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.
Unit Operations in Food Processing refers to the fundamental physical and chemical steps involved in the transformation of raw food materials into finished products, ensuring quality, safety, and preservation. These operations include processes such as cleaning, sorting, mixing, heating, cooling, drying, evaporation, filtration, and packaging, each designed to achieve specific changes in the food without altering its essential nature. The topic emphasizes how these operations are applied systematically in food industries to improve shelf life, maintain nutritional value, enhance taste and texture, and ensure food safety standards. Course objectives include enabling learners to understand the basic principles of unit operations in food processing, identify and describe common processing techniques, analyze their applications in different food systems, and develop the ability to apply these concepts in improving food quality, safety, and efficiency in industrial production.
This lecture is part of FST-306 UNIT OPERATIONS IN FOOD PROCESSING in the Food Science and Technology department. The course has 30 recorded lectures across 10 series, all free to watch. Read or download the FST-306 lecture note to study alongside the video.
