DEPARTMENT OF FOOD SCIENCE AND TECHNOLOGY HAND …

DEPARTMENT OF FOOD SCIENCE AND TECHNOLOGY

HAND BOOK

TABLE OF CONTENTS

(1) Introduction -

(2) History of the Department

(3) Philosophy -

(4) Vision and Mission Statements -

(5) Goals -

(6) Career Opportunity -

(7) Objectives -

(8) Admission Requirements -

(9) Duration of the Program -

(10) Seminar & Research Project Supervision -

(11) Graduation Requirements -

(12) Scope of the Program -

(13) Approved Registration Procedure -

(14) Academic Regulations -

(15) Students’ Academic Advisers -

(16) Examination Regulations -

(17) Grading System -

(18) Examination Malpractice and Penalties -

(19) Professional Body in Food Science and Technology -

(20) Members of Staff -

(21) List of Courses and their Associated Credit Hours -

(22) Description of Courses -

1.0 INTRODUCTION

Food Science and Technology is the application of basic sciences; microbiology, chemistry,

physics, biology and Technology to the processing, preservation packaging, distribution, and

utilization of food and food products. It is a multi-disciplinary discipline in which the basic

sciences and engineering principles are used to study the nature of foods, the course of

deterioration, the principles underlying food processing and the improvement of food for public

consumption.

Excellent career opportunities are available to persons holding first degree in Food Science and

Technology. The objective of the undergraduate curriculum is to develop within the students,

a basic scientific understanding of foods and food processing as determined through multi-

disciplinary approach and thorough training in basic sciences; chemistry, physics,

microbiology, biochemistry and other sciences, which is used to build technical competence.

Food scientists extend this knowledge to the development of new products, processes,

equipment and packages; to the selection of proper raw products and ingredients, and to the

direction of plant operations, so that foods high in nutritive value and quality are economically

produced. Food Science and Technology is the key to the conversion of raw agricultural

materials into a wide variety of properly processed and preserved food, thus contributing to the

well-being, economy, food security and progress of humanity.

As students, you must always remember that you are responsible for your own learning at

university. However, the school only provides you with the educational framework and the

tools to enable you complete the learning and succeed. So you must set your personal

development goals that would enable you achieve your vision. You must remain focused, avoid

distraction and be determined to graduate with a very good result. Your dream is achievable

only if you will study smart.

1.1 BRIEF HISTORY OF THE DEPARTMENT

The Department originated from a request made by the Dean of Faculty of Basic

Medical Science to establish the Human Nutrition and Dietetics program which Food

Science and Technology was approved by the University Senate in 2013. When the

approval got to the National University Commission (NUC), the NUC directed that the

Food Science and Technology should be established as a unit in the Department of

Animal Science in the Faculty of Agriculture, Forestry, and Wildlife Resources

Management. A formal request was then made by the Head of the Department of

Animal Science - Dr. (Mrs.) Kennedy was aided by Dr. Christopher Adams Eneji, who

was a specialist in the area. The big dream to established a department was fulfilled in

2014 when a formal request for resource verification was given by NUC. The

collaborative effort of Associate professor C.A. Eneji and Prof. Christine Ikpeme

quickened the birth of the new Department. In the 2014/2015 academic session, the first

set of students were admitted to the Department with the appointment of Professor

Christine Amaka Emmanuel Ikpeme as pioneer Head of Department and with an initial

intake of twenty (20) students.

1.2 PHILOSOPHY

The Food Science and Technology programme is geared towards developing a highly

knowledgeable, skilled and inspired professionals that would provide innovative solutions to

the challenges of the rapid changes in food industry from production to processing that meets

consumer demands.

1.3 VISION STATEMENT

To produce high caliber Food Science and Technology Graduates who will be well equipped

through the training they receive so as to support the rapid changes in food industries.

1.4 MISSION STATEMENT

To expand and transfer knowledge for continuous improvement of the safety, quality, value

and security of the world’s food supply through basic research and outreach programmes.

1.5 GOALS

Our goals include developing:

- Effective integrated education in Food Science and Technology from farm to table

continuum

- Appropriate knowledge and technologies relevant to food processing and utilization

- Strong linkages with private industries and organizations for the commercialization of

appropriate technologies generated.

- Public awareness and advocacy on relevant issues affecting food quality and safety

- Dynamic cooperation with various units in the institution and with external

organizations concerned with Food Science and Technology

1.6 CAREER OPPORTUNITY

The career opportunities for the Bachelor of Science (B.Sc.) graduates of Food Science and

Technology are as:

- Food Technologist in food industry in production department.

- Research and Development workers in food companies

- Technical and sales representatives in food and related industry

- Instructors and researchers in colleges, universities and technological institutes.

- Government food inspectors in regulatory agencies

- Extension workers in government agencies

- Entrepreneurs in the food business

- Managers in food and related companies

- Quality control scientists

- Scientific officers in international UN agencies

1.7 OBJECTIVES

The Department’s objective is to create a platform for the continuing development and practice

of creative teaching, innovative research and high impact public extension program. The

department focuses on the development of graduates who are able to operate successfully in

the global food industry by applying critical thinking skills for innovative solutions.

2.0 ADMISSION REQUIREMENTS

Admission of students into the degree programme on Food Science and Technology is through

the joint Matriculation Examination and Direct Entry. To qualify for admission into the degree

course, a candidate must satisfy the general university requirements as outlined in the JAMB

Brochure Guidelines for admission to first degree courses in Nigerian universities. The

candidate must also fulfill the faculty and departmental requirements prescribed below:

2.1 ORDINARY LEVEL REQUIREMENTS

Candidates must obtain five credits in O’ Level or SSCE or NECO at not more than two sittings

in the following subjects:

English language

Mathematics

Chemistry

Biology/Agricultural science

Physics

2.2 UNIVERSITY TERTIARY MATRICULATION EXAMINATION (UTME)

SUBJECT REQUIREMENTS:

• English language

• Chemistry

• Physics/Mathematics

• Biology/Agricultural Science

2.3 DIRECT ENTRY REQUIREMENTS

Direct entry candidates must fulfill the conditions in 2.1 (above) and have a minimum of upper

credit at National Diploma in Food Science and Technology examination or equivalent from a

recognized institution or GCE (advanced level) or equivalent in at least three science subjects

including Biological/Agricultural Science and two basic science subjects with English

language to qualify for admission into 200 level of the program.

2.4 DURATION OF THE PROGRAM

The Department programme runs for a minimum of five (5) years i.e. Ten (10) semesters for

UTME and four (4) years or eight (8) semesters (for direct entry) candidates. As part of the

programme, students will visit industries usually in the second semesters of their year three to

enable them reconcile theoretical knowledge with what is obtainable in the food industries. In

the second semester of the fourth year, they also will go on a six-month Students’ Industrial

Work Experience Scheme (SIWES) in food industries.

At the end of the SIWES training, the students return to complete their course work in the fifth

year and take a detailed research work (project). On successful completion, of the program,

candidates shall be awarded Bachelor of Science (B.Sc.) in Food Science and Technology.

2.5 SEMINARAND RESEARCH PROJECT SUPERVISION

At the end of the fourth year, successful students are randomly assigned Seminar and Research

Project Supervisors by the seminar and research project co-ordinator. Students are advised to

work in collaboration with their assigned supervisor

2.6 GRADUATION REQUIREMENTS

To graduate, students are expected to complete a total of 145 credit units for UTME candidates

and 115 credit units for direct entry candidates. All students of this programme must submit a

bound copy of their research project. In addition to the above, student must:

- Must not have less than a CGPA of 1.00 at the end of the programme.

- Undergo a six (6) months industrial training.

2.7 SCOPE OF THE PROGRAMME

On completion of the programme, candidates would have undertaken extensive training in the

following areas, in addition to any electives:

- Food Processing and Preservation

- Food Microbiology

- Food Chemistry

- Food Quality Control

- Food Engineering

- Food Product Development

- Food Packaging

- Post-harvest/Post Mortem Handling of Foods

- Human Nutrition

- Food Toxicology

- Food Biotechnology

3.0 APPROVED REGISTRATION PROCEDURE FOR ALL STUDENTS

i. All fresh students whose names appear on the admission lists should confirm admission

status with Head of Department (HOD).

ii. After confirming their names on the admission list available in the HOD’s office,

students should obtain from the HOD written clearance with which they should proceed

to pay their school charges at the bank designated for the Faculty.

iii. No student should proceed to pay his/her charges without clearance from his/her HOD

as no refunds will be made to persons who pay their school charges into banks without

such clearance.

iv. Students duly cleared to pay their school charges should, after payment, log in their

scratch cards with Socket works

<http:/www.myunical.net> to obtain their online receipts.

v. All students, both new and returning should present their online receipts to their HOD

or Department Registration Officers (DRO) for the collection of their Class Admit

Cards (CACs) and Time-Table Cards (TTC).

vi. All students must use the CACs to register for all courses, otherwise the courses will

not be credited to them.

vii. The Class Admit Card for each course and the Time-Table Cards should be handed

over to the Lecturer teaching that course for necessary administrative action(s).

vii. All students should know that all registration activities are to be carried out within the

Department as such they should report to the HOD or Departmental Registration

Officer for all registration matters.

ix. Any student caught with fake receipts, scratch cards, class admit cards or time

table/personal data cards will automatically be expelled from the university.

x. Students should note that only students who have properly registered for a course will

be allowed to write an examination in that course.

xi. The approved Departmental registration dues is NXXX only per session, while the

approved faculty dues is also NXXX per session. All students who use

laboratories/studios pay their lab/studios dues of NXXX per session to their respective

Heads of Department. Students taking lab/studio courses outside their Departments are

to pay NXXX only per session to the Head of those Departments.

xii. Faculty dues are now to be collected by Departmental Registration Officers (DRO) and

passed on to the respective Deans through the Heads of Department.

xiii. The department of Food Science and Technology will not collect late Registration

charges from students. It is the responsibility of the Bursary Department to collect such

charges from students and issue appropriate receipts to them. The affected students

present such receipts to the DRO for clearance.

xiv. All students are to adhere strictly to the registration procedure outline above. Any

departure from the procedure will attract appropriate sanctions on the defaulter.

