions of the animal cells
various internal components of
the cell.
GENERAL OBJECTIVES: 2.0 Understand the metabolism of carbohydrate
WEEK 2.1Describe the light and dark Explain the activities of Charts, white Identify or show Demonstrate the Explain the
3-5 phases of photosynthesis. 2.1 to 2.8 board, marker and the steps in dark photosynthesis using importance/ uses
2.2Describe the digestion and Using charts/diagram recommended and light phases of green and yellow leaves. of photosynthesis
absorption of carbohydrates in where necessary e.g textbooks, relevant photosynthesis. and other
mammals. Photosynthesis pathway. picture or videos Demonstrate the Demonstrate the stages metabolic
2.3Describe the transport and Use detail lecture note. clips stages of glycolytic of glycolytic pathway pathways.
storage of carbohydrate in pathway and and alcoholic
mammals. alcoholic fermentation.
2.4Describe the glycolytic fermentation.
pathway. Demonstrate the Demonstrate the stages
2.5Describe the alcoholic stages of of glycogerolysis and
fermentation reactions. glycogerolysis and glycogenesis.
2.6Explain the importance of glycogenesis.
tissue glycogen. Demonstrate the

60
 2.7Compare glycogenolysis and control,
glycogenesis processes. mechanisms of
2.8Explain control mechanisms of CHO metabolism.
carbohydrate metabolisms.
GENERAL OBJECTIVES: 3.0 Understand the modification and applications of carbohydrate in food
WEEK 3.1 Explain modified and derive Explain 3.1 to 3.10 with White board Identify and Demonstrate the Explain modified
6-8 carbohydrates. food samples, lecture ,marker,relevant differenciate examination of starch and derive
notes. textbooks and CHO modified starches molecules at different carbohydrates.
3.2 Explain the uses of modified foods Samples from derived temperatures.
and derived starches. 3.3Describe Lecture notes, starches. Explain the uses
gelatinization of starch. Relevant Examine stale and of modified and
Posters/Charts Demonstrate unstaled bread. derived starches.
3.4 Explain retro gradation and gellatinization of
stalling of bread. 3.5Identify the Food samples starch. Guide students to extract Describe
uses of pectin substances in food. Demonstrate pectins from foods. gelatinization of
stalling of bread. starch.
3.6 Classify pectic substances.
3.7 Describe the structure of Demonstrate Explain retro
pectin substances. extraction of gradation and
pectins from stalling of bread.
3.8 Describe the occurrence of
pectic substances and their different food Identify the uses
distribution. sources. of pectin
substances in
3.9 Explain chemical composition Examination of food.
of pectic substances. starch and un
stalled bread. Classify pectic
3.10 Explain the theory of gel substances.
formation by pectins in the Guide students to
presence of acid. extract pectin from Describe the
food. structure of pectin
substances.

Describe the
occurrence of
pectic substances

61
 and their
distribution.

Explain chemical
composition of
pectic substances.

Explain the
theory of gel
formation by
pectins in the
presence of acid.

GENERAL OBJECTIVES: 4.0 Understand the metabolism of lipids

9-10 4.1Describe digestion and Explain 4.1 to 4.2 with White board, Describe
absorption of lipids in man. lecture notes and use of marker, model of digestion and
4.2Describe transport and storage model of alimentary alimentary canal absorption of
of lipids in man. canal etc. lipids in man.

Describe transport
and storage of
lipids in man.

62
GENERAL OBJECTIVES: 5.0 Understand the metabolism of amino acids
11-12 5.1Describe the digestion and Explain 5.1 to 5.3 White board, Explain the
absorption of proteins in man. ,relevant chart and marker, lecture importance of
5.2Define with examples Lecture notes notes, relevant amino acid
glycogenic and ketogenic amino charts metabolism.
acids. .
5.3Describe the urea cycle. Describe the
digestion and
absorption of
proteins in man.
GENERAL OBJECTIVES: 6.0 Know the TCA cycle and its importance
13 6.1Describe the TCA cycle. Explain 6.1 to 6.4 with White board, Explain the
6.2Explain the relationship the aid of a TCA cycle marker, lecture importance of the
between glycolysis and oxidation notes TCA cycle.
of fat and amino acid through the TCA Chart Regulation of
TCA cycle. TCA cycle.
6.3Explain the regulation of TCA
cycle
6.4Explain the relationship
between the protein sparing
aspect of fats and carbohydrates
and TCA.
GENERAL OBJECTIVES: 7.0 Understand changes that occur in the ripening and maturation of fruits
14-15 7.1Identify physical changes Explain 7.1 to 7.3 with White board, Identify the Demonstrate the Explain factors
during maturation and ripening of lecture note and relevant marker, lecture biochemical biochemical changes affecting ripening
fruits. food materials notes, relevant text changes during during ripening of fruits of fruits and
7.2Describe biochemical changes books, food ripening of fruit/ and vegetables vegetable
during maturation and ripening of samples and video vegetables
fruits. clips
7.3Explain factors affecting
changes in quality of fruit
during storage and
transportation.

63
PROGRAMME: NATIONAL DIPLOMA IN FOOD COURSE CODE: FST 212 CH:60
SCIENCE AND TECHNOLOGY CU:3.0
COURSE: FOOD ANALYSIS
SEMESTER: THIRD

GOAL: This course is designed to enable students undertake analysis of foods for its quality.
GENERAL OBJECTIVES:
On completion of this course the student should be able to:
1.0 Understand sampling of foods.
2.0 Understand the concept of proximate analysis of food
3.0 Understand the nature of water in food
4.0 Understand the nature of fats in food and their method of analysis
5.0 Understand methods of protein determination
6.0 Understand methods of carbohydrate determination in food.
7.0 Understand the analytical procedure for trace elements in food
8.0 Understand the analytical procedure for fats and water-soluble vitamin in food.
9.0 Understand the nature of fibre in food and its method of determination
10.0 Understand the importance and methods of analysing food additives.

64
PROGRAMMES FOOD TECHNOLOGY: NATIONAL DIPLOMA
COURSE: FOOD ANALYSIS COURSE CODE: CH:60
FST 212 CU:3.0
GOAL: This course is designed to enable students undertake analysis of foods for its quality.
GENERAL OBJECTIVES: 1.0 Understand sampling of foods.
COURSE SPECIFICATION: THEORETICAL CONTENT
THEORETICAL CONTENT PRACTICAL CONTENT
Week Specific Learning Outcomes Teacher’s Learning Specific Learning Teacher’s Evaluation
1-2 Activities Resource Objectives Activities
1.1 Define sampling. Explain 1.1 to 1.3 with Marker board, Identify the Conduct practical on Explain how to
1.2 Describe the various sampling lecture note marker, lecture different food food sampling conduct sampling
methods. notes, relevant text sampling of food
1.3Sample food for statistical book, etc. techniques for
analysis. statistical analysis.
Demonstrate how
to carry out
sampling of food
GENERAL OBJECTIVES: 2.0 Understand the concept of proximate analysis of food
3 2.1 Define proximate composition Explain 2.1 to 2.7 with White board, Prepare food Demonstrate food Distinguish
of food. lecture note and/ any marker, lecture samples for handling for analysis different methods
2.2 Describe methods of other relevant materials notes, relevant text analysis Preparation of food of food analysis
handling and preparation of book, etc. samples using sterile
food samples for analysis . Food handling tools and clean containers Define proximate
2.3Prepare food samples for Sterile utensils Carry composition of
analysis. food.
2.4Distinguish between proximate
and ultimate analysis. “ . Describe methods
2.5Explain the sources of error in of handling and
analysis for any component in preparation of
food. food samples for
2.6 Explain the differences analysis
between accuracy and
precision of analytical Prepare food
instrument. samples for
2.7Differentiate between absolute analysis.

65
 and empirical methods in food Distinguish
analysis between
proximate and
ultimate analysis.

Explain the
sources of error in
analysis for any
component in
food.

Explain the
differences
between accuracy
and precision of
analytical
instrument.

