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What you'll be able to do (official learning outcomes)
explain the basic concept of food chemistry and toxicology
discuss the factors affecting nutrient stability in food products
explain with the health and consumer issues related additives, pesticide residues, contaminants, and many others
discuss food safety, good manufacturing practices, and concepts of Hazard Analysis and Critical Control Point (HACCP); and
discuss the national and international guidelines and limits of toxins in foods . Allied Health Sciences 439 New
Course contents
Structure, chemistry, properties and interactions of food constituents, nutrient-drug interaction, effects of these interactions on nutrient availability in foods; Health and consumer issues related additives, pesticide residues, contaminants, carcinogens, drugs/ hormones, and nutrient supplements in relation to content on natural and…
Source: the Nigerian Universities Commission (NUC) Core Curriculum and Minimum Academic Standards (CCMAS). StudyOps loads this syllabus automatically when you study NUT 504.