CHINHOYI UNIVERSITY OF TECHNOLOGY (CUT)
SCHOOL OF AGRICULTURAL SCIENCES AND TECHNOLOGY
REGULATIONS FOR THE BACHELOR OF SCIENCE HONOURS DEGREE IN
FOOD SCIENCE AND TECHNOLOGY
DEPARTMENT OF FOOD SCIENCE AND TECHNOLOGY
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1.0
INTRODUCTION
1.1
Rationale of the Programme
Food Science is the study of a coherent and systematic body of knowledge and
understanding of the nature and composition of food materials, and their behavior under
the various conditions to which they may be subjected. It draws upon Chemistry,
Biology, Engineering and other Sciences to form a unique field of study. Food
Technology is the application of Food Science to the practical treatment of food
materials so as to convert them into food products of the kind, quality and stability, and
packaged and distributed, as to meet the needs of consumers for safe, wholesome,
nutritious and attractive foods.
This Programme provides undergraduates with thorough ground knowledge in all
aspects of Food Science and Technology. It integrates lecturing, research and
entrepreneurial training as well as encompassing a broad range of interdisciplinary
interests and skills.
1.2
Objectives of the Programme
In addressing national and regional needs, our programme seeks:
1.2.1 To promote Food Science and Technology transfer for efficient utilization of
agricultural resources.
1.2.2 To strengthen the farming sector through promoting conservation and processing of
agricultural products to make them economically remunerative.
1.2.3 To increase national food security, the region and the international world, with emphasis
towards vulnerable groups.
1.3
Expected outcomes of the Programme
Students who successfully graduate through this programme will be able to:
1.3.1 Be participant members of the global community who understand and can contribute to
the debate, research and experimentation on contemporary issues in the area of Food
Science and Technology.
1.3.2 Write a proposal to address a food technological scientific problem, implement a
research programme with appropriate food orientated designs and data collection
methods, and perform statistical analysis of data to reach valid inferences as well as
produce a scientific report that elaborates the research findings.
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1.3.3 Work cooperatively in groups displaying tolerance to cultural, gender and racial
differences and display cross cutting skills of communication, presentation, knowledge
transfer that will make them competitive in the global market.
1.3.4 Display sufficient practical skills and knowledge in Food Science & Technology to be
sought-after practitioners in research insitutes, government extension services,
developmental NGOs and agri-business profession in Zimbabwe, the region and the
world at large.
1.3.5 Parameterize and use commonly used models in Food Science and Technology and
other related fields for research to solve Food Science issues and societal problems.
2.0
CAREER OPPORTUNITIES
Bright career opportunities await those who successful complete the Bachelor of
Science Honours Degree in Food Science and Technology. Graduates can be employed
as Food Technologists or Production Managers in Food industries, Research Scientists
in Research institutes, Lecturers at Universities and Non Governmental Organizations
and the Government and its appendages. Some can pursue higher degrees in other
Universities. More importantly, this programme is designed to offer students with
undergraduate knowledge and skills in setting up and running their own businesses and
consultant firms.
3.0
STUDENT ADMISSION
3.1
Normal Entry
Generally, entry requirements are Advanced Level passes in Chemistry and/ or Food
Science and any of the following science subjects: Mathematics, Biology, Geography,
Physics and Agriculture. For selection purposes, credit will be given for O’ level passes
in Chemistry, Biology, Mathematics, Physics, Nutrition or Food Science and English
O’level.
3.2
Special Entry
3.2.1 A candidate who holds a Higher National Diploma in Food Science and Technology, or
an equivalent qualification from a recognized institution from may be considered for
direct entry into Semester two of the degree programme provided necessary courses
have been covered after mapping the passed courses with our Food Science &
Technology courses.
3.2.2 Special entry shall be in accordance with the General Regulations.
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3.3
Mature Entry
Persons who are at least 25 years of age for males and 23 years of age for females on the
first day of the academic year in which admission is sought and who are not eligible for
entry under Normal or Special Entry requirements may apply for mature entry provided
the applicants:
3.3.1 Should have passed at least 5 “O” level subjects normally including Mathematics and
English Language or equivalents and must have demonstrated potential suitability for
university studies by virtue of their attainments and/or relevant work experience.
