INTRODUCING FOOD SCIENCE AND TECHNOLOGY/ENGINEERING
Food science and Technology /Engineering as a course is far reaching and thus very important in today’s fast pace world of technology where it is more important than ever for the citizens to gain easy access to food nutrient, storage and preservation.
Understanding of this course goes beyond what some community thinks as a related course to Home- Economics (Cooking). Its involve practices carried out in industries where science and technology are carried out such as: Confectionaries Industry: UAC Foods, Cadbury Nigeria Plc. Flour Mills: Flour Mills of Nig. PLC, Dangote Mill. Milk and Dairy Industry: Promasidor Nigeria Ltd (Cowbell), Fan Milk Plc (Ice- Cream), Fries land Food (Peak Milk). Food Drink Industry: Chi Nigeria Ltd (Chivita), Classic Nigeria Plc (Lacacera), Nigeria Bottling Company (Coca-Cola, Five Alive). Bakery Industry: UTC Foods (Queens/Marble Cake, Chopsy), Leventis (Value Bread) etc….
DEFINITIONS
Food is a substance that provides nutrient to the body. Food science is the study of Microbiology, Nutrition and Chemistry (science) makeup food. Food Technology/Engineering is the application of the science of food relating to Processing, Preservation, Packaging and Distribution of food. Food Science and Technology is the combine study of science to process, evaluate, package and distribution of food.
ABOUT THE COURSE AS A DEPARTMENT
Food Science and Technology is a five year Graduate Course in the Faculty of Technology or Engineering or Agriculture depending on the school. The first year are devoted to strengthen the core basic sciences (Mathematics, Physics and Chemistry, the second year concentrate on applied science to develop more practical application such as Technology or Inventions, while the third to fifth year finally cover the main core courses in Food Science and Technology with a Six (6) month Industrial Attachment (IT) in the food to acquire industrial experience of real work situations. In addition to the course work, each student in the final year undertakes a Research Project work that enables him/her to put into practice the theoretical and practical knowledge and skills for the purpose of carrying out specific investigation in chosen area of Food Science, Technology and Engineering and subsequently present a seminar and submit a project report as requirement for the award of a BSc degree. The need for trained food scientist has grown steadily in pace with consumer demands.
CAREER TALK
Students completing degree of Food Science are highly sought after by employers in the industry in the following areas as:
Food Chemist
Food Biochemist
Food Biotechnologist
Food Toxicologist
Food Engineer
Food Microbiologist
Quality Control/Assurance Manager
Dairy Products Scientist
Packaging Specialist
Nutrition Scientist/ Consultant
Research Scientist
Food Safety inspector
Lecturer
Plant Manager
Public Analyst
Cereal Technologist
Meat Scientist etc.
There are a host of places, business, non-profit organizations and government agencies where you can find useful career opportunities. They include:
Food processing companies
Confectionaries
Beverage production companies
Farms
Bakeries
FMCG Companies/Conglomerates
Government Food related Health Agencies (e.g. NAFDAC)
Fishing/Food preservation companies
Local and international NGOs on food, malnutrition etc
You are limited by only your imagination and your ability to take a proactive step in building your career; above all, you can be self-employed because food science is a lucrative business.
COURSE REQUIREMENT
Internal: Passion,
External: The Department of Food Science and Technology specially requires five (5) subjects in the Senior School Certificate Examination (S.S.C.E) or equivalent. The subjects include; English Language, Chemistry, Mathematics, Physics, Biology or Agricultural Science and or any other science subject.
For UTME subjects, they include: Mathematics, Physics, Chemistry and English Language. (Check brochure)
For Direct Entry, ‘A’ level passes to include Physics, Chemistry and Mathematics. For OND holders, Upper credit in relevant field relating to the course.
Thanks.
FOR MORE DETAILS, PLEASE SEE CONTACTS BELOW
www.facebook.com/foodsciencetalk
foodsciencecareertalk@yahoo.com
2347034273453

nice one....

Perfect Practical Reports for Food Science and Technology department are fully situated in this website( www.fstpracticals..com ).This includes the Title,Aim,Introduction/Principle/Theory,Procedure/Method,Result/Observation,Disccusion,Conclusion,References and other important write up.Some of the practicals under food processing are :
1. Identification of food materials
TO VIEW ANY OF THIS PRACTICAL REPORT, GO TO ( www.fstpracticals..com )
2. Sundrying of pumpkin leaf
3. Production of yam flour
4. Production of soybean flour
5. Production of smoked fish
TO VIEW ANY OF THIS PRACTICAL REPORT, GO TO ( www.fstpracticals..com )
6. Identification of food from plant and animal origin in Nigeria.
7. Production and packaging of spices (pepper)
8. Preparation and packaging of melon meal (Egusi)
9. Production of bread
10. Production and packaging of smoked fish
TO VIEW ANY OF THIS PRACTICAL REPORT, GO TO ( www.fstpracticals..com )
11. Preparation and packaging of chips from sweet potatoe.
12. Production and packaging of Jams from orange fruits.
13. Production of detoxify cassava four
14. Production of soy cheese.
15. Identification and classification of Nigeria's food items into roots and tubers, cereals, legumes, fruits and vegetable and food of animal origin.
TO VIEW ANY OF THIS PRACTICAL REPORT, GO TO ( www.fstpracticals..com )
16. Production and packaging of cheese from raw milk.
17. Production and packaging of chicken.
18. Production of dried milk.
19. Production and packaging of dried meat.
20.Production and packaging of sausage.
21. Identification of diary products
22. Identification of milk products.
TO VIEW ANY OF THIS PRACTICAL REPORT, GO TO ( www.fstpracticals..com )

