Department of Biology

Transcription

1 Department of Biology BIO 506 Quality Control in Storage Practice COURSE PARTICULARS Course Code: BIO 506 Course Title: Quality Control in Storage Practice No. of Units: 3 Course Duration: Two hours of theory and three hours of practical per week for 15 weeks. Status: Compulsory Course Address: bio506@gmail.com Course Webpage: Prerequisite: NIL COURSE INSTRUCTORS Professor M.O. Ashamo Room 001, Department of Biology Postgraduate Laboratory, Department of Biology, The Federal University of Technology, Akure, Nigeria. Phone: oashamo@yahoo.com, moashamo@futa.edu.ng and Dr O.A. Gbaye Room 001, Department of Biology Laboratory 1, Department of Biology, The Federal University of Technology, Akure, Nigeria. Phone: oagbaye@futa.edu.ng COURSE DESCRIPTION This course introduces the students to quality control practices in stored products. Quality control tests in stored foods including proximate analysis, floatation techniques, objective and subjective tests. Organoleptic properties of foods. Food enzymes, their classification, use, action and factors affecting enzymes action. Chemistry of stored products pesticides including insecticides, fungicides, rodenticides and residue analysis. Statistical methods of quality assurance. 1

2 COURSE OBJECTIVES The objectives of this course are to: make the students to be familiar with all kinds of quality control tests carried out on stored products, enable students to understand the types, properties, uses and action of food enzymes, introduce students to the mode of action and chemistry of pesticides used in stored products familiarise the students with the kinds of tests carried out on products in industries and food companies. COURSE LEARNING OUTCOMES / COMPETENCIES After successful completion of this course, the student should be able to: understand meaning of quality control and why it is carried out on stored products; know the differences between subjective and objective tests; carry out quality control tests on raw materials, food and other stored products; understand uses, types and mode of action of enzymes and properties affecting enzyme activity; know the chemical composition of stored products pesticides. GRADING SYSTEM FOR THE COURSE This course will be graded as follows: Class Attendance 5% Assignments 5% Practicals 10% Test(s) 20% Final Examination 60% TOTAL 100% 2

3 GENERAL INSTRUCTIONS Attendance: It is compulsory for every student to attend lectures promptly, bearing in mind that whoever has less than 65% attendance will not be allowed to sit for the final examination. Students are expected to participate in all practical classes, do the necessary assignments and submit as at when due. Any complaints of inability to attend lectures, practical or do assignments should be communicated to the lecturer in charge indicating reasons. In case of illness, a medical report may be required. Attendance records will be kept by the course lecturer. Academic Integrity: Violations of academic integrity, including dishonesty in assignments, practicals, examinations, or other academic performances are prohibited. You are not allowed to make copies of another person s work and submit it as your own; that is plagiarism. All cases of academic dishonesty will be reported to the University Management for appropriate sanctions in accordance with the guidelines for handling students misconduct as spelt out in the Students Handbook. Practicals and Assignments: Students will be divided into groups for the purpose of practicals. Practical files are expected to be submitted after each practical except otherwise stated. Students are expected to submit assignments as scheduled. Code of Conduct in Lecture Rooms and Laboratories: Students are expected to be seated in class before the arrival of course lecturer. Late comers will have to stay outside until given permission by lecturer to come inside. Students should turn off their cell phones during lectures. Cell phones that make sound in class will be confiscated. Students are prohibited from engaging in other activities (such as texting, watching videos, etc.) during lectures. Food and drinks are not permitted in the laboratories. Misconduct of any form will be faced with necessary disciplinary action. *Students are expected to go through the regulations in their Handbook for clarity. READING LIST 1 Odeyemi, O.O and Daramola, A.M (2000). Storage Practices in the Tropics. Dave Collins Publications, Akure, Nigeria. 253p. 1 Ihekoronye, R.I and Ngoddy, P.O. (1985). Integrated Food Science and Technology for the Tropics. Macmillan Educational Ltd, London. 386p. 1 FAO (2012). Evaluation of pesticide residues. Training Manual Legend 1- Available in the University and Departmental Libraries and bookstores 3

4 COURSE OUTLINE Week Topic Remarks 1 Introduction and Course Overview, meaning of quality control. Reasons for quality control, subjective and 2 objective tests 3&4 Quality control tests such as visual examination, floatation methods, staining methods, imaging techniques, carbon dioxide production method, sampling and sieving etc This is a general overview of the course. objectives of quality control in industries and differentiate between subjective and objective tests. Students should be able to carry out different tests in quality control whether physical tests or chemical methods. Practical schedules will be carried out. 5 & 6 Organoleptic properties of food such as flavour (taste and smell), texture and appearance/colour of food 7 Introduction and overview of food enzymes, Classification of food enzymes processes involved, organs responsible and the purpose of each property. TEST for topics covered from week 1 to week 6 8 Enzyme actions and factors affecting their activity different classes of enzymes, their actions and factors affecting their actions. 4

5 9 Uses of enzymes in food industries Enzymes that are useful in food industries such as bakery, brewery, cheese production, confectioneries etc. will be discussed. 10 Introduction and overview of Stored Products pesticides. History and classes 11 Storage insecticides to include organophosphates, carbamates, pyrethroids and fumigants The characteristics/properties of different insecticides, dangers and mode of action, should be known be students 12 Storage fungicides and rodenticides The characteristics/properties of different rodenticides, and mode of action should be known by students. 13 Pesticide residue analysis 14 Revision and Test (for topics treated from week 7 to week 13) 5