3.3.2 Should have completed their full-time school of college education at least five years
before the start of the academic year in which admission is sought.
3.3.3 May be required to attend interviews and or special tests at university designed to assess
their command of English Language, numeracy and reasoning ability and general
suitability for admission to the degree programme and are working in food science
discipline.
Meeting the minimum admission requirements does not necessarily ensure admission.
Admission is based on the number of places available and is awarded based on merit. The
School of Agriculture & Technology reserves the right to interview candidates to assess their
suitability for admission into this programme.
4.0
METHODS OF INSTRUCTION
An eclectic mixture of teaching methods which include but are not limited to lectures,
tutorials, laboratory experiments, field practicals, group work, research projects as well
as their dissertations, mini-projects, farm activities, end of semester professional
examinations, continuous assessment tests, written assignments, oral presentations and
industrial visits and a 1 year industrial attachment will be used in the programme.
5.0
ASSESSMENT AND SCHEME OF EXAMINATIONS
5.1
The assessment of attainment and scheme of examination regulations for this degree
programme must be read in conjunction with General Regulations of Chinhoyi
University of Technology.
5.2
Taught Courses
5.2.1 Each course shall be assessed by coursework and a formal examination. For practical
courses the weighting of the coursework shall be 40 % (practical work 20 %;
assignments and tests 20%) and the formal examination shall be 60 %. For theoretical
courses the coursework shall be 30 % and the formal examination shall be 70%.
5.2.2 A candidate must satisfy the examiners in both course work and examination.
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5.2.3 A candidate, who in the assessment in each course in a semester, obtains the pass mark
will be deemed to have satisfied the examiners in that semester and may proceed to the
subsequent semester.
5.2.4 A candidate who has failed 50% or less of the courses in a semester will be required to
proceed carrying the failed course(s).
5.2.5 The total number of courses carried over from the previous semester to the subsequent
semester shall not exceed two (2) courses.
5.2.6 Students may not proceed to do a course if they have failed its prerequisite.
5.3
Industrial Attachment
5.3.1 A student can only proceed for industrial attachment after passing all courses in the First
and Second year.
5.3.2 Industrial attachment shall be assessed in two components viz. Continuous Assessment
and Industrial Attachment Report.
5.3.3 Continuous Assessment shall consist of marks awarded during assessments by academic
supervisors when they visit the students on attachment and by industrial supervisors or
work place mentors at the institution to which the student is attached.
5.3.4 The Continuous Assessment shall contribute a third (33.33%) to the final industrial
attachment mark.
5.3.5 The Industrial Attachment Report shall consist of a diary of activities that the student
was involved in during attachment and the teasing out of lessons learnt plus analysis of a
problems at the place of attachment and the suggested solutions to the problems.
5.3.6 The Industrial Attachment Report shall contribute two thirds (66.67%) to the final
industrial attachment mark.
5.4
Research Project
5.4.1 The assessment of the Research Project is designed to determine the relative ability of
students to write and present a research proposal, implement the research proposal using
appropriate experimental designs, materials and methods and statistically analyze data to
reach credible scientific inferences. Further, the student must demonstrate an ability to
write a research project report in the scientific format and present the synopsis of the
research at a seminar.
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5.4.2 The assessment of the Research Project shall consist of a Continuous Assessment
component (Project Proposal. Project Proposal Presentation, Research Project Progress
Reports and the Research Project Presentation) and a Research Project Report
component with their contribution to the final Research Project Mark as follows;
Research Project Component
Contribution to Final Research Project
Mark
20%
10%
70%
100%
Project Proposal
Research Project Presentation
Research Project Report
Total
5.4.3 The Continuous Assessment component contributes 30% to the Final Research Project
Mark while the Research Project Report contributes 70%.
5.4.4 The Research Project Report shall be marked by two internal examiners who have
expertise in the area of study being investigated by the candidate, who are not the
research project supervisor of the candidate.
