On completion of this subject the student should be able to:
1. Demonstrate how to process selected food products;
2. Produce new food products using selected food processing machines and equipment;
3. Apply the principles of sensory evaluation to products developed;
4. Understand the need of food preservatives and apply their principles into food processing.
Characteristics of sago starch, textural analysis of food systems, meat preservation: beef jerky, processing of shelf stable products from taro, yams, sago, potatoes, oil palm, sugar cane, fruits, vegetables and bananas/plantains.
Singh, P. R., Heldman, D. R., Introduction to food engineering, Academic Press, Amsterdam, The Netherlands, 2013.
Brennan, J. G., Butters, J. R., Cowell, N. D., Lilly, A. E. V., Food engineering operations, Elsevier Applied Science, London, UK, 1990.
Lewis, M. J. Physical properties of foods and food processing systems, Woodhead Publishing, Chichester, UK, 1998.
Fellows, J. P., Food processing technology: principles and practice, Woodhead Publishing, Cambridge, UK, 2009.
Continuous assessment 100%
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