2.0 COURSE SYNOPSIS 2.1 FIRST YEAR SEMESTER 1

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1 2.0 COURSE SYNOPSIS 2.1 FIRST YEAR SEMESTER GENERAL CHEMISTRY CUES102 Introduction to general chemistry, measurement, the periodic table, structure and bonding, energy, chemical reactions, electrochemistry, equilibria, kinetics, thermodynamics. The course also introduces organic chemistry, its importance to the environment, bonding, nomenclature, physical and chemical properties of simple organic compounds CELL BIOLOGY AND MOLECULAR BIOLOGY CUAP101 This course gives a general overview of prokaryotic and eukaryotic cell structure and function with special emphasis on different organelles such as mitochondria and chloroplasts, the cytoskeleton, membrane structure and function, intercellular communication, cell growth and division and techniques used to study cell structures INFORMATION TECHNOLOGY AND COMPUTER APPLICATIONS CUIT112 The course covers the following: introduction to computers; MS-office 2000 basic; MS-word 2000 basic; working with the word documents, more word features, spreadsheets basics (MS-Excel),spreadsheet techniques, worksheets and charts, database basics (MS- Access),database techniques, linking documents, i.e. OLE; marking presentations using power point; printing the final document COMMUNICATION SKILLS-CUACE101 Nature of communication, models of communication (verbal communication, non-verbal communication), communication skills for academic purposes, written communication, graphics and illustrations (tables, bar graphs, line graphs, pie charts etc), use of information communication technology, internet/intranet, (telecommunication, video, data conferencing), communication organizations MATHEMATICS FOR FOOD SCIENTISTS CUFS105 The course is designed to instil mathematical knowledge and skills which are applicable to and provide a foundation for other Food Science and Technology courses, including chemistry, biology, statistics and economics. Chapters will include Algebra ( polynomials of up to and including degree 3, linear factors, factor theorem, remainder theorem, quadratic and cubic equations, transposition of formulae), Functions, Calculus, Sequences and series ( and applications) and Probability and Statistics.

2 2.1.6 INTRODUCTION TO STATISTICS CUMT105 Introduction to statistics: definition, uses of statistics (research, business, tourism, agriculture). Probability: multiplicative law, addition law, conditional probability, tree diagram, law of total probability. Probability distributions: random variables; discrete, continuous. Binomial distribution, normal distribution Measures of central tendency and dispersion: mean, median, mode; range, variance, standard deviation, standard error of the mean. Sampling techniques: simple random, stratified, cluster, systematic. Data types, presentation, and summarization techniques: tables, graphs, charts. Regression and correlation: regression parameters, correlation coefficient, coefficient of determination. Simple statistical inference: hypothesis testing, confidence intervals, t-tests and chi-square tests. Practicals using appropriate statistical packages (eg SPSS, SAS, GENSTAT etc). 2.2 FIRST YEAR SEMESTER II ORGANIC CHEMISTRY - CUFS 109 The course introduces students to the chemistry of carbon compounds including their structure and bonding in organic molecules, introduction to stereochemistry and organic reaction mechanisms. Functional groups chemistry; benzene chemistry; nomenclature of substituted benzene, sources and structure of benzene. Chemistry of biomolecules as well as purification of organic solids and liquids is also covered. Laboratory practicals include elementary analysis of organic compounds CHEMISTRY AND METABOLISM OF CARBOHYDRATES AND LIPIDS CUFS214 This course will deal with the Chemistry of carbohydrates and lipids and the metabolism of these and other cellular constituents. Emphasis will be given on digestion and degradation of carbohydrates sugars, storage polysaccharides and cell walls. Reactions of sugars such as Glycolysis, the tricarboxylic acid cycle, the pentosephosphate pathway, the Cori cycle, the Calvin pathway, gluconeogensis and the disorders of carbohydrate metabolism. The lipid part includes a survey of structure, functions, biosynthesis and catabolism of different classes of lipids and the regulatory aspects thereof. Studies on the physical, chemical, and biochemical significance of lipids in foods lipids on the physical properties of foods during postharvest storage. catabolism and synthesis The course also has a laboratory component that must be successfully completed FOOD MICROBIOLOGY - CUFS 201 The course covers the use of microorganisms in various applications in food. The growth and control of microorganisms in relation to industrial and natural processes is examined. It also introduces students to the diversity and countless activities of microbes and the techniques used to study them. Fundamental concepts such as the aseptic technique,

