BIOLOGY DEPARTMENT

Food Chemistry is the major aspect of food science,it is the science that deals with the compositions and properties of food and the chemical changes that it undergoes.The topics to cover include occurrence, structures and functions of carbohydrates,proteins,fats and oils,their physical and chemical properties.Starch behaviour during baking and staling of bread.Glucose syrup,chemistry of enzymatic and non-enzymatic products,ripening and maturation of fruits,pectic substances and their uses.Others include the chemistry of fermentation processes in food industry,effects of enzymes in foods and enzymatic and non-enzsymatic browning.

MCB 401 is a course that will help student appreciate the relevance of microorganisms in the production of some useful human products. This course will describe microorganisms of industrial importance as a factory in miniature. The initial fear that most students have that microorganisms can only cause sicknesses and diseases will be dispelled. The isolation, identification and conditions under which microorganisms can produce various products will be studied.