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HMT 214 Food Science and Nutrition

ND2 levelComputing & ICT12 topics

HMT 214 covers 12 topics. StudyPath paces them into daily study sessions that finish before your exam date, with practice questions and worked answers for each one.

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Course outline

The topics this course covers, in teaching order.

  1. Basic principles and scope of food science
  2. Food science, nutrition, dietetics and hospitality management
  3. Food processing and preservation principles
  4. Traditional food processing and preservation in Nigeria
  5. Food additives in processing and preservation
  6. Effects of processing on nutritive value of foods
  7. Food enrichment and supplementation
  8. Colloid systems in food
  9. Sensory evaluation of foods
  10. Colour in food acceptance
  11. Food texture
  12. Food flavouring

A sample from this course

One topic, as StudyPath teaches it.

Basic principles and scope of food science

Food science is the study of the physical, biological, and chemical makeup of food, and the application of science and technology to the selection, preservation, processing, and distribution of food. Mastering its basic principles—food composition, food safety, and food technology—helps students understand how food is transformed into safe, nutritious, and appealing products, a core requirement for the NUC CCMAS,…

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