FOOD SCIENCE TEXTBOOK
Lower Sixth Level – Cameroon Syllabus
Chapter 1: Introduction to Food Science
Food Science is the study of food in relation to its composition, processing, preservation, quality,
and utilization.
It combines knowledge from chemistry, biology, physics, and nutrition to ensure that food is safe,
nutritious, and appealing.
Branches of Food Science:
1. Food Chemistry – chemical composition of foods and changes during processing.
2. Food Microbiology – microorganisms in food (useful and harmful).
3. Food Nutrition – nutrients in food and their role in health.
4. Food Processing & Technology – transforming raw materials into edible, shelf-stable products.
Chapter 2: Composition of Food
Foods contain six essential nutrients: carbohydrates, proteins, fats, vitamins, minerals, and water.
Carbohydrates: Main source of energy. Found in maize, cassava, rice, bread, plantains.
Proteins: Growth and repair. Sources: beans, groundnuts, fish, meat, eggs.
Fats and Oils: Energy storage and insulation. Sources: palm oil, groundnut oil, butter.
Vitamins: Needed in small quantities. Examples: Vitamin A (vision), C (healing), D (bones).
Minerals: Calcium (bones), Iron (blood), Iodine (thyroid).
Water: 60–70% of body weight; transports nutrients, regulates temperature.
Chapter 3: Food Spoilage
Food spoilage occurs when food becomes unsuitable for consumption.
Causes:
- Microbial growth (bacteria, yeasts, moulds).
- Chemical changes (rancidity, enzymatic browning).
- Physical factors (damage, poor storage).
Signs: bad odour, colour change, slimy texture, sour taste.
Chapter 4: Food Preservation
Food preservation prevents spoilage and extends shelf-life.
Traditional methods: drying, smoking, salting, fermentation.
Modern methods: refrigeration, freezing, canning, pasteurization, irradiation.
Principle: Control microbial activity, enzyme action, and chemical reactions.
Chapter 5: Food Microbiology
Useful microbes:
- Yeast: bread, beer, palm wine.
- Lactic acid bacteria: yoghurt, cheese.
- Moulds: cheese ripening.
Harmful microbes:
- Salmonella, E. coli, Clostridium botulinum – cause food poisoning and diseases like cholera and
dysentery.
Chapter 6: Food Processing
Food processing converts raw food into safe, palatable, and long-lasting forms.
Primary processing: milling maize, peeling cassava, pounding yam.
Secondary processing: baking bread, brewing beer, making gari, preparing juice.
Objectives: improve taste, preserve nutrients, ensure safety, extend shelf-life.
Chapter 7: Food Additives
Food additives are substances added to food to improve quality.
Types:
- Preservatives (sodium benzoate).
- Colourings (tartrazine).
- Flavourings (MSG).
- Emulsifiers (lecithin).
Advantages: improve shelf-life, enhance flavour, increase appeal.
Disadvantages: may cause allergies or health risks when overused.
Chapter 8: Nutrition and Health
Balanced diet: provides all nutrients in correct amounts.
Malnutrition:
- Kwashiorkor: protein deficiency.
- Marasmus: severe energy deficiency.
- Rickets: Vitamin D deficiency.
- Anaemia: Iron deficiency.
- Goitre: Iodine deficiency.
Diet-related diseases: obesity, diabetes, hypertension, heart disease.