Differentiate
between absolute
and empirical
methods in food
analysis
GENERAL OBJECTIVES: 3.0 Understand the nature of water in food
4 3.1 Explain the need for moisture Explain 3.1 to 3.5 with White board, Learn to determine Demonstrate Explain reasons
determination in the food detailed lecture note and marker, lecture the moisture determination of for moisture
industry. chart were necessary. notes, relevant text content of foods at moisture content of determination in
book, etc. least using three foods foods
3.2 Explain the nature of water in Quick fit flask methods Conduct practical and
foods. Dean and stark grade reports
3.3 Explain the need to use water tubes (2cm3, 5cm3,
of appropriate quality for food 10cm3)
processing.. Condenser
3.4Describe the following Heating mantle
methods of moisture moisture meter

66
 determination in food, stating Hot air oven
their advantages and Vacuum oven
limitations: Carter Simon oven
(a) Evaporation by heat – hot Infra oven
air oven, vacuum oven, Glassware
carter simon oven, infra Dishes
oven. Glass rods –
(b) Azeotropic distillation of Weighing Balance
water – Dean and stark Desiccator, etc
procedure.
(c) Conductivity/resistance
meter – Marconi moisture
meter. (d)Titrimetric
method – Karl Fischer
method.

3.5Determine moisture in food by

any three methods in 3.4 above
and explain the comparative
nature of the results.
GENERAL OBJECTIVES: 4.0 Understand the nature of fats in food and their method of analysis
5 4.1Explain the need for fat Explain 4.1 to 4.4 with White board, Carry out Conduct practical to Explain the
determination in the food lecture note and any marker, lecture experiment to distinguish between fat reasons for fat
industry. other relevant materials. notes, relevant text determine fat by and oil. determination in
4.2 Distinguish between fat book, etc. any three of the foods
content and fat composition. Water methods explained Carry out practical to
4.3 Describe the determination of Pestle and Mortar the following show the importance of Explain the need
fat content by the following Soxhlet extraction methods. fat and oil e,g for fat
techniques and limitations: unit (a) volumetric acid margarine, butter etc determination in
(a)gravimetric continuous Desiccator wet extraction- the food industry.
dry extraction, Majonnier tube Gerber
(b)gravimetric Heating mantle butyrometer, parley Distinguish
discontinuous dry Gerber centrifuge bottle procedure. between fat
extraction, e.g Soxhlet Gerber milk (b) Gravimetric content and fat
method. butryometer acid-wet extraction composition.

67
 (c) Gravimetric acid wet Rose Gottlieb rose gottlib and Describe the
extraction- apparatus majoonnier process determination of
(d) Gravimetric alkali wet (c) fat content by the
extraction – Rose Gravimatric following
Gottlieb method discontinuo techniques and
(e) Volumetric acid us dry limitations:
wet extraction – Gerber extraction
butyrometer, Parley eg soxhlet
bottle procedures. method.
4.4 Determine fat by any three of
the methods explained in 4.3
above.
GENERAL OBJECTIVES: 5.0 Understand methods of protein determination
6 5.1 Explain the need for protein Explain 5.1 to 5.3 with White board, Determine protein Demonstrate to student Explain the need
determination in the food lecture note and any marker, lecture by the formol how to Determine for protein
industry. other relevant materials notes, relevant text titration and protein by the formol determination in
5.2 Describe the determination of book, etc. kjeldahl methods titration and kjeldahl the food industry.
protein by the following stating Digestion unit methods
their advantages and limitations: Distillation unit Describe the
(a) formol titration method Fume cupboard determination of
(b)dye binding colorimetric Tubes (glassware) protein by the
method Blender following stating
(c) Kjeldahl method (Homogenizer) their advantages
5.3 explain how to extract protein Kjeldhal Apparatus and limitations:
by the formol titration and
kjeldahl methods Explain protein
by the formol
titration and
kjeldahl methods
GENERAL OBJECTIVES: 6.0 Understand methods of carbohydrate determination in food.
7 6.1 Explain the need for White board, Determine reducing Conduct practical on Explain the need
determining carbohydrates in the Explain 6.1 to 6.4 with marker, lecture sugar, non-reducing how to determine and for determining
food industry. lecture note and/ any notes, relevant text sugar, and total differentiate reducing carbohydrates in
other relevant materials book, etc. sugars, by other sugars and non-reducing the food industry.
6.2 Explain the qualitative polarimetry and or sugars.

68
 determination of sugars by the Polarimeter titrimetry in either Carry out test for Describe the
following methods: jam or soft drinks. carbohydrate qualitative
(a) iodine test for starch . Glassware determination of
(b) Molisch test for sugars by the
carbohydrates Colorimeter following
(c) Pearson’s qualitative test methods:
for lactose and maltose Hydrometer (d) iodine
6.3 Explain the qualitative test for
determination of carbohydrates -Chromatographic starch
and sugars by the following Apparatus (e) Molisch
methods stating their advantages test for
and limitations: carbohyd
(a)polarimetry rates
(b)titrimetry by Lane and Eynon (f) Pearson’s
(c)chromatography qualitativ
(d) hydrometry e test for
(e) colorimetry lactose
and
maltose
6.4 Explain reducing sugars, non- Describe the
reducing sugars, total sugars qualitative
by either polarimetry and/or determination of
titrimetry in either jam or soft carbohydrates
drink. and sugars by the
following
methods stating
their advantages
and limitations:
(a)polarimetry
(b)titrimetry by
Lane and Eynon
(c)chromatograph
y
(d) hydrometry
(e) colorimetry

69
 Determine
reducing sugars,
non-reducing
sugars, total
sugars by either
polarimetry
and/or titrimetry
in either jam or
soft drink.
GENERAL OBJECTIVES: 7.0 Understand the analytical procedure for trace elements in food
8 7.1 Explain the need for trace Explain 7.1 to 7.4 with White board, Determine Trace Conduct practical on the Explain the
elements and ash analysis in food. lecture note and/ any marker, lecture elements in foods determination of trace reasons for Ash
other relevant materials notes, relevant text samples element in food. and trace
7.2Describe the preparation of book, etc. Practical instructions on elements
food prior to trace element trace determination in
determination by: (a)dry Muffle furnace elements and ash foods
ashing Silica basins analysis in foods
(b)wet oxidation (wet ashing) Weighing Balance
Desiccator
7.3Explain the Relevant
significance consumable
of the reagents
following Spectrophotometer
ash
fractions:
(a)total ash
(b) acid soluble ash
(c) acid insoluble ash
(d) water soluble ash
(e) sulphated ash

7.4 Determine the ash fractions

enumerated in 7.3 above
GENERAL OBJECTIVES: 8.0 Understand the analytical procedure for fats and water-soluble vitamin in food.
9 8.1Explain the Explain 8.1 to 8.5 with White board, Determine vitamin Conduct practical on Explain the

70
 need for the lecture note and/ any marker, lecture A and C in food. how to determine reasons for
determination of other relevant materials notes, relevant text vitamin A B and C vitamin
vitamin in food. book, etc. determination in
foods
8.2Describe the preparation of Blender
food prior to vitamin estimation. Glassware
Spectrophotometer
8.3Explain the methods for the Chromatographic
determination of a water- apparatus
soluble vitamin, e.g. vitamin
C.

8.4 Explain the methods for the

determination of a fat-soluble
vitamin e.g vitamin A.

8.5 Explain how to determine

vitamin A and C in food.
GENERAL OBJECTIVES: 9.0 Understand the nature of fibre in food and its method of determination
10-12 9.1 Explain the need for fibre Explain 9.1 to 9.4 with White board, Determine crude Conduct practical on the Explain the
determination in foods. detailed lecture note. marker, lecture fibre in food determination of crude reasons for fiber
notes, relevant text samples. fibre in food (proximate determination in
9.2Distinguish between crude book, etc. analysis) foods
fibre and dietary fibre. - Silica basins
- Weighing Balance Describe the
9.3Describe the methods for the - Glassware methods for the
determination of crude fibre - Relevant determination of
and dietary fibre in food. Reagents crude fibre and
- Buchner funnel dietary fibre in
9.4Determine crude fibre in food food.
- Condenser
samples
- Oven

71
GENERAL OBJECTIVES: 10.0 Understand the importance and methods of analysing food additives
13-14 10.1 Explain the need for the Explain 10.1 to 10. 3 White board, Determine a Conduct practical on Explain the need
analysis of food additives. with detailed lecture marker, lecture mixture of food food dye mixture for the analysis of
10.2 Describe the analysis of note and charts were notes, relevant text colours e.g food food additives
foods for the following: necessary. book, etc. dye mixture.
(a) preservatives Explain the need
(b) stabilizer - Single bean for the analysis of
(c) food colour spectrophotometer food additives.
(d) food contaminant - Glassware
Describe the
10.3 Explain how to determine a analysis of foods
mixture of food colours e.g. food for the following:
dye mixture. (a) preservatives
(b) stabilizer
(c) food colour
(d) food
contaminant

Explain how to
determine a mixture
of food colours e.g.
food dye mixture.

