MASTER OF SCIENCE DEGREE IN FOOD PROCESSING TECHNOLOGY (MFPT)
PROGRAMME OVERVIEW
- Have detailed scientific knowledge and understanding of the (bio)-chemical, physical, nutritional and microbiological changes that occur in raw materials during the transformation into food products.
- Be able to explain the theory and working principle, give detailed and illustrative examples of conventional and modern processing technologies and their real-life applications in the food industry.
- Have detailed scientific knowledge in different fields of product technology such as vegetable products, dairy products, meat products, fish products, cereal derived products and fermented products.
- Be able to acquire practical skills that will assist them to undertake independent research to help solve the food industry problems and offer feasible solutions
ENTRY REQUIREMENTS
NORMAL ENTRY
Applicants should be holders of at least an upper second class in any of the following programmes, Food Science, Food Technology, Food Science and Nutrition, Biosciences, Biochemistry, Chemistry, Animal Science, and Agricultural Sciences, or other relevant qualifications.
SPECIAL ENTRY
A holder of lower second or third classes any of the above-mentioned programmes or equivalent and relevant post qualification experience.
CAREER OPPORTUNITIES AND FURTHER EDUCATION
PROGRAMME STRUCTURE
N.B * Denotes core modules
CODE MODULE DESCRIPTION CREDITS
Level 1 Semester 1
*MFPT 701 Food Processing Systems 24
*MFPT 702 Advanced Food Microbiology and Biotechnology 24
*MFPT 703 Advanced Food Chemistry 24
| MFPT 704 Food Analysis and Sensory Science | 24 | ||
| *MFPT 705 Food Quality Assurance, Safety and Plant Sanitation | 24 | ||
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Level 1 Semester 2 |
|||
| *MFPT 706 Processing of Plant Foods | 24 | ||
| MFPT 707 Food Business Operations Management | 24 | ||
| *MFPT 708 Food Engineering and Processing Technology | 24 | ||
| *MFPT 709 Research Methods and Statistics
Level 2 Semester 1 |
24 | ||
| *MFPT 801 Processing of Animal Foods
Electives (Select two) |
24 | ||
| MFPT 802 Food Product Development | 24 | ||
| MFPT 803 Nutraceuticals and Functional foods | 24 | ||
| MFPT 804 Food Packaging Technology | 24 | ||
| MFPT 805 Food additives, contaminants and toxicology | 24 | ||
| MFPT 806 Advanced Fermentation technology
Level 2 Semester 2 |
24 | ||
| *MFPT 807 Dissertation | 96 | ||
MODULE SYNOPSES
MFPT 701 Food Processing Systems
An applied module investigating various food processing techniques and their underlying principles which provides students with an overview of all elements required in food processing. The outline covers raw materials used in food processing, and the various important stages involved in the transformation of agricultural produce into convenience foods. Food processing techniques, include microbiological, biochemical, nutritional, and technological aspects. The module covers key processing techniques which include, freezing, drying, chilling, canning, intermediate moisture foods. Research within the field of food science and technology is both wide ranging and rapidly changing. This gives rise to an increasingly diverse number of interesting and important applications.
MFPT 702 Advanced Food Microbiology and Biotechnology
This module explores the most important advances in food microbiology and biotechnology, with special emphasis on world trends on the challenges that the food industry faces. The main focus is on recent technological developments in microbiology and biotechnology with a bias towards their application in food production and processing. The main highlights of the module include novel and sustainable methods in food microbiology and food biotechnology that pay attention to impacts on consumer health and food security.
MFPT 703 Advanced Food Chemistry
The module deals with the composition and properties of food and the chemical changes it undergoes during handling processing and storage. Food chemists are typically concerned with identifying the molecular determinants of material properties and chemical reactivity of food matrices, and how this understanding is effectively applied to improve the formulation, processing and storage stability of foods. The module covers a broad range of topics ranging from the chemistry of food components (Water, carbohydrates, lipids, and proteins) to minor food components (Vitamins, Minerals, Colorants, Flavors, Sweeteners, Food Additives, nutraceuticals and toxicants). Aspects of Food systems are also covered including dispersal systems, and physical and chemical interactions of components in food systems.
MFPT 704 Food Analysis and Sensory Science
Food analysis is the discipline dealing with the development, application and study of analytical procedures for characterizing the properties of foods and their constituents. Sensory evaluation is defined as a scientific method used to evoke, measure, analyze and interpret human responses to products as perceived through the senses of sight, smell, touch, taste, and hearing. This module informs on the various methods of determining food constituents, how they affect physicochemical properties and their effects on consumers’ perception of food products. The module covers scientific methods applied in the chemical laboratory as well as the sensory laboratory – where human beings are used as measuring instruments in determining the sensory characteristics of food products.
MFPT 705 Food Quality Assurance, Safety and Plant Sanitation
This module provides advanced training in quality assurance and quality control procedures in the production of food, satisfying both legal requirements and the customer’s need for quality and safety. The students acquire knowledge of food safety management systems, Total Quality Management, Quality control, relevant food legislation, and risk analysis. The management of food safety includes the role of sampling, monitoring, audits and inspections. Practical application of the principles and practice of Hazard Analysis Critical Control Point (HACCP), Good Manufacturing Practice and other relevant prerequisite programs will be covered.