5.4.5 In cases where the differences in the mark awarded to the candidate for the Research
Project Report is less than 10%, the two marks are used to calculate a mean mark that
will be awarded to the candidate for the Research Project Report. In cases where the
difference between the two marks awarded by the internal examiners is greater than
10%, the external examiner, when available, or third internal examiner will be called
upon to moderate.
5.5
Supplementary Examinations
5.5.1 Supplementary examinations will be held and marks awarded according to the General
Regulations of Chinhoyi University of Technology.
5.6
Weighting
The contribution of each semester towards calculation of the OVERALL DEGREE
CLASS will be as shown in Table 1.
Table1: Contribution of each semester to the overall degree class for each candidate
SEMESTER
Semester 1 & 2
Semester 3 & 4
Semester 5 & 6 (Industrial attachment)
Semester 7 & 8
Overall Degree Class
Percent contribution
20%
25%
15%
40%
100%
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6.0
EXAMINATION REGULATIONS
6.1
For detailed examination and promotion regulations, please refer to the General
Academic Regulations for Chinhoyi University of Technology.
7.0
CARRY, REPEAT AND DISCONTINUE
7.1
Students carrying over courses will be re-examined at the next regularly scheduled
examinations.
7.2
Repeat of courses will be allowed in cases where a candidate has failed more than 50%
up to 75% of courses in a semester.
7.3
A repeat candidate who has passed less than 50% of the courses in a semester will be
required to discontinue.
7.4
A candidate who has failed more than 75% of the courses in a semester will be required
to discontinue.
7.5
A candidate who has failed more than 75% of the courses in a semester twice or in two
different programmes will be required to withdraw.
8.0
NOTIFICATION OF RESULTS
Results shall be published and degrees awarded in accordance with the provisions of the
General Regulations of Chinhoyi University of Technology.
9.0
PROGRAMME STRUCTURE AND DURATION
9.1
Duration: 4 years (8 semesters) full – time.
9.2
In accordance with the General Regulations, the degree requires the study of a range of
courses over four years. This includes one academic year of Industrial attachment.
9.3
In semester 1, students shall have six courses. In semesters 2, 3, 4 and 7, students shall
take five (5) courses. Semester 5 and 6 shall be spent on approved Industrial
Attachment. Students may undertake a supervised research project during industrial
attachment. In Semester 8, students shall take three (3) courses and a supervised
project. All courses and research project are compulsory and students will be required
to pass them.
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9.4
COURSES OFFERED IN THE PROGRAMME.
First Year Semester I
Course code Course Title
Contact Hours
Lectures Practicals/ visits/
tutorials
CUAP101
Cell and Molecular Biology
48 hrs
24 hrs
CUES102
General Chemistry
48 hrs
24 hrs
CUFS105
Mathematics for Food Scientists
48 hrs
24 hrs
CUACE 101 Communication Skills
48 hrs
24 hrs
CUIT112
Information Technology and Computer 48 hrs
24 hrs
Applications
CUMT105
Introduction to Statistics
36 hrs
12 hrs
Semester total
Cumulative total
First Year Semester II
Course code Course Title
Contact Hours
Lectures
CUFS109
CUFS214
CUFS201
CUFS210
CUFS208
Organic Chemistry
Chemistry and Metabolism
Carbohydrates and Lipids
Food Microbiology
Nutrition and Dietetics
Food Toxicology
Semester total
Cumulative total
48hrs
of 48 hrs
48 hrs
48 hrs
48 hrs
Non-contact hours Assessment
Notional Credits Prerequisites
hours
Directed & self Assignments,
tests,
directed learning reports, examinations
