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DFST 22M: Food Chemistry 1

food chem ii

by the end of the module the learner should

1.  understand the major nutrients

2. apply food flavours and flavournig substances in food processing

3. apply food colours in food processing

Agric product

By the of unit the learner should be able to:

1.define the agricultural terns

2. State importance of agricultural production

3.explain the methods of agricultural production

food engineering 1

By the end of the 

food processing and preservation 1

food processing and preservation

by the end of the unit the learner should be able to:

1. state the objectives of food processing and preservation

2.  differentiate between food processing and preservation

3. preserve various products using various techniques



LABORATORY PRACTICE( DFST20)

Laboratory practice equips the learners with lab ethics.

Food Engineering 1

The main objective of the food engineering is to equip the trainee with knowledge, practical skills and attitudes to work in the food processing industry, the course is designed to enable the trainee to utilize locally available resources to process specific food products.

At the end of the course the trainee should be able to

  1. Operate common types of food processing equipment and machinery
  2. Choose appropriate raw material and equipment for processing
  3. Apply the principles of food processing in industry
  4. Have a good foundation for further training in food processing industry

Research Methodology

This module unit expose the trainee to the practical experiences in research and execution of the research process.The trainee is expected plan,gather,review and present project materials and information in accordance with given specifications

Technology of Specific Products I

This module provides trainee with knowledge of animal priducts,fats and oils as food commodities.It also imparts processing skills of these commodities into specific food products

Food Quality Assurance

This module equip the trainee with relevant knowlege,skills and attitudes that will enable understanding and carry out quality assurance in food industry.The trainee will also be equiped with practical skills with regard to standardization of procedure.