Official NUC CCMAS syllabus
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Add FDE 403 to my StudyOps — free →, by being able to explain the nutritive value of plant foods; 2. possess an in-depth knowledge of the Structure, physiology, microbiology, quality, and associated process technologies of plant foods; 3. discuss process technologies of root and tubers; 4. communicate the acquired technical knowledge on fruits and vegetable processing; and 5. explain controlled atmosphere storage of fruits and vegetables. Course Content Fruits, Vegetables, Roots and Tuber technology: Structure, physiology, microbiology, quality, process technologies (canning, drying, concentration, refrigeration and freezing). Process technology of root and tubers. Fruits processing: production of Jams, jellies, marmalades from fruits; Juice extraction, refining and concentration; controlled atmosphere storage of fruits and vegetables. Fats and oils processing. FDE 405 Laboratory Practical (1 Units C: PH 90) (Animal, Fruits & Vegetable Products) Learning Outcomes At the end of this course, students should be able to: 1. develop animal, fruit and vegetable products; cereal and legume products, beverage and sugar based products; and 2. evaluate the quality of animal, fruit and vegetable products; and 3. develop dairy products. Course Content Preparation and quality evaluation of smoked fish, smoked meat, cured meat, meat sausages, salted fish, salted and dried fish, solar dried fish, etc. Processing of milk into
Source: the Nigerian Universities Commission (NUC) Core Curriculum and Minimum Academic Standards (CCMAS). StudyOps loads this syllabus automatically when you study FDE 403.