MFPT 706 Processing of Plant Foods
Cereals, legumes and pulses are an important part of dietaries and contribute substantially to the nutrient intake of human beings. The module aims to acquaint students with production trends, structure, composition, quality evaluation and processing technologies for product development and value addition of various cereals, legumes and pulses. The module explores the pretreatment processes which are done to improve the nutritional quality of Cereals, legumes and pulses. Furthermore, the processing techniques involved in extracting their respective starches are studied
MFPT 707 Food Business Operations Management
This course introduces participants to the concepts and practices of operations management in the context of food processing and manufacturing businesses. It conveys an understanding of the role of supervisory and management staff in the design, operation, management and improvement of food production operations such that customer requirements are continually met and legal requirements are adhered to.
MFPT 708 Food Engineering and Processing Technology
This module focuses on the concepts of heat transfer in food processing, food rheology, freezing of foods, food dehydration, kinetics of chemical reactions in foods, refrigeration and thermal process calculations. Furthermore, alternative methods of food processing (thermal process innovations and non-thermal technologies) will be explored. The module also covers physical principles, engineering design of novel processing technologies and efficacy. Important processing principles such as combined heat and mass transfer and the consequences for product structure and quality are discussed.
MFPT 709 Research Methods and Statistics
This module is for all students in the MSc programme and covers quantitative and qualitative research methods and statistics specific to Food Processing Technology. By the end of this module students should be able to do a proper evaluation and critical appraisal of research data and reports; citing research and research proposals; understand and perform statistical analyses and interpret results using statistical software packages. Furthermore, the students are able to present research findings in a clear, concise, and logical manner.
MFPT 801 Processing of Animal Foods
The products derived from animal flesh and by-products are an important component of the human diet through the provision of essential nutrients. These commodities are usually minimally or fully processed to ensure preservation, safety or the development of new products. The module covers the physicochemical properties of milk, as are the industrial and traditional processing methods and technologies involved in the conversion of milk to other dairy products such as cheese, yoghurt and butter. Furthermore, the chemistry, structure, composition, properties, uses, and methods and technologies of processing animal food such as eggs, fish meat and meat products are also examined. By the end of the module, the students are able to critically analyse the methods and technologies used in the production of animal-based products.
MFPT 802 Food Product Development
Among methods of industrial research, product development is a combination and application of natural sciences with the social sciences – of food science and processing with marketing and consumer science – into one type of integrated research whose aim is the development of new products. This module aims at a detailed exploration of various concepts and their application in the development and assessment of new food products using traditional and novel food processing methods.
MFPT 803 Nutraceuticals and Functional Foods
Nutraceuticals, functional food ingredients and dietary supplements are important for health promotion and disease risk reduction. This module deals with health promoting nutritional factors and bioactive constituents, their potential health implications and mechanisms of action. Special emphasis is given to linking the molecular and chemical structures of biologically active components in foods to their nutritional and pharmacological effects on human health and wellness.
MFPT 804 Advanced Food Packaging Technology
Emphasis should be given to aspects of food packaging including Materials, Design techniques, Engineering principles of packaging, Environmental considerations, Food ethics and Economics. The module covers recent and improved technologies in food packaging which include principles and applications of active and intelligent packaging, nanotechnology, antimicrobial packaging, edible coatings and films and sustainable packaging.
MFPT 805 Food Additives, Contaminants and Toxicology
While food additives are intentionally added to food in order to exhibit certain desirable characteristics, contaminants are all the other undesirable constituents that are present naturally or unintentionally. Food toxicology is the study of the nature, properties, effects, and detection of poisonous substances in food or food animal feed and their disease manifestation in humans. This module comprehensively deals with food additives, contaminants and their toxicological effects on consumers.
MFPT 806 Advanced Fermentation Technology
This module provides in-depth coverage of food fermentation. Particular emphasis is given to the microbiology and chemistry of fermentation, physiology and metabolism of lactic acid bacteria, yeasts and moulds, using selected food fermentations as examples. Major topics include microbiology and starter cultures of selected fermented foods, chemistry and flavour of selected fermented foods, alcoholic and non-alcoholic fermentation by yeasts, lactic acid bacterial fermentations and fungal fermentations, and health implications of selected fermented foods.
MFPT 807 Dissertation
The module is aimed at providing students with an opportunity for an indepth investigation of a relevant research-based dissertation topic. The application of knowledge acquired from the modules in the program is useful to the students as they undertake independent research which is a requirement for this module. It offers a platform for the application of research methods specific to Food Processing and related disciplines. A broad range of research is encompassed within the expertise in the Food Processing and related fields and the students will have an opportunity to help solve some of the problems within the respective fields. Furthermore, other skills which include approach to the presentation, delivery and appraisal of your written and oral presentations will be fostered through the module.