Official NUC CCMAS syllabus
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Start studying FST 511 free →Definition. Scope and significance of food quality and quality control. Quality parameters, quality assurance and specifications. Total quality management. Food laws. Food legislation and the Codex Alimentarius. Food regulation. Food standards (International food standard and Nigerian Industrial Standards (NIS)). Good manufacturing practice (GMP). Enforcement of food standards. Principles and methods of food quality control. Quality control charts. Hazard Analysis, Critical Control, Points (HACCP) system. Plant sanitation as a quality control tool. Sensory and instrumental methods of evaluating quality parameters. Food fortification and enrichment. Nutritional labeling. Risk/benefit analysis. FST 512: Laboratory Practical II (Animal Products, Fruits & Vegetables) (2 Units C: PH 90) Learning Outcomes At the end of this course, students should be able to: 1. develop animal, fruit and vegetable products; and 2. evaluate the quality of animal, fruit and vegetable products Course Contents 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 dairy products, for example, ice cream, yoghurt, cheese, butter, etc. Evaluation of shell egg quality including external appearance (size, shape, shell colour, shell texture, shell cleanliness, etc), Candling appearance, (air c
Source: the Nigerian Universities Commission (NUC) Core Curriculum and Minimum Academic Standards (CCMAS). StudyOps loads this syllabus automatically when you study FST 511.