3 structure of microorganism, classification in Prokaryotes, Eukaryotes and Viruses, cell structure and processes in Prokaryotes and Eukaryotes are also covered. Applications are also included to enable students to venture into more advanced and applied fields of Microbiology and Biotechnology NUTRITION & DIETETICS - CUFS 210 The course nutrition & dietetics provides students with an overview of the different aspects of nutritional sciences. The following are some of the areas that will be covered: definition of nutrition, nutrient requirements, factors influencing nutritional status (Agriculture and food, food paths/ food, floe charts), Nutrition security conceptual framework: food security, health and nutrition, care and nutrition, global nutritional strategies; concept of primary health care (PHC); gender and nutrition FOOD TOXICOLOGY- CUFS 208 The course provides a detailed coverage of the different types of toxic substances found in food. It address the physiological, biological or pathological changes induced by specific toxic substances found in food derived from higher plants, micro-and macro fungi and marine foods. Anti-nutritive and derived food toxicants and techniques for assessing potential toxicity or the mechanisms underlying toxic phenomena. In vivo toxicology,systematic effects on specific organ systems, immune functions, carcinogenesis and teratogenesis 2.3 SECOND YEAR SEMESTER I FOOD ANALYSIS - CUFS 213 The course gives a detailed coverage of the fundamental principles and techniques used in food analysis which include the theory and applications of colorimentry, spectrophotometry, spectroscopy, chromatography and electrophoresis. Chemical composition, structure and physical properties of food materials. The aim of the laboratory classes is give students experience in performing food analysis experiments, analyzing data and reporting their findings FOOD ENGINEERING I CUFS202 This course is intended to equip students with the principles of processing in a scientifically rigorous yet concise manner, and which can be used as a lead in more specialized areas such as equipment deign. This course is designed from a quantitative and mathematical perspective and is not simply a descriptive treatment of food processing. The following areas are covered. Units and dimensions, (Derived units, Dimensionless groups);

4 introduction to Physical Concepts: (velocity, Acceleration, Momentum, Force, Pressure, Work, Energy, Power, density(liquids, Solids, Gases); Porosity, Overrun, etc; Measurements of thermal properties of foods; Mass and energy Balances; Heat transfer; Modes of heat transfer; Basic Thermodynamics; Properties of fluids, thermal processes of foods; Evaporation; Chilling/Refrigeration/ Freezing; Membrane Processes; Mass transfer) FOOD SAFETY AND LEGISLATION CUFS212 A course intended to provide students with knowledge of sanitation requirements in the food industry, the monitoring protocols required for prevention of food contamination and knowledge of both local and some international food legislation. Areas covered are sanitation: general principles: (design of food processing plants, house keeping, equipment and utensils, personnel); water supplies;(water quality in relation to its uses in food manufacturing, water treatment for food manufacturing); methods of soil removal; methods of sanitation, types of sanitizers and their application; hygiene of workers; sanitation inspection, pest control ; waste disposal; food legislation; philosophy and development of food legislation; codes of hygiene practice, food standards; statutory regulation; food legislation for international trade METABOLISM OF AMINO ACIDS, PROTEINS AND ENZYMES CUFS215 Amino acids as building blocks of proteins form the covalent backbone in primary, secondary, tertiary and quartenary structures of proteins. Emphasis will also be given on Isolation, fractionation, purification, characterization of proteins and Protein-protein interaction. Other aspects includes, biological functions of protein( correlation of structure with functions in a few specific proteins), metabolism of purines and pyrimidines, structure and properties of nucleotides and nucleic acids, hydrolysis of nucleic acids and elucidation of DNA structure and properties. Genome organization and biosynthesis of protein will be touched on. The course will prepare students for courses in Food Biotechnology, Food Chemistry and related courses SENSORY EVALUATION- CUFS 203 This course involves principles and procedures for sensory evaluation of food. It will generally have a strong bias towards the practical significance of sensory evaluation in quality control, food product development and marketing. Topics covered include use of specific tests along with physiology, psychological and environmental factors affecting sensory verdict/judgments. It also outlines its application in the food industry. Statistical knowledge is required. 2.4 SECOND YEAR SEMESTER II

5 2.4.1 BIOMETRY CUCS224 The biometry course is designed to armor students with statistical capabilities essential in experimental and research data analysis. The course introduces elementary methods for presenting data and designing experiments, in applied probabilities, exploratory data analysis and statistical inference, focusing on probability and analysis of experimental samples using statistical packages such as SPSS and Sigmaplot FOOD ENGINEERING II CUFS211 This course is intended to equip students with the principles of processing in a scientifically rigorous yet concise manner, and which can be used as a lead in more specialized areas such as equipment deign. This course is designed from a quantitative and mathematical perspective and is not simply a descriptive treatment of food processing. The following areas are covered. Units and dimensions, (Derived units, Dimensionless groups); introduction to Physical oncepts: (velocity, Acceleration, Momentum, Force, Pressure, Work, Energy, Power, density(liquids, Solids, Gases); Porosity, Overrun, etc; Measurements of thermal properties of foods; Mass and energy Balances; Heat transfer; Modes of heat transfer; Basic Thermodynamics; Properties of fluids, thermal processes of foods; Evaporation; Chilling/Refrigeration/ Freezing; Membrane Processes; Mass transfer) FOOD CHEMISTRY-CUFS 205 Food chemistry is the science that deals with the composition and properties of food and the chemical changes food undergoes under different environmental conditions and when subjected to different production processes. The following are covered; introduction to food chemistry: carbohydrates (classification, chemical reactions of carbonyl and hemiacetal groups; reaction of hydroxyl groups; starch, non-starch polysaccharides);chemical properties of amino acids, peptides and proteins; denaturation of proteins, functional properties, interactions of proteins with other food components, modification of functional properties, types of food proteins, liquids: (nomenclature and classification), triglycerides, fatty acids and their physical and properties, the chemistry of oil refining and the role of lipids in flavor development FOOD QUALITY MANAGEMENT CUFS217 The course introduces students to the different areas of food quality management provides a background of the techno-managerial approach to food science. Different quality concepts are described and identified to explain factors in the agrifood chain that can influence final product quality from a technological perspective. Principles and relevance of decisionmaking theories and administrative concepts for food quality management will form the managerial perspective of this course. The course will mention and recognise the basic

