AFS 201 COURSE TITLE: Introduction to Food Science

Home , Food drying

1. COURSE NAME & CREDIT LOAD COURSE CODE: AFS 201 COURSE TITLE: Introduction to Food Science and Technology NUMBER OF CREDITS: 2 Credits COURSE DURATION: One hour per week for 15 weeks (15hours) and 45 hours practical As taught in (2009/2010) session.

Courseware developed by: Olayinka Ramota KARIM B.Sc. Food Sci. & Tech. (UNAAB), M.Sc. Food Sci. (Ibadan), Ph.D. Food Sci. & Tech (UNAAB), Certificate in Research Methodology (NIFST),Certificate in Food Processing (Rep. of Benin). MNIFST; MASN; MNSN. E-mail – [email protected] [email protected]

2. LECTURER DETAILS: Olayinka Ramota KARIM B.Sc. Food Sci. & Tech. (UNAAB), M.Sc. Food Sci. (Ibadan), Ph.D. Food Sci. & Tech (UNAAB), Certificate in Research Methodology (NIFST),Certificate in Food Processing (Rep. of Benin). MNIFST; MASN; MNSN. E-mail – [email protected] [email protected] Office Location: Room 3A, Department of Home Economics and Food Science Consultation Hours: 12-1.30pm Tuesdays & Thursdays.

Rowland Monday Ojo KAYODE M. Tech. Food & Indust. Microbiol. PGD Food & Indust. Microbiol. (FUTA), Certificate in Equipment Maintenance (Ibadan). MNIFST; MNISEB; MNSM; MIPAN; ANISLT. Email- [email protected] [email protected] Office Location: Room 6B, Department of Home Economics and Food Science Consultation Hours: 11-1.30pm Tuesdays & Thursdays.

3. COURSE DETAILS:

3.1 Course Content: Definition and scope of Food Science and Technology. Food composition. Physical, Chemical and Biological principles of Food processing, preservation and storage. Food poisoning, hazard and safety. Food distribution, marketing, Food habits and consumption patterns. Review of global food situation. 15h (T) 45h (P) C.

3.2. Course Description: The course is designed to introduce students in the Faculty of Agriculture and most especially students in the Department of Home Economics and Food Science to the basic roles and activities of Food Science and Technology in alleviating the global food crises. Food

1 distribution and marketing of food, the common types of markets in Africa for fresh and processed foods are considered. The food habits and consumption patterns in relation to food security will be explained. The course also introduces the fundamental principles underlying the biochemistry of food components such as carbohydrate, protein, fat, minerals, vitamins and water. The theoretical food value and composition of animal and plant food groups i.e. meat, fish, chicken, egg, milk, vegetable and fruits, cereal, root and tubers, legumes, tree crops are presented. Students will then be able to apply these principles in the proximate analysis of some food materials. The emphasis of the course is also placed on the underlying principles and methods of food processing, preservations and storage using indigenous (traditional) and modern methods. The course also describes the concept of food poisoning and hazards and prevention methods in relation to development of food laws.

3.3 Course Justification: The present global food crises require a comprehensive action to ensure Food security, most especially in developing nations. Consumer demand for high-quality, low- cost food products require students

studying Agriculture to have basic

knowledge in Food Science and Technology, more importantly, the food habits and consumption patterns in Africa. Scientific study of food commodities and their nutritional value is required to understand the principles of food preservation and processing. The theoretical and practical knowledge acquired from this course will enable the students to develop onto more detailed and advanced courses in Food Science and Agriculture.

3.4 Course Objectives: The general objective of the course as an integral part of the B.Agric and B.Sc. (Food Science) is to describe the basic roles and components of Food Science and Technology in providing high quality and low cost foods for the consumers. At the end of the course, the students will be able to: • identify the activities of Food Scientists and Technologists in ensuring food supply, • describe the Food distribution and consumption patterns in Africa and understand the concept of Food Security, • Describe the biochemistry of food components and principles of Food preservation and processing.

• explain the concept of Food poisoning and reasons for development of Food law, • Determine the proximate composition of food.

