Nigeria's free digital learning hub. Videos, lecture notes, practice questions and leaderboards aligned with CCMAS, NBTE, NCCE, WAEC, NECO, IJMB and JAMB curricula.
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Nigeria's free digital learning hub. Videos, lecture notes, practice questions and leaderboards aligned with CCMAS, NBTE, NCCE, WAEC, NECO, IJMB and JAMB curricula.
Food Science and Technology · 300 Level · Second Semester
FST-306 UNIT OPERATIONS IN FOOD PROCESSING is a 300 Level course in the Food Science and Technology department, taught in the Second Semester. On La-Net Hub you can watch all 30 recorded lectures for free, grouped into 10 series, read the course lecture note online or download it as a PDF, and test yourself with practice questions.
A Systematic Exploration of the Engineering Principles that Govern Food Transformation—from Raw Materials to Finished Products focuses on the application of engineering concepts and scientific principles in the processing and conversion of raw agricultural materials into safe, high-quality, and consumable food products. It examines key principles such as heat and mass transfer, fluid flow, thermodynamics, and process control, which underpin operations like mixing, heating, cooling, drying, and packaging, ensuring efficiency, consistency, and product stability. The topic emphasizes how these principles are integrated into modern food processing systems to enhance productivity, minimize waste, and maintain nutritional and sensory qualities. Course objectives include enabling learners to understand the fundamental engineering principles involved in food processing, analyze how these principles apply to different food systems, evaluate processing methods for efficiency and quality, and develop the ability to design or optimize food processing operations for improved safety, sustainability, and performance.
Evaporation Principles and Applications in Food Processing focuses on the removal of water from liquid food products through the application of heat, leading to the concentration of solids and improvement of shelf life and product stability. It examines the underlying principles of heat transfer, boiling point elevation, and vaporization, as well as the design and operation of evaporators used in processing products such as milk, fruit juices, and syrups. The topic emphasizes efficiency, energy conservation, and the preservation of nutritional and sensory qualities during evaporation. Course objectives include enabling learners to understand the fundamental principles of evaporation, identify different types of evaporators and their uses, analyze factors affecting evaporation efficiency and product quality, and develop the ability to apply evaporation techniques effectively in food processing operations.
