Semester 1

This module is designed for year 3 students in the department of Food science and Technology. The module will help students to understand the technological process involved in beverage preparation/processing. The student should have studied prerequisite modules such as Biochemistry, and Introduction to Food Sciences and Processing.

The module is taught in 2 units:

1. The component of Non-alcoholic beverage taught by Prof. Dr. Marie Gorretti Umuhozariho tel: 0788760764

2. The component of Alcoholic beverage taught by Prof. Dr. Clement Bitwayiki , email contact: c.bitwayiki@ur.ac.rw or Personal email: blclement2@gmail.com. or Personal GSM:+(250)- 788 508 388

The Meat Science and Technology module is designed for 3^rd year students in BSc Food Science and Technology at the College of Agriculture, Animal Sciences and Veterinary Medicine – University of Rwanda. It is aimed at enabling students to develop a broad and in depth knowledge, skills and expertise on various aspect of meat science and technology including but not limited to Animal slaughter and slaughtering techniques; Inspection, cutting and grading of meat; Analysis of meat and meat products; Meat preservation techniques; Microbiology and spoilage of meat and meat products; Production and handling of poultry products; Microbiology and spoilage of fish and fish products; Fish science and technology, The principles of meat processing, meat pigments, flavor and color change. The course conciliates theory to practical sessions to achieve the intended modules outcomes.

Milk chemical composition, milk proteins (casein proteins, whey proteins, proteins in milk fat globule membrane), milk per-treatment ( Cold storage, homogenization, centrifugation), milk quality testing (density measurement, titratable acidity, fat content, resazurin test, antibiotic test), and Milk/Dairy products like fluid milks, concentrated and condensed milks, fat-rich milk products, fermented milk products, frozen dairy products, as well as dried milk.

This module will equip students with knowledge and skills in the field of food analysis. The module objective is to familiarize students with different concepts and instruments in the field of food analysis.

6.2. Learning Outcomes

Knowledge and Understanding

Having successfully completed the module, students should be able to demonstrate knowledge and understanding of:

-  Food sampling plan and sampling procedures,

-  Changes affecting different food samples while in handling process;

-  Main instruments used in food analysis

1. A.          Cognitive/Intellectual skills/Application of knowledge

Having successfully completed the module, students should be able to:

-  Identify the uses of method and instrument in food analysis;

-  Determine the conditions in which foods can present risks to human health;

-  Use different instruments in food analysis.

1. B.     Communication/ICT/Numeracy/Analytic/Techniques/Practical Skills

Having successfully completed the module, students should be able to:

-  Conduct the necessary laboratory tests for the quality of food;

-  Write the scientific report of food analysis results;

-  Present the information on food quality to different audiences, with the capacity of using PowerPoint.

1. C.    General Transferable skills

Having successfully completed the module, students should be able to:

1. Locate and organize the information in his area of work;
2. Undertake an extended and self-programmed work, with limited supervision;
3. Engage in group works with colleagues;
4. Work in an environment with many tasks and deadlines. 

This module aims at providing knowledge on the description of the main legumes grown and consumed in the region, chemical and nutritional composition, Health benefits of legumes, and quality control of legumes. Moreover, learners get skills in processing technologies of legumes and derived products.