72
PROGRAMME: NATIONAL DIPLOMA IN FOOD SCIENCE AND COURSE CODE: FST 213 CREDIT
TECHNOLOGY HOURS: (2-2-2)
COURSE: FOOD PROCESSING ENGINEERING PRE-REQUISITE: THEORETICA: HOURS/WEEK THEORTICAL:
HOURS/WEEK
SEMESTER: PRACTICAL
GOAL: This course is designed to provide the student with a basic knowledge of engineering process in food industry
GENERAL OBJECTIVES:
On completion of this course the student should be able to:

1.0 Understand the role of engineering in food processing

2.0 Know S.I Units
3.0 Understand the use of dimensional analysis for convection of units
4.0 Understand method of solving material balance problem
5.0 Understand methods of solving energy balance problem.

73
PROGRAMMES FOOD TECHNOLOGY: NATIONAL DIPLOMA
COURSE: FOOD PROCESSING ENGINEERING COURSE CODE: CH:60
FST 213 CU:3.0
GOAL: This course is designed to provide the student with a basic knowledge of engineering process in food industry
GENERAL OBJECTIVES: 1.0. Understand the role of engineering in food processing
COURSE SPECIFICATION: THEORETICAL CONTENT
THEORETICAL CONTENT PRACTICAL CONTENT
Week Specific Learning Outcomes Teacher’s Learning Specific Learning Teacher’s Evaluation
1-2 Activities Resource Objectives Activities
1.1Outline the development of Explain 1.1 to 1.4 with White board, List the areas of Use local food raw Outline the
modern food industry. lecture notes ,sketches Marker, Relevant food processing materials to illustrate development of
1.2 Describe the various areas of and relevant materials textbooks and unit operations modern food
food processing and storage Lecture notes, industry.
that apply engineering Workshop Draw the flow
principles. diagram of a food Describe the
1.3Sketch a generalized flow process various areas of
diagram of a hypothetical food processing
food processing plant List the basic unit and storage that
1.4Explain the concept of unit operations in food apply engineering
operations. processing principles.

Sketch a
generalized flow
diagram of a
hypothetical food
processing plant

Explain the
concept of unit
operations.
GENERAL OBJECTIVES: 2.0. Know S.I Units
3-5 2.1 List the seven basic S. I. Explain 2.1 to 2.3 and White board, List the seven
Units. deriving the units. marker, Lecture basic S. I. Units.
2.2 Define derived units with notes, conversion

74
 examples. tables and charts Define derived
2.3Define the various prefixes of units with
multiples and submultiples examples.

Define the various

prefixes of
multiples and
submultiples
GENERAL OBJECTIVES: 3.0. Understand the use of dimensional analysis for convection of units
6-9 3.1 List the dimensions and S. I. Explain 3.1 to 3.8 with White board, List the
Units of fundamental importance examples marker, lecture dimensions and S.
in food engineering. notes, charts, I. Units of
3.2 Define a dimensional conversion tables. fundamental
equation. importance in
3.3List examples of dimensional food engineering.
equations.
3.4List sources of conversion of Define a
dimensional
factors.
equation.
3.5List the steps in conversion of
units using the dimensional
List examples of
equation.
dimensional
3.6 Use conversion factors for
equations.
quantities in other units.
3.7Interconvert units.
List sources of
3.8Check consistency of
conversion of
dimensional equations
factors.

List the steps in

conversion of
units using the
dimensional
equation.

75
 Use conversion
factors for
quantities in other
units.to
nterconvert units.

Check
consistency of
dimensional
equations
GENERAL OBJECTIVES: 4.0. Understand method of solving material balance problem
10-12 4.1 State the law of conservation Explain 4.1 to 4.5 with White board, Carry out an State the law of
of mass. illustrations and marker and Lecture experiment for conservation of
4.2 Define steady and unsteady calculations. notes, temperature- demonstration of mass.
state systems. pressure-enthalpy the principle of
4.3 List the steps in solving tables conservation of Define steady
simple material balance problems. mass and unsteady state
4.4 Solve simple material balance systems.
problems on mixing dilution
drawn from food industry. List the steps in
4.5 Solve material balance solving simple
problem with re-cycle and by- material balance
pass streams. problems.

Solve simple
material balance
problems on
mixing dilution
drawn from food
industry.

Solve material
balance problem

76
 with re-cycle and
by-pass streams.
GENERAL OBJECTIVES: 5.0. Understand methods of solving energy balance problem.
13-15 5.1 Define the joule, specific and Explain 5.1 to 5.8 using White board Demonstration and Define the joule,
latent heat. equations and marker, calculation of the specific and latent
5.2State the S. I. Units in calculations of Lecture notes enthalpies of heat.
calorimeter and dimension of the enthalpies, specific heat tables, charts reaction in a non -
quantities. capacities in food flow system. State the S. I.
5.3State the law of conversion of samples, material and Determination of Units in
specific heat of
energy. energy balances calorimeter and
food
5.4Calculate enthalpy of reactions dimension of the
in non-flow systems e.g. quantities.
Demonstration of
combustion of glucose.
law of conservation
5.5State the two equations for State the law of
of energy
estimating heat capacities of food. experimentally conversion of
5.6Estimate the specific capacities using a calorimeter energy.
of some selected food of
known composition. Demonstration of State the two
5.7Solve energy balance problems heat exchange in equations for
in flow systems i.e. as in flow systems using estimating heat
simple heat exchangers. water.
5.8Demonstrate the law of capacities of food.
conservation of energy
experimentally using Estimate the
calorimeters. specific capacities
of some selected
food of known
composition.

Solve energy
balance problems
in flow systems
i.e. as in simple
heat exchangers.

77
 Demonstrate the
law of
conservation of
energy
experimentally
using
calorimeters.

78
PROGRAMME: NATIONAL DIPLOMA IN FOOD COURSE CODE: FST 214 CREDIT HOURS: 60
SCIENCE AND TECHNOLOGY CREDIT UNIT: 2
COURSE: FOOD MICROBIOLOGY THEORETICAL:1 HOURS/WEEK
SEMESTER: THIRD PRACTICAL: 2
GOAL: This course is designed to enable students know the significance of microorganism in food preservation
GENERAL OBJECTIVES:
On completion of this course the student should be able to:
1.0 Understand the sources of microbial contamination
2.0 Understand the factors affecting microbial growth
3.0 Understand the techniques for the study of microorganism in food.
4.0 Understand the spoilage organisms associated with specific foods.
5.0 Understand the indices of foods sanitation and microbiological standard and criteria
6.0 Understand the different types of food-borne diseases.

79
PROGRAMMES: NATIONAL DIPLOMA IN FOOD SCIENCE AND TECHNOLOGY
COURSE: FOOD MICROBIOLOGY COURSE CODE: FST 214 CH:60
CU: 2.0
GOAL: This course is designed to enable students know the significance of microorganism in food preservation
GENERAL OBJECTIVES: 1.0 understand sources of microbial contamination
COURSE SPECIFICATION: THEORETICAL CONTENT
THEORETICAL CONTENT PRACTICAL CONTENT
Week Specific Learning Outcomes Teacher’s Learning Specific Learning Teacher’s Evaluation
Activities Resources Outcomes Activities
1.1 Explain the mode of Explain activities Lecture note, White Identify some Conduct practical List some
1-3 contamination of food by air 1.1-1.7 with board, microorganisms in the and guide students microorganisms that can
microbes. detailed notes. Culture media, air and report on how to identify be obtained from air,
1.2 Classify types of microbes Agar, Plates, Identify specific growth microbes from air water and soil that can
in the soil. Microscope, media for different contamination on cause contamination
1.3 Explain process of Autoclave, microorganisms and various culture mix
contamination of food by soil Incubator report
Conduct practical Explain the importance of
microbes. Textbooks
and guide students soil, air and water
1.4 List types of microbes in on how to identify microbes
water. microbes from soil
1.5 Explain the significance of contamination on Explain the role of
enterobacteria in water testing. various culture mix coliform bacteria in water
1.6 Explain the mode of
contamination of food by water Conduct practical
microbes. and guide students
on how to sample
1.7 Explain other agents of food and test tap and
contamination stream water for
bacteria
contamination.
GENERAL OBJECTIVES: 2.0: Understand the factors affecting microbial growth
2.1 Describe the microbial growth Explain 2.1 – 2.4 with Lecture note, white Draw and explain
4-6 curve. detailed notes board, Textbooks, the growth curve
2.2 List and explain the chemical Marker,

