On completion of this subject the student should be able to:
1. Produce shelf-stable, wholesome and acceptable food products;
2. Explain the various uses to which tropical food crops can be put;
3. Understand the significance of Good Manufacturing Practice in food processing;
4. Apply the principles of food preservation into food processing.
This subject deals mainly with product development from fruits and vegetables, confections, recipe formulations, process design and optimisation, shelf life, microbiological evaluation, consumer acceptance, and packaging.
Fellows, J. P., Food processing technology: principles and practice, Woodhead Publishing, Cambridge, UK, 2009.
Lewis, M. J. Physical properties of foods and food processing systems, Woodhead Publishing, Chichester, UK, 1998.
Continuous assessment 100%
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