Yakili | Uppersixth Science Food Science

Course / Course Details

Uppersixth Science Food Science

Uppersixth science

By - High School Food Science Tutor
0 students
166 Hours 40 Min
(0)

Course Requirements

The Upper-Sixth Food Science course is designed to provide students with a comprehensive and in-depth understanding of advanced concepts, scientific principles, and practical skills in the fields of food science, nutrition, and food technology. The course explores the relationship between food, health, and human wellbeing while developing learners’ ability to analyze food composition, preparation methods, preservation techniques, and safety standards.

Students will gain knowledge of the nutrients found in foods, their functions in the body, and the importance of balanced diets for different age groups and health conditions. The course also examines food production systems, food processing methods, packaging, storage, and quality control practices used in homes and industries. Emphasis is placed on food hygiene, sanitation, and the prevention of food contamination and foodborne diseases.

Through practical activities, experiments, and project-based learning, students will develop hands-on skills in food preparation, meal planning, product development, sensory evaluation, and safe handling of food materials. They will also learn how to make informed consumer decisions, manage food resources efficiently, and understand current issues such as food security, sustainable production, and modern food innovations.

This course aims to equip students with the academic foundation, technical competence, and problem-solving skills required for further studies or careers in food science, nutrition, catering, hospitality, agriculture, health sciences, public health, and other related fields.

Course Description

The Upper-Sixth Food Science course provides students with an advanced understanding of the scientific principles of food, nutrition, health, and food technology. It explores the composition of food, the functions of nutrients in the body, balanced diets, and the relationship between nutrition and human wellbeing. Students will study food preparation methods, preservation techniques, storage systems, food processing, packaging, and quality control.

The course also emphasizes food hygiene, sanitation, and safety practices to prevent contamination and foodborne illnesses. Through practical lessons, laboratory experiments, and project work, students will develop skills in meal planning, food analysis, product development, and safe food handling. In addition, learners will examine consumer education, food budgeting, sustainable food production, and current challenges in the food industry.

This course prepares students for higher education and career opportunities in food science, nutrition, catering, hospitality, agriculture, public health, and related fields.

Course Outcomes

Upon completion of the High School Food Science course, students will be able to demonstrate a clear understanding of the scientific principles of food, nutrition, health, and food technology. They will be able to identify nutrients and explain their functions in the body, apply safe food handling and hygiene practices, and analyze methods of food preparation, preservation, and storage. Students will also develop practical skills in meal planning, food preparation, and evaluating food quality. In addition, they will understand the relationship between diet and health, make informed consumer choices, and apply problem-solving skills to real-life issues related to food, nutrition, and sustainable living.

Course Curriculum

1 chapters
44 lectures
0 quizzes
166 Hours 40 Min total length

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1 Principles and Pathways of Food Contamination

5 Min

2 Principles and Applications of Food Emulsification

5 Min

3 The Science of Emulsification in Achu Soup Preparation

5 Min

4 Foundations of Margarine Production and Food Science Analysis

5 Min

5 The Molecular Structure and Classification of Lipids

5 Min

6 Functions and Characteristics of Fatty Acid Derivatives

5 Min

7 The Golden Grain- A Guide to Cocoa Butter Extraction

5 Min

8 The Anatomy and Classification of the Wheat Grain

5 Min

9 Wheat Flour- Processing, Products, and Nutritive Value

5 Min

10 The Culinary Science and Milling of Wheat Products

5 Min

11 The Science and Processing of Maize

5 Min

12 Stabilizing Texture- The Essential Role of Food Emulsifying Agents

5 Min

13 The Science and Dynamics of Food Spoilage

5 Min

14 Food Additives- Principles, Safety, and Regulatory Standards

5 Min

15 Sweetened Confections and Food Additives

5 Min

16 Principles and Methods of Food Preservation

5 Min

17 Acids as Preservatives in the Food Industry

5 Min

18 Food Production Patterns and Community Nutrition Management

5 Min

19 Community Health and Cultural Food Habits

5 Min

20 Community Diseases- Public Health and Nutrition in Cameroon

5 Min

21 Promoting Appropriate Nutrition and Healthy Lifestyles in Populations

5 Min

22 Community Water Use, Sanitation, and Purification Management

5 Min

23 A Comprehensive Guide to Beverage Classification and Nutrition

5 Min

24 The Molecular Architects

5 Min

25 Classifying Enzymes-

5 Min

26 Enzymes as Organic Catalysts- Concepts and Energetics

5 Min

27 The Lock and Key Hypothesis of Enzyme Action

5 Min

28 Molecular Architecture- The Principles of Enzyme Selectivity

5 Min

29 Factors and Kinetics of Enzyme Sensitivity in Food Science

5 Min

30 Catalysts and Their Helpers- Enzyme Cofactors and Promoters

5 Min

31 Biological Regulation and the Mechanism of Enzyme Inhibition

5 Min

32 Industrial Enzymes in Food Science and Processing

5 Min

33 The Science and Classification of Beverages

5 Min

34 Enzymes and Life

5 Min

35 The Science and Art of Beverage Preparation

5 Min

36 The Three Stages of Alcoholic Fermentation and Beverage Production

5 Min

37 Sha’a- The Art and Science of Cameroonian Corn Beer

5 Min

38 The Nutritive Value of Beverages

5 Min

39 Principles and Applications of Food Emulsions

5 Min

40 Fundamentals of Oil-in-Water Emulsions in Food Science

5 Min

41 Principles of Water-in-Oil Emulsions in Food Science

5 Min

42 Classification and Composition of Food Emulsions

5 Min

43 The Molecular Mechanics of Food Emulsifiers

5 Min

44 Factors Influencing the Stability of Emulsions

5 Min

Instructor

High School Food Science Tutor

Our high school Food Science tutor plays a pivotal role in helping students understand the scientific principles of food, nutrition, health, and food technology, as well as the relationship between food choices, human wellbeing, and sustainable living.

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