Module 1 – Introduction to Food Science and Food Materials

Please go back and complete the previous module.

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Chris Ezikpe Kalu
Module 1
Lecture 1
Assignment
1) Restaurant,bars|food industry
2) Chefs, Cook,bakers|food industry
3) Hospitality and tourism|food industry
4) farmers, market, grocery, store, supermarket|food system
5) Fast food, food counts, street food|food system
6) Parties ceremonies|food industry
7) Nutrition and diet|food system
8) Food processing plants|food industry

Assignment 2
North Africa
Fruit and vegetables
95-60(wt%)
0.99(wa%)
Pathogenic bacteria

West Africa
Fish
30-20(wt%)
0.70(wa%)
Osmophilic yest/bacteria

Central Africa
Dried mushroom
3-4(wt%)
0.3-0.2(wa%)
No growth

East Africa
Honey
20-10(wt%)
0.60(wa%)
A few osmophilic yest/molds

South Africa
Parmesan cheese
30-20(wt%)
0.80(wa%)
Yest/bacteria

Assignment 3
Garri is my favourite food and is a carbohydrates (polysaccharide) also it’s amylopectin and it percentage varies Besides it’s a reassociation of starch molecules, but my idea of the modification has made the garri swallow more edible with various choices for soups like (afang soup with fresh fish) where you balance the diet with minerals and vitamins for nutrition

Good evening Malama Idaresit,

I will be sending all my 3 assignments as a single document to your email please because I put some of the answers in tables.

Thank you.

Module 1
Assignment 1
Food Science and Engineering
S/No. Items Food Science Parts
1. Restaurants, Bars Food Industry
2. Chefs, Cooks, Bakers Food System
3. Hospitality and Tourism Food System
4. Farmers’ markets, Grocery stores, Supermarkets Food Industry
5. Fast foods, food courts, Street food Food Industry
6. Parties, Ceremonies Food System
7. Nutrition and Diet Food System
8. Food processing plants Food Industry

Assignment 2
Fill in the table below. Identify one food substance or product indigenous to each of the African regions. Do not repeat the same food for more than one region.
S/No. Region Food Water/Moisture
content (%)
Water
activity
Reference

1. Northern Africa Couscous 30-40 0.45 Egypt
2. West Africa Moin moin (elewe) 40-30 0.55 Nigeria
3. Central Africa Cassava 50-40 0.95 Bangui
4. Eastern Africa Fufu porridge 50-40 0.95 Tanzania
5. Southern Africa Chakalaka 30-40 0.45 Indian Origin/ Capetown

Assignment 3
1.Mention your favourite food.
Answer: My favorite food is Plantain
2. Provide the food composition (nutritional facts) of the food you mentioned.
Nutritional facts
Serving size- 1 plantain (305 calories)
%Daily value
Total fat- 0.4g 0%
Saturated fat-0g 0%
Trans fat- 0g 0%
Cholestrol-0mg 0%
Sodium-0mg 0%
Total Carbohydrate-58g 12%
Dietary fiber- 5.38g 7%
Total sugars-30g
Protein- 2g
Vitamin D- 0cg
Vitamin A- 63ug
Vitamin B-6- 0.29mg
Calcium -30mg 2%
Iron- 2mg 7%
Potassium-663mg 15%
Vitamin C- 23mg 30%
Magnesium -57mg

I have also sent it to your email. Thank you.

Continuation of assignment 3
Contains a Few Key Nutrients
A 3.5-ounce (100-gram) serving of boiled cassava root contains 112 calories. 98% of these are from carbs and the rest are from a small amount of protein and fat.

This serving also provides fiber, as well as a few vitamins and minerals (2Trusted Source).

The following nutrients are found in 3.5 ounces (100 grams) of boiled cassava (2Trusted Source):

Calories: 112
Carbs: 27 grams
Fiber: 1 gram
Thiamine: 20% of the RDI
Phosphorus: 5% of the RDI
Calcium: 2% of the RDI
Riboflavin: 2% of the RDI

ALAFI FRANCIS NIXON FULLI ALAFI FRANCIS NIXON FULLI September 9, 2021 at 7:26 pm

ASSIGNMENT 1

Identify these items as either Parts of the Food industry, or a Food system

Restaurants, Bars Food industry
Chefs, Cooks, Bakers Food industry
Hospitality and Tourism Food system
Farmers’ markets, Grocery stores,
Supermarkets Food industry
Fast foods, Food courts, Street foods Food industry
Parties, Ceremonies Food system
Nutrition and Diet Food system
Food Processing Plants Food system

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