80
 factors that affect microbial growth for a named-
viz: microorganism
(i) nutrient List factors that
(ii) pH affect the growth
(iii) redox-potential curve of micro
(iv) antimicrobial agents organisms

2.3 List and explain the physical

factors that affect microbial growth
viz:
(i) temperature
(ii) water activity
(iii) relative humidity
(iv) biological structure

2.4 List and explain the biotic factors

that affect microbial growth viz:
(i) growth rate
(ii) metabiosis
(iii) antagonisms
GENERAL OBJECTIVES: 3.0: Understand the techniques for the study of microorganisms in foods

3.1 Select incubation conditions. Explain the Sterile sampling Demonstrate culturing Conduct practical Explain the method of
7-9 3.2 Choose the medium for significance of bottles; on growth media and guide students serial dilution
culturing. growth media Incubator; on how to carry out
3.3 Culture and incubate Practical – Sample Media Demonstrate staining serial dilution, Explain the procedure
microorganisms. food for culturing Petri dishes of culture culturing and for preparing growth
3.4 Describe the cultural on growth media. Sketch/drawings incubation media
characteristics of microbial Practical – Select Description of Conduct practical
incubation and guide students List the cultural
colonies (size, shape, etc). cultural
condition. characteristics. how to isolate pure characteristics for
Practical-Choose cultures and gram identifying microbial
staining procedure colonies

81
 the medium for
culturing, culture
and incubate
microorganisms.
Describe the
cultural
characteristics of
microbial colonies
Practical-Isolate
pure cultures.
GENERAL OBJECTIVES: 4.0: Understand the spoilage organisms associated with specific foods.
4.1 Explain the different bacteria Explain activities 4.1-4.3 White board, marker, Demonstrate serial Conduct practical Explain the
10-12 associated with the spoilage of the Lecture note, textbook, dilution, culturing, and guide procedure for
following groups of food: Food samples and gram staining on students on how gram staining
(a) meat and meat Sample bottles, petri different food to prepare
products; dishes, incubators, samples. samples for serial List possible
(b) poultry products autoclaves, dilution and gram sources of food
Identify various staining. contamination
(c) milk and dairy microscope.
microbial growth on
products; Samples of food food under the List storage
(d) fermented foods; Lecture note, white microscope conditions that
(e) baked food and board, marker can prevent food
confectionery; Lecture note, white Identify storage spoilage
(f) fruits and board, marker conditions for each
vegetables; of the food groups
(g) canned foods; listed in 4.1
(h) sea foods;
(i) dehydrated foods;
(j) cereals and cereal
products;
4.2 Explain the possible sources of
food contamination for each of
the food groups in 4.1 above.

82
GENERAL OBJECTIVES: 5.0: Understand the indices of foods sanitation and microbiological standard and criteria
13-14 5.1 Explain problems encountered Explain activities 5.1- 5.8 Teaching, lecture Demonstrate how to Conduct practical List examples of
in direct examination of food with detailed notes note, white board, Isolate mesophilic and guide mesophilic
by pathogens. Lecture note, microorganism from students on how organism
5.2 Explain mesophylic aerobes Autoclave, food foods to isolate Explain is the
5.3 Explain limitations of plate as a samples, incubator, mesophilic significance of
test of contamination. agars. microorganism Escherichia coli
5.4 Explain E. coli as indicator of from foods as an indicator
contamination. Carry out organism
coliforms count with particular Conduct practical
references to E. coli as a test of and guide Explain the term;
contamination. students on how pathogens. List
5.6 Explain limitations of coliforms to carry out total examples
test as a test of contamination. plate count for
5.7 Describe total mesophilic
enterobacteriaceae count. aerobes.
5.8 Describe pathogen as an index Carry out
of food sanitation. coliform counts
GENERAL OBJECTIVES: 6.0: understand the different types of food-borne diseases.
15 6.1 List and describe symptoms of Explain activities in 6.1- Lecture note Investigate food Carry out Differentiate
food infection caused by 6.3 with detailed notes Video infection and food practical to between food
bacteria, fungi and viruses. Classroom poisoning in a given identify infection and food
Marker board/ situation pathogens on poisoning and
6.2 Describe the methods of marker selective media give examples
transmission of the organisms in Sample bottles, of
6.1 above. incubator, microorganisms
microscope associated with
. each

83
PROGRAMME: NATIONAL DIPLOMA IN FOOD SCIENCE AND COURSE CODE: FST 215 CREDIT HOURS: (2-
TECHNOLOGY 2-2)
COURSE: : BASIC HEAT TRANSFER AND FLUID PRE-REQUISITE: THEORETICA: THEORTICAL:
MECHANICS HOURS/WEEK HOURS/WEEK
SEMESTER: PRACTICAL
GOAL: This course is designed to enable students understand basic concept and applications of heat mass transfer and fluid mechanics in
food processing
GENERAL OBJECTIVES:
At the end of this course, the students should be able to:
1.0 Understand the concept of heat transfer and its relevance in the food industry.
2.0 Understand forms and modes of heat transfer.
3.0 Understand methods of determining heat transfer rates.
4.0 Understand the application of heat transfer to food processing.
5.0 Understand the concept of fluid mechanics.
6.0 Understand basic energy requirements for fluid flows.

84
PROGRAMMES FOOD TECHNOLOGY: NATIONAL DIPLOMA
COURSE: : BASIC HEAT TRANSFER AND FLUID COURSE CODE: FST 215 CH/CU HOURS: 3.0
MECHANICS
GOAL: This course is designed to enable students understand basic concept and applications of heat mass transfer and fluid mechanics in food processing
COURSE SPECIFICATION: THEORETICAL CONTENT
GENERAL OBJECTIVE 1.0 Understand the concept of heat transfer and its relevance in the food industry.
THEORETICAL CONTENT PRACTICAL CONTENT
Week Specific Learning Outcomes Teacher’s Resource Specific Learning Outcomes Teacher’s Evaluation
Activities Activities
1-2 1.1 Define heat, heat transfer, Explain 1.1 to White board, Explain the application of heat, Demonstrate and Define heat,transfer
temperature. 1.4.with lecture marker, lecture heat transfer and fluid guide students to ,temperature .
notes, notes. Relevant mechanics in food processing. conduct practical on
1.2 State and define types of textbooks the application of Differentiate between
heat i.e. latent heat, sensible “ heat in food industry, latent and sensible
heat. eg oven drying, heat.
cooking,
“
pasteurization, Outline the
1.3 List and state the
blanching etc importance of heat
importance of heat application application in the
in the food industry. food industry.
1.4Heat and water cool
GENERAL OBJECTIVE 2.0 Understand forms and modes of heat transfer.
3-4 2.1 Explain the various modes Explain 2.1 to 2.4 White board, Describe the mode of heat Demonstrate the State the various
of heat transfer viz, with illustrations marker, lecture transfer, application of the various modes of modes of heat
conduction, convection and notes. Relevant modes, the mechanism and heat transfer in food transfer in food
thermal radiation. textbook steady and unsteady state processing industry
conditions
2.2 Describe the application of
the modes in 2.1 above in food
heating.

2.3 Explain the mechanism of

heat transfer by each mode in
2.1 above.

85
 2.4 Explain the terms steady
state and unsteady state heat
transfer.
GENERAL OBJECTIVE 3.0 Understand methods of determining heat transfer rates.
5-6 3.1 State the Fourier’s Explain 3.1 to 3.8, White board, Demonstrate the three modes Demonstrate and State the three
equations for heat transfer as using detailed marker, lecture of heat transfer in food guide student to equations of heat
applied to various simple lecture notes. notes. Relevant industry. carry out practical on transfer, solve
geometries: slabs in finite textbook the three modes of simple heat transfer
cylinders and planes. heat transfer in food problems using the
3.2 Explain the concept of industry. above equations.(
thermal resistance to heat fourier, Newton”s
transfer. cooling and Stefan-
3.3List the thermal Boltzman)
conductivity of food and
food packaging materials
and insulators.
3.4 State the Newton’s cooling
equations.
3.5 Apply 3.4 above to
convective heating,
calculating convective
heat transfer coefficient in
planes, cylinders.
3.6 Explain the Stefan-
Boltzman’s equation for
radiative heating viz: in
Black bodies, Grey bodies
etc.
3.7 Solve simple heat transfer
problems using the
equations listed in 3.1, 3.4
and 3.6 above.
3.8 Solve simple heat transfer