30 hrs
18 hrs
120 hrs
30 hrs
18 hours
120 hrs
30 hrs
18 hrs
120 hrs
30 hrs
18 hrs
120 hrs
30 hrs
18 hrs
120 hrs
36 hrs
16 hrs
100 hrs
700
700
12
12
12
12
12
10
70
Notional Credits Prerequisites
hours
Practicals/visits/
tutorials
24 hrs
24 hrs
Non-contact
Assessment
hours
Directed & self
directed learning
30 hrs
18 hrs
30 hrs
18 hrs
120 hrs
120 hrs
12
12
24 hrs
24 hrs
24 hrs
30 hrs
30 hrs
30 hrs
120 hrs
120 hrs
120 hrs
600
1300
12
12
12
60
8
18 hrs
18 hrs
18 hrs
Second Year Semester I
Course
Course Title
code
Contact Hours
Food Analysis
Food Engineering I
CUFS212
CUFS215
Food Safety and Legislation
48 hrs
Metabolism of Amino acids, Proteins 48 hrs
and nucleic acids
Sensory Evaluation
48 hrs
Semester total
Cumulative total
Second Year Semester II
Course code Course Title
CCUCS224
CUFS211
CUFS205
CUFS216
CUFS217
Biometry
Food Engineering II
Food Chemistry
Research Methods for
Scientists
Food Quality Management
Semester Total
Cumulative Total
Credits Prerequisites
24 hrs
24 hrs
30 hrs
30 hrs
18 hrs
18 hrs
120 hrs
120 hrs
12
12
24 hrs
30 hrs
18 hrs
120 hrs
600
1900
12
60
Notional
hours
Credits Prerequisites
120
120
120
120
12
12
12
12
120
600
2500
12
60
Lectures Practicals/visits/
tutorials
48hrs
24 hrs
48 hrs 24 hrs
CUFS213
CUFS202
CUFS203
Non-contact
Assessment
Notional
hours
Hours
Directed & self Assignments,
tests,
directed learning reports, examinations
30 hrs
18 hrs
120 hrs
30 hrs
18 hrs
120 hrs
Contact Hours
Lectures Practicals/
visits/tutorials
48hrs
24 hrs
48 hrs
24 hrs
48 hrs
24 hrs
Food 48 hrs
24 hrs
48 hrs
24 hrs
Non-contact hours Assessment
Directed & self Assignments,tests,
directed learning
reports, examinations
30 hrs
18 hrs
30 hrs
18 hrs
30 hrs
18 hrs
30 hrs
18 hrs
30 hrs
18 hrs
9
12
12
Organic Chemistry
Mathematics for Food
Scientists
Food Engineering I
Third Year Semester 1 & II
Course Code Course Title
Industrial Attachment
CUFS381
Continuous Assessment
CUFS382
Industrial Attachment Report
Semester Total
Cumulative total
Notional hours
Credits
400
800
1200
3700
40
80
120
Fourth Year Semester I
Course code Course Title
Contact Hours
CUEB201
CUFS409
CUFS414
CUFS403
CUFS402
Principles of Entrepreneurship
Fruit and Vegetable Technology
Fermentation and Food
Biotechnology
Dairy Technology
Cereal Technology
Semester Total
Cumulative Total
Fourth Year Semester 2
Course code Course Title
CUFS417
CUFS415
CUFS416
CUFS406
Fats and Oils Technology
Food Product Development
Marketing
Meat Science and Technology
Research Project
Semester Total
Cumulative Total
Prerequisites
Credit Prerequisites
s
Lectures Practicals/visits/
tutorials
48hrs
24 hrs
48 hrs
24 hrs
48 hrs
24 hrs
Non
contact Assessment
Notional
hours
Hours
Directed & self Assignments,
tests,
directed learning reports, examinations
30 hrs
18 hrs
120
30 hrs
18 hrs
120
30 hrs
18 hrs
120
48 hrs
48 hrs
30 hrs
30 hrs
12
12
60
24 hrs
24 hrs
Contact Hours
Lectures Practicals/ visits/
tutorials
48hrs
24 hrs
and 48 hrs
24 hrs
48 hrs
24 hrs
18 hrs
18 hrs
Non contact hours Assessment
120
120
600
4300
Notional
Hours
Directed & self Assignments,
tests,
directed learning reports, examinations
30 hrs
18 hrs
120
30 hrs
18 hrs
120
30 hrs
10
18 hrs
120
240
600
4900
12
12
12
Cell and Molecular
Biology
Credits
12
12
12
24
60
Prerequisites
10.0
COURSE SYNOPSIS
10.1
FIRST YEAR SEMESTER 1
10.1.1 CUES102-GENERAL CHEMISTRY
Introduction to general chemistry, measurement, the periodic table, structure and bonding, energy,
chemical reactions, electrochemistry, equilibrium kinetics, thermodynamics. The course also
introduces organic chemistry, its importance to the environment, bonding, and nomenclature,
physical and chemical properties of simple organic compounds.