FOOD CHEM/ANALYSIS/QUALITY CONTROL:

1. Qualitative test for carbohydrate using iodine solution.
TO VIEW ANY OF THIS PRACTICAL REPORT, GO TO ( www.fstpracticals..com )
2. Qualitative test for carbohydrate using fehling solution.
3. Quality test for carbohydrate using Benedict solution
4. Quality test for carbohydrate using molish raegent.
5. Quality test for protein using copper sulphate and sodium hydroxide solution.
TO VIEW ANY OF THIS PRACTICAL REPORT, GO TO ( www.fstpracticals..com )
6. Quality test for protein using Ninhydrin test.
7. Qualitative test for protein using Xanthoprotic test.
8. Water solubility of protein.
9. Denaturation of protein.
10. Demonstration of colour reactions of protein
TO VIEW ANY OF THIS PRACTICAL REPORT, GO TO ( www.fstpracticals..com )
11. Amphoteric nature of protein.
12. Classification of vitamins based on their solubilities.
13. Demonstration of Riboflavin.
14. Hydrolysis of sucrose: reparation.
15. Reaction of glucose.
TO VIEW ANY OF THIS PRACTICAL REPORT, GO TO ( www.fstpracticals..com )
16. Test for cholesterol.
17. Determination of solubility of liquid.
18. Emulsification of oil.
19. Test for unsaturation.
20. Saponification test.
21. Test for fats and oil
22. Identifying natural and artificial emulsifying agent.
TO VIEW ANY OF THIS PRACTICAL REPORT, GO TO ( www.fstpracticals..com )
23. Determination of moisture content in a food sample using oven method.
24. Determination of moisture content in food in a food sample using calcium carbide.
25. Determination of fat using gravimetric acid wet extraction method.
26. Determination of fat in food sample using volumetric and wet extraction method.
27. Determination of fat in food sample using soxhlet extraction method.
28. Protein determination by formol titration.
TO VIEW ANY OF THIS PRACTICAL REPORT, GO TO ( www.fstpracticals..com )
29. Determination of protein content in food sample using kjehdal method.
30. Determination of vitamin c (Ascorbic acid)
31. Determination of carbohydrate using lane and Eynon method.
32. Determination of ash content in food sample.
33. Determination of acidity in fruit juice.
34.determination of sugar as a dissolved soild in fruit juice.
35. Determination of alcoholic content of fruit juice.
36. Determination of specific gravity of fruit juice.
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37. Determination of total soild in fruit juice.
38. Determination of pH in fruit juice
39. Determination of chloride in water.
40. Determination of alkalinity of water.
41. Determination of total hardness of water.
TO VIEW ANY OF THIS PRACTICAL REPORT, GO TO ( www.fstpracticals..com )
42. Determination of soild of water sample.
43. Determination of fruit and fruit juice content.
44. Determination of ion concentration in water using beer. Lambert's law and spectrophotometre.
45. Triangle test.
46. Multiple comparison test.
47. Ranking test.

FOOD MICROBIOLOGY:

1. Microbiological test on fruits and vegetables (determination of bacteria and fungi responsible for spoilage in fruit and vegetable)
TO VIEW ANY OF THIS PRACTICAL REPORT, GO TO ( www.fstpracticals..com )
2. Test for meat and meat product (to determine the pathogenic and non pathogenic spoilage on meat and meat products.
3. Culturing contaminated milk for coliforms test using Maconkay agar.(To detect the presence of coliform in contaminated milk and complex with whole milk)
4. Bacteriological test on milk(To evaluate quality and wholesomeness of CAN MILK)
5. Examination of bread for microbial contamination (To evaluate the rate of spoilage on bread)
6. Bacteriological test on beverages (To ascertain the level of microbial load in beverages) in a laboratory.
7. Bacteriological test on fish(To determine the presence of staphylococcus aureus )
TO VIEW ANY OF THIS PRACTICAL REPORT, GO TO ( www.fstpracticals..com )
8. Microscopic examination of canned and bottled food(To determine the wholesomeness of canned and bottle food products)
9. Investigation of food poisoning and infection.
10. Sampling of food for culturing on growth media and selection on incubation temperature.
11. Testing water for bacterial contamination.
12. Choosing medium for culturing.

and other practical and project works