Food Storage and Preservation

Contents & notes: what this topic covers

Under Food Storage and Preservation, the JAMB Home Economics syllabus expects you to study:

• 9. Food Storage and Preservation a. Meaning and purpose of preservation -causes of food spoilage -principles of food preservation -methods of food preservation.
• b. Convenience foods -definition and types - guidelines for selection - use of convenience foods.
• c. Food additives - Types and uses d. Rechauffe dishes - meaning - reason - rules and types.

Study notes & guidance

Study Food Storage and Preservation using a recommended Home Economics textbook that follows the JAMB syllabus. Work through the contents listed above one by one, make brief notes in your own words, and then practise as many questions on this topic as you can — in Home Economics, understanding and steady practice matter far more than memorising. Use the objectives below as a checklist: if you can do each one confidently, you have mastered this topic.

Objectives — candidates should be able to

After studying Food Storage and Preservation, you should be able to:

1. Identify agents of food spoilage;
2. Describe the principles involved in the preservation and storage of foods;
3. Compare the advantages and disadvantages of food preservation method;
4. Identify convenience foods;
5. Compare the advantages and disadvantages of using convenience foods;
6. Identify guidelines for selecting convenience foods;
7. Identify additives used in foods;
8. Explain reasons for rechauffe.

These objectives are from the official JAMB syllabus. Use them as a checklist — if you can do each one confidently, you have mastered this topic.

Source: official JAMB UTME Home Economics syllabus (IBASS, jamb.gov.ng). Reproduced for study use. Last checked: 17 Sept 2026. Always confirm the current syllabus on the official portal.