Only some 10% of the world is farmed. Apart from urban areas much of the remaining 11.5 billion ha are lands too hostile for any sort of agriculture. It is acknowledged that, in order to feed the eight billion mouths we expect by 2030 we will need to double world food production yet again. Molecular biology and genetics is a module which aims to equip students with knowledge and techniques on how will be the breeding of new varieties of food crops and animals that will both improve yields
This module is taught in YR2 SEM1 FST. It will equip students with knowledge and skills in the field of food chemistry and food analysis. Food science is an interdisciplinary subject involving primarily bacteriology, chemistry, biology, and engineering. Food chemistry and food analysis, major aspects of food science, deal with the composition and properties of food, the chemical changes it undergoes during handling, processing, storage, and the analysis of food components.
This is a Second year (10 credits) module taught in trimester 1 every academic year. This module will equip students with knowledge and skills in the field of Postharvest treatments of fruits and vegetables. The areas that will be covered includes postharvest of fruits and vegetables as well as their processing in other products. The module objective is to familiarize students with different concepts in the field of raw fruits and vegetables as well their transformation in processed food products.
DEAR STUDENTS,
WELCOME TO THE PLATFORM OF THE MODULE OF ROOTS AND TUBERS PROCESSING TECHNOLOGY.
Roots and tubers are considered as the most important food crops after cereals. About 200 million farmers in developing countries use roots and tubers for food security and income. The roots and tubers contribute significantly to sustainable development, income generation and food security, especially in the tropical regions. Individually, cassava, potato, sweet potato and yam are considered the most important roots and tubers world-wide in terms of annual production. Tropical root and tubers are the most important source of carbohydrates. The nutritional composition of roots and tubers varies from place to place, depending on various factors. Physicochemical, functional and organoleptic evaluation of foods in relation to consumer preferences, life-cycle analysis of environmental impacts related to processing of tropical roots and tubers, and optimized process for reducing the anti-nutrients in tropical roots and tubers are some of the areas that need proper attention and implementation.
At the completion of this module, you are expected to have a sound knowledge of the nutritional and anti-nutritional contents of roots and tubers, processing technology of roots and tubers, as well as quality and safety of roots and tubers and their derivative products.
At the end of this module, students will: Demonstrate deep knowledge of the Thermodynamics principles, which are applied to food processing Use knowledge and skills in industrial drawing and electricity to design food plant layouts and install processing equipment and instruments.
Learning outcomes
Having successfully completed the module, students should be able to:
- Explain different units used in food processing;
- Use mathematical and physical principles to solve basic food engineering problems;
- Explain principles of fluid flow such as characteristics of fluids, fluid frictions and others as applied to food processing;
- Apply heat transfer during food processing;
- Use thermal processing in food processing such as milk, juices, syrups and others;
- Evaluate physical properties of food materials for processing suitability;
- Design appropriate processing units for specific food products.
This module contains the following units:
- Unit 1: Engineering Thermodynamics
- Unit 2: Industrial Drawing and Food Plant Design
- Unit 3: Calorimetric and Fundamentals of Heat Transfer
Facilitators:
MUGWANEZA Francois
e-mail: fmugwaneza2012@gmail.com
Telephone: +250788519447