3.5 Course Requirements: ž This is a compulsory course for all students studying Agriculture, Home Economics and Food Science. In view of this, students are expected to participate in all the course activities and have minimum of 75% attendance to be able to write the final examination. ž Practical analysis (proximate composition) of food will be conducted by the students ž They will also be expected to treat the study questions and assignments.

3.6 Methods of grading:

No Item Score % 1. Practical 20 2. Class assignments/ test 10 3. Comprehensive final examination 70 Total 100

3.7 Course Delivery Strategies and Practical Schedule: The lecture will be delivered through face-to-face method, theoretical material (lecture note) provided during lecture and practical laboratory sessions. Students will be encouraged and required to read around the topics and follow current issues in the media. Web-interactions will be employed by requesting each student to have yahoo e-mail address to enable them participate in the yahoo discussion group that had been created for the course (unilorin/afs201). Additional materials and links will be provided on the board. The delivery strategies will also be supported by tutorial sessions and review of study questions. ž The practical session involves introduction of the Food laboratories to the students and the various equipment available for Food analysis, production, Sensory evaluation and Food microbiology. ž Several methods of determination of proximate quality will be explained and students will be required to analyse some food samples. The practical will be conducted as follows: • Introduction to Food Science laboratories. • Rules and precautions to be taken in Food laboratories. • Introduction to major Food laboratory equipment and their uses. • Introduction to major Food laboratory equipment and their uses (contd). • Introduction to Proximate analysis of food. 3

• Determination of moisture content of food using Conventional drying methods- Air Oven and Vacuum oven methods. • Determination of moisture content of food using Chemical method such as Karl- Fisher titration, gas chromatographic, and electrical methods • Determination of Ash and Mineral content: Muffle furnace method. • Determination of Ash and Mineral content: Muffle furnace method (contd). • Determination of Protein content: Kjeldahl method. • Determination of Fat content: Soxhlet extraction method. • Determination of Carbohydrate content: Dubious method. • Determination of Carbohydrate content by difference. • Presentation of result. • Remedial exercise for faulty data obtained.

Reading List: 1. 1AOAC (2000). Official Methods of Association of Analytical Chemists, AOAC International, 17th Ed., Horowitz W. (ed) Vols. 1 and 2, AOAC Intern. Maryland Ch 45: 10-80 2. 1James, C.S. (1999). Analytical Chemistry of Foods. 2nd ed., Aspen Publishers Inc., Maryland, pp12-179. 3. 1Pomeranz Y. and Meloan C.E. (1994). Food Analysis. Chapman and Hall. Inc. New York. Chapman. Pp 37-51,575-753. ISBN: 0-412-98551-9

4.0 LECTURE CONTENT

Week 1: Definitions and Scope of Food Science and Technology

Objective: The student will be able to explain the concept of Food Science and Technology, challenges and expectation for the study of the programme.

Description: The course outline will be introduced with emphasis on the objectives and delivery strategies, the definition and scope of Food Science and Technology, career opportunities and expectation for the study of the programme

Study Questions: 1. What is Food? 2. Explain the interdisciplinary nature of Food Science and Technology. 3. Explain the relationship between Food Science and Technology. 4. Describe the scope of Food Science and Technology 5. What are your expectations from the course?

Reading List: 1. 1Hall, R.L. (1992). Global challenges for Food Science students. Food Technol 46 (9), 92, 96. 2. 1Hartel, R.W. Klawitter, C.P (eds) (2005). Careers in Food Science: from Undergraduate to Professional pp 4-16. ISBN-978-0387-77390.

3. 1Hood, J.F. (1988). The Role of Food Science and Technology in the Food and Agriculture Systems. Food Technol.42(9),130-132,134. 4. 3http://www.foodscience.org/publications.

Week 2: Activities of Food Scientists and Technologists

Objective: The objective is for the student to be able to identify the activities of Food Scientists and Technologists in diverse areas.

Description: Various activities of Food Scientists and Technologists in development of new foods, improving indigenous foods, development of packaging, preservation and storage methods, recent development in genetic engineering and biotechnology, computerization of food processing plants and development of food standards will be described.

Study questions: 1. Do you think there are enough Food Scientists and Technologists in Africa? 2. Explain five activities of Food Scientists and Technologists. 3. Give ten major achievements of Food Scientists and Technologists 4. Review from the web some specific involvements of Food scientists and technologist on improvement of any one of the following indigenous foods - Gari (fermented and roasted cassava mix) - Fufu (fermented and wet cassava paste) - Elubo (cassava/yam flour) - Ogi (fermented maize gruel) - Dawadawa (fermented soy condiment) - Kunnu (fermented milk product) 5. Make a list of about 20 relevant journals and text to the course.

Reading List: 1. 1Hall, R.L. (1992). Global challenges for Food Science students. Food Technol. 46 (9), 92, 96. 2. 3http://www.foodscience.org/publications. 3. 1Ihekoronye, I. and Ngoddy, P.O. (1985). Food Science and Technology for the tropics. Macmillan Publishers Ltd, London. pp 3-8. ISBN 0-33-38883-6 4. 1Norman, N. P. and Hotchkiss J.H. (1995). Food Science, 5th Edition. Chapman and Hall Texts, Inc., New York. Chapman. pp1-12. ISBN 0-412- 06451-0

Week 3: Food Distribution and Marketing

Objective: To identify the methods and constraints of Food distribution and marketing in Africa.

Description: Types of Market for both fresh and processed foods e.g. farmer, assembly, wholesale and retail outlets -Hawkers, public markets, retail shops and supermarkets will be described in relation to food distribution system in Africa. Effect of Food Distribution and Marketing system on food availability.

Study questions: 1. Develop a typical pathway for a named fresh produce from the point of harvest to consumption point in Africa. 2. Sketch the pathway for any named processed food from the factory to consumption point in Nigeria. 3. Explain three types of retail outlets with examples. 4. What is the relationship between Food marketing system and food availability? 5. Comment briefly on any two types of Food market.

Reading List: 1. 1Ihekoronye, I. and Ngoddy, P.O. (1985). Food Science and Technology for the tropics. Macmillan Publishers Ltd, London. pp3-8. ISBN 0-33- 38883-6 2. 1Peleg, K. (1985). Produce Handling, Packaging and Distribution. AVI Publishing Co. Westport, CT. pp 67-98.

Week 4: Food Habits and Consumption Patterns

Objective: The objective of the week lecture is for the student to be able to explain the Food habits and consumption patterns in the world.

Description: The food needs of people differ significantly. Reasons for these will be enumerated and description of Food Habits and Consumption Patterns with much attention to Africa.

Study questions: 1. What is Food habits and Consumption pattern? 2. Can Food habits and Consumption pattern of people be changed? Explain 3. Describe the food consumption pattern of any tribe in Nigeria. 4. Which one is highly consumed in Africa - plant or animal food? 5. Explain the importance of animal food in our diet.

Assignments: 1 Explain five major activities of Food Scientists and Technologists with examples. 2. Give reasons for disparity in Food consumption pattern in the world.

Reading List: 1. 1Chou, M. (1992). Trends in Food Consumption during 1970-1990. Cereal Foods World 37(4), 331-333. 2. 1Onimawo, A.K. and Egbekun, M.K. (1998). Comprehensive Food Science and Nutrition. pp 1-5.ISBN-978-2691-24-0

Week 5: Review of Global Food situation and Food security

Objective: The main objective is for the student to be able to evaluate the global Food situation and Food security.

Description: In the light of current world and national food issues, global food situation will be reviewed by defining the following terms: Food security, Food availability, Food justice and sovereignty. The two commonly used definitions of Food security by United States Department of Agriculture (USDA) will be compared. The general causes of Food insecurity in Africa will be presented.

Study Questions: 1. Differentiate between Food security and Food availability 2. Is there Food insecurity in Nigeria? 3. Compare the definitions of Food security by USDA. 4. What are the causes of Food insecurity in Nigeria? 5. Can Food insecurity be solved?

Reading List: 1. 1 Berck, P. and Bigman, D. (1993). Food Security and Food Inventories in Developing Countries. CAB International, Walling Food, Oxon U.K. 2. 3http://www.wikipedia.org/foodsecurity. 3. 1Omamos,W. and Von Grebmer, K. (2005). Biotechnology, Agriculture and Food Security in Southern Africa. 4. 1Singer, H.W. (1997). A global view of Food Security. Agriculture and Rural Development, 4:3-6. Technical centre for Agricultural and Rural Development (CTA). 5. 3http://www.ifpri.org/pubs/books/ar2003/ar2003_essayall.htmr.

Week 6: Constituents of Foods: Properties and Significance

Objective: The objective of the lecture is to explain the major nutrients (their basic functions and dietary sources).

Description: Knowledge of the constituents of foods and their properties is central to Food Science and Technology. The six groups of nutrient are carbohydrate, fat, protein, vitamins, minerals and water. The primary functions, deficiency symptoms and dietary sources of the nutrients will be described,

Study questions: 1. What is nutrient? 2. State the main functions of carbohydrate and fat. 3. In a tabular form state functions, food source and deficiency symptoms for ten Minerals and Vitamin B complex. 4. List the essential and non- essential amino acids. 5. What is the difference between macro and micro minerals?

Reading List: 1. 3http://www.foodscienceandnutrition.org/publications. 2. 1Norman, N.P. and Hotchkiss, J.H. (1995). Food Science, 5th Edition. Chapman & Hall Texts, Inc. New York. pp 29-45. ISBN – 0-412-06451- 0 3. 1Onimawo, A.K. and Egbekun, M.K. (1998). Comprehensive Food Science and Nutrition. pp 8-40. ISBN-978-2691-24-0

Week 7: Plant Commodities:

Objective: The student to be able to describe the composition and food value of plant foods.

Description: The composition of the plant foods in relation to the major nutrients- carbohydrate, protein, fat, vitamins, minerals and water are considered. The lecture will introduce the theoretical food value and the students will then be able to apply this knowledge in proximate analysis.

Study questions: 1. Mention the main classes of plant foods. 2. Describe the food value of two classes of plant foods. 3. List five plant foods that are rich in protein. 4. Compare the food value of soya bean and cassava. 5. Describe the importance of plant foods in our diet.

Assignment: Compare the food value of legumes and root crops.

Reading List: 1. 3http://www.foodscience.org/publications. 2. 1Ihekoronye, I. and Ngoddy, P.O. (1985). Food Science and Technology for the tropics. Macmillan Publishers Ltd, London. pp 236-307. ISBN 0-33- 38883-6 3. 1Mba, B.N and D.O. Nnanyelugo (eds). (1988). Food Crops Production, Utilization and Nutrition. Dotan Publications Ltd., Ibadan. 4. 1Okaka, J.C. (1997). Tropical Plant Perishables: Handling, Storage and Processing. Silicon Valley Publishers, Enugu. pp 20-45.

Week 8: Animal Food Commodities

Objective: The student to be able to describe the composition and food value of animal foods.

Description: The composition of major animal foods i.e. meat, milk and egg and theoretical food value and importance of animal foods will be enumerated.

Study questions: 1. Develop a table showing the nutritional composition of six types of meat 2. Give suggestions on how to improve the consumption of animal foods in Africa.

3. Mention 10 major animal dishes in Africa e.g. Kundi (dry meat) from Northern part of Nigeria. 4. Describe the nutritional importance of egg. 5. Describe the importance of animal foods in our diet

Reading list: 1. 3http://www.foodscience.org/publications. 2. 1Ihekoronye, I. and Ngoddy, P.O. (1985). Food Science and Technology for the tropics. Macmillan Publishers Ltd, London. pp 326-362. ISBN 0-33- 38883-6 3. 1Norman, N.P. and Hotchkiss, J.H. (1995). Food Science, 5th Edition. Chapman and Hall Texts, Inc. New York. Chapman. pp279-357. ISBN – 0-412-06451-0.

Week 9: Physical, Chemical and Biological Principles of Food Processing

Objectives: The student will be able to discuss the scientific principles and importance of Food Processing.

Description: Importance of food processing. The historical development of food processing from the pre-historic ages and Modern Food processing technology in the 19th and 20th century e.g Nicolas Appert invention of vacuum bottling technique and others. The scientific principles of Food processing will be presented.

Study questions: 1. Define Food processing. 2. Make a web research on modern food processing 3. Explain the principles of food fermentation. 4. Explain reasons for processing of food. 5. Describe the historical development of Food processing.

Reading list: 1. 1Adeleke, R.O. (2003). Basic Principles of Food Processing and Preservation. World Wad Enterprises, Nigeria. ISBN -978-3578-3 2. 1Fellows, P.J. (1997). Food Processing Technology: Principles and Practice. Woodhead Publishing Ltd. Cambridge, England. pp 31-67. ISBN 1855732718. 3. 1Ihekoronye,I. and Ngoddy. P.O. (1985). Integrated Food Science and Technology for the Tropics. Macmillan Publishers. pp 149-160. ISBN - 0-33-38883-6.

Week 10: Physical, Chemical and Biological Principles of Food Preservation and Storage

Objective: The student to be able to identify and explain the basic principles of food preservation and storage.

Description: The relationship between food processing and preservation. Purpose of food preservation and storage. The principles of food preservation by control of

9 spoilage microorganisms, enzymes and disruption of biochemical activities that could lead to the spoilage of the food will be described.

Study Questions: 1. Identify the various reasons for preserving foods. 2. Describe the relationship between food processing and preservation. 3. Explain the biological principles of Food preservation. 4. Describe the principle of heat treatment methods of Food preservation. 5. What is the importance of freezing point of food in cold treatment method of Food preservation?

Reading List: 1. 1Aurand, L.W., Woods, A.E. and Wells, M.R. (1987). Food Deterioration, Preservation and Analysis. Chapman and Hall, London, New York. 2. 1Olunlade, B.A.,Adeleke, R.O., and Akande, E.A. (2000). Basic Food Science and hygiene. Graphael Printing and Publishing company, Nigeria. Pp 10-35. 3. 1Shephard, S. (2004). Pickled, Potted and Canned: How the Art and science of Food Preserving change the world. ISBN 7780743255530.

Week 11: Methods of Food Preservation

Objective: The student to be able to identify and understand various methods of food preservation.

Description: Description of methods of Food preservation like drying (sun and oven drying), freezing, refrigeration, smoking, curing, salting, pickling, canning, bottling, modified atmosphere and modern preservation methods like irradiation, application of high hydrostatic pressure (Pascalization), Pulsed electric field processing (PEF treatment) will be presented.

Study questions: 1. Identify the traditional methods of preserving five named – plant foods in Africa. 2. Explain ‘modified atmosphere’ as a method of Food preservation. 3. Discuss the current status of food irradiation. Information could be sourced from the following websites http://www.doubleia.org/index http://en.wikipediaorg/wiki/foodirradiation 4. Briefly describe the principle of application of high hydrostatic pressure as a method of Food preservation. 5. List the limitations of food canning in Nigeria?

Reading List: 1. 1Gould, G.W. (1995). New methods of food preservation. Blackie Academie and Professionals, Glasgow, U.K 2. 3http://en.wikipedia.org/wki/foodpreservation. 3. 1Okaka, J.C. (1997). Tropical Plant Perishables. Handling, Storage and Processing. Silicon Valley Publishers, Enugu.pp 15-60 4. 1Shephard, S.(2003). Pickled, Potted and Canned: How the Art and Science of Food Preserving change the world. ISBN 7780743255530.

Week 12: Class Test

Description: The students will be assessed on all the treated topics for 45 minutes.

Week 13: Food Poisoning and Safety.

Objective: At the end of the lecture the student will be able to state the meaning and list types of Food poisoning and Safety.

Description: Consumers have placed emphasis on Food safety. They expect fresh, processed and preserved foods to be safe for consumption. Definitions of the terms ‘safe, hazard and risk as related to food, Types of Food poisoning and methods of prevention will be provided.

Study questions: 1. What is Food safety? 2. What is Food poisoning? 3. Mention five examples of food poisoning. 4. Explain any two of these. 5. Differentiate between Food spoilage and poisoning.

Reading List: 1. 3Francis, F.J. (1992). Food Safety: The Interpretation of Risk. Council for Agricultural Science and technology, Ames, I.A. 2. 3Schmidt, R. H.; and Rodrick, G. E. (2003). Food Safety Handbook. John Wiley & Sons. ISBN 0471210641

Week 14: Regulating Food Safety and Introduction to Food Law:

Objective: The objective is to for the student to be able to highlight the importance of Food laws.

Description: Who decides what safe food is? Who is Responsible for Safe Food? History of Food laws, Purpose of Food Laws and Regulation are contained.

Study Questions: 1. Who decides what safe food is? 2. Who is Responsible for Safe Food? 3. What are the involvements of governments worldwide in regulating foods? 4. Itemize the purpose of Food Law and Regulation. 5. Explain the origin of Codex Alimentarius.

Reading List: 1. 1Henson, S and Caswell, J. A. (1999). Food Safety Regulation: An Overview of Contemporary Issues. Food Policy 24, 589-603. 2. 1Ihekoronye, and Ngoddy. P.O. (1985). Integrated Food Service and Technology for the Tropics. Macmillan Publishers. pp 231-233. ISBN - 0-33-38883-6. 3. 1Schmidt, R.H.; and Rodrick, G. E. (2003). Food Safety Handbook. John Wiley & Sons. ISBN 0471210641

Week 15: Revision/ Tutorial Exercises

Description: Students are expected to seek explanation on any difficult concept or topic treated during the course. The advanced courses that will treat the considered topics in detail will be highlighted Study Questions: 1. Who is a Food Scientist and Technologist? 2. Briefly describe the importance of Food Law. 3. State the functions of these nutrients- Carbohydrate, Protein and Fat in the body 4. Mention the benefits of Food Safety Regulation. 5. Explain the merits and demerits of sun-drying. 6. What are limitations of canning as a preservation method in Africa? 7. Give justification for Food processing. 8. Can food insecurity be solved? Yes or No. Explain. 9. What role can Food Scientists and Technologists play in meeting the Food requirement of a nation? 10. Describe the food value of two plant food commodities. 11. Explain the principles of food drying and freezing as preservation methods. 12. Describe the importance of food preservation.

Suggested Further Reading List: 1. 1Burtrum, R.R. (1992). Overview of International Food Composition data bases. World Rev. Nutr. Diet. 68, 1-14. 2. 1Da-Wer - Sun (ed.) (2007) Emerging Technologies for Food Processing Academic Press. ISBN 0126767576 3. 1Deman, J.M. (1982). Principles of Food Chemistry. A.V.I. Publishing Comp. ISBN-10: 0870554190 4. 3Food and Agriculture Organization of the United Nations (FAO) www.fao.org/activities. 5. 1Jones, J.M. (1992). Food Safety. ISBN 0962440-736. 6. 1Owusu-Apenten, R. (2004). Int. to Food Chemistry. ISBN – 084931724X 7. 1Oyeleke, O.A. (1984). Outline of Food analysis: A monograph of Food Analysis. Biochemistry Department, Ahmadu Bello University, Zaria, Nigeria 8. 1Rattan, L., Hansen D, Uphoff, N. and Slack S. A. (Eds) (2002). Food Security and Environment Quality in Developing World. CRC Press. pp ISBN. 1566705940 9. 1Regional Network on HIV/AIDS, Rural Livelihoods and Food Security (RENEWAL) www.ifpri.org/renewal/. 10. 1Werner, Z. Winkler C, Waiblinge,r S. and Hasberger A. (eds). (2007). Sustainable Food Production and Ethics. Wageringen Academic Publishers. ISBN-978-90868960463. 11. 3WFP (World Food Programmed). (2004), Africa Hunger Alert. http://www.wfp.org/appeals/africahungeralert. 12. 32004.FAOstat; FAO statistical data bases. Online Agricultural and Food databases and extraction tool. http://apps.fao.org/. www.ifpri.org/2020africaconference.

Key for the Reading List: 1Available in the University Library 2Available in Bookshops 3Available on the internet. 4Personal collections 5Departmental Library