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DEPARTMENT OF FOOD SCIENCE AND TECHNOLOGY
B.Sc. Degree Programme in Food Science and Technology
PHILOSOPHY AND OBJECTIVES
PHILOSOPHY
Food Science and Technology is aimed at the application of science and engineering to the evaluation, processing, utilization, diversification, packaging, distribution and storage of foods. The philosophy of the programme is to produce technologically, skilled graduates capable of working in the existing food industries, using locally available raw materials to set up food processing industries to process and make nutritious, wholesome food available to consumers.
OBJECTIVES:
(i) to produce skilled technical and managerial manpower for agro-allied industries;
(ii) to produce skilled manpower required to establish, manage and direct small, medium and large scale food processing and allied industries using available locally sourced raw materials in line with institutions’ mission of producing graduates with entrepreneurial capabilities;
(iii) to produce graduates who will be involved in consultancy services in food product development, research and development, processing and preservation;
(iv) to produce graduates with knowledge of design and fabrication of food processing equipment to assist in developing traditional technology;
(v) to produce graduates who will be able to teach Food Science and Technology and allied courses in appropriate institution of higher education.
A. LIST OF COURSES BY LEVELS
100 LEVEL
As Listed Under Faculty-Wide Courses
200 LEVEL
Course Code Course Title Credit(s)
AGR 210 Practical Agriculture I 1
AGR 220 Practical Agriculture II 1
AGR 221 Basic Analytical Methods in Agriculture 2
FST 201 Industrial Training Programme I 3
FST 210 Introduction to Food Science and Technology 3
FST 213 Basic Engineering Drawing 1
FST 226 Basic Engineering Thermodynamics 2
STA 223 Statistics for Life Sciences 2
AGE 220 Introduction to Farm Management and
Production Economics 3
BCH 211 General Biochemistry I 2
BLY 209 Basic Microbiology 3
CHM 217 Physical Chemistry Practical II 1
GST 201 Studies in Entrepreneurship and New Ventures 2
GST 216 History and Philosophy of Science 1
GST 228 Peace Studies and Conflict Resolution 2
300 LEVEL
FST 301 Industrial Training Programme II 3
FST 310 Basic Fluid Mechanics 2
FST 311 Physical and Colloidal Chemistry of Food 3
FST 312 Food Biochemistry 2
FST 313 Fundamentals of Food Processing 2
FST 314 Food Microbiology I 3
FST 315 Food Commodities Handling 3
FST 324 Workshop Practice 2
FST 325 Principles of Food Analysis 3
FST 326 Food Chemistry 2
FST 328 Technical Writing and Project Reporting 2
FST 377 Entrepreneurship in Food Science and Technology 2
GST 301 Culture and Civilization in Africa 1
GST 302 Studies in Philosophy and Logic 1
400 LEVEL
FST 411 Food Process Plant Design 3
FST 412 Fish and Meat Technology 2
FST 413 Milk and Dairy Technology 2
FST 415 Food Biotechnology 3
FST 416 Instrumentation Techniques in Food Analysis 2
FST 417 Food Dehydration Technology 2
FST 418 Food Microbiology II 2
FST 420 Pilot Work in Food Processing 3
FST 480 Student Industrial Work Experience 6
500 LEVEL
FST 510 Food Packaging Technology 2
FST 511 Food Product Development 2
FST 514 Nutrition in Health and Diseases 2
FST 515 Thermobacteriology 2
FST 518 Food Standards, Laws and Quality Control 4
FST 519 Food Equipment Design, Fabrication and
Construction 2
FST 522 Post-Harvest Technology 2
FST 526 Food Toxicology 2
FST 527 Selected Topics in Food Science and Technology 3
FST 528 Unit Operations in Food Processing 3
FST 598 Seminar 2
FST 599 Research Project 5
B. SUMMARY OF DEPARTMENTAL GRADUATION REQUIREMENTS
(No. of credits in brackets)
100 LEVEL
As Listed Under Faculty-Wide Requirements
200 LEVEL
CORE:
AGR 210(1), AGR 220(1), AGR 221(2), FST 201(3), FST 210(3), FST 213(1), FST 226(2), AGE 220(3), BLY 209(3), BCH 211(2), CHM 217(1), STA 223(2), GST 201(2),
GST 216(1), GST 228(2).
