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. 2 • explain the concept of Food poisoning and reasons for development of Food law, • Determine the proximate composition of food. 3.5 Course Requirements: 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. Practical analysis (proximate composition) of food will be conducted by the students 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. 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. 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. 4 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