10.1.2 CUAP101-CELL BIOLOGY AND MOLECULAR BIOLOGY
This course gives a general overview of prokaryotic and eukaryotic cell structure and function with
special emphasis on different organelles such as mitochondria and chloroplasts, the cytoskeleton,
membrane structure and function, intercellular communication, cell growth and division and
techniques used to study cell structures.
10.1.3 CUIT112-INFORMATION TECHNOLOGY AND COMPUTER APPLICATIONS
The course covers the following: introduction to computers; MS-office 2000 basic; MS-word 2000
basic; working with the word documents, more word features, spreadsheets basics (MSExcel),spreadsheet techniques, worksheets and charts, database basics (MS-Access),database
techniques, linking documents, i.e. OLE; marking presentations using power point; printing the final
document.
10.1.4 CUACE101-COMMUNICATION SKILLS
Nature of communication, models of communication (verbal communication, non-verbal
communication), communication skills for academic purposes, written communication, graphics and
illustrations (tables, bar graphs, line graphs, pie charts etc), use of information communication
technology, internet/intranet, email (telecommunication, video, data conferencing), communication
organizations.
10.1.5 CUFS105-MATHEMATICS FOR FOOD SCIENTISTS
The course is designed to instil mathematical knowledge and skills which are applicable to and
provide a foundation for other Food Science and Technology courses, including chemistry, biology,
statistics and economics. Chapters will include Algebra ( polynomials of up to and including degree
3, linear factors, factor theorem, remainder theorem, quadratic and cubic equations, transposition of
formulae), Functions, Calculus, Sequences and series (and applications) and Probability and
Statistics.
10.1.6 CUMT105-INTRODUCTION TO STATISTICS
Introduction to statistics: definition, uses of statistics (research, business, tourism, agriculture).
Probability: multiplicative law, addition law, conditional probability, tree diagram, law of total
probability. Probability distributions: random variables; discrete, continuous. Binomial distribution,
normal distribution Measures of central tendency and dispersion: mean, median, mode; range,
variance, standard deviation, standard error of the mean. Sampling techniques: simple random,
stratified, cluster, systematic. Data types, presentation, and summarization techniques: tables, graphs,
charts. Regression and correlation: regression parameters, correlation coefficient, coefficient of
determination. Simple statistical inference: hypothesis testing, confidence intervals, t-tests and chisquare tests. Practicals using appropriate statistical packages (e.g. SPSS, SAS, GENSTAT etc).
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10.2
FIRST YEAR SEMESTER II
10.2.1 CUFS109-ORGANIC CHEMISTRY
The course introduces students to the chemistry of carbon compounds including their structure and
bonding in organic molecules, introduction to stereochemistry and organic reaction mechanisms.
Functional groups chemistry; benzene chemistry; nomenclature of substituted benzene, sources and
structure of benzene. Chemistry of biomolecules as well as purification of organic solids and liquids
is also covered. Laboratory practicals include elementary analysis of organic compounds.
10.2.2 CUFS214-CHEMISTRY AND METABOLISM OF CARBOHYDRATES AND LIPIDS
This course will deal with the Chemistry of carbohydrates and lipids and the metabolism of these and
other cellular constituents. Emphasis will be given on digestion and degradation of carbohydrates –
sugars, storage polysaccharides and cell walls. Reactions of sugars such as Glycolysis, the
tricarboxylic acid cycle, the pentosephosphate pathway, the Cori cycle, the Calvin pathway,
gluconeogensis and the disorders of carbohydrate metabolism. The lipid part includes a survey of
structure, functions, biosynthesis and catabolism of different classes of lipids and the regulatory
aspects thereof. Studies on the physical, chemical, and biochemical significance of lipids in foods
lipids on the physical properties of foods during postharvest storage. catabolism and synthesis The
course also has a laboratory component that must be successfully completed.
