FDE 201 — Fundamentals of Food Processing, Preservation and Packaging
2 units · FDE department course · Nigerian universities
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What you'll be able to do (official learning outcomes)
state the principles behind food processing, post-harvest losses and preservation
describe processing techniques such as steaming, baking, roasting frying and extrusion
explain the functions of refrigeration and crystallization in food processing
identify the roles of appropriate packaging technologies to increase shelf-life of products;
explain and identify the role of chemical kinetic in food processing. Course content The chemical, physical and microbiological basis of food deterioration and spoilage. Chemical preservatives. Steaming. Baking. Roasting. Frying. Extrusion.
Source: the Nigerian Universities Commission (NUC) Core Curriculum and Minimum Academic Standards (CCMAS). StudyOps loads this syllabus automatically when you study FDE 201.