Available courses

Technology of specific products

Course Description: Technology of Specific Products (TSP)

Technology of Specific Products (TSP) is a course that focuses on the processing, preservation, packaging, quality control, and storage of selected food products. The course examines the principles and technologies used in transforming raw agricultural materials into safe, nutritious, and marketable products. Students learn the production processes for dairy products, meat products, fruit and vegetable products, cereals, beverages, and confectionery products. Emphasis is placed on product formulation, equipment operation, hygiene, and food safety standards. The course also covers quality assurance techniques and regulatory requirements in food processing industries. Students gain practical skills in product development, processing methods, and packaging technologies. The course integrates theoretical knowledge with laboratory and industrial applications. It prepares learners for careers in food processing, quality management, and product development. Upon completion, students will be able to apply appropriate technologies in the production and preservation of specific food products while ensuring quality and consumer safety.

Food Processing and preservation

Food microbiology

Food microbiology is a course that focuses on the study of microorganisms associated with food. It examines both beneficial microorganisms used in food production and harmful microorganisms responsible for food spoilage. The course emphasizes the role of microorganisms in food safety and methods to control microbial growth in food. 

Learning outcomes:By the end of this course, trainee should be able to;

1.Identify microorganisms found in food. 

2.Describe the role of microorganisms in food. 

3.Explain common food borne pathogens and the diseases they cause. 

4.Principles of food safety and hygiene. 

Sample interactive activities. 

1.Group presentation:Trainees research a fermented food and present the microorganisms involved and their benefits. 

2.Microbial growth experiment:Trainees observe how factors such as temperature, moisture and pH  affect microbial growth in food samples. 

3.Case study:Trainees analyze food borne illness outbreak and identify possible source of contamination and preservation measures.