10.2.3 CUFS201-FOOD MICROBIOLOGY
The course covers the use of microorganisms in various applications in food. The growth and
control of microorganisms in relation to industrial and natural processes is examined. It also
introduces students to the diversity and countless activities of microbes and the techniques used to
study them. Fundamental concepts such as the aseptic technique, structure of microorganism,
classification in Prokaryotes, Eukaryotes and Viruses, cell structure and processes in Prokaryotes and
Eukaryotes are also covered. Applications are also included to enable students to venture into more
advanced and applied fields of Microbiology and Biotechnology.
10.2.4 CUFS210-NUTRITION & DIETETICS
The course nutrition & dietetics provides students with an overview of the different aspects of
nutritional sciences. The following are some of the areas that will be covered: definition of nutrition,
nutrient requirements, factors influencing nutritional status (Agriculture and food, food paths/ food,
floe charts), Nutrition security conceptual framework: food security, health and nutrition, care and
nutrition, global nutritional strategies; concept of primary health care (PHC); gender and nutrition.
10.2.5 CUFS208-FOOD TOXICOLOGY
The course provides a detailed coverage of the different types of toxic substances found in food. It
address the physiological, biological or pathological changes induced by specific toxic substances
found in food derived from higher plants, micro-and macro fungi and marine foods. Anti-nutritive
and derived food toxicants and techniques for assessing potential toxicity or the mechanisms
underlying toxic phenomena. In vivo toxicology, systematic effects on specific organ systems,
immune functions, carcinogenesis and teratogenesis
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10.3
SECOND YEAR SEMESTER I
10.3.1 CUFS213-FOOD ANALYSIS
The course gives a detailed coverage of the fundamental principles and techniques used in food
analysis which include the theory and applications of colorimentry, spectrophotometry, spectroscopy,
chromatography and electrophoresis. Chemical composition, structure and physical properties of
food materials. The aim of the laboratory classes is give students experience in performing food
analysis experiments, analyzing data and reporting their findings.
10.3.2 CUFS202-FOOD ENGINEERING I
This course is intended to equip students with the principles of processing in a scientifically rigorous
yet concise manner, and which can be used as a lead in more specialized areas such as equipment
deign. This course is designed from a quantitative and mathematical perspective and is not simply a
descriptive treatment of food processing. The following areas are covered. Units and dimensions,
(Derived units, Dimensionless groups); introduction to Physical Concepts: (velocity, Acceleration,
Momentum, Force, Pressure, Work, Energy, Power, density(Liquids, Solids, Gases); Porosity,
Overrun, etc; Measurements of thermal properties of foods; Mass and energy Balances; Heat
transfer; Modes of heat transfer; Basic Thermodynamics; Properties of fluids, thermal processes of
foods; Evaporation; Chilling/Refrigeration/ Freezing; Membrane Processes; Mass transfer).
10.3.3 CUFS212-FOOD SAFETY AND LEGISLATION
A course intended to provide students with knowledge of sanitation requirements in the food
industry, the monitoring protocols required for prevention of food contamination and knowledge of
both local and some international food legislation. Areas covered are sanitation: general principles:
(design of food processing plants, housekeeping, equipment and utensils, personnel); water
supplies;(water quality in relation to its uses in food manufacturing, water treatment for food
manufacturing); methods of soil removal; methods of sanitation, types of sanitizers and their
application; hygiene of workers; sanitation inspection, pest control ; waste disposal; food legislation;
philosophy and development of food legislation; codes of hygiene practice, food standards; statutory
regulation; food legislation for international trade.