86
 problems involving the three
modes of heat transfer.
GENERAL OBJECTIVE 4.0 Understand the application of heat transfer to food processing.
7-8 4.1 Define heat exchangers. Explain 4.1 to 4.4, White board, Enumerate and
4.2 Identify and describe using detailed marker, lecture Describe common
common heat exchangers. Lecture notes and notes. Relevant heat exchangers
4.3Describe the application of illustrations. textbooks, posters, and state their
heat transfer to foods in: video clips applications in the
food in industry
- in cooling of foods
- in heating of foods Explain the
- in baking process application of heat
- in pasteurization exchangers in food
- in sterilization industry
4.4Identify common
Heating/Cooling equipment in List and describe
food industries. common heat
exchangers used in
the food industry.
GENERAL OBJECTIVE 5.0 Understand the concept of fluid mechanics.
9-10 5.1. Define fluid, fluid mechanics
Explain 5.1 and White board, Define fluid, fluid
and fluid statics. 5.3, using detailed marker, lecture mechanics and fluid
5.2 explain the basic lecture notes. notes. Relevant statistics.
classification of fluids. textbooks, video
5.3 State the properties of clips Mention the different
fluids. classes of fluids.
Enumerate the
properties of fluid
GENERAL OBJECTIVE 6.0 Understand basic energy requirements for fluid flows.
11-13 6.1 Explain the process of Explain 8.1 to 8.5 White board, Describe the process
fluid flow through round with detailed marker, lecture of fluid through
pipes. lecture notes, notes. Relevant round pipes.
6.2 Explain the concept of textbooks
conservation of energy in fluid Explain the concept
flows. of conservation of

87
6.3 Derive the Continuity and energy in fluid flow.
Bernouilli’s equation.
6.4 Determine energy of fluids Explain the derived
in pipes using the equation in Continuity and
6.3 above. Bernouilli equations,

6.5 List and explain the Estimate the energy

sources of energy losses in of fluid using the
fluids during fluid flows. bernouilli equation

88
PROGRAMME: NATIONAL DIPLOMA IN FOOD COURSE CODE: FST 216 CREDIT HOURS: 60
SCIENCE AND TECHNOLOGY CREDIT UNIT: 3
COURSE: PROCESSING AND PRESERVATION OF PLANT FOOD PRODUCTS THEORETICAL: 2
HOURS/WEEK
SEMESTER: THIRD PRACTICAL: 3

GOAL: This course is designed to enable students to understand the principles and techniques of processing and preservation of plant foods
GENERAL OBJECTIVES:

1.0 Understand methods and principles of fruit and vegetable processing and preservation.

2.0 Understand the principles and techniques involved in root and tuber processing and preservation.

3.0 Understand the principles and techniques involved in cocoa, coffee and tea products manufacture.

4.0 Understand the principles and techniques involved in the processing of cereals and legumes.

89
PROGRAMMES FOOD TECHNOLOGY: NATIONAL DIPLOMA
COURSE: : PROCESSING AND PRESERVATION OF COURSE CODE: CH: 60
PLANT FOOD PRODUCTS FST 216 CU: 3
GOAL: This course is designed to enable students to understand the principles and techniques of processing and preservation of plant foods
COURSE SPECIFICATION: THEORETICAL CONTENT
GENERAL OBJECTIVE 1.0 Understand methods and principles of fruit and vegetable processing and preservation.
THEORETICAL CONTENT PRACTICAL CONTENT
Week Specific Learning Outcomes Teacher’s Resource Specific Learning Teacher’s Evaluation
Activities Outcomes Activities
1-3 1.1 Define fruits and Explain activities Lecture notes, Demonstrate the Production Conduct practical to List examples of
vegetables 1.1-1.4 with textbooks, food of wine from local fruits produce wine using fruits that can be
1.2 Describe types of spoilage detailed notes samples, white local fruits. used to produce
associated with fruits and board, marker Demonstrate the production Conduct practical on wine
vegetables. Deep fryer, Drier. and packaging of banana the production and
1.3 Describe the various unit Juice Extractor, chips and flakes packaging of banana Explain with the
operations involved in the Fermenter. chips and flakes. aid of flowchart,
processing of fruits and Refrigeration unit Demonstrate the production Conduct practical to method of
vegetables. / freezer and packaging of jam using Produce and package processing jam
Hammer/Disc local fruits. jam using local fruits. and banana chips
mill Sieves Carry out practical on
Hammer/Disc Demonstrate the the Preserve local
mill preservation of local fruits and
vegetables using low vegetables applying
temperature and local low temperature, local
packaging methods and packaging
report methods and
fermentation
techniques.

Produce by grinding,
cutting etc. package
and preserve local
spices e.g. pepper.
Produce by grinding,
milling etc. packaged

90
 and preserved various
local seeds and
vegetables e.g egusi.
GENERAL OBJECTIVE 2.0 Understand the principles and techniques involved in root and tuber processing and preservation.
4-6 2.1 Define roots and tubers Identify roots and tubers e.g Conduct practical List examples of
and distinguish between them. Explain activities Lecture notes, yam, cocoyam, potato, to classify root and roots and tubers
2.1- 2.4 with marker white cassava tubers with specific
2.2 Describe types of spoilage detailed notes board, samples of examples.
associated with roots and roots and tubers Explain types of
tubers. Teacher Demonstrate the production Carry out practical spoilage
and packaging of flour to produce and associated with
2.3 Describe different Hammer/Disc from yam, cassava and package flour from roots and tubers.
preservative methods by attrition mill, other local roots and tubers yam (instant yam
which storage life of roots packaging flour, elubo) Draw a flowchart
and tubers can be whole materials, weighing Identify different cassava and other to explain the
prolonged. scale preservative methods by local roots and production of
which storage life of roots tubers. instant yam flour.
2.4Explain unit operations and tubers can be
involved in the processing of Slicer, Drier, prolonged. Carry out practical
roots and tubers. packaging material, to produce and List the unit
weighing scale Demonstrate the production package chips and operations
and packaging of chips and flakes from potato involve in the
flakes from potato or any or any other roots processing of
other roots and tubers and tubers. roots and tubers

91
GENERAL OBJECTIVE 3.0 Understand the principles and techniques involved in cocoa, coffee and tea products manufacture.
7-9 2.1 Define roots and tubers Explain activities Lecture notes, Identify roots and tubers Conduct practical List examples of
and distinguish between them. 2.1- 2.4 with marker white e.g yam, cocoyam, potato, to classify root and roots and tubers
detailed notes board, samples of cassava tubers with specific
roots and tubers examples.
2.2 Describe types of spoilage Teacher Demonstrate the Explain types of
associated with roots and production and Carry out practical spoilage
tubers. Hammer/Disc packaging of flour from to produce and associated with
attrition mill, yam, cassava and other package flour from roots and tubers.
2.3 Describe different packaging local roots and tubers yam (instant yam
preservative methods by materials, weighing Identify different flour, elubo)
which storage life of roots scale preservative methods cassava and other Draw a flowchart
and tubers can be whole by which storage life of local roots and to explain the
prolonged. roots and tubers can be tubers. production of
Slicer, Drier, prolonged. Carry out practical instant yam flour.
2.4Explain unit operations packaging material, to produce and
involved in the processing of weighing scale Demonstrate the production package chips and
roots and tubers. and packaging of chips and flakes from potato List the unit
flakes from potato or any or any other roots operations
other roots and tubers and tubers. involve in the
processing of
roots and tubers

92
 GENERAL OBJECTIVE 4.0 Understand the principles and techniques involved in the processing of cereals and legumes.
10-15 4.1 Define cereals and legumes Explain with Various cereals and Demonstrate the production Conduct practical Draw a simple
with reference to local detailed lecture legumes, diagram, and packaging of maize and guide student diagram to show
examples. note activities 4.1- lecture notes, starch, ogi, beans powder to identify the the components of
4.7 marker board, etc. various unit cereals.
4.2 Describe structural
components and chemical marker etc Identify the unit operations operations.
composition of cereal and involved in cereal and involved in cereal
legumes and their national and legume Draw a flowchart
legume processing (modern
significance. processing (modern to explain the
Weighing scale, and traditional)
and traditional). processing
4.3Describe types of spoilage Roller mill, techniques
associated with cereals, Attrition mill Carry out the involved with
legumes and their Demonstrate the production production of bread beans flour
products of bread and biscuits and biscuit
Bakery oven, production.
4.4 Describe the various
methods applied in cereals mixer, kneader, List products that
Carry out practical
and grain legumes baking pans, can be obtained
and guide students
preservation. packaging materials from cereals and
Demonstrate the extraction to extract and legumes
of oil from groundnut purify oil from
4.6Describe the technique
Groundnuts and
involves in bread and biscuit
Oil Demonstrate the production Soya beans.
production. Compare the oils.
extractor/Expeller of groundnut cake and
4.7 Describe the various types sealer, Roaster, roasted groundnut
Prepare and
of deterioration of baked Sheller package groundnuts
products. and groundnut
cakes.

