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.
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.
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.