10.3.4 CUFS215-METABOLISM OF AMINO ACIDS, PROTEINS AND NUCLEIC ACIDS
Amino acids as building blocks of proteins form the covalent backbone in primary, secondary,
tertiary and quaternary structures of proteins. Emphasis will also be given on Isolation, fractionation,
purification, characterization of proteins and Protein-protein interaction. Other aspects include
biological functions of protein (correlation of structure with functions in a few specific
proteins), metabolism of purines and pyrimidines. structure and properties of nucleotides and nucleic
acids properties, elucidation of DNA structure, genome organization and biosynthesis of protein and
hydrolysis of nucleic acids. Physiological disorders associated with metabolism of amino acids,
proteins and nucleotides. The course will prepare students for courses in Food Biotechnology, Food
Chemistry and related courses.
10.3.5 CUFS203-SENSORY EVALUATION
This course involves principles and procedures for sensory evaluation of food. It will generally have
a strong bias towards the practical significance of sensory evaluation in quality control, food product
development and marketing. Topics covered include use of specific tests along with physiology,
psychological and environmental factors affecting sensory verdict/judgments. It also outlines its
application in the food industry. Statistical knowledge is required.
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10.4
SECOND YEAR SEMESTER II
10.4.1 CUCS224-BIOMETRY
The biometry course is designed to armor students with statistical capabilities essential in
experimental and research data analysis. The course introduces elementary methods for presenting
data and designing experiments, in applied probabilities, exploratory data analysis and statistical
inference, focusing on probability and analysis of experimental samples using statistical packages
such as SPSS and Sigmaplot.
10.4.2 CUFS211-FOOD ENGINEERING II
This course is intended to equip students with the principles of processing in a scientifically rigorous
yet concise manner, and which can be used as a lead in more specialized areas such as equipment
deign. This course is designed from a quantitative and mathematical perspective and is not simply a
descriptive treatment of food processing. The following areas are covered. Units and dimensions,
(Derived units, Dimensionless groups); introduction to Physical oncepts: (velocity, Acceleration,
Momentum, Force, Pressure, Work, Energy, Power, density(Liquids, Solids, Gases); Porosity,
Overrun, etc; Measurements of thermal properties of foods; Mass and energy Balances; Heat
transfer; Modes of heat transfer; Basic Thermodynamics; Properties of fluids, thermal processes of
foods; Evaporation; Chilling/Refrigeration/ Freezing; Membrane Processes; Mass transfer).
10.4.3 CUFS205-FOOD CHEMISTRY
Food chemistry is the science that deals with the composition and properties of food and the
chemical changes food undergoes under different environmental conditions and when subjected to
different production processes. The following are covered; introduction to food chemistry:
carbohydrates (classification, chemical reactions of carbonyl and hemiacetal groups; reaction of
hydroxyl groups; starch, non-starch polysaccharides);chemical properties of amino acids, peptides
and proteins; denaturation of proteins, functional properties, interactions of proteins with other food
components, modification of functional properties, types of food proteins, liquids: (nomenclature and
classification), triglycerides, fatty acids and their physical and properties, the chemistry of oil
refining and the role of lipids in flavor development.
10.4.4 CUFS217-FOOD QUALITY MANAGEMENT
The course introduces students to the different areas of food quality management provides a
background of the techno-managerial approach to food science. Different quality concepts are
described and identified to explain factors in the agrifood chain that can influence final product
quality from a technological perspective. Principles and relevance of decision-making theories and
administrative concepts for food quality management will form the managerial perspective of this
course. The course will mention and recognise the basic principles of international Quality Assurance
(QA)-systems such as HACCP and ISO 22000 systems and their relevance of quality assurance
systems in food science.
10.4.5 CUFS216-RESEARCH METHODS FOR FOOD SCIENTISTS
It is designed to equip students with analytical skills to carry out a scientific study. The following
are covered: applications of experimental designs, general design issues; data collection,
introduction to sampling and sample surveys, dealing with data; quantitative analysis of data; nature
of scientific investigation, descriptive methods, graphical and tabular displays, frequency
distributions, maps, plots and summary statistics.
