BACHELOR OF SCIENCE HONOURS FOOD SCIENCE AND TECHNOLOGY (HFST)
| Module Code | Module Name | Description |
|---|---|---|
| HFST111 | Introduction to Food Science and Nutrition | The module introduces students to the field of nutrition and food science, and to begin developing communication skills required for this field. |
| HFST112 | Biology for Food and Nutrition Science | The module focuses on Membrane structure and function. The Cell Nucleus, Cytoplasmic Components, The Cell Surface and Intercellular Communication, Cell Growth and Division Mendel’s Experiments, The Genetic Material, The Chromosome Theory of Heredity, Mutations, Genes and Their Products, Cytoplasmic Inheritance |
| HFST116 | Applied Statistics | The module aims to introduce students to the Scientific Approach to the analysis of data and focuses on Descriptive Statistics and an introduction to non-parametric statistics. |
| HFST118 | Analytical Chemistry | The module covers the Introduction to Chemical Thermodynamics and Kinetics Fundamentals, Concepts of solution chemistry, chemical composition of solutions, Acid Base Equilibrium, Solubility and Solubility Equilibria Redox Stoichiometry, Gravimetric Methods of analysis, Elementary treatment of Data, Introduction to Practical Aspects of Chemical Analysis |
| HFST113 | Mathematics for Food and Nutrition Sciences | The module focuses on Indices and proportionality, Polynomials, Identities, equations and inequalities, The modulus function, Graphs and coordinate geometry in two dimensions, Vectors, Functions, Sequences and series, Series expansions, Plane trigonometry, Trigonometrical functions, Logarithmic and exponential functions, Differentiation, Integration, First order differential equations, Numerical methods, Complex Numbers. |
| HFST114 | Food Microbiology | Food Microbiology examines the complex interactions between microorganisms and food, encompassing their roles as both creators and contaminants. The discipline explores the beneficial application of microbes in the fermentation, production, and preservation of foods and ingredients, while simultaneously addressing the risks of spoilage and food poisoning. Ultimately, studying these microbial effects is critical for preventing health and economic losses and ensuring rigorous food safety and storage standards. |
| HFST115 | Food Analysis | The module covers chemical Composition and Characteristics of Foods (pH and Titratable Acidity, Ash Analysis, Crude Fat Analysis, Fat Characterisation, Protein Analysis, Carbohydrate Analysis), Spectroscopic Methods of Food Analysis, Chromatographic methods of food analysis |
| HFST117 | Organic Chemistry | Organic Chemistry is a sub discipline within Chemistry involving the study of carbon compounds, their structure, properties, composition, reactions, and preparations. Due to catenation these compounds are far more numerous than those of other elements. The course consists of 3 sections: Introduction to Stereochemistry which will cover various types of isomerism, projection formulae to R/S configuration; Systematic Aliphatic Chemistry; and basic Benzene Chemistry. |
| HFST220 | Food Toxicology | The module explores the science of toxic substances in food. Students will gain a fundamental understanding of the nature, properties, effects, and detection of toxicants in food and the human food chain. The course covers principles of toxicology, major classes of natural and man-made food toxicants, risk assessment, and regulatory frameworks. The approach blends daily lectures, hands-on practical laboratory sessions, and interactive case studies to apply theoretical knowledge to real-world food safety problems. This module builds on foundational knowledge in chemistry and biology |
| HFST222 | Fruit and Vegetable Technology | The module covers raw fruits and vegetables handling, storage and preparation towards commercial processing of fruits and vegetables into related products (juice, jam, puree, pickle and ketchup). The effect of raw material characteristics and processing (blanching, juice extraction, canning, concentration and drying) on the final product quality will be discussed |
| HFST223 | Quality Management Systems | The module focuses on the importance of quality control, quality assurance, total quality control, environmental management and quality audit during the management of food production and processing. principles of experimentation, Randomized block design, Analysis of Covariance, Factorial designs, and Other designs. |
| HBTBC213 | Metabolism of Biomolecules, Carbohydrates, Lipids, Amino Acids and Proteins | This course provides an in-depth examination of the biochemical pathways responsible for the metabolism of carbohydrates, lipids, and proteins. It focuses on the catabolic breakdown of these molecules to extract energy, while also covering the synthesis of glucose and other essential biomolecules. A significant portion is dedicated to amino acid metabolism, detailing nitrogen incorporation, the Urea cycle, and the distinction between ketogenic and glucogenic pathways. Additionally, the module explores porphyrin biosynthesis, protein sequencing, and the clinical consequences of metabolic disorders and enzyme deficiencies. |
| HFST224 | Cereal Technology | The module covers: Post-harvest handling of cereals, Cereal structure and composition, Physical and chemical properties of starch, Milling of cereals, Bread making technology, Production of other Cereal products. |
| HFST225 | Dairy Technology | This module provides a comprehensive study of milk and dairy products, ranging from primary production to advanced dairy chemistry. It examines milk composition, detailing the chemical changes that occur during storage and heat treatment. Students will explore the full dairy processing cycle and the production of various dairy goods. |
| HFST226 | Principles of Nutrition: Micronutrients and Macronutrients | This module looks at the composition of the macronutrients:(carbohydrates, fat and protein), water and micronutrients (vitamins and minerals, their major sources, role in the body (how they are absorbed, stored and metabolized) and their impact on health-deficiency and toxicity states |
| HFST221 | Sensory Evaluation of Food | The module involves the Introduction to sensory evaluation, Design of sensory facilities, Establishing sensory panels, Methods in sensory evaluation, Measurement of responses, Factors affecting sensory evaluation results, Sensory statistics. |
| HFST380 | Industrial Attachment and Report | This module allows the student to apply knowledge gained in the first three years at an approved organization to acquire practical skills or competences. |
| HFST381 | Industrial Attachment Project | This module allows the student to undertake problem solving research in collaboration with industry. |
| HFST421 | Food Engineering |
This module establishes the fundamental engineering principles essential for modern food processing. It focuses on the application of mass, heat, and energy balances to solve complex processing problems. The curriculum advances to specific unit operations, where students analyze the design, operation, and optimization of various processing equipment. Additionally, the course covers the selection of appropriate technical parameters to enhance process efficiency, ensure product safety, and facilitate the development of new food products |
| HFST422 | Food Chemistry | The module deals with the composition and properties of food. It is also concerned with the chemical changes food undergoes under different environmental conditions and when subjected to different production processes. |
| HFST423 | Fats and Oils Technology | This module involves the characterization of oils from different oil seeds and their use to make various products. It also gives an understanding of how fats and oils are used in the food industry and how this information is utilised to set standards and meet performance goals. |
| HFST424 | Sanitation and Legislation | This course provides a comprehensive study of food safety, quality assurance, and regulatory frameworks. It explores the microbiology of food poisoning and spoilage, employing Hurdle Technology and shelf-life analysis to manage microbial growth and survival. Key safety systems such as HACCP implementation, allergen management, and cook-chill processes are central to the curriculum. Additionally, the module examines national and international food legislation, covering labelling requirements, health claims, mandatory fortification, and regulations regarding organic, transgenic, and novel foods, alongside protocols for product recalls |
| HFST425 | Product Development and Marketing | The module covers: Product development process, Prototype development, Product development and the Stage-Gate process, Product development Management, Introduction to marketing, Marketing mix, Marketing research |
| HFST470 | Dissertation | The module requires students to do independent investigations of selected problems pertaining to thesis or dissertation. |
| HFST426 | Meat Technology | This module deals with meat and its products. Topics include: primary production of meat, meat chemistry, meat composition, changes during storage, effect of processing on meat and meat products. A visit to meat factories will be done to familiarize students with the frequently used components in the meat processing industry. |
| HFST427 | Food Biotechnology |
This module explores Biotechnology as the application of microorganisms (such as bacteria and yeasts) and biological enzymes to drive industrial manufacturing processes. It challenges students to leverage these tools to meet contemporary food requirements, utilizing advanced techniques like genetic and protein engineering to enhance food conversion and processing. The curriculum equips food technologists with the necessary expertise to apply biotechnological principles in the analysis and design of microbial processes, ensuring efficient and innovative food production solutions. |