6 principles of international Quality Assurance (QA)-systems such as HACCP and ISO systems and their relevance of quality assurance systems in food science RESEARCH METHODS FOR FOOD SCIENTISTS CUFS216 It is designed to equip students with analytical skills to carry out a scientific study. The following are covered: applications of experimental designs, general design issues; data collection, introduction to sampling and sample surveys, dealing with data; quantitative analysis of data; nature of scientific investigation, descriptive methods, graphical and tabular displays, frequency distributions, maps, plots and summary statistics. 2.5 FORTH YEAR SEMESTER I FRUIT AND VEGETABLE TECHNOLOGY CUFS409 The course offers coverage of preharvest and postharvest of handling of fruits. The following are covered: post harvest biology, product maturation and maturity indices, methods for handling (receipt of vegetables into the factory, conveying, dry cleaning, washing, inspection, trimming, peeling, slicing, and dicing, blanching); thermal processing; storage of canned products; freezing; chilling), disease control, storage, packaging storage, and refrigeration. Fruit technology topics include production of non-fermented fruit products; production of thermally processed and frozen fruit; the manufacture of fruit preserves, flavorings and dried fruits and the by-products of fruit processing FERMENTATION AND FOOD BIOTECHNOLOGY CUFS414 Application of biotechnology in food production and food preservation can bring numerous benefits to health and nutrition. The course addresses issues on traditional and modern biotechnologies used to support and enhance food quality i.e. improving plant and animal products through biotechnology, genetic engineering, regulations controlling the application of food biotechnology and major concerns about biotechnology-derived foods CEREAL TECHNOLOGY- CUFS402 This course covers the following areas; structure of cereals; composition of cereals; cereal protein; cereal lipids; cereal carbohydrates; factors affecting the composition of cereals; processing-dry milling of cereals; wet milling of cereals; breakfast cereal technology; baking; extrusion processing of cereals; malting; brewing; distillation; and alcohol production, grain grading and marketing standards and Grain storage.

7 2.5.4 DAIRY TECHNOLOGY-CUFS 411 This course dealing with processing and use of milk in products. Areas include; introduction (primary production of milk, basic dairy chemistry, milk composition, proteincasein, milk serum proteins, membrane proteins, fat, carbohydrate, vitamins, enzymes and tests for detection, lactose, minerals);changes in milk during storage; effect of heat treatment on milk constitutes; dairy; the process, general milk treatment(pasteurization, clarification, standardization, bacofuge, homogenization, deaeration, evaporation) ; butter production, cheese production, condensed milk production, production of milk powder, yoghurt production; lacto production, ice-cream making. 2.6 FORTH YEAR SEMESTER II FATS AND OILS TECHNOLOGY CUFS417 This course provides coverage of food oils and fats integrates all aspects of food oils and fats from chemistry to food processing to nutrition. Three in-depth sections discuss sources; physical and chemical properties, and processing; manufacturing techniques such as deep frying, grilling, and baking; products such as salad dressings, butter, and dairy product substitute; the latest analytical and sensory evaluation techniques; flavor control, and nutrition. It also includes flavor measurements and alteration, product development and cost-effective use of oils and fats in production FOOD PRODUCT DEVELOPMENT AND MARKETING CUFS415 The course offers a comprehensive coverage of instruments used for food product development and marketing. The aspects of designing, creating, and marketing a new product is covered as well as the social and regulatory environment that surrounds food marketing and product development. Foods and food product (classification, food product characteristics influencing consumer choice; branding and packaging, total product concept, product line and product mix, product life cycle, ethics of food production), the food product development process, consumer attitudes and behavior towards foods; nutritional needs of the consumer; selecting target markets for food products will be discussed MEAT SCIENCE AND TECHNOLOGY CUFS416 The purpose of this course is to enable the student to become acquainted with scientific principles involved in the conversion of muscle of meat. The course will first review the anatomical, physiological, developmental and biochemical aspects of muscle as a basis for understanding its conversion to meat. The latter half of this course will introduce students to aspects of fresh and processed meat technology, meat preservation, and meat microbiology, as well as discuss current issues in meat science.