93
YEAR TWO SEMESTER TWO

94
PROGRAMME NATIONAL DIPLOMA IN FOOD COURSE CODE: FST 221 L: 2HRS
TECHNOLOGY CH: 30
CU: 2
COURSE: FOOD QUALITY CONTROL (STATISTICS)

SEMESTER:
GOAL: This course is designed to introduce standard to statistical concept in quality control.

GENERAL OBJECTIVES:
1.0 Principles, scope, organization and techniques of Quality Control and assurance.

2.0 Understand statistical methods in Quality Control and Quality assurance.

3.0 Understand the procedures for sensory evaluation of foods.

95
PROGRAMMES: NATIONAL DIPLOMA IN FOOD SCIENCE AND TECHNOLOGY
COURSE: FOOD QUALITY CONTROL (STATISTICS) COURSE CODE: FST 221 CH: 30
CU: 2.0
GOAL: This course is designed to introduce standard to statistical concept in quality control.
GENERAL OBJECTIVES: 1.0 Principles, scope, organization and techniques of Quality Control and assurance.
COURSE SPECIFICATION: THEORETICAL CONTENT
THEORETICAL CONTENT PRACTICAL CONTENT
Week Specific Learning Outcomes Teacher’s Resource Specific Learning Teacher’s Evaluation
Activities Outcomes Activities
1.1Define quality control, quality Explain items 1.1 to 1.7 Teaching Tools Define quality
assurance and total quality with Lecture notes and Such as white control, quality
1-5 management. any relevant materials board, marker, assurance and total
relevant charts, etc. quality
1.2Explain the relationship management.
between quality control,
quality assurance and total Explain the
quality management. relationship
between quality
1.3Identify types of quality control, quality
characteristics, namely variables assurance and total
and attributes. quality
management.
1.4Explain the reasons for good
quality in processed foods and Identify types of
responsibility for quality quality
control and assurance. characteristics,
1.5Explain the uses of quality namely variables
control. and attributes.

1.6Explain standards for finished Explain the reasons

product. for good quality in
processed foods

96
 1.7Fxplain storage and and responsibility
distribution conditions that for quality control
influence quality. and assurance.
Explain the uses of
quality control.

Explain standards
for finished
product.

Describe storage
and distribution
conditions that
influence quality.
GENERAL OBJECTIVES: 2.0: Understand statistical methods in Quality Control and Quality assurance.
2.1 Explain statistical quality Explain items 2.1 to 2.5 Teaching Tools Explain the
control. with Lecture notes and Such as white application of
any relevant materials. board, marker, statistical tools in
6-10 2.2 Calculate mean, median, relevant charts, etc. the food industry
mode and statistical deviation of
data. Explain statistical
quality control.
2.3 Construct frequency
distribution table, histogram and Calculate mean,
distribution curve for data. median, mode and
statistical deviation
2.4Explain the relationship of data.
between mean, mode and median
of data. Construct
frequency
2.5Calculate and construct simple distribution table,
variable and attribute control histogram and
distribution curve
charts.
for data.

97
 Explain the
relationship
between mean,
mode and median
of data.

Calculate and
construct simple
variable and attribute
control charts.
GENERAL OBJECTIVES: 3.0: Understand the procedures for sensory evaluation of foods.
3.1 Explain sensory parameters of Explain items 3.1 to 3.9 Teaching Tools Learn to conduct Organise and Describe how to
foods. with Lecture notes and Such as white analyse and participate in taste conduct sensory
any relevant materials board, marker, interprets sensory panel evaluation of evaluation of foods
3.2 List the role of human sensory relevant charts, etc. evaluation result foods
organs in sensory evaluation. Explain sensory
3.3 Explain the procedures for Taste panel room Demonstrate simple Conduct simple sensory parameters of
sensory evaluation of evaluation of food foods.
sample preparation during sensory food product and
11-15 product and interpret
evaluation. interpret the results the results statistically. List the role of
statistically.
3.4 Explain criteria for choosing human sensory
Analyse and interpret
taste panel members. organs in sensory
results of the tests
3.5 Explain the appropriate evaluation.
listed in 3.6.
procedures for sample preparation
during sensory evaluation. Explain the
procedures for
3.6 Explain the principles of the sample preparation
common tests used in sensory during sensory
evaluation: evaluation.
(a) Triangle test
(b) Duo-trio test Explain criteria
(c) Scoring test for choosing taste

98
 (d) Multiple panel members.
comparison test
Explain the
3.7 Explain how to analyse and appropriate
interpret results of the tests procedures for
sample preparation
listed in 3.6 above.
during sensory
evaluation.
3.8 Estimate significant
differences in food quality.

3.9 Explains simple sensory

evaluation of food product
and interpret the results
statistically.

99
PROGRAMME: NATIONAL IN DIPLOMA FOOD COURSE CODE: FST 222 CREDIT HOURS: 2-2-2
SCIENCE AND TECHNOLOGY
COURSE: ENGINEERING MATERIALS IN FOOD SYSTEMS THEORTICAL:
HOURS/WEEK
SEMESTER: PRACTICAL

GOAL: This course is designed to introduce to students on the properties of engineering in food industry
GENERAL OBJECTIVES:

1.0 Understand properties of engineering materials used in the food industry.

2.0 Know possible defects in metals used in food industry.

3.0 Know the properties of metals and alloys and their uses in food industry.

4.0 Know the problems of corrosion in the process industry.

5.0 Know the properties and application of non- metallic materials in the food industry.

6.0 Know the properties and use of glass in the food industry.

100
PROGRAMMES FOOD TECHNOLOGY: NATIONAL DIPLOMA
COURSE: ENGINEERING MATERIALS IN FOOD SYSTEMS COURSE CODE: FST 222 CH/CU HOURS: 3.0

GOAL: This course is designed to introduce to students on the properties of engineering in food industry
GENERAL OBJECTIVES: 1.0 Understand properties of engineering materials used in the food industry.
COURSE SPECIFICATION: THEORETICAL CONTENT
THEORETICAL CONTENT PRACTICAL CONTENT
Week Specific Learning Outcomes Teacher’s Resource Specific Learning Teacher’s Evaluation
Activities Outcomes Activities
1-2 1.1 Explain the types and nature Explain 1.1 to 1.8 with White board, Carry out practicals to Explain the types
of different chemical bonds. detailed Lecture notes marker, sketches Demonstrate demonstrate the young’s and nature of
etc. Young’s modulus modulus of elasticity to chemical bonds
1.2 Distinguish between crystal of of elasticity of a food processing. with examples in
metals and crystals of compounds food item. foods.
and amorphous substances.
Define elastic,
1.3 Define elastic, shear and bulk shear, bulk
moduli. modulus and state
the equations
1.4 State and explain the above,
equations governing 1.3 above.

1.5 Define Poisson’s Ratio and Define Poisson

state the relationship of three ratio and state the
properties in 1.3 above. relationship of the
three moduli’
1.6 Explain the relationship
between Young’s Modulus and Explain the
linear coefficient of expansion relationship of
young”s modulus
1.7 Explain the significance of and linear
Young’s modulus of elasticity coefficient of
to food processing. expansion. State the
importance of
Young”s modulus

101
 of elasticity in food
1.8 Explain the consequences of processing.
non-uniform expansion or
contraction on metallic and Describe the
non-metallic substances. consequences of
non-uniform
expansion or
contraction on
metallic and non-
metallic substances.
GENERAL OBJECTIVES: 2.0: Know possible defects in metals used in food industry.
3-4 2.1 Explain the causes of defects in Explain 2.1 to 2.4 with White board, What are the causes
metals. detailed Lecture notes marker, sketches of defects in metals,
the occurrence of
2.2 Explain the occurrence of the point defects:
following point defects: - vacancy interestial,
vacancy intertistial, displacement displacement(
(ferkel) and Schotty Ferkel] and Schotty
imperfections. imperfection, the
2.3Explain the meaning of a meaning of a
dislocation or linear imperfection. dislocation e.g edge
dislocation.
2.4Explain the occurrence of
dislocations e.g. edge dislocation etc.
GENERAL OBJECTIVES: 3.0: Know the properties of metals and alloys and their uses in food industry.
5-6 3.1 List the different types of metals Explain 3.1 to 3.3 with White board, marker, List the different
and alloys used in the food industry. detailed notes. sketches, video clips types of metals and
alloys used in the
3.2 What are the general composition food industry.
and properties of the following:
(i) Iron and stainless steel What are the
(ii) Copper and copper general
alloys composition and
(iii) Aluminium and properties of iron
and stainless steel,

