Courses Catalogue

Food Chemistry And Micro Biology

COURSE CODE: BL 3204
COURSE CREDIT UNIT: 3
ACADEMIC PROGRAMME: Tourism and Hotel Management, B.Sc
COLLEGE/SCHOOL/FACULTY: College of Economics and Management
STATUS: Core
PROGRAMME TYPE: Undergraduate

Course Content and Outline

Introduction; definition of food chemistry and microbiology and scope

Food nutrients; water and PH, carbohydrates, proteins, lipids and vitamins-effects and uses Sensory evaluation of food; vision, smell, healing, touch, taste, temperature, pain, texture etc

Cooking processes and the effect of foods

Food safety and hygiene; definition and scope

Overview of causes of food contamination through the food chain

Concepts of food microbiology; food spoilage and food poisoning

Types of foods and their mode of contamination, types of food poisoning

Microbial aspects of food preservation; definition and scope importance, principles of food preservation methods

MODE OF DELIVERY

Lectures

Reading assignments

Practical assignments

Field trips

Documentaries

INSTRUCTIONAL MATERIALS AND / OR EQUIPMENT

Whiteboard and Markers

Flip Charts

LCD Projectors

CDs, DVDs and Tapes