Total 29 Credits
ELECTIVES:
Students are advised to register for not less than 1 credit from the following courses: AGE 210(2), AES 220(2), CRP 210(3), CRP 220(2), FET 220(3), CHM 210(3) and any other relevant ones with the permission of the Head of Department.
300 LEVEL
CORE:
FST 301(3), FST 310(2), FST 311(3), FST 312(2), FST 313(2), FST 314(3), FST 315(3), FST 325(3), FST 326(2), FST 328(2), FST 377(2), GST 301(1), GST 302(1).
Total 29 Credits
ELECTIVES:
Students are advised to register for not less than 1 credit from the following courses: FST 321(3), FST 322(2), FST 323(3), FST 324(2), FST 327(2), AGE 310(3), CRP 311(2) and any other relevant ones with the permission of the Head of Department.
400 LEVEL
CORE:
FST 411(3), FST 412(2), FST 413(2), FST 415(2), FST 416(2), FST 417(3), FST 418(2), FST 420(3), FST 480(6).
Total 25 Credits
ELECTIVES:
Students are advised to register for not less than 5 credits from the following courses: FST 422(3), FST 423(3) with the permission of the Head of Department.
500 LEVEL
CORE:
FST 510(2), FST 511(2), FST 518(4), FST 519(2), FST 522(2), FST 526(2), FST 527(3) FST 528(3), FST 598(2), FST 599(5).
Total 27 Credits
ELECTIVES:
Students are advised to register for not less than 3 credits from the following courses: FST 514(3), FST 515(3) with the permission of the Head of Department.
C. COURSE DESCRIPTIONS
100 LEVEL
As in the Faculty-Wide Entries
200 LEVEL
AGR 210 PRACTICAL AGRICULTURE I 1 Credit
Vegetable production II: Establishment of Nursery. Management of Nursery. Early yam production.
45h(P);C.
AGR 220 PRACTICAL AGRICULTURE II 1 Credit
Production of seeds of some selected indigenous vegetable. Late season yam production. Production of some selected legumes and pulses.
45h(P);C.
AGR 221 BASIC ANALYTICAL METHODS IN AGRICULTURE 2 Credits
Quantitative determination of agricultural produce components. Spectroscopy and spectrophotometric determination of mineral elements.
15h(T);45h;(P).
FST 201 INDUSTRIAL TRAINING PROGRAMME 3 Credits
Students will be attached to local food processors in Iwo town for exposure to traditional, local and simple technologies of food handling and processing (e.g Local bake, kunnu producer, sachet water producer, gaari manufacturers, local palm oil processors, etc). Students are to submit technical reports and certificate of participation signed by supervisor at the end of the programme.
135h(P);C.
FST 210 INTRODUCTION TO FOOD SCIENCE AND TECHNOLOGY 3 Credits
Review of global food situation with emphasis on Nigeria; local and exotic food commodities of plant and animal origin; introduction to the micro-flora of foods, chemical composition of foods; basic physical, chemical and biological principles of food processing and preservation; engineering unit and dimensions, stoichiometry, chemical equations and flow charts.
30h(T);45(P);C.
FST 213 BASIC ENGINEERING DRAWING 1 Credit
Plane geometry, tangency construction; orthogonal projection; conic and simple loci; orthographic drawings of simple engineering components; assembly and machine drawing, projection of models in technical drawing; free-hand sketching and instrumental drawing.
45h(P);C.
FST 226 BASIC ENGINEERING THERMODYNAMICS 2 Credits
Definition of thermodynamic systems, First law of thermodynamic; The steady flow energy equation; definition of heat energies; perpetual motion machines; Reversible and Irreversible processes and cycles; Entropy; thermodynamic properties of ideal gases and fluids; introduction to power refrigeration cycles.
15h(T);45h(P);C.
AGE 220 INTRODUCTION TO FARM MANAGEMENT AND PRODUCTION ECONOMICS
3 Credits
Natural and scope of farm management and production economics; Decision making process; valuation and depreciation of farm resources; farm records and accounting; Principles of agricultural production and resource use. Factor-factor-product and product-product relationship; Resource allocation in agriculture; farm budgeting, gross and net margin analysis, farm planning.
45h(T);C.