4.0 ACADEMIC REGULATIONS

Core/Required: Courses so categorized must be taken and passed before any student can

graduate in any degree programme.

Elective: Electives are left for students to choose to make up their workload or degree

requirements. They may be from their field of study or outside them but should also be relevant

to their programmes.

Concurrent: A concurrent requirement does not apply in the B.Sc. Food Science and

Technology programme.

Semester Registration: Students are required to register with the Department and Faculty at

the beginning of every semester/session. Semester/session registration involves payment of

prescribed school charges; completing and submission of the registration cards (Time Table

Card) within the stipulated time.

Course Registration and Class Admit Card

Each student will be expected to register for all courses listed for each semester, except for

those with excess courses. Students are advised to register first for, failed and/or carryover

courses before courses listed for the semester. (Students should seek the guidance of their

Academic Adviser).

The completed Class Admit Card (CAC) for each course must be submitted to the course

lecturer or course coordinator before a student can be said to have registered for the course.

The CAC entitles the student to attend lectures, seminars, tests and examination in the courses;

otherwise the student has not registered for the course.

Late Registration of Courses

The normal period within which to complete all registration formalities shall be two (2) weeks

from the date of commencement of the registration exercise.

Any registration formalities not completed within the first two weeks shall normally be

regarded as LATE and shall attract a penalty fee of N1000 (or as determined from time to time)

unless acceptable reasons are given for the lateness.

Addition and Dropping of Courses

A student should normally be allowed to add or drop courses from the list of courses already

registered for, provided he is not violating the minimum and maximum workload

registration/regulation.

Such request for adding and dropping courses shall normally be made on the prescribed forms

obtainable from the Academic Office and approved by the Head of Department. Such addition

and deletion shall be done through the director of ICT online.

Any student intending to add or drop courses shall normally be expected to seek the advice of

his/her Head of Department or Academic Adviser before proceeding to complete the form.

All requests to add courses must be made within the first four weeks of the semester in which

courses are being offered.

Requests to drop courses should normally not be permitted beyond end of the 9 week of the

commencement of lectures in those courses.

Courses Evaluation/Continuous Assessment

Courses shall be evaluated on the basis of continuous assessment and examination conducted

at the end of each course per semester

Courses which are largely lecture or tutorial-based shall be evaluated on the basis of continuous

assessment score of 30-40 percent (short tests, take home assignments, term paper etc.) and

course examination of 60 -70 percent conducted at the end of the semester.

Courses which are largely practical-based shall be evaluated largely on continuous assessment

basis (up to 60-100 percent) and a short examination not exceeding 10-40 percent of the scores.

Courses based on industrial training or farm practice shall be evaluated by direct assessment

of students’ performance in the industry as well as students’ reports, and seminar presentation

or oral interviews.

Credit Load

B.Sc. Food Science and Technology students should register for a minimum of 17 and a

maximum of 24 credit units per semester. In special circumstances, with the recommendation

of the Academic Adviser, the students in the third and final year must apply to the senate

through the department and faculty boards for approval to take up to a maximum of 28 credit

units per semester.

Repeating Failed Courses

A student is to repeat failed course(s) at the next available opportunity. Senate directs that

students must first register for failed courses before registration for new courses. A student

repeating any course shall retain the grade earned in the earlier attempts and this shall count

towards the computation of the GPA (Grade Point Average) and CGPA (Cumulative Grade

Point Average) for that academic year.

*Students should note the difference between a failed course and a carryover course

Carryover Courses

A carryover course is one that a student ought to have registered for a particular year of study

but could not do so to avoid excess credit units over and above the maximum credit units

permitted. Students should register for the carryover course(s) at the next available opportunity

first before registering for new courses.

*The term carryover course” could be loosely used to refer to both failed course(s) and actual

carryover courses.

Conditions for Probation and Withdrawals:

The following conditions are approved by the University.

A student should be placed on PROBATION if his/her GPA/CGPA = 0.75 – 0.99 and student

failed credit unit is between 10 and 12.

A student shall be asked to WITHDRAW OR CHANGE PROGRAMME, if the

GPA/CGPA is 0.55 – 0.74, irrespective of failed credit unit

A student shall be asked to WITHDRAW, if the GPA/CGPA = 0.01 – 0.54 and his/her failed

credit unit are ABOVE I5.

Change of Programme:

When a student is asked to transfer to a new degree program, the highest level he can normally

transfer to is 300 level (for those between 400 and 500 levels) but could be in 200 level

depending on the similarities in the course combinations for the degree programmes.

Whichever level he transfers to, it shall be assumed that he is starting a new degree programme

and his past grades (except those of 100 level which are common to all degree programmes

which won’t count in the computation of his class of degree but will appear in the academic

transcripts for complete records.

Note: A student is allowed to change programme once following poor academic performance

Transfer of Students from Other Universities

Students from other Universities who wish to transfer to University of Calabar:

Must apply using the appropriate transfer form and pay the prescribed fees.

Must complete the forms and send them along with his/her academic transcripts and

confidential report from the Registrar of his/her University to the Registrar, University of

Calabar within the stipulated time allowed before admission exercise ends.

May be conditionally admitted into any of the levels but in any case, not higher than 300 level

in the degree programme and may in addition have some courses at lower level prescribed as

remedial courses for him/her which must be passed before graduation.

Shall have all the academic records transferred from the former University and excluded from

the computation of the final result for award of degree.

5.0 STUDENTS’ ACADEMIC ADVISERS

Each class of students is assigned an academic adviser, who shall:

i. Advise students on the selection and registration of courses.

ii. Sign all their registration materials

iii. Liaise with the examination officer on the correction of results

iv. Advise on other academic and related matters

v. Ensure that students do not register for more than the prescribed credit units per

semester

6.0 EXAMINATION REGULATIONS

6.1 Requirements for taking examination

1. In order to be admitted to the university examination the candidate must:

(a) have duly registered for the course;

(b) follow the approved course of study for a prescribed period;

(c) pay all fees prescribed by Senate as and when required;

(d) satisfy 75 percent attendance at lectures;

(e) comply with any additional requirements approved by Senate

6.2 Scheduling of examinations

(a) Normally, course examinations shall be scheduled at the end of the semester in which

the teaching of the course is completed and on dates and venues approved by Senate.

(b) If the University for Unavoidable Reasons is obliged to postpone an examination, the

Registrar, in consultation with Deans of affected Faculties and the Director of

Academic Planning shall reschedule such examinations.

6.3 Duration of examinations

(a) The duration of written examinations shall be conducted within three hours

(b) For practical examinations, a minimum of three hour shall apply.

6.4 Continuous assessment

The sessional evaluation of the student is based on continuous assessment. This programme

assigns 30-40% of the final grade in any course to continuous assessment (assignments) tests,

etc. The remaining 60-70% is based on the final examination in the course.

6.5 Administration of examinations

6.5.1 Conduct

(i) Students shall be at the examination room at least 30 minutes before the advertised time

for the examination.

(ii) Students must produce their registration and identity cards on entry to every

examination and leave them conspicuously displayed on the desk for the inspection of

the invigilator throughout the examination. It shall be the duty of invigilator to ensure

that students write their names, registration numbers and signatures in the attendance

register.

(iii) Students shall write their registration numbers, not their names, clearly at the

appropriate place on the cover of every answer booklet and separate sheet(s) attached

to the answer booklet.

(iv) No students shall be allowed to leave the examination room during the first hour of the

examination, except in cases of emergency. In such emergency cases the invigilator

must complete the appropriate forms and refer the candidate to the medical centre. The

script must be retrieved from the candidate before leaving the examination room.

(v) The invigilator shall put the answer scripts in labeled envelops and submit to the Chief

Examiner or course Co-coordinator within 30 minutes after the completion of the

examination. It shall be the responsibility of the Chief Examiner in each Department to

collect it and confirm the number of scripts and sign for the examination scripts.

6.5.2 Misconduct

i. No student shall communicate with any other student or with any other person, except

with the invigilator when absolutely necessary. In addition, no students shall make any

noise or cause any disturbance during an examination.

ii. No book, paper, printed or written document or other aid may be taken into an

examination room by any student, except as may be stated in the rubric of a question

paper. Any candidate found in possession of such prohibited items shall be made to

sign an examination irregularity form and a written report made to the Chief

Examination Officer The chief examiner shall in turn investigate and report to the

Department Examination Board, which shall determine whether or not to accept the

student’s script or make any other recommendations to the Faculty Board of Examiners.

Students are required to deposit, at their own risk, any handbag, mobile phone, briefcase

or similar articles at a desk/corner provided for the purpose before the examination

starts.

iii. Mobile phones shall not be taken into examination hall.

iv. No students shall, directly or indirectly, give assistance to other students, or permit

other students to copy from or otherwise use their papers. Similarly, students shall not

directly or indirectly accept assistance from students or other persons.

v. Except for the printed question paper, a student shall not remove from the examination

room or mutilate any paper or other examination material supplied. At the end of the

time allotted, the invigilator shall instruct all students to stop writing, and stand up.

vi. At the discretion of the Chief invigilator a candidate may be required to leave the

examination room if his/her conduct is adjudged to be disturbing or likely to disturb the

examination. The chief invigilator shall report any action taken to the Head of

Department immediately.

6.5.3 Expulsion

A student may be expelled from the University for Gross Misconduct such as fighting,

impersonation during examination or forgery of certificate or other official documents

including receipts, class admit cards, time-table cards and for insubordination. Senate shall

decide the final penalties in cases of proven gross misconduct.

7.0 GRADING SYSTEM AND GRADUATION REQUIREMENTS

The Department in line with the University guidelines operates a five point grading system.

Results are graded letter grades: A, B, C, D, and E The corresponding grade points, grade with

percentages and descriptions are presented as follows:

Percentage Marks Letter Grade Grade Point Description

70-100 A 5.00 Excellent

60-69 B 4.00 Very good

50-59 C 3.00 Good

45-49 D 2.00 Average

40-44 E 1.00 Pass

0 – 39 F 0.00 Fail

7.1 Graduation requirements

The Department of Food Science and Technology awards degree of Bachelor of Science

(B.Sc.) in Food Science and Technology. The following classes of degrees are awarded on the

basis of corresponding cumulative grade point average (CGPA).