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10.5
THIRD YEAR SEMESTER I AND II
10.5.1 Industrial attachment research with continuous assessment academic supervision and evaluation.
Final year report which is an equivalence of an industry oriented research activities dissertation.
10.6
FOURTH YEAR SEMESTER I
10.6.1 CUFS409-FRUIT AND VEGETABLE TECHNOLOGY
The course offers coverage of pre-harvest and postharvest of handling of fruits. The following are
covered: post harvest biology, product maturation and maturity indices, methods for handling
(receipt of vegetables into the factory, conveying, dry cleaning, washing, inspection, trimming,
peeling, slicing, and dicing, blanching); thermal processing; storage of canned products; freezing;
chilling), disease control, storage, packaging storage, and refrigeration.
Fruit technology topics include production of non-fermented fruit products; production of thermally
processed and frozen fruit; the manufacture of fruit preserves, flavorings and dried fruits and the byproducts of fruit processing.
10.6.2 CUFS414-FERMENTATION AND FOOD BIOTECHNOLOGY
Application of biotechnology in food production and food preservation can bring numerous benefits
to health and nutrition. The course addresses issues on traditional and modern biotechnologies used
to support and enhance food quality i.e. improving plant and animal products through biotechnology,
genetic engineering, regulations controlling the application of food biotechnology and major
concerns about biotechnology-derived foods.
10.6.3 CUFS402-CEREAL TECHNOLOGY
This course covers the following areas; structure of cereals; composition of cereals; cereal protein;
cereal lipids; cereal carbohydrates; factors affecting the composition of cereals; processing-Dry
milling of cereals; wet milling of cereals; breakfast cereal technology; baking; extrusion processing
of cereals; malting; brewing; distillation; and alcohol production, grain grading and marketing
standards and Grain storage.
10.6.4 CUFS411-DAIRY TECHNOLOGY
This course dealing with processing and use of milk in products. Areas include; introduction
(primary production of milk, basic dairy chemistry, milk composition, protein-casein, milk serum
proteins, membrane proteins, fat, carbohydrate, vitamins, enzymes and tests for detection, lactose,
minerals);changes in milk during storage; effect of heat treatment on milk constitutes; dairy; the
process, general milk treatment(pasteurization, clarification, standardization, bacofuge,
homogenization, deaeration, evaporation) ; butter production, cheese production, condensed milk
production, production of milk powder, yoghurt production; lacto production, ice-cream making.
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10.7
FOURTH YEAR SEMESTER II
10.7.1 CUFS417-FATS AND OILS TECHNOLOGY
This course provides coverage of food oils and fats integrates all aspects of food oils and fats from
chemistry to food processing to nutrition. Three in-depth sections discuss sources; physical and
chemical properties, and processing; manufacturing techniques such as deep frying, grilling, and
baking; products such as salad dressings, butter, and dairy product substitute; the latest analytical and
sensory evaluation techniques; flavor control, and nutrition. It also includes flavor measurements
and alteration, product development and cost-effective use of oils and fats in production.
10.7.2 CUFS415-FOOD PRODUCT DEVELOPMENT AND MARKETING
The course offers a comprehensive coverage of instruments used for food product development and
marketing. The aspects of designing, creating, and marketing a new product is covered as well as the
social and regulatory environment that surrounds food marketing and product development. Foods
and food product (classification, food product characteristics influencing consumer choice; branding
and packaging, total product concept, product line and product mix, product life cycle, ethics of food
production), the food product development process, consumer attitudes and behavior towards foods;
nutritional needs of the consumer; selecting target markets for food products will be discussed.
10.7.3 CUFS416-MEAT SCIENCE AND TECHNOLOGY
The purpose of this course is to enable the student to become acquainted with scientific principles
involved in the conversion of muscle of meat. The course will first review the anatomical,
physiological, developmental and biochemical aspects of muscle as a basis for understanding its
conversion to meat. The latter half of this course will introduce students to aspects of fresh and
processed meat technology, meat preservation, and meat microbiology, as well as discuss current
issues in meat science.
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