Last Updated on June 6, 2012 by admin
COURSE CODE: FST 502
COURSE TITLE: Fermented Food Technology
NUMBER OF UNITS: 3 Units
COURSE DURATION: Three hours per week
COURSE DETAILS:
Course Coordinator: Dr. O.A. Obadina, B.Sc., M.Sc., PhD
Email: obadinaw@gmail.com ; obadinaw@yahoo.co.uk
Office Location: Food Science and Technology Department, COLAMRUD
Other Lecturers:
COURSE SYNOPSIS
Alcoholic fermented foods traditional to Africa, including palm wine, pito, burukutu – science and technology. Processing technology of local and oriental fermented condiments – tofu, tempeh, matto, ‘iru/dadawa, ogiri, ugba’. Basic operations in industrial fermentations – fermentors and fermentor operations; extraction of fermentation products. Recent advances in the manufacture of alchoholic beverages in Nigeria. Use of micro-organisms in the industrial production of vinegar, yoghurt, vitamins, amino acids and flavours.