102
 aluminium alloys
(iv) Nickel and
nickel alloys
3.3 Explain the use of protective
coatings for metal used in food
processing
e.g. zinc, aluminium, chromium etc.
GENERAL OBJECTIVES: 4.0: Know the problems of corrosion in the food process industry.
7-8 4.1 Define Corrosion Explain 4.1 to 4.5 with White board, marker, List and identify
detailed lecture notes. video clips Corrosion, the
4.2 List the various types of nature of various
corrosion. metallic corrosion
and their causes,
4.3 Explain the nature of various
metallic corrosion and their causes. What are the
different methods
4.4 Enumerate the different methods of protection
of protection against corrosion. against corrosion
and the effect of
4.5Explain high temperatures
the effect of on metals.
high
temperature
on metals.
GENERAL OBJECTIVES: 5.0: Know the properties and application of non- metallic materials in the food industry.
9-10 5.1 What are the different structures Explain 5.1 to 5.5 with White board, marker, What are the
of polymers. detailed Lecture notes sketches video clip different structures
of polymers,
5.2 Classify polymers according to
their thermoplastic properties. classify polymers
according to their
5.3 List polymeric materials and their thermoplastic
applications in the food industry. properties,

103
 5.4Describe the use of polymeric Enumerate the
materials in composite packages. polymeric materials
and their
5.5 List the advantages of using application in food
polymeric materials for coating. industry.

List the uses of

polymeric materials
in composite
packages, the
advantages of using
polymeric materials
for coating.’
GENERAL OBJECTIVES: 6.0: Know the properties and use of glass in the food industry.
11-12 6.1 Explain the composition, Explain 6.1 to 6.4 with White board, marker, Demonstrate the Guide student to Explain the
chemical resistance and properties of detailed Lecture notes sketches video clip composition of glass, carry out practical composition,
different types of glass. to produce glass chemical resistance
Demonstrate the and properties of
chemical resistance Carry out different types of
6.2 Explain the process of the and properties of glass practical to glass.
manufacture of glass. using different types demonstrate the
of glass; chemical Explain the
6.3State the specific uses of types of resistance of glass process of the
glass in 6.1 above. Demonstrate manufacture of
manufacture of glass. glass.
6.4Describe the various coating
applied to glass for reinforcement. State the specific
uses of types of
glass in 6.1 above.

Describe the
various coating
applied to glass for
reinforcement

104
105
PROGRAMME: NATIONAL DIPLOMA IN FOOD SCIENCE AND COURSE CODE FST 223 CREDIT HOURS: (2-3-3)
TECHNOLOGY
COURSE: INTRODUCTION TO FOOD PACKAGING PRE-REQUISITE: THEORETICA: HOURS/WEEK THEORTICAL:
HOURS/WEEK
SEMESTER: SECOND PRACTICAL

GOAL: Understand the nature and functions of packaging materials used in food industries
GENERAL OBJECTIVES:
At the end of this course, the students should be able to:

1.0. Understand the nature of packaging.

2.0. Understand the functions of food packaging materials.

3.0. Understand the role and importance of Packaging

106
PROGRAMMES FOOD TECHNOLOGY: NATIONAL DIPLOMA
COURSE: INTRODUCTION TO FOOD PACKAGING COURSE CODE: FST 223 CH:30
CU 2
GOAL: Understand the nature and functions of packaging materials used in food industries
GENERAL OBJECTIVES: 1.0 Understands the nature of packaging.
COURSE SPECIFICATION: THEORETICAL CONTENT
THEORETICAL CONTENT PRACTICAL CONTENT
Week Specific Learning Outcomes Teacher’s Resource Specific Learning Teacher’s Evaluation
Activities Outcomes Activities
1-3 1.1Explain the term packaging. Explain 1.1 - 1.7 with Lecture notes, Identify the Conduct practical to List some
detailed notes white board, different packaging Classify packaging packaging
1.2Outline the scope of Food marker, video, materials materials. materials
packaging. samples of available in
packaging materials Draw some of the Undertake Field trip to Nigeria
1.3Outline the history of Food e.g tin, film, high packaging materials packaging industries and
history. density identified above supervise students to
polyethylene, observe packaging Enumerate the
1.4 List reasons for packaging of plastic, tetrapak etc. Identify the types materials/ processes reasons for food
Food. of packaging packaging
. materials, rigid,
1.5 Describe the properties of the semi-rigid, and
packaging material in 1.4 above. flexible used in
industrial food
1.6 State the criteria for choosing packaging
particular packaging materials for
particular type of food.

1.7 List various food-packaging

materials used for local food
packaging in Nigeria.

107
GENERAL OBJECTIVES: 2.0: Understand the functions of food packaging materials.
4-6 2.1 List attributes of packaging in Explain activities in 2.1- White board, Demonstrate the Fabricate and test cans as List the
the food industry. 2.7 with detailed notes markers, samples of fabrication and test packaging material. functions of
packaging materials some cans as packaging
2.2 Explain the primary packaging material. materials
packaging functions: e.g.
physical protection of the food.
Classify
2.3 Explain the use of packaging packaging
to extend the shelf life of materials based
foods e.g. through control of on function
oxygen and water diffusion.

2.4 Explain the importance of List some factors

convenience packaging and that can affect
list examples of such package the effectiveness
foods. of packaging
materials
2.5Explain the use of packaging
as marketing tool.

2.6 Describe with examples

packaging as a means of
product identity by
consumers.

2.7 Explain packaging as a useful

information tool e.g. provision of
nutritional information and
directions for product
reconstitution.

108
GENERAL OBJECTIVE 3.0 Understand the role and importance of Packaging
7-10 3.1 Explain how packaging Discuss 3.1 - 3.4 with marker board, Explain the role
Protects food from damage. detailed lecture note marker, videos, and importance
charts, pictures of of packaging in
3.2 Explain the function of packaged food. food.
packaging in providing key
information about the product.

3.3 Explain the function of

packaging in improving storage
effectiveness.

3.4 describe packaging as a means

of promoting food product.

109
PROGRAMME: FOOD TECHNOLOGY NATIONAL COURSE CODE: FST 224 CREDIT HOURS: 2
DIPLOMA
COURSE: PROCESSING AND PRESERVATION OF ANIMAL FOOD PRODUCTS THEORTICAL:
HOURS/WEEK
SEMESTER: Two PRACTICAL

GOAL:
GENERAL OBJECTIVES:

1.0 Understand the techniques employed in the preservation and processing of milk and dairy products.

2.0 Understand the techniques employed in the preservation and processing of meat and meat products.

3.0 Understand the techniques employed in the preservation and processing of fish and fish products.

4.0 Understand the techniques employed in the preservation and processing of poultry products.

110
PROGRAMMES FOOD TECHNOLOGY: NATIONAL DIPLOMA
COURSE: PROCESSING AND PRESERVATION OF ANIMAL COURSE CODE: FST 224 CH/CU HOURS: 3.0
FOOD PRODUCTS
GOAL:
GENERAL OBJECTIVES:1.0 Understand The Techniques Employed In The Preservation And Processing Of Milk And
Dairy Product
COURSE SPECIFICATION: THEORETICAL CONTENT
THEORETICAL CONTENT PRACTICAL CONTENT
Week Specific Learning Outcomes Teacher’s Resource Specific Teacher’s Evaluation
Activities Learning Activities
Outcomes
1-4 1.1List the different types of Explain 1.1 to 1.5 with Teaching Tools Produce and Carry out List the different
Dairy products. detailed lecture note. package butter practical to types of Dairy
Dairy processing and cheese from produce and products.
1.2 Explain the techniques line/milk raw milk. package butter
involved in handling of raw churn and cheese from Explain the
milk and its products (e.g. Spray drier Produce and raw milk. techniques
butter, cheese). package dry involved in
milk using spray Guide student to handling of raw
1.3 Explain the processing and drier and plastic Produce and milk and its
preservation of milk and its film packaging. package dry milk products (e.g.
products e.g. butter, cheese. using spray drier butter, cheese).
and plastic film
1.4 Explain how to package butter packaging. Explain the
and cheese from raw milk. processing and
preservation of
1.5Explain how to package dry milk and its
milk using spray drier and products e.g.
plastic film packaging. butter, cheese.