300 LEVEL
FST 301 INDUSTRIAL TRAINING PROGRAMME II 3 Credits
Long vacation training programme of eight weeks participation and exposure to food processing, preservation and quality control operation in a medium/large scale food factory. Technical report would be presented to the Department and defended in a seminar.
135h(P);C.
FST 310 BASIC FLUID MECHANICS 2 Credits
Basic equation of fluid statics. Fluid characteristics. Application of fluid mechanics. Boundary layer flow systems. Basic concepts of heat transfer. Heat exchange and design. Mass transfer. Mass transfer coefficients. Concept of diffusivity momentum and mass transfer. Application of the theory of heat, Mass, Momentum transfer in the food industry.
30h(T);C.
FST 311 PHYSICAL AND COLLOIDAL CHEMISTRY OF FOOD 3 Credits
Food composition and its physical and rheological properties; Newtonian, non-newtonian fluids, pseudo, plastic, visco-elastic e.t.c. Textural classification of foods. Water activity of foods and application of food preservation and processing. Colloidal properties of foods; emulsions, foams sols; gel and their properties and importance in food systems. Surface and interfacial tension of fluids; their determination and importance in food system; chemistry of surfactants, detergents.
30h(T);45h(P);C.
FST 312 FOOD BIOCHEMISTRY 2 Credits
Introduction: Hydrogen ion concentration and buffers. Properties of water: Importance of
buffers in biochemical systems. Food macromolecules. Primary metabolic pathways. Biochemical energetic. Basic Enzymology
15h(T);45h(P);C.
FST 313 FUNDAMENTALS OF FOOD PROCESSING 2 Credits
Definitions. Basic methods of food processing and preservation. Dehydration, Quality control in food processing. Material transfer and handlings. Unit operations in Food Science e.g. cleaning, milling, mixing expression etc. Principles of food plant sanitation.
15h(T);45h(P);C.
FST 314 FOOD MICROBIOLOGY I 3 Credits
Microorganisms and their functions. Classification of bacteria, fungi and yeast important in foods. Relation between structure and function of eukaryotic and procaryotic protist. Microbial growth. Microbial metabolism. Sources of micro organisms in food; important micro organisms associated with food. Factors that influence microbial activity. Effect of microorganism on processing equipment. Alcoholic drinks production and aromatic products. Laboratory methods of assessing microbiological status of different classes of food commodities.30h(T);45h(P);C.
FST 315 FOOD COMMODITIES HANDLING 2 Credits
Classification of food groups. Science, nutritional composition, post-harvest handling and processing of crops in each food groups e.g; root and tubers, cereals and legumes, fish and meat, egg and dairy products, fruit and vegetables. Storage of processed foods. Importance of food packaging. Basic understanding of food nature, the environment and interaction between the food and the environment. Packaging materials.
15h(T);45h(P);C.
FST 321 FOOD ENGINEERING I 3 Credits
Dimensional analysis. Flow properties of food materials. Mechanical operations. Extrusion. Basic design features of food handling equipment. Physical and Engineering Properties of food materials. Strength of food materials. The use of young modulus, the shear modulus and Poisson’s ratio in the evaluation of food strength.
30h(T);45h(P).
FST 322 FOOD ENGINEERING II 2 Credits
General principles and mode of heat transfer. Pasteurization and Sterilization. Dehydration and Evaporation. Principles of mass transfer. Contact equilibrium separation processes. Design features, Fabrication and readily available construction materials with particular reference to Nigeria. Functions of equipment used in the food industry for preparation and unit operation. Electric motors and pumps used in food industries.
15h(T);45h(P).
FST 323 PRINCIPLES OF NUTRITION 3 Credits
Caloric and energy requirements. Metabolic functions of food nutrients. Digestion and absorption of major food macromolecules. Evaluation methods. Nutrition and infection, nutrition and mental retardation.. Effect of processing on nutritional requirements. Nutrition deficiencies and control. Fibre in foods.
30h(T);45h(P).
FST 324 WORKSHOP PRACTICE 2 Credits
Introduction to basic manufacturing processes. Organization of workshop. Workshop hazards and safety. Practices and codes. Properties of engineering material. Benchwork and fitting. Milling and milling exercise. Drilling techniques. Sheet metal works. Welding and soldering techniques with exercise. Properties of wood. Woodwork and joinery exercise. Workshop measurements.
