EPCT - D DFST 2110: ESTATES AND PLANTATION CROPS TECHNOLOGY

FPDES DFST 2215: FOOD PRODUCT DEVELOPMENT AND ENTREPRENEURSHIP SKILLS

EPPE DAGS 1103: EXTENSION PROGRAM AND EVALUATION

S&BA DANS 1102: SELECTION AND BREEDING OF ANIMALS

DFST 1101 DFST 1101 INTRODUCTION TO FOOD SCIENCE AND PROCESSING TECHNOLOGY AND HUMAN NUTRITION

from FlairERM

DFST 2110. DFST 2110. ESTATES AND PLANTATION CROPS TECHNOLOGY

from FlairERM

DFST 2109 DFST 2109 TECHNOLOGY OF OILS AND FATS

from FlairERM

DAN DANS 1103: ANIMAL NUTRITION

A&PC DCRS 1102: ANNUAL AND PERENIAL CROPS

IFE DFST 1102: INTRODUCTION TO FOOD ENGINEERING

This course is designed to provide students with introductory knowledge, skills and
competencies needed to understand the engineering concepts involved in food various food processing situations. The course provides basic understanding of unit operations;
process flow and design; materials balances; energy balance; laws of thermodynamics,
flow of fluids, transport processes: momentum transfer, heat transfer, mass transfer;
process economics; chemical reactors; batch or continuous operation.

DFPPT DFST 1204: FOOD PROCESSING AND PRESERVATION TECHNIQUES

The course introduces food processing and preservation methods and principles, food material characteristics and requirements, and shelf-life control and stabilization. Topics discussed include traditional food preservation (salting, smoking, fermentation); food components and ingredients (role of composition and ingredients, mechanical separation of components, homogenization and emulsification, membrane processes, ion exchange, distillation, stability control); freezing of foods and frozen foods stability; conventional, dielectric and microwave heating; thermal preservation (pasteurization, UHT processing, sterilization); thermal kinetics (chemical, microbial, time-temperature indicators); food concentration and dehydration; food extrusion; irradiation of foods; minimal processing principles and novel food processing.

DAE DFST 1205: SENSORY ANALYSIS AND EVALUATION

This course is designed to provide an overview of the application of experimental design and statistical analysis to the use of human senses (sight, smell, taste, touch and hearing) for the purposes of evaluating consumer products. This is important because sensory quality of food is the key attribute in food acceptability. Food quality can be measured using sensory methods as well as instrumental measures of attributes like taste, aroma and texture.

TFA DFST 2111: TECHNIQUES IN FOOD ANALYSIS

DFB DFST 2216: FOOD BIOTECHNOLOGY

The course is designed to describe the application of biotechnology techniques in food production and processing. It also examines modern trends in drink and beverage industry - wine, beer, alcoholic and non-alcoholic drinks; fermented foods, solid state fermentation and nutraceuticals; biotechnological aspects of food processing vegetable and animal origin; oriental and exotic foods.

BCT DFST 2217: Bakery and Cereal Technology

NDRM DREM 2101: RESEARCH METHODS (FOOD SCIENCE)