Explain how to
package butter
and cheese from
raw milk.

111
 Explain how to
package dry milk
using spray drier
and plastic film
packaging
GENERAL OBJECTIVES: 2.0: Understand the techniques employed in the preservation and processing of meat and meat products.
5-8 2.1 Identify types of meat products. Explain 2.1 to 2.7 Produce dried meat Guide student to Identify types
2.2 Explain the general composition with detailed packaged in plastic conduct practical to of meat
and structure of meat. lecture note Teaching Tools bags etc. Produce dried meat products.
packaged in plastic
2.3Explain the significance of rigor bags etc. Explain the
mortis in meat processing. Produce cured meat general
packaged in plastic composition
2.4List and describe the various bags. Guide student to and structure
methods of processing and conduct practical to of meat.
preserving meat (e.g. Drier, heat sealer. Produce cured meat
refrigeration, canning, packaged in plastic Explain the
curing/salting etc.). Drier, heat sealer bags. significance of
2.5 Explain how to Produce dried rigor mortis in
meat packaged in plastic bags etc. Meat mincer meat
processing.
2.6 Explain how to Produce cured
meat packaged in plastic bags. List and
describe the
2.7 Explain how to Produce various
comminuted meat product e.g. methods of
sausage, minced meat. processing and
preserving
meat (e.g.
refrigeration,
canning,
curing/salting
etc.).

Explain how

112
 to Produce
dried meat
packaged in
plastic bags
etc.

Produce cured
meat packaged
in plastic bags.

Produce
comminuted
meat product
e.g. sausage,
minced meat
GENERAL OBJECTIVES: 3.0: Understand the techniques employed in the preservation and processing of fish and fish products.
9-12 3.1 Identify types of fish product. Explain 3.1 to 3.7 Teaching Tools Produce packaged Guide student to Identify types
3.2 Describe the general composition with detailed Smoking kiln smoked fish. conduct practical to of fish
and structure of fish. lecture note and Produce packaged product.
charts were Blast freezer/Plate 3.6Produce frozen smoked fish.
3.3Explain the nature of lipids in necessary. freezer packaged filleted fish. Describe the
fish. Guide student to general
3.7Produce fishmeal conduct practical composition
3.4List and describe the various Solvent product to Produce frozen and structure
methods of processing and extractor/Oil packaged filleted of fish.
preserving fish (e.g. smoking, expeller, Drier fish.
salting, drying, freezing etc.). Explain the
produce fishmeal nature of lipids
3.5 Explain how to Produce product in fish.
packaged smoked fish.
List and
3.6 Explain how to Produce frozen describe the
packaged filleted fish. various
methods of
3.7 Explain how to Produce fishmeal processing and

113
 product. preserving fish
(e.g. smoking,
salting, drying,
freezing etc.).

Explain how
to produce
packaged
smoked fish.

Explain how
to produce
frozen
packaged
filleted fish.

Explain how
to produce
fishmeal
product.
GENERAL OBJECTIVES: 4.0: Understand the techniques employed in the preservation and processing of poultry products.
13-15 4.1 Identify various sources of Explain 4.1 to 4.5 Teaching Prepare different Guide student to Identify
poultry meat (e.g. chicken, with detailed Tools poultry parts packages conducts practical various
turkey, ducks, geese etc). lecture note and for market. to Prepare different sources of
charts Blast freezer. etc poultry parts poultry meat
4.2Explain the edible portions of packages for (e.g. chicken,
poultry meat. market. turkey, ducks,
4.3Describe the compositions of geese etc).
different poultry meat.
4.4List and describe the various Explain the
stages in production of dressed edible portions
poultry bird (e.g chicken). of poultry
4.5 Explain how to Prepare different meat.
poultry parts packages for market.

114
 Describe the
compositions
of different
poultry meat.

List and
describe the
various stages
in production
of dressed
poultry bird
(e.g chicken).

Explain how
to Prepare
different
poultry parts
packages for
market

115
LIST OF MINIMUM EQUIPMENT REQUIRED FOR ND/HND FOOD TECHNOLOGY PROGRAMME

S/N Description of item Quantity Required

FOOD PROCESSING WORKSHOP
DRY SECTION
1 Disc attrition mill 1
2 Hammer mill 1
3 Rotary dryer 1
4 Drum dryer 1
5 Tray or Cabinet dryer 1
6 Sorting and grading machine 1
7 Shaker and sieve 1
8 Fish smoking kiln 1
9 Steam jacketed vessel with steam generator (Pilot size) 1
10 Spray dryer at HND level 1
WET SECTION
11 Canning line comprising 1
i. Exhauster
ii. can seamer
iii.Retortorgant autoclave
12 Pasteurizer 1
13 Homogenizer 1
14 Fermenter 1
15 Oil screw press 1
16 Juice extractor with recovery unit 1
17 Crown corking machine 1
18 Polythene sealer 2
19 Blancher 1
20 Cold room with capacity of not less than 2 tonnes 1
BAKERY SECTION
21 Dough mixer 1
22 Dough divider 1
23 Proofing Cabinet (Proofer) 1
24 Bread Slicer 1

116
25 Oven 1
26 Kneading machine 1
27 Set of baking pans 100
SENSORY EVALUATION ROOM
28 Saucers 15
29 Drinking glasses 15
30 Forks 15
31 Spoons 15
32 Knives 15
33 Disposable napkins Assorted
34 Test panel facilities For 8 panelists
FOOD ANALYSIS LABORATORY
25 Polarimeter 1
36 Analytical balances All types
37 Refractometer 2
38 Moisture meter 2
39 Kjeidahl apparatus 2
40 Soxhlet Extraction unit 1
41 Magnetic Stirrer/Hot plate At least 3
42 Bomb calorimeter 1
43 Fume cupboard 1
44 Viscometer 1
45 Uv visible spectrophotometer 1
46 Hot air oven 2
47 Muffle furnace 1
48 Flame photometer or AAS 1
49 Desiccator 2
50 Centrifuge 2
51 PH meter Assorted
52 Thermostatic water bath 2
53 Water Manesty 1
FOOD MICROBILOGY LABORATORY
54 Colony counter (electronic) 3

117
55 Incubator 2
56 Inoculating hood/chamber 1
57 Membrane filtration apparatus 1
58 Autoclave 2
59 Hot plate/magnetic stirrer 3
60 Thermostatic water bath 1
61 Centrifuge (electric) 2
62 Anaerobic jars 2
63 Binocular microscopes 15

118
LIST OF PARTICIPANTS
S/N Name Address Email Phone Number
1. Prof. Adewale Olusegun Federal University of Agriculture, [email protected] 08058879249
Obadina Abeokuta, Ogun State.
2. Dr. Igwe Jeremiah FridayFederal Polytechnic Nekede Owerri. [email protected] 08034313708
.Imo State [email protected]
3. Dr. Usman Sa'id Haruna. Food Science and Technology [email protected] 08069780161
Department.
Federal Polytechnic Bauchi.
4. Dr. Sakina Bello Department of food Technology, [email protected] 07063346815
College of Science and Technology,
Kaduna Polytechnic.
5. Dr. Emmanuel S. Abbo Department of Food Technology, [email protected] 08054529226
Kaduna Polytechnic, Kaduna
6. Dr. Abiodun Omowonuola Yaba College of Technology, [email protected] 08055300973
Adebayo-Oyetoro Department of Food Technology,
P.M.B. 2011, Yaba, Lagos.
7. Mashigira Ahmadu Sule. Federal Polytechnic, Mubi [email protected] 08039478369
NBTE STAFF
9. Prof. Idris M Bugaje Executive Secretary, NBTE [email protected]
10 Mal. Ibrahim B Bashir S.A to the E.S NBTE, Kaduna 08037120542
11. Mal. Musa M Isgogo Director Curriculum Dept. NBTE, [email protected] 08067185383
Kaduna
12. Emmanuella E. Maji NBTE Kaduna [email protected] 08134082385
13. Ruqayya Muhammad NBTE, Kaduna [email protected] 08038253699
Rabiu
14. Farida Ahmad Kankia NBTE, Kaduna [email protected] 08067941721
SECRETARIAT
16. Hassana Abdullahi NBTE, Kaduna 08037671945
17. Basira Hassan NBTE,Consult, Limited [email protected] 08036085919

119