CGPA Class of Degree

3.50 - 4.00 First Class Honors

3.00 - 3.49 Second Class Honors(Upper Division)

2.00- 2.99 Second Class Honors(Lower Division)

1.00- 1.99 Third Class Honors

*CGPA - Cumulative Grade Point Average

7.2 COURSES GRADESAND DEGREE CLASSIFICATION

All examination scores shall be converted to letter grades ranging from A to E as shown in

Table below.

• All letter grades are also assigned specific grade points, ranging from 4 (for A to 0 for

E) and these grade points are used in the computation of CGPA which form the basis

for degree classification at the end of each academic programme as shown in Table

below.

All prescribed courses are considered in the computation of the final CGPA for the degree

classification at the University of Calabar, Calabar.

How to Calculate GPA and CGPA

Course

Code

Unit (U) Assumed

Score

Letter

grade

Grade Point

(GP)

GP x U

GSS 101 2 72 A 5 10

GSS 121 2 65 B 4 8

CHM 101 3 52 C 3 9

PHY 101 3 48 D 2 6

MTH 111 3 40 E 1 3

PHY 181 1 39 F 0 0

Total 14 36

GPA = ∑GPU/U 36/14 = 2.57

CGPA =

Request for Review of Examination Results

Any aggrieved student normally has the right to request for a review of his/her examination

result in any course after Senate must have approved and released such results.

A student requesting for a review shall apply to the Academic Office through his/her Head of

Department and attach the original of the payment receipt to the applications. Details of the

complaint shall be given in the application.

On the receipt of the application, the Academic Office shall write the Dean of the College of

the student, attach a copy of the student’s application and forward it to the Dean for processing.

Note: If there are doubts as to the interpretation of this regulation, clarification shall be sought

from Senate.

The new grade/score shall not be used for further computation or changed in the old Master

Sheets until it is approved by Senate.

If the appeal of the student is upheld, the result of the appeal shall be communicated to the

student by the Academic Office only after Senate has approved the new result.

Graduation Requirement

• To qualify for graduation, a student shall complete all his/her course requirements for

the award of the degree within the minimum period prescribed or a period not exceeding

two additional years beyond the prescribed minimum duration.

• Any student who spends two extra years but no more than three over or above the

prescribed minimum duration shall still be awarded an honors degree if the CGPA is

within range.

• Students who cannot meet all graduation requirements within three years in excess of

the minimum duration shall be required to withdraw from the University without the

award of any degree.

Qualification for the Award of a Degree

To qualify for the award of a degree, a student must meet the following requirements:

Must have spent not less than the minimum period nor exceed the maximum duration

prescribed for the program (two years over and above the minimum); or

Must have registered for and passed all the CORE, REQUIRED and any ELECTIVE courses

prescribed for the degree program;

Must have passed not less than the minimum course units specified for the degree

Must obtain not less than a CGPA of 1.00 at the end of the program

Must have satisfied all other University requirements as may be prescribed from time to time

by the senate

Must also have been found worthy in character throughout the duration of his studies.

University Examinations

1) To qualify for examinations at the end of a semester, students are expected to have

made at least 75% attendance in lectures,

2) If a student cannot take an examination because of ill health, he/she should report

promptly at the University Medical Center and obtain a medical report which must be

submitted promptly to the head of department or through the academic adviser

consideration. With this, he/she can later apply for supplementary examinations).

Medical reports from outside the University must be endorsed and approved by the

Director of Medical Services, UNIC AL, before it can be considered,

3) Students should report at all examination venues with their fee clearance and identity

cards.

Examination Malpractice and Penalties

The following constitutes examination malpractice by students;

- Acting rudely against or disobeying an investigator.

- Talking to other student(s), making noise or disturbing in the hail during examination.

- Taking mobile phones and similar communication devices into the test or examination

hall.

- Writing on the question paper (students are required to do all rough work on the last

page. and back cover of the answer booklet).

- Copying with the co-operation of another student (both students are equally guilty).

- Preparation and use of extraneous materials (Microchips).

- Mutilating the answer booklet.

- Courier (smuggling of question/answer papers or other incriminating materials in/out

of examination hall).

- Impersonating (writing assignment, test and examination for another student)

- Reading/consulting of relevant notes/textbooks/other materials in the restroom and

other places when excused from the hall to ease or refresh during the examination.

- Writing on thighs, dress or other materials other than the answer booklet.

- Plagiarism (act of using another student’s worked questions or answers, copying of

peoples’ projects etc.).

- Evidence of pre-knowledge of examination questions.

Students that commit any of these offences shall be required to fill and sign the Examination

Irregularity Form (EIF), which along with the invigilator’s report shall be submitted to the

Head of Department for onward transmission to the Examination Malpractices Committee. By

Senate rules, these and other offences attract severe penalties ranging from suspension to

expulsion.

EXAMINATION MISCONDUCT OFFENCES AND PRESCRIBED PUNISHMENT

S/N OFFENCE PRESCRIBED PUNISHMENT

1

2

Communication with another student in the examination room

Possession of extraneous materials in the examination room

Cancellation of the paper of both students

Suspension for one academic session

3

4

5

a. Coping from extraneous material(s)

b. Copying from material(s) received from another

student in the examination room Writing examination, term paper or project for another student

Breaking in or unauthorized entry into any office of the

University of Calabar and/or removing, changing or tampering

with examination materials or results and illegal removal of

same

Suspension for two academic sessions for the student or

students involved

Expulsion of the students involved. Where the other

party is a non-student, the person should be reported to

the police

Expulsion from the university

6 1. Plagiarizing the entire

a. Undergraduate/Diploma/Certificate Term Paper or

Project

b. Graduate Term Paper or Project

c. Graduate Thesis/Dissertation 2. Plagiarizing only part/sections of any of the above

Cancellation of the Term Paper or Project plus

suspension for one academic session. Cancellation of the

Term Paper or Project and suspension for two academic

sessions, Cancellation of the particular/ chapter/chanters

7 Presentation of fake result(s) by a student or for a student

to the University.

Cancellation of the result if there is no evidence that

the student is involved in organizing the fake result

8

9

10

Snatching of examination material(s) before or after an

examination by a student

a. Possession of cell phone in an examination hall b. Usage

of the cell phone

Possession of another student’s Fee Clearance Card or

Receipt in the examination hail with intension to writing

for herself/himself

Expulsion of all involved

a. Seizure of the phone and cancellation of paper

b. Suspension for one academic session

Suspension for one academic session

PROFESSIONAL BODY IN FOOD SCIENCE AND TECHNOLOGY NIGERIAN INSTITUTE OF FOOD SCIENCE AND TECHNOLOGY (NIFSTS)

MEMBERS OF STAFF

S/N NAME STATUS QUALIFICATION AREAOF

SPECIALIZATION 1. Prof. Christine Ikpeme Professor B.Sc., M.Sc., Ph.D Food Safety

2 Dr. B. S. Oladeji Lecturer I ND (Offa) B. Tech.

(AKURE), M.Sc.,

Ph.D. (OAU, Ile-Ife)

Food processing/

Product Development &

Nutrition.

3 Dr. (Mrs) Jemimah

Adepehin Lecturer II PhD Food Microbiology

4. Dr. Fidelis Abam

Reader

(Adjunct)

B.Eng. (FUAM), M.Eng.

(UNILAG), Ph.D. (UNN)

Energy and Power

Technology 5 Dr. M. I. Ofem Senior Lecturer

(Adjunct)

B.Eng. (FUTO),

M.Eng. (UNN), Ph.D.

(MANCHESTER)

Composite Materials

6 Dr. (Mrs.) I. A. Takon Senior Lecturer B.Sc., LL.B., M.Sc., Ph.D.

(UNICAL)

Industrial Microbiology

7 Dr. (Mr.) C. U. Okoro Lecturer I B.Sc. (UNN), M.Sc., Ph.D.

(UNICAL)

Food and Industrial

Microbiology

8 Dr. Ada Nneoyi-Egbe Lecturer II B.Sc. (UNIZIK), M.Sc.,

(UNICAL), Ph.D.

(ABERDEEN)

Organic/Natural Product

Chemistry

9 Dr. (Mrs.) l. O. Oyo-lta Lecturer I B.Sc., M.Sc., Ph.D.

(UNICAL)

Food Chemistry

10 Mr. F.U. Ugbong Assistant

Lecturer

MSc Food Microbiology

11 Mrs. I. R. Atuake Graduate

Assistant

B.Sc.(EBSU) Food Processing

LABORATORY STAFF

1 Mr. Igiri I. Irem Senior

Technologist

HND (Akani Ibiam

Fed. Poly.,Uwana).,

PGD (UNICAL)

Biochemistry and

Microbiology

2 Mrs. Olukanni Technologist B.Tech Food Engineering 3 Mrs. Magdalene D.

Agomobi

Laboratory

Supervisor

ND, SSCE Food Chemistry

ADMINISTRATIVE STAFF

S/N NAMES STATUS QUALIFICATION

1. Mr. Bassey, Mark Francis Higher Executive

Officer

HND (NEKEDE),

PGD (UNICAL)

2. Mr. Nsentip, Ekpedeme

Emmah

Higher Executive

Officer

SSCE. B.Sc.

(UNICAL).

