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40 Courses

First Semester

ENGE5104 Research Methods

First Semester

FTAP3115 Food Processing, Preservation and Post-Harvest Technology of Agricultural

FTAP3115: Food Processing, Preservation and Post-Harvest Technology of Agricultural Products 6Credits (50-5-5)

Objective: Students are able to understand fundamental principles of thermal and non-thermal processing methods and microbial and enzyme inactivation/inhibition, acquire knowledge and skills of the modern technology presently used. Develop an ability to apply scientific principles to develop, produce and monitor food products and ingredients and additives for the food industry which are safe, nutritious and appealing for human consumption and in a changing global market shaped by economic, cultural, environmental and regulatory forces. Application of Postharvest physiology, biochemistry, pathology, and entomology principles for the management of perishables (fruits and vegetables) and non-perishables (cereals and oil seeds). Traditional and modern storage (such as modified atmosphere storage), processing, and preservation technologies of the perishable and non-perishable products. Toxicants of plant origin.


First Semester

BFPE2101 Cell Biology