Sage already knows this exact syllabus — ask it anything about Food Biotechnology, generate practice questions in your exam's format, and get a cram sheet that works offline.
What you'll be able to do (official learning outcomes)
explain the different classes of food and describe food processing steps and the science behind it
explain food spoilage and food intoxication and proffer ways for prevention and preservation of different types of food
describe different types of fermented African food and ways through which it can be processed biotechnologically for global acceptability; and
explain biotechnological production of natural food ingredient and lab cultured food
Course contents
Food Classes – carbohydrates, fats, proteins, vitamins, minerals, water, fibre. Food Groups – tubers, cereals, fruits, legumes, meat, fish, leafy vegetables and many more. Fermented African foods and beverages (traditional processing techniques) – palm wine, garri, burukutu, ogi and many more.
Source: the Nigerian Universities Commission (NUC) Core Curriculum and Minimum Academic Standards (CCMAS). StudyOps loads this syllabus automatically when you study BTG 309.