3. Miss. Ikwen Uzepi Paline Administrative

Assistant

B.Sc. (CARITAS)

5. Damilola Emmanuel Clerical Officer II SSCE

COURSE CODES, COURSE TITLE, AND UNITS

LEVEL: 100

S/No. COURSE CODE COURSE TITLE UNITS

FIRST SEMESTER

1. GSS 101 Use of English & Communication skills I 2

2. PHY 101 General Physics I 3

3. CHM 101 General Chemistry I 3

4. BIO 111 General Biology I 2

5. GSS 141 Anti-Corruption Studies I 2

6. MTH 111 Algebra and Trigonometry 3

7. GSS 121 Philosophy and Logic 2

8. PHY 181 General Physics Laboratory I 1

9. AGR 111 Introduction to Agriculture I 2

Total Units 20

SECOND SEMETSER

1. GSS 102 Use of English & Communication skills II 2

2. PHY 102 General Physics II 3

3. PHY 182 General Physics Laboratory II 1

4. CHM 102 General Chemistry II 3

5. BIO 112 General Biology II 2

6. GSS 142 Anti-Corruption Studies II 2

7. MTH 132 Co-ordinate Geometry and Calculus 3

8. GSS 112 Citizenship Education 2

9. GSS 132 History and Philosophy of Science 2

10. ENG 102 Engineering Drawing I 2

11. GST 102 Introduction to Entrepreneurship 2

Total Units 24

LEVEL: 200

NOTE TO DIRECT ENTRY STUDENTS

Direct entry students are to audit the following courses: GSS 101, CHM 101, GSS 102 and ENG

102


FIRST SEMESTER

1. FST 201 Introduction to Food Science and Technology 2

2. FST 211 Physical & Colloidal Properties of Food Materials 2

3. ENG 201 Engineering Drawing II 2

4. CHM 221 Physical Chemistry I 2

5. CHM 211 Inorganic Chemistry I 2

6. AGA 211 Principles of Animal Production 2

7 GSS 211 Introduction to Computer 2

8. MTH 231 Mathematical Methods I 2

9. MCB 201 General Microbiology 2

10. ENG 211 Engineering Workshop practices I 1

11. ENG 271 Engineering Thermodynamic 2

Total Units 20

SECOND SEMESTER

1. FST 202 Food Biochemistry 2

2. ENG 212 Engineering Workshop Practices II 2

3. FST 222 Fundamental of Heat & Mass Transfer 2

4. FST 242 Food Processing Techniques 2

5. CHM 232 Organic Chemistry II 2

6. GSS 212 Computer Application 2

7. AGE 202 Principles of Economics 2

8. PHY 262 Electric Circuit & Electronics 2

9. GST 202 Theory of Entrepreneurship 2

Total Units 18

LEVEL: 300


FIRST SEMESTER

1. ENG 309 Fluid Mechanics 2

2. FST 311 Food Chemistry 3

3. FST 321 Principle of Human Nutrition 3

4. FST 341 Unit Operations in Food Processing 3

5. FST 351 Principle of Sensory Evaluation 2

6. FST 331 Cereal Processing Technology 2

7. FST 381 Cereal Technology & Baking Practical 1

8. FST 371 Food Chemistry Practical 1

9. FST 361 Food Microbiology/practical 3

Total Units 20

SECOND SEMESTER

1. FST 300 Industrial Visit 2

2. FST 302 Food Analysis 2

3. FST 312 Food Post harvest Physiology &Storage Technology 3

4. FST 322 Food Engineering Applications 2

5. FST 332 Principles of Food Processing and Preservation 2

6. FST 342 Food Processing and Preservation Practical 1

7. FST 352 Food analysis Practical 1

8. CHM 342 Chemical & Instrumental Analysis of Foods 2

9. AGR 352 Agriculture Statistics & Experimental Design 3

10. GST 302 Practical Skills in Entrepreneurship 2

Total Unit 20


FIRST SEMESTER

1. FST 401 Scientific Writing and Presentation 2

2. FST 411 Dairy Science & Technology 3

3. FST 421 Food Quality Control & Plant Sanitation 2

4. FST 431 Food Plant Design & Pilot Demonstration 2

5. FST 441 Fermented Food Technology 3

6. FST 451 Fruits & Vegetables Technology 3

7 FST 461 Fats & Oils Technology 3

8. FST 471 Food Process Plant Design Practical 1

9 FST 481 Food Biotechnology 2

Total Units 21

SECOND SEMETSER

1. FST 402 Industrial Training Assessed by Industry Based Supervisor 2

2. FST 412 Industrial Training Assessed by University Based

Supervisor

2

3. FST 422 Students’ Report and Seminar Presentation 2

Total Units 6

LEVEL: 500

S/No.

COURSE CODE COURSE TITLE UNITS

FIRST SEMESTER

1. FST 571 Final Year Project (proposal) 3

2. FST 501 Food Science & Technology Seminar 2

3. FST 511 Food Product Development 3

4. FST 521 Tech. of Miscellaneous Food Commodities 2

5. FST 531 Tech. of Miscellaneous Food Commodities Practical 1

6. Electives (Compulsory) 6

17

SECOND SEMESTER

1. FST 502 Food Additives, Toxicology & Safety 3

2. FST 512 Root & Tuber Technology 3

3. FST 522 Meat Science & Fish Science Technology/Practical 3

4. FST 532 Food Packaging 3

5 FST 562 Final year project (defense) 3

6 Electives (Compulsory) 3

Total Units 18

ELECTIVES

1 FST 531 Process Control & Automation 3

2 FST 541 Malting & Brewing 3

3. FST 581 Life Cycle Nutrition-Food for special dietary purposes 3

4. FST 591 Business Management for Food Science and Technology 3

5 FST 542 Food Plant Machinery 3

6 FST 582 Food Irradiation 3

DETAILED DESCRIPTION OF COURSES

100 LEVELS (FIRST SEMESTER)

GSS 101: USE OF ENGLISH AND COMMUNICATION SKILLS (2 Units)

The sentences structural and functional types.Person and number concord.Tenses and verb, modal

auxiliaries, summary writing.Continuous writing expository, narrative, descriptive, argumentative

letter writing.Faster reading.Note taking/note making.

PHY101: GENERAL PHYSICS I (3 Units)

Space and time, frames of reference, units and dimension, kinematics; fundamental laws of

mechanics; statics and dynamics; Galilean Invariance; universal gravitation; work and energy,

rotational dynamics and angular momentum; conservation laws.

CHM 101: GENERAL CHEMISTRY 1 (3 units)

Atoms, molecules and chemical reactions, atomic structure, modern electronic theory of atoms,

properties of gases, chemical equilibria, thermochemistry and thermodynamics, chemical kinetics,

electrolysis.

BIO 111: GENERAL BIOLOGY I (2 Units)

The scope of Biology and its place in human welfare including characteristics of life, concepts in

biology, topical issues in biology and career opportunities.Diversity and classification of living

things.Cell structure and organization; functions of cellular organelles, heredity and evolution;

elements of ecology and type of habitat. Differences between plants and animals. Variation and

life cycles of plants to include non-vascular plants like algae, fungi, bacteria, viruses, bryophytes

and petridophytes. Varieties and forms, life cycles and functions of flowering plants.

GSS 141: ANTI-CORRUPTION STUDIES I (2 Units)

As outlined by Centre for General Studies

MTH 111: ALGEBRA AND TRIGONOMETRY (3 Units)

Algebra and trigonometry, real number system, real sequence and series, sets and subsets, unit

interaction, complements; empty and universal sets: Venn diagram; one way correspondence

between sets, quadratic functions and equations, solution of linear equations, simple properties of

determinants; indices and binomial theorem; transformations; e.g log transformation; equation of

the straight permutations and combinations; circular measure, trigonometric functions of angles;

addition and factor formulae; complex numbers; moments and couples; relative velocity; calculus;

elementary functions, the differentiation of simple algebra; exponential and log functions; the

differentiation of a sum; product; quotient, function of function rules; implicit differentiation,

application of definite and indefinite integral to areas and volumes.

GSS 121: PHILOSOPHY AND LOGIC (2 Units)

Meaning of Philosophy.History of philosophy; ancient period; medieval period; modern

period.Existentialism.African philosophy.African political thoughts.Definition of logic.History

and development of logic.Laws of thought. What is an argument? Fallacies; formal and informal,

examples.Definition.Categorical propositions.Elementary logical operators. Truth tables

construction, test of validity. Formal proof.Rules of inference.Elementary introduction to

quantification theory.

PHY 181: GENERAL LABORATORY PHYSICS 1 (1 Unit)

This introductory course emphasizes quantitative measurements; the treatment of measurement

errors and graphical analysis. A variety of experimental techniques will be employed. The

experiments include studies of meters, the oscilloscope, mechanical systems and electrical system

etc., covered in PHY 101.

AGR 111: INTRODUCTION TO AGRICULTURE I (2 Units)

Scope of Agriculture: Definition of Agriculture; Importance of Agriculture; branches and career

opportunities in Agriculture. Historical Development of Agriculture in the world; Domestication

of crops and livestock; the origin and spread of Agriculture; Evolution of Morden Agriculture in

Nigeria.Historical background; plantation Farm settlement; Irrigation project and River Basin

Development in Nigeria.Other Agriculture Development programmes and commercial Agriculture

projects.Food and Nutrition Scarcity, meaning and ways of achieving food security in sub-Saharan

Africa. Internationalization of Agriculture: the roles of food and Agriculture Organization of the

United Nations (FAC) and other NGOS, GGIAR, National and International Agricultural

Institutes.Animal production: a) The distribution of farm animals and their major production area

in Nigeria. b) The problem of poor quality feeds, parasites, disease and poor management. Crop

production: a) The distribution of arable crops and their major production areas in Nigeria. b)

Farming systems in Nigeria. c) Obsolesce of shifting cultivation and it's replacement. d)

Introduction to agro forestry. Land/Soil Resources of Nigeria: a) Definition of land, soil and the

environment. b) Land and soil resources; classification and properties. c) Major soils of Nigeria

and their problems; use of soil maps and databases. Agricultural Economics and extension: a)

Problems militating against agricultural development in Nigeria. b) Factors for improving

agriculture. c) Major agriculture policies in Nigeria. Farm Mechanisation: a) definition of

mechanization b) Land clearing and tillage. c) Maintenance of farm implements. Forestry and

wildlife: a) Meaning of agriculture, forestry and forest products. b) Apiary, snailery and Mushroom

cultivation. c) Desertification, Deforestation and Aforestation and their control. d) National parks

and their roles in agro-biodiversity.

100 LEVEL (SECOND SEMESTER)

GSS 102: USE OF ENGLISH & COMMUNICATION SKILLS (2 Units)

Awareness raising; gathering/generating ideas/information for writing; structuring the essay;

writing a first draft; introductions and conclusion; writing main sections; citations and

bibliography; quotations and referencing; answering exam questions.

PHY 102: GENERAL PHYSICS II (3 Units)

Electrostatics; conductors and currents; dielectrics; magnetic fields and induction. Maxwell's

equation; electromagnetic oscillation and waves and its applications.

PHY 182: GENERAL LABORATORY PHYSICS II (1 Unit)

Students will be exposed to a variety of experiments to cover the studies in PHY 102. The

experiments will include mechanical resonant systems, light, heat and viscosity.