90h(P).
FST 325 FOOD ANALYSIS 3 Credits
Theoretical consideration of principles of Food analysis; proximate analysis, determination of Fats, Proteins, Crude fiber, moisture and ash. Analysis of edible oils their properties and composition. Determination of minerals; sodium, potassium, phosphorus etc. Determination of vitamins, sugars and starches. Specific analysis of a number of foodstuffs: milk, cereals. Processed fruit and vegetable products; anti-nutritional constituents in foods; essential oils and alcoholic beverages.
15h(T);90h(P);C.
FST 326 FOOD CHEMISTRY 2 Credits
Theory of chemistry of carbohydrates, proteins, fats and oils and their reactions. Chemistry of food groups, cereals and legumes, baking chemistry, brewery technology etc, root and tubers, fish and meat, vitamins, enzymes and food additives; toxicants; their classification, occurrence and its importance in foods.
15h(T);45h(P);C.
FST 327 FERMENTATION TECHNOLOGY 2 Credits
Definition of fermentation technology, fermentor, Bioreactors, fermentation processes, application of fermentation technology in foods. Enzyme technology, purification of acids, brewing technology, baking technology. Basic knowledge, principles and application of instruments used in food analysis.
15h(T);45h(P).
FST 328 TECHNICAL WRITING AND PROJECT REPORTING 2 Credits
Basic features of research proposals, projects write up, feasibility studies, seminar presentation. Criteria for the assessment of research proposals and project write up and seminars e.g. presentation (Computer - aided seminar presentation), abstract, introduction, methodology, results and references, sociological surveys.
15h(T);45h(P);C.
FST 377 ENTREPRENEURSHIP IN FOOD SCIENCE AND TECHNOLOGY 2 Credits
Concept of innovation; creativity and patency; studies on small scale enterprise and cottage level product development; hands-on practical experience to establishing bakeries; fish processing firm, oil expression and refining; fruit juice bottling and canning; food processing and preservation etc (invitation of successful entrepreneurs to give seminars). Preparation of investment profile and feasibility studies; costing, training on personnel management, time management, and marketing.
15h(T);45(P);C.
400 LEVEL
FST 411 FOOD PROCESS PLANT DESIGN 3 Credits
Plant layout in the food industry. Economics of process design feasibility analysis and optimization techniques. Optimum design of food processing. Waste water and by products disposal. Sanitary design and construction of food processing plant. Industrial visitation to food industries and a plant design project.
30h(T);45h(P);C.
FST 412 FISH AND MEAT TECHNOLOGY 2 Credits
Pre slaughter examination of animals. Inspection of carcasses. Meat quality assessment. Manufacture of sausages, Bacons, cornedbeef, groundbeef, suya. Handling methods in fish preservation: freezing, smoking, salting, canning, oiling, irradiation etc.
15h(T);45h(P);C.
FST 413 MILK AND DAIRY TECHNOLOGY 2 Credits
Milk and milk products, chemical composition of milk, egg and egg products, Technology of milk and egg handling, preservation and process Production of dehydrated milk, evaporated milk spray dried egg of cheese production, yoghurt butter etc.
15h(T);45(P);C.
FST 415 FOOD BIOTECHNOLOGY 3 Credits
Introduction to Biotechnology, techniques and scope, tools of biotechnology. Applications of biotech in indigenous food production (traditional biotechnology). Modern biotechnology: principles of genetic engineering, DNA Recombinant Technology tools and techniques, PCR techniques. Genetic
Improvements of fermentation process, utilization of food waste through biotech process and safety of biotech foods.
30h(T);45h(P);C.
FST 416 INSTRUMENTATION TECHNIQUES IN FOOD ANALYSIS 2 Credits
Application of modern instrumental methods of analysis to the examination of food products: Atomic Absorption Spectrometer, (AAS) High pressure liquid chromatography (HPLC). Gas chromatography Mass Spectrometer (GC/MS), infrared spectrometer (IR), Nuclear Magnetic Resonance Spectroscopy (NMR), preparation Gas Chromatography (PGC), NEAR infrared reflectance spectroscopy. Theory and applications in the food industry. Hands- on-demonstrations in the Laboratory. Use of radioactive isotopes and bