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Food Books

Principles of Food Science and Technology

Author: JB Fashakin

School: National Open University of Nigeria

Department: Agriculture and Veterinary Medicine

Course Code: AFS202, FST202

Topics: food, vitamins, food poisoning, food contamination, food adulteration, Food Processing, Preservation Operations, African foods, roots, tubers, cereals, legumes, fruits, vegetables, milk, meat, fish, food chemistry, food microbiology, bacteria, fungi, food packaging, food processing, food preservation, food composition, Vitamins, Fat Soluble Vitamins, Water – Soluble Vitamins, retinol, Thiamine, pantothenic Acid, Pyridoxine, folic acid, Ascorbic Acid, vitamin c, Biotin, Choline, Inositol, mineral elements, trace metals, calcium, phosphorus, magnesium, sodium, potassium, Iodine, Iron, Zinc, fluorine, Food Poisoning, Food Poisoning organism

Food biochemistry and food processing, 2nd edition

Author: Benjamin Simpson

School: Edo University

Department: Medical, Pharmaceutical and Health science

Course Code: BCH315

Topics: Food biochemistry, food processing, food analysis, enzymes, browning reaction, water chemistry, biochemistry, enzymology, enzyme classification, enzyme nomenclature, biocatalysis, enzyme engineering, enzyme activities, protein cross-linking, peptic enzyme, seafood enzymes, meat, poultry, seafoods, seafood processing biochemistry, fish collagen, fish gelatin, fish processing, fish quality, milk, diary products, equid milk, milk processing biochemistry, fruits, vegetables, cereals, protein biochemistry, fruit processing biochemistry, vegetable processing biochemistry, non-enzymatic browning, bakery, cereal products, beer fermentation, Rye processing, health foods, probiotics, natural food pigments, food processing, minimally processed foods, food safety, food allergens

Fundamental Food Microbiology, 5th Edition

Author: Arun Bhunia, Bibek Ray

School: Edo University

Department: Science and Technology

Course Code: MCB411

Topics: Food microbiology, food fermentation, food spoilage, microbial growth, Biofilm Formation, Microbial Sporulation, microbial Germination, mold spores, yeast spores, bacterial spores, gene transfer, gene cloning, plasmids, Protein Targeting, Protein Engineering, Genome Mapping, genome Sequencing, lactic acid bacteria, Bioengineered Bacteriocins, Drug-Delivery System, Bacteriophages, cell death, cell injury, Fermented Food Production, Fermented Dairy Products, Fermented Milk Products, Yogurt Fermentation, cheeses, cottage cheese, Cheddar Cheese, Fermented Meat Products, Fermented Vegetable Products, Intestinal Bacteria, Probiotics, Bioengineered Probiotics, Food Preservatives, Food Packaging, liposomes, Nanoencapsulation, Microbial Proteins, Food Additives, Single-Cell Proteins, amino acids, Nutraceuticals, Vitamins, Flavor Compounds, Flavor Enhancers, Exopolysaccharides, Microbial Food Spoilage, Food Spoilage Molds, Food Spoilage Yeasts, Eggs, Egg Products, Fish, Crustaceans, Mollusks, Microbial Food Spoilage indicators, microbial foodborne disease, Foodborne Intoxications, Foodborne Bacterial Infections, Salmonella enterica, Listeria monocytogenes, Pathogenic Escherichia coli, Shigella Species, Campylobacter Species, Yersinia enterocolitica, Foodborne Toxico-Infections, Clostridium perfringens, Bacillus cereus, Vibrio cholerae, Enterotoxigenic Escherichia coli, Opportunistic Bacterial Pathogens, Aeromonas hydrophila, Plesiomonas shigelloides, molds, mycotoxins, parasites

Modern Food Microbiology, 7th Edition

Author: James Jay, Martin Loessner, David Golden

School: Edo University

Department: Science and Technology

Course Code: MCB411

Topics: Food Microbiology, food preservation, food spoilage, food poisoning, food legislation, microbial growth, fresh meats, poultry, microbial spoilage, processed meats, sea foods, vegetable, fruit products, milk, fermentation, fermented diary products, Acetic Acid Bacteria, Lactic Acid Bacteria, Dairy Products, Probiotics, Prebiotics, lactose intolerance, nondairy fermented foods, meat products, fish products, breads, plant products, food protection, food sanitizers, Radappertization, food microbial quality, food safety, Hazard Analysis Critical Control Point System, food borne diseases, Staphylococcal Gastroenteritis, Foodborne Listeriosis, Foodborne Gastroenteritis, Salmonellosis, Shigellosis, Yersiniosis, Campylobacteriosis, Foodborne Animal Parasites, protozoa, flatworms, roundworms, Mycotoxins, virus, bacteria

Principles of Food Sanitation, 6th edition

Author: Norman Marriott, Wes Schilling, Robert Gravani

School: National Open University of Nigeria

Department: Agriculture and Veterinary Medicine

Course Code: AFS202, FST202

Topics: Food Sanitation, production agriculture, food processing, food manufacturing, food retailing, food service, foodborne disease, Aeromonas hydrophila Foodborne Illness, Bacillus cereus Foodborne Illness, Botulism, Campylobacteriosis, Clostridium perfringens Foodborne Illness, Listeriosis, Salmonellosis, Shigellosis, Staphylococcal Foodborne Illness, Trichinosis, Microbial Destruction, Pulsed Light, microbial growth control, Microbial Load Determination, Aerobic Plate Count Technique, Enzyme-Linked Immunoassay Tests, Fraser Enrichment Broth, Immunomagnetic Separation, Flow Cytometry, Microbial Surveillance, Allergen, food contamination sources, personal hygiene, Sanitary Food Handling, cleaning compounds, Cleaning Auxiliaries, sanitizers, Sanitation Equipment, Waste Product Handling, pest control, Liquid Waste Disposal, Low-Moisture Food Manufacturing, Storage Sanitation, Dairy Processing Plant Sanitation, Meat Plant Sanitation, Poultry Plant Sanitation, Seafood Sanitation, Aquaculture Plant Sanitation, Fruit, Vegetable Processing Plant Sanitation, Beverage Plant Sanitation, Foodservice Sanitation

Essentials of Food Science, 4th edition

Author: Vickie Vaclavik, Elizabeth Christian

School: University of Ilorin

Department: Agriculture and Veterinary Medicine

Course Code: AFS201, BCH421, ICH312

Topics: evaluation of food quality, water, carbohydrate, starch, pectin, gum, grain, vegetable, fruit, protein, egg, egg products, milk, milk product, fat, oil products, food emulsions, foams, sugar, sweetener, confections, baked products, dough, food preservation, food additives, food packaging, food safety

Food Fortification

Author: Epidemiology and community health

School: University of Ilorin

Department: Medical, Pharmaceutical and Health science

Course Code: EPIDEMIOLOGY AND COMMUNITY HEALTH200

Topics: food vehicle fortificant, Types of food fortification, Methods of food fortification, Rationale for food fortification, Common fortified foods

Food and Nutritional Biochemistry

Author: Usunobun Usunomena

School: Edo University

Department: Medical, Pharmaceutical and Health science

Course Code: BCH315

Topics: Food Biochemistry, Nutritional Biochemistry, energy value, Energy expenditure, food toxicant, detoxification mechanisms, Heavy Metals, Flavonoids, tannins, Natural Contaminants, Microbial toxin, Clostridium toxins, Mycotoxin, nutritional status, nutritional assessment, Clinical Assessment

FOOD MICROBIOLOGY 2 NOTE AND MATERIAL

Author: DR ANN P.P & AGUNWA

School: Federal University of Technology, Owerri

Department: Engineering

Course Code: FST551

Topics: food processors, food microbiology

Food diversification

Author: Arogun Oladotun, Ebigbagha Esther, Olawale Warrith, Akinnaso Olankunle, Qaas

School: University of Ilorin

Department: Medical, Pharmaceutical and Health science

Course Code: EPIDEMIOLOGY AND COMMUNITY HEALTH200

Topics: Food fortification, Food supplementation, Biofortification

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