NAD 223 COMMUNITY & PUBLIC HEALTH & NUTRITION
Definition of concepts; community health. History, philosophy and development of community health practice. Components of community health practice. Difference between Community Health and Public Hea…
- Lecturer: Mrs. Memuna Sawi
HFT228 BAKING & TECHNOLOGY OF GRAINS & ROOT CROPS
This course is designed to equip students understand the processing and utilization of major cereals. It entails: particle size analysis, utilization of the products and by-products, baking processes…
- Lecturer: Miss Rose Seinyah Bangura
HEC 328 RESEARCH METHODS
This course will provide an opportunity for students to establish or advance their understanding of research through critical exploration of research language, ethics, and approaches.The course equip…
- Lecturer: Dr Abraham Smith
HFT 227 FRUITS AND VEGETABLE TECHNOLOGY
Preservation of fruits and vegetables by canning, freezing, dehydration, fermentation and irradiation. Harvesting and pre-processing operations and equipment including mechanical harvesting, soaking …
- Lecturer: Dr Tamba S Sonda
FTN 3210 FOOD ANALYSIS
This course aims to provide instruction in the general principles of Food Analysis. It is assumed that students will have received adequate introduction to general chemistry and biochemistry: Chem111…
- Lecturer: Dr Tamba S Sonda
FTN223 – FOOD MICROBIOLOGY
This course aims to provide instruction in the general principles of food microbiology. It is assumed that students will have received adequate introduction to microbiology: Biol111(Cellular & Mo…
- Lecturer: Dr Tamba S Sonda
Food and Nutrition Security and right to Food
This module aims to introduce the overall concept of Food and Nutrition Security (FNS) and the Right to Food (RtF). It introduces the FNS conceptual framework which will be guiding students through a…