Official NUC CCMAS syllabus

FST 222 — Fundamentals of Food Processing, Preservation and Packaging

2 units · FST 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
identify appropriate packaging technologies to increase shelf-life of products;
ensure reduction and management of food wastes.

Course contents

The chemical, physical and microbiological basis of food deterioration and spoilage. A broad overview of techniques of food processing and preservation: chemical preservatives, drying, high and low temperature processing including canning and freeze-drying, fermentation and irradiation. Food waste and management. Fundamentals of food packaging. Fundamentals of extrusion technology.

Source: the Nigerian Universities Commission (NUC) Core Curriculum and Minimum Academic Standards (CCMAS). StudyOps loads this syllabus automatically when you study FST 222.

FST 222 — Fundamentals of Food Processing, Preservation and Packaging

What you'll be able to do (official learning outcomes)

Course contents

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