CHM102: GENERAL CHEMISTRY 11 (3 Units)

Historical survey of the development and importance of organic chemistry, nomenclature and

classes of organic compounds, homologous series, functional groups, isolation and purification of

organic compounds, qualitative organic analysis, stereochemistry, determination of structure of

organic compounds, electronic theory of organic compounds, saturated hydrocarbons, unsaturated

hydrocarbons, periodic table and periodicity, structure of solids, chemistry of metals and non-

metals, chemical bonding, intermolecular forces, qualitative analysis, chemical equations and

stoichiometry. Introductory organic chemistry practical.

BIO 102: GENERAL BIOLOGY II (2 Units)

A generalized survey of the animal kingdoms based mainly on study of similarities and differences

in external features; ecological adaptation of these forms. Structural, functional and evolutionary

study of protozoans coelenterates, Platyhelminthes, nematodes, ammflideanthropods,

echinoderms and molluscs. Evolutionary sequence in the form functions of protochordate and

various classes of vertebrates. Introduction to Ecology to include simple ecological factors in

terrestrial and aquatic habitat and the relationships between an organism and its environment.

GSS 142: ANTI CORRUPTION STUDIES II (2 Units)

As outlined by Centre for General Studies.

MTH 132: COORDINATE GEOMETRY AND CALCULUS (3 Units)

Coordinate Geometry: Rectangular Cartesian coordinates, distance between two points, the

straight lines, angle between lines, area of a triangle. Curve sketching, translation and rotation of

axes. The idea of locus, the circle, parabola, eclipse and hyperbola. Parametric equations, tangents

and normals.

Calculus: The real numbers and intervals. Functions: domain and range; polynomial, rational,

algebraic, exponential, logarithmic, and trigonometric functions and their graphs. Limits and

continuity. Differentiation of simple functions, sum, quotients, and products; Chain rule.

Applications to maxima, and minima, tangents and normals. Integration of simple functions,

integration by substitution, by parts and by use of identities. Applications to areas and volume.

GSS 112: CITIZENSHIP EDUCATION (2 Units)

Symbolic logic. Special symbols in symbolic logic, conjunction negative, affirmation equivalents

and conditional statement. The law of thought, the method of deduction and bi-conditionals and

qualification theory.

GSS 132: HISTORY AND PHILOSOPHY OF SCIENCE (2 Units)


ENG 102: ENGINEERING DRAWING I (2 Units)

Drawing techniques; Use instruments, material and tools; Engineering lettering, geometry of plane

figures, layout of templates; Projections; Orthogarphic projections, isometric and oblique

drawings, pictorial representation, principles of projections; sections, assembly drawings, surface

development, interpretation of solids, machine parts, recognition and interpretation of circuit

components.

GST 102: INTRODUCTION TO ENTREPRENEURSHIP (2 Units)

As outlined by Centre for Entrepreneurship Development.

200 LEVEL (FIRST SEMESTER)

FST 201: INTRODUCTION TO FOOD SCIENCE AND TECHNOLOGY (2 Units)

Review of global food situation with emphasis on Nigeria. Foods of plant and animal

origin.Introduction to the micro-flora of foods. Proximate chemical composition and some natural

chemical component of foods. The nutritional status of different foods. Basic physical, chemical

and biological principles of food processing and preservation. Engineering units and dimensions

applicable to the food industry. The use of flow charts, equations and stoichiometry.

FST 211: PHYSICAL & COLLOIDAL PROPERTIES OF FOOD MATERIALS (2 Units)

Introduction to Physical and Colloidal Properties of Food Materials. Geometric properties of the

food: shape, uniformity of shape, freedom from surface irregularities, size and weight of food

units, specific surface of food units, color properties, textual properties, aero and hydro dynamic

properties, frictional properties, resistance to processing stresses and some properties of sugars,

starches, cellulose and hemicelluloses, pectin, gums, proteins and fat. Interaction of biochemical

constituents of food with water.

ENG 201: ENGINEERING DRAWING II (1 Unit)

Plane geometry Tangency Construction, Orthogonal Projection, Conic and Simple Loci,

Orthographic Drawings of Simple Engineering Components, Assembly and Machine Drawing,

Projection Models.

CHM 221: PHYSICAL CHEMISTRY I (2 Units)

The kinetic theory of gases. Molecular velocities and their distribution. Heat capacity and the

equipartition of energy. First law of thermodynamics, kirchoffs equations, second law,

computation of entropy for simple systems, free energy and spontaneity of reactions. Equilibrium

constant. Van hoff isochore, chemical potentials and definitions. Third law of thermodynamics

and its applications. Partition law and phase equilibria.

CHM 211: INORGANIC CHEMISTRY I (2 Units)

Chemistry of aromatic compounds. Structures of simple sugars, starch and cellulose, peptides and

proteins. Chemistry of bifunctional- compounds. Energetics, kinetics and the investigation of

reaction mechanisms. Mechanisms of substitution, elimination, addition and rearrangement

reactions. Stereochemistry. Examples of various named organic reactions e.g. Grignard reaction.

Aldol and related reactions. Simple alicyclic carbon compounds and their synthesis.

AGA 211: PRNCIPLES OF ANIMAL PRODUCTION (2 Units)

Introduction to farm animals, their breeds and brief history of their origin.Modern production,

management and health practices especially with respect to cattle, swine, poultry, small ruminants

and goats.Constraints to commercial production and concept of health maintenance in farm

animals.

GSS 211: INTRODUCTION TO COMPUTER (2 Units)

Introduction to concepts of programming logic, principles and techniques.Study and use of the

Microsoft office productivity suite with an emphasis on database design and

development.Introduction to VBA programming languages and development of customized

solutions for business and personal needs. Introduction to Windows operating system and VB.NET

MTH 231: MATHEMATICS METHODS I (2 Units)

Real-valued functions of a real variable. Review of differentiation and integration and their

applications. Mean value theorem. Taylor series.Real valued functions of two or three variables.

Partial derivatives chain rule, extreme, languages, multipliers, increments, differentials and linear

approximations. Evaluation of line integrals, multiple integrals.

MCB 201: GENERAL MICROBIOLOGY I (2 Units)

Historical aspects of Microbiology with emphasis on the place of microorganisms in the world.

Types of microorganisms—bacterial, viruses, fungi, nckeftsia, chlamydia, protozoa, algae etc.

growth and reproduction of momposition and some natural chemical component of foods. The

nutritional status of different foods. Basic physical, chemical and biological principles of food

processing and preservation. Engineering units and dimensions applicable to the food industry.

The use of flow charts, equations and stoichiometry

ENG 211: ENGINEERING WORKSHOP PRACTICES I (1 Unit)

This course introduces students to have the practical skills for basic workshop practices e.g.

marking out, drilling, milling, grinding and also including safety precaution. The students will also

have practical exposure to various welding and other metal joining processes. Students will be

required to produce a given project at the end of the workshop practice. Introduction to turning

exercises-straight, step turning, chamfering, facing screw cutting etc. Milling and milling exercise.

Drilling techniques and exercise. Sheet metal work. Welding and soldering techniques exercise.

Theory and practice of bench work and exercises.

ENG 271: ENGINEERING THERMODYNAMICS (2 Units)

Definition of thermodynamic.Terminologies; systems; state properties and processes. Energy,

energy conversion; work, heat, non-flow processes, reversibility, temperature, zeroth law,

pressure. First law of thermodynamics, statement of the law; first law applied to open and closed

microorganisms by physical and chemical methods.

FST 221: FOOD BIOCHEMISTRY (2 Units)

Histological development and scope of biochemistry in relation, to foods. Structure, classification,

occurrence, nature and properties of naturally occurring constituents of foods. Water and its

properties, protein systems in foods, factors affecting protein quality; food enzymes, enzyme

reaction rate and activation energy, factors affecting enzyme activity, carbohydrates during food

processing. Lipids in foods — saturation and unsaturation, vitamins and natural pigments

carotenoids, chlorophyll, anthocyanins; flavors and flavonoids in foods.


FST 202: INTRODUCTION TO ENGINEERING THERMODYNAMICS (3 Units)

Elements of fluid statics, density pressure, surface tension, viscosity, compressibility etc.

Hydrostatics forces on submerged surfaces due to incompressible fluid. Introduction to fluid

dynamics, conversion laws.Introduction to viscous flow. Heat, mass and momentum transfer

theories, conduction, convection and radiation as applied to food engineering. Calculation

involving energy gains and losses; natural forced convection under laminar, turbulent or mixed

flow conditions.Principles of mass transfer and diffusion processing; determination of convection

and overall heat transfer coefficients; psychometric properties of air and air-water.

ENG 212: ENGINEERNG WORKSHOP PRACTICE II (1 Unit)

This course is to provide opportunity through structured practical training modules for students to

understand and appreciate the kind of practical skills required in normal engineering workshop

practice, involving selection and operation of some commonly used workshop tools and machines.

Organization of engineering workshop after the successful completion of the course, students are

expected under the close supervision of technical staff, to be able to fabricate some simple

engineering work pieces by operating ordinary workshop machine tools such as lathe, milling

machine and drilling machine. Engineering materials,materials selection and properties of material

students are expected to submit their log book which would be assessed according to criteria.

FST 222: FUNDAMENTALS OF HEAT & MASS TRANSER (2 Units)

Heat, mass and momentum transfer theories — conduction, convection and radiation processes as

applied to food engineering, processing and storage. Calculations involving energy gains and

losses. Natural, forced convection under laminar, turbulent or mixed flow conditions. Principles

of mass transfer and diffusion processes. Use of dimensional analysis and empirical correlations

in heat and mass transfer. Use of heat exchangers and economic selection among various

exchangers based on parallel and counter flow arrangements. Determination of convective and

overall heat transfer coefficients. Psychrometric properties of air and air-water mixtures.

ENG 202: ENGINEERING DRAWING II (2 Units)

Plane geometry Tangency Construction, Orthogonal Projection, Conic and simple loci,

Orthographic Drawings of simple Engineering Components, Assembly and Machine Drawing,

Projection Models in Technical Drawing, Free Hand Sketching and Instrumental Drawing.

FST 242: FOOD PROCESSING TECHNIQUES (2 Units)

Basic principles of processing and preservation, preparation operations for processing food from

plant and animal origins. Material handling and related preliminary operations such as cleaning,

grading and sorting. Principles that control operations for various high temperature; blanching,

pasteurization, sterilization, evaporation, drying and extrusion. Ambient temperature;

homogenization, emulsification, centrifugation, filtration and extraction. Water in beverage and

food processing, water quality steam generation. Unit and dimension analysis, basic principle of

unit operation in food processing, material and energy balance.

CHM 232: ORGANIC CHEMISTRY 11 (2 Units)

Stereochemistry, sequence rule R,S, and E, Z notations, dynamic stereochemistry, conformational

analysis, factors affecting structure and physical availability of electrons, methane, energy of

activation and fee radical substitution reaction of alkanes, functional group chemistry, aromaticity,

electrophillic and nucleophillic substitution, addition and elimination reactions. Organic chemistry

practices II.

GSS 212: COMPUTER APPLICATION (2 Units)


AGE 202: PRINCIPLE OF ECONOMICS (2 Units)

Slope and methods of economics, micro and macro-economics in agriculture. Meaning of

agricultural economics, scope of agricultural economics and importance of agricultural economics.

Meaning of market, types of market structure, concept of demand and supply, price determination

and elasticity. National income, investment interest rate, inflation, international trade, balance of

payment, commodity agreement in agriculture. Meaning of money, functions, creation of monies

by the banking system, instrument and problem of monetary market, supplies of money, demand

of money, central bank, commercial bank, microfinance bank.

PHY 262: ELECTRIC CIRCUIT AND ELECTRONICS (2 Units)

D.C. Circuits: Kirchhoff’s Laws, sources of EMF and Current, Network Analysis and Circuit

Theorems. A.C. Circuits: Inductance, Capacitance, The Transformer, Sinusoidal Waveforms

RMS and Peak Values, Power, Impedance and Admittance, Series RLC Circuit. Q-factor,

Resonance, Network Analysis and Circuit Theorems, Filters. Electronics: Semiconductors, the

PN-junction, Field Effect Transistors, Bipolar Transistor, Characteristics and Equivalent Circuits,

Amplifiers, Feedback, Oscillators.

GST 202: THEORY OF ENTREPRENEURSHIP (2 Units)

As outlined by Centre for Entrepreneurship Studies.


ENG309: FLUID MECHANICS (2 Units)

Elements of fluid statics, density pressure, surface tension, viscosity, compressibility etc.

Hydrostatics forces on submerged surfaces due to incompressible fluid. Introduction to fluid

dynamics, conversion laws.Introduction to viscous flow. Heat, mass and momentum transfer

theories, conduction, convection and radiation as applied to food engineering. Calculation

involving energy gains and losses; natural forced convection under laminar, turbulent or mixed

flow conditions.Principles of mass transfer and diffusion processing; determination of convection

and overall heat transfer coefficients; psychometric properties of air and air-water.

ENG 305: STREGTH OF MATERIALS (2 Units)

Direct stress: Hooke’s experiment. Axially loaded bar, tensile and compressive stresses.

Strain; tensile and compressive strains. Stress-strain curves for ductile and brittle materials.

Modulus of elasticity. Mechanical properties of materials; elastic limits, proportional limit, yield

points, ultimate strength. Modulus of toughness. Percentage reduction in areas. Percentage

elongation. Principal stress: Definition, deductions from Mohr’s circle. Mohr’s circle method of

determining stress and strain. Working stress, proof stress, poison’s ratio, modulus of rigidity.

FST 311: FOOD CHEMISTRY I (2 Units)

Naturally occurring constituents of foods such as water, proteins, fats and oils, carbohydrates,

vitamins and mineral elements and their reaction. Their structures, chemical and physical

properties and significance. Chemical, Physical and Biochemical changes that occur in foods

during handling, processing and storage. Browning reactions in foods, enzymic and non enzymic

browning, significance uses in food industry. Natural food color, biochemical changes during

processing climacteric fruits. Synthetic vitamins and minerals used in food fortification, food

toxicants and significance. Baking chemistry, enzymes and food additives.

FST 321: HUMAN NUTRITION (2 Units)

Nutritional situation in Nigeria. Nutritional related diseases. Protein Energy Malnutrition.

Digestion, Absorption and Metabolism of carbohydrates, proteins, lipids. Basal metabolism.

Important mineral and deficiencies, their etiology and control. Antinutritional factors in food. Food

balance sheets, food composition tables and recommended dietary allowances. Nutritional

assessments: types of data f or evaluating and analyzing nutritional status of human: clinical,

anthropometric and laboratory tests data (haematological parameters, dietary survey). Nutritional

evaluation of food products: determination of energy using bomb calorimeter. Protein quality

determination using animal model (i.e. bioassay) and in-vitro method. Nutritional application and

calculation of important parameters like Biological Value (BV), Food Efficiency Ratio (FER) etc.

Haematological analysis, such as haemoglobin (Hb), packed cell volume (PCV) etc. Infant and

young child feeding practices: breastfeeding and complimentary feeding practices. Nutritional

quality and implication of traditional complementary foods. Factors affecting child feeding

practices. Basic food groups and their nutritional contributions, food pyramids and uses.

FST 341: UNIT OPERATAIONS IN FOOD PROCESSING (3 Units)

Units and Dimensional analysis. Basic principle of unit Operations in Food Process Engineering

material and energy balance. Material handling and related preliminary operations such as

cleaning, grading and sorting. Mechanical separation: sedimentation, centrifugation/cyclone

separation, sieving and particle size analysis. Membrane separation processes - theory and

applications of distillation extraction, expression, reverse osmosis. Contact equilibrium separation

processes - theory and applications of absorption, extraction, crystallization and exchange

absorption. Evaporation - multiple effects, principles and types.

FST 351: PRICIPLES OF SEMSORY EVALUATION (2 Units)

The human senses of olfaction and gestation, taste and smell receptors; mechanism of taste and

smell perception; organoleptic assessment of processed foods to determine accessibility-operating

conditions for sensory testing, assessment methods and scores. Statistical interpretation of data.

Sensory evaluation from the perspectives of marketing; research and product development.

FST 331: CEREAL PROCESSING TECHNOLOGY (2 Units)

Structure of cereal grains. Nutritional quality of the grains. Chemical composition. Modern and

traditional methods of milling. Effects of milling on nutritional quality of cereals. Wheat chemistry

and technology including bread making, biscuit manufacture, cake making. Manufacture of

breakfast cereals and other products. Local cereal processing, utilization of rice, maize, sorghum

and millet. Nutritional deficiencies of processed tapioca cereal and methods of improvement.

Fundamentals of chemistry and technology of malting of cereals. Microbiology of cereal products.

FST 381: CEREALS TECHNOLOGY AND BAKING PRACTICAL (1 Unit)

Practical aspect of cereal technology and baking.

FST 371: FOOD CHEMISTRY I (PRACTICAL) (1 Unit)

Structures of starches. Sugars rotation. Determination of melting point, flame points of oil and fats.

Determination of benzoic acid in beverages, phenolase, peroxidase and catalase tests. Phosphate

test/determination. Hydrogen cyanide determination. Non-protein nitrogen determination.

FST 361: SCIENTIFIC WRITING & PRESENTATON (2 Units)

Scientific communication. Types of written communication, journals, bulletins, abstracts. etc.

Types of oral communication, seminar, conferences, talks and art of oral presentation. Scientific

writing. Library use and bibliographic search in the food science and technology related areas,

Modern information technologies (Information), scientific networking, computer data-bases,

Compact-Disc-Read-Only-Memory (CD ROM) technology, on line information and computer

conference, optical discs. Scientific illustrations (figures, tables, plates). Each student will present

oral and written reports for grading based on a survey of literature on recent developments in an

area of current interest in the field of food science and technology.

CHM 321: PHYSICAL CHEMISTRY II (2 Units)

A review of Gibbs Function. Chemical thermodynamics Introduction to statistical

thermodynamics. Ideal solutions and non-Ideal solutions. Properties of electrolytes. Colligative

Properties. Ions in solution: The Arrhenius theory. The conductivity of ions Measure atom of

conductance and its applications. Debyc-Huckel theory of ions. Kohlausch theory and Oswald

dilution. The concept of activity and activity coefficient. Solution of ions, transport numbers.


FST 300: INDUSTRIAL VISIT (2 Units)

This is a one day industrial visiting program. The 200 level students are expected to pay a one day

industrial visit to a chosen food industry to acquaint themselves with the operations in the factory

to complement the theoretical approach used in the classroom. Technical reports submitted by the

students will be graded.

FST 302: FOOD MICROBIOLOGY (2 Units)

Natural flora of importance in foods, their behavior and uses in the food industry; indicator,

pathogenic and spoilage micro-organisms; microbiology of water supplies; contamination from

sewage; handling; processing dust etc. Food and water borne diseases; food infections and

toxicants; identification of food-poisoning micro-organisms. Laboratory methods of assessing

microbiological status of different classes of food commodities- beverages, cereals, roots, and

tubers; fruits and vegetables, meat, fish, and diary products. Microbiological standards and criteria.

Indices of food sanitary quality.

FST 312: FOOD CHEMISTRY II/PRACTICAL (2 Units)

Further studies on naturally occurring constituents of foods: vitamins, colours, mineral elements,

and enzyme. Toxic constituents and antinutritonal factors, their structures, chemical and physical

properties and significance. Chemical, physical and biochemical changes that occur in these

components during handling, processing and storage of foods. Effect of processing on chemical

constituents of food during freezing, dehydration and boiling.

FST 322: FOOD RHEOLOGY (2 Units)

Deformation elasticity and flow; shear, Newtonian and Non-Newtonian flow; viscometrv of fluid

food materials, dilute and concentrated food suspensions; sedimentation; rheopexy (thixotrophy);

viscoelasticity. Dynamics of fluid flow applications. Flow in a curved path, radial flow, vortex free

and forced vortex flow. Real and ideal fluids, velocity distribution, boundary layer and separation.

Frictional losses in flow through pipes, fittings, bends and drag, etc.

FST 332: FOOD ENINEERING APPLICATION (2 Units)

Thermophysical properties of Food: Glossary of thermophysical properties of foods and methods

of determinations, Relevance to food processing, Food composition versus thermophysical

properties. Thermal processing: Retort processing and controls; thermal death time equivalent;

Relevance and calculation of D, Z, Q10 values for some thermal treatments. Application of fluid

flow theory: Basic fluid properties; fluid transportation system in food processing, components

classification and selection criteria; pumping power requirement and classification. Food

dehydration theory and Applications: Drying theory, calculations of drying rate, time and

equilibrium inoistui-e content; dehydration equipment, classification and selection.

FST 352: PRINCIPLES OF FOOD PROCESSING AND PRESERVATION (2 Units)

Winnowing, sun drying, smoking, salting, fermentation, dehydration, pickling, concentration and

thermal processes .Basic principles of drying constant and falling rate drying. Thin and deep layer

drying. Heat and mass transfer during drying process. Solar drying: mode of heat collection, flat

pole collector and concentrator, inclination of collectors, heat storage in solar dryers, heat

distribution in the drying chamber, lagging of the walls of the solar dryer. Basic equipment

essential for food processing and preservation. Milling technology as applicable in food industry.

Types of mills: burr, hammer and roller mills. Design features and design analyses for mills. Cold

storage and freezing in food industry. Determination of size and kes), coastal and brackish water

fishery and marine fishery zones. B. Fishing: inland fishing, marine fishing (offshore fishing,

inshore fishing, coastal fishing and offshore fishing). C. Fishery product processing (frozen

products, dry products, canned products, fish products or cake, fish meal, fish egg or jam, fish oil

flavoring additives, algae products (agar), crafts (pearl). D. Fishery product trade.

FST 362:FOOD MICROBIOLOGY PRACTICAL (1 Unit)

Introduction to the food microbiology laboratory: identification of various equipment and their

functions. Microbiological media: preparation and utilization of different media (basic,

enrichment, selective etc.). Aseptic techniques: sterilization methods (dry heat, steam, etc).

Inoculation principles (flaming, UV etc). Food sampling for microbiological analysis: isolation

techniques (stab inoculation, pour plating, streaking etc). Microbiological examination of foods:

standard plate counts, identification of spoilage organisms using different foods as example,

pathogen detection, testing for microbial products. Identification of food organisms: staining

techniques, morphological examination and biochemical tests.

CHM 342: CHEMICAL & INSTRUMENTAL METHOD OF ANALYSIS (2 Units)

As outlined by Chemistry Department.

FST 372: FOOD PROCESSING AND PRESERVATION PRACTICAL (1 Unit)

Practical aspect of food processing and preservation.

AGR 352: AGRICULTURAL STATISTICS & EXP. DESIGN (3 Units)

Principles of scientific experimentation; Experiments, experimental procedure, cause and control

of experimental error, analysis of variance ,one way and multiple ways classification, factor

experiment, split-plot designs and analysis of results. Simple linear regression; Assumptions and

pitfalls; least squares estimation of parameters; test of significance and R2 comparing linear

regression models. Introduction to Analysis of variance; the simple one-factor model; two factor

models; interaction in Analysis of variance.

GST 302: PRACTICAL SKILLS IN ENTREPRENEURSHIP (2 Units)

As outlined by the Centre for Entrepreneurship Development.


FST 401: FOOD ANALYSIS (2 Units)

Sampling and treatment of food samples for proximate analysis. Principles of analytical methods

such as photometry, refractometry and chromatographic methods for food analysis.Principles of

physical and chemical analytical methods of water and other major components of foods.

Determination of vitamins in foods, Use of HPLC for determination of vitamins. Determination of

toxic constitutes in foods, phytic acid, Hydrogen Cyanide etc. Sugar analysis, starch, amylose and

amylopectin in foods.

FST 411: DAIRY SCIENCE & TECHNOLOGY (3 Units)

An overview of the Nigerian dairy industry and milk as a raw material. Factors affecting secretion

and composition; milk-borne diseases and elementary milk testing procedures; milking techniques.

Methods of heat treatment, bottling and packing principles, objectives, procedures and equipment

for pasteurization, sterilization, concentration and homogenization of milk. Outline of methods of

production, properties, handling and storage of market milk, cream milk powder, butter, cheese,

concentrated milk, condensed milk, dried milk and yoghurt, whey disposal and utilization. Plant

cleaning and sterilization. Contribution of milk to human nutrition.

FST 421: FOOD QUALITY CONTROL & PLANT SANITATION (3 Units)

Historical background and definitions; scope; significance, meaning of quality and control. Quality

in relation to reliability, price, delivery, accounting, purchasing; case studies of organization of

quality control in typical food companies, setting specifications for microbiology, chemical and

entomological standards. Statistical quality control — types of errors and decision making: control

charts for variables and attributes — construction and uses; sampling plans, sensory quality control

— assessment scores and interpretation of data. The codex Alimentarius legislation and codes of

practice. Biological and aesthetic problems of poor plant sanitation, waste and affluent disposal;

plant design, installation and operation for cleaning purposes; disinfection, sterilization and

detergency in processing area; cleaning by dismantling; cleaning-in-place technology, personal

hygiene in the food factory.

FST 431: FOOD PLANT DESIGN & PILOT DEMONSTRATION (2 Units)

Plant lay-out in the food industry. Process flow sheets, food product processing, material and

energy balance in process calculation, sanitation and safety in food plants. Economics of process

design and optimization techniques. Optimum design of food processing plants. The principles of

methods of process design. Planning considerations and choice of materials of construction of

equipment, location of food factor, civil mechanical and electrical provisions water and electricity

supplies, effluent, disposal, storage spaces, building requirement (location of cafeteria and toilet

facilities) and plant selection. Pipeline design and plant layout in the food industry-floor, roof,

wall, ventilation, operation and cleaning food plant construction material, strength and corrosion

resistance (with particular reference to specific metals, alloys, polymer, wood, ceramic, etc) under

different environments, corrosion, prevention techniques, materials selection in food industry.

Diagrammatic representation, instruments, activators, values, line diagrams, etc. Block and flow

charging instrumentation (flow level, pressure, temperature and composition). The factors

determining optimum operating conditions for different processes. Methods of preparing design

projects report. Students are to design and fabricate food processing machine.

FST 441: FOOD PRODUCT DEVELOPMENT (2 Units)

Objective of product development and reason why new product form, Product strategy

development; including, idea generation and screening, product concept, product design

specification, Product design and process development , steps in product design and process

development, product formulation, packaging development, process development, product testing,

product and process specification and marketing strategy, Product commercialization, Marketing

plan, the production plan, the financial plan, pre-launch trial, Overall operational plan, Financial

analysis, Product Launch and evaluation, steps in product launch, the coordinated launch,

evaluation after the launch

FST 451: FRUIT & VEGETABLES TECHNOLOGY (3 Units)

Handling of fresh fruits and vegetables, chemical control of enzymic and non-enzymic changes,

grading, sorting, cleaning. Peeling, sampling and size reduction. Raw materials for the fruits and

vegetables industry-citrus, mangoes, onions, bananas, etc; botanical characteristics, composition,

harvesting, storage and preservation, controlled Atmosphere technology. Canning of fruits and

vegetables-theory and applications; Dehydration processes including freeze-drying, spray-drying

and sun drying; processing of fruit drinks and juices, jams and preserves, tomato paste products

arid pickles. Techniques of blanching, clarification, stabilization and can-sterilization.

FST 461: FATS & OILS TECHNOLOGY (3 Units)

Status of the oils and fats industry in Nigeria; oil seeds of Nigeria-characteristics, composition and

uses. Raw materials for the vegetable oil industries-palm, coconut, groundnut, soyabeans,

cottonseed, sunflower seed; effect of climatic conditions, harvesting and storage on quality of

glycerides. Refining of oil and storage quality indices.

FST 471: FOOD PROCESS PLANT & DESIGN PRACTICAL (1 Unit)

Practical skills in Food process plant and design to be carried out. Student would be tested on the

ability to fabricate and design food processing machines.

FST 481: FOOD PRODUCT DEVELOPMENT PRACTICAL (1 Unit)

Practical aspect of food product development which include, idea generation and screening of

specific food product, identifying deficiency in manufacturing, packaging and nutrient densities

of such products. Design new or improved product with attempt of circumventing the deficiencies

observed. Development of at least six new products from different categories of foods from both

plant and animal origin. Utilization of natural food additives; sweeteners, preservative should be

given preference. Also, utilization of underutilized crops must be a major factor to be considered.


FST 402: INDUSTRIAL TRAINING ASSESSED BY INDUSTRY-BASED (2 Units)

SUPERVISORS

This is one of the three components of the Students’ industrial work experience scheme (SIWES)

where Industry-based Supervisors do assess students’ performances: punctuality to work,

availability, commitment and contribution of students to the operations in the industries where

attached. Such assessments are submitted to the school to form part of the SIWES overall grading.

FST 412: INDUSTRIAL TRAINING ASSESSED BY UNIVERSITY-BASED (2 Units)

SUPERVISORS

This is the assessment of the students by the university supervisors who visit the students at the

places of attachment and evaluate their logbook and as well interact with the Industry based

supervisor. This form the second component of the SIWES overall grading.

FST 422: STUDENTS’ REPORT & SEMINAR PRESENTATION (2 Units)

This is the assessment of the report and defense by students. Here, the evaluation is based on the

quality of the write-up and the students’ ability to defend the report. This is the third and final

component of the SIWES overall assessment.

ELETIVE COURSES

FST 481: MALTING & BREWING (2 Units)

Types and structural composition of barley and sorghum grains, preparation of grain, malt-

germination, modification, kilning a biochemical change involved. Mashing processes, factors

affecting mashing, biochemistry of mashing, boiling of worth, beer conditioning and beer quality.

FST 491: SURVEY OF FOOD INDSTRY (2 Units)

This will involve a survey of the operations, activities and problems in a selected food industry.

The survey may involve cottage, small, medium or large-scale food industries. Case studies may

cover all or commodities, equipment, services or specific problems in the food industry. Students

will be assessed on the basis of their orientation to the task and final written reports on the survey.


FST 571: FINAL YEAR PROJECT (3 Units)

A research project is undertaken by individual students under a supervisor. A report of the research

work will be presented in form of a dissertation to be followed by an oral defense.

FST 501: FOOD SCIENCE & TECHNOLOGY SEMINAR (2 Units)

The seminar presentation(s) on special topics.

FST 511: FERMENTED FOOD TECHNOLOGY/PRACTICAL (3 Units)

Alcoholic fermented foods traditional to Africa, including palm wine, pito, burukutu-science and

technology. Processing technology of local and oriental fermented condiments-tofu, tempeh,

matto, ‘iru/dadawa, ogiri, ugba’. Basic operations in industrial fermentations-fermentors and

fermentor operations; extraction of fermentation products. Recent advances in the manufacture of

alchoholic beverages in Nigeria. Use of micro-organisms in the industrial production of vinegar,

yoghurt, vitamins, amino acids and flavours.

FST 521: TECH. OF MISCELLANEOUS FOOD COMMODITIES (3 Units)

Botanical characteristics, composition, properties and processing of non-alcoholic beverages from

cocoa, tea, coffee, kola, 4erbs and spices, sugar confectionery and soft drinks. Recent advances in

the manufacture of non-alcoholic beverages in Nigeria. Nutritional value of non-alcoholic

beverages.

FST 531: PROCESS CONTROL & AUTOMATION (2 Units)

Introduction to process control and instrumentation-measuring instruments including

oscilloscopes, graphics, thermocouples, sensors, accelerometers, AC and DC motors. Process

requirements in the food industry. Methods of control-block diagrams, open and feedback systems,

stability problems; Laplace transform, transfer function and application. Types of controllers and

control actions; frequency-response analysis of elements; transient and steady state solutions;

prediction of transient response, optimum control setting methods, control of processes with time

delay; electrical devices and applications in food processing. Forms of signals; damping factor and

critical conditions, control values and transmission lines; process dynamics e.g. control of heat

exchanger, error detector and transducers, electric alarms, heat detection alarm, time relay,

temperature relay, remote control, etc. Applications of these control devices in food processing

operations.

FST 541: BUSINESS MGT. FOR FOOD SCI. & TECH. (3 Units)

Entrepreneurial mindset and Skills development, Leadership skills, Business development

services, Basic business management, Creative thinking and Idea generation, Unlocking

entrepreneurship competencies, Business overview of business plan, Smart business, Market

development, Business plan, Marketing Plan. Introduction to Leadership, Creativity and

innovation, Production plan, Operational plan, Organizational plan, Total quality management,

Time management, Human resources management, Principles of accounting, Value chain

development, Customers royalty, Business pan risk and Mitigation, Negotiations skills, Financial

plan etc.

FST 551: FOOD BIOTECHNOLOGY (3 Units)

Introduction to Biotechnology-definition and scope. Tools of Biotechnology. Application of

biotechnology to indigenous food production/fermentation, processes-current status and future

prospects. Genes and Genetic engineering; the nucleic acids (RNA and DNA); DNA

manipulations, Restriction and other enzymes used in genetic engineering; DNA/Genes cleaning;

Vectors; Cutting and ligation of DNA. Fermentation technology and operations.

Fermenters/Bioreactors; Genetic improvements of fermentation process. Enzyme technology;

production of crude enzyme extracts. Isolation and purification of organic acids-citric and lactic

acids. Food wastes-gasohol and biogas. Food conservation through cultural and harvesting

practices. Utilization of food wastes through biotechnology processes.

FST 561: TECH. OF MISCELLANEOUS FOOD COMMODIIES PRACTIAL (1 Unit)

Processing of cocoa, coffee and tea, confectioneries and chocolate manufacture and carbonated

non-alcoholic beverages. Sugar manufacture, Honey processing.


FST 502: FOOD ADDITIVES, TOXICOLOGY & SAFETY (3 Units)

Food additives and contaminants; importance and safety, legitimate and illegitimate uses; the

GRAS and regulations affecting use of rood additives; including chemical preservatives, organic

and inorganic microbial antagonists, and quality improvers, such as flavourings, buffering and

neutralizing agents. Sources of toxins; interaction of toxic synthetic chemicals with food

antagonists and promoters. Food processing and food toxins haemaglutinins, antivitamins. protein

inhibitors, etc. Toxic from food-cyanogenic glucogenic glucosides. steroidal alkaloids, microbial

toxins (mycotoxins, etc.) Hazards from pesticide residues. Concept of pollution and environmental

toxicants-air, land, water, sound, and industrial effluents. Environmental policies and future of

food additives.

FST 512: ROOT & TUBER TECHNOLOGY (3 Units)

Processing and utilization of major cereals. Milling of grains, particle size analysis, utilization of

products and by-products. Baking processes, rheological properties of dough and ingredients.

Protein-enriched cereal products. National considerations for the conservation, processing and

preservation of roots and stem tubers and their products. Harvesting, storage and processing of

roots and tubers. Nutritional enrichment of root and tuber food products.

FST 522: MEAT & FISH SCIENCE TECHNOLOGY/PRACTICAL (3 Units)

Science and technology of converting meat-type animals to human food; anatomy, physiology and

histology of domestic animals. Introduction to slaughter and dressing of table birds; curing,

canning and drying of fresh meat; intermediate moisture meat. Factors affecting meat quality -

physical chemical, microbiological and management. Traditional and scientific principles

involved in the processing technology of meat products — sausages, ham, bologna, frankfurters,

salting, boiling, smoking, curing, etc. Principles, practices and equipment for fish refrigeration and

freezing, drying, salting, smoking, pickling, canning and irradiation of fish protein concentrate,

meal, sauces and other fish products; product quality considerations. Egg quality, handling,

freezing, pasteurization, drying. Production, quality control, storage and utilization of egg, poultry

and meat products.

PRACTICAL

Evaluate shell eggs for quality using non-destructive and destructive methods; yolk index, albumen

index, Haugh unit. Production of egg powder and fortified eggs/Quality evaluation. Production

and quality test of frozen chicken. Meat and fish canning and testing for Clostridium botulinum.

Production and evaluation of sausage rolls. Frozen meat production and quality evaluation.

Smoked fish/meat evaluation. Chemical preservation of egg using coating and brining.

FST 532: FOOD PACKAGING (3 Units)

Definition; role and importance of packaging. Principles of packaging. characteristics of packaging

materials-classification and types. Mann facture and properties of flexible packaging materials-

paper, and paper-hoard, regenerated cellulose, flexible plastic films, rigid plastic films.

Manufacture and properties of aluminum plates, tin plates, or foils, wood and glass used in food

packaging. Packaging requirements for fresh and processed foods for local and foreign markets.

Effect of packaging on storability of different classes of foods. Packaging for food

transportationand special handling. Testing for structural quality and performance of packaging

materials. Legislation on packaging.

FST 542: FOOD MACHINERY (2 Units)

Layout and design features of a food processing factory and equipment with reference to

engineering standards and practices. Planning considerations and choice of materials of

construction of equipment; location of food factory; civil, mechanical and electrical provisions —

water and electricity supplies, effluent disposal, storage spaces, building requirements (location of

cafeteria and toilet facilities) and plant selection, etc. Construction and operation of food

equipment for cleaning, sorting, grading, mixing, homogenization, eentrifugation and filtration.

Application and types of electric motors and other powered or motorized machineries.

FST 552: POST HARVEST PHYSIOLOGY & STORAGE TECH./PRAC. (3 Units)

Post-harvest physiology of horticultural commodities, e.g. tuber, fruits and vegetables. Control of

post-harvest losses (prevention of moisture losses, mechanical damage and injuries, microbial

infection etc.). Post-harvest quality changes and their evaluation in fruits and vegetables.

Refrigeration and cooling systems. Tropical environment including climacteric, physical and

chemical indices of quality in fruits and vegetables. Controlled environment for long term storage

and transportation i.e. Modified atmosphere storage, controlled atmosphere storage, hypobaric

storage and combined treatments. Handling and storage of cereal grains and legumes.

Measurement of temperature, relative humidity and moisture in stored foods. Building and other

structures for food storage. Regulatory ripening; ripening and senescence (respiratory and ethylene

phenomena). Pest control equipment. Parameters and factors affecting storage; instrumentation in

storage.

FST 562: FINAL YEAR PROJECT (3 Units)

A research project is undertaken by individual students under a supervisor. A report of the research

work will be presented in form of a dissertation to be followed by an oral defense.

ELECTIVE COURSES

FST 581: NIGERIA’S FOOD & INDUSTRIAL RAW MATERIALS (3 Units)

Classification of Nigeria’s food and agro-industrial raw materials. Constraints to local raw material

utilization. Local sourcing of raw materials; problems and prospects, processing characteristics

and requirements; quality evaluation and specifications for household/industry use. Methods of’

processing on chemical composition and storage stability; nutritive value of Nigeria’s food raw

materials. Entrepreneurship in the raw material development area; resource utilization; upgrading

of traditional harvesting and processing methods; conservation practices; conventional and

unconventional raw materials. Role of government in promoting local raw materials.

FST 572: FOOD IRRADIATION (3 Units)

Introduction to irradiation treatment of foods. Radiation chemistry and application in foods.

Effects of radiation on food-borne microorganisms, insects and parasites. Use of irradiation for

controlling of sprouting in roots and tubers. Irradiation decontamination of fruits and vegetables,

fish, spices, condiments and other export crops. Codex Alimentarious and legislations on food

irradiation.

FST 321 PRINCIPLE OF HUMAN NUTRITION

An introduction to Nutritional situation and policy in Nigeria. Classes of Food, composition of

balanced diet. Digestion and metabolism of carbohydrate, protein, fats, basal metabolism.

Importance of nutrients and deficiency diseases. Life cycle nutrition requirement. Nutritional

evaluation and protein quality determination. Anti-nutritional factors in foods.

FST 551 LIFE CYCLE NUTRITION: FOOD FOR SPECIAL DIETARY PURPOSES

Nutrition for the pregnant women, lactating mothers, infants, adolescents, convalescents, aged etc.

Evaluation of nutritional status, improvement of nutritional status. Weaning food, its composition

and formulation. Food intake and nutritional disorders such as artherosclerosis, anemia, ketosis,

avitaminosis, hypertension, kidney and live malfunctions, IDA, IDD and VAD. Fibers and their

importance in foods. Food fortification and enrichment.

Documents

DEPARTMENT OF FOOD SCIENCE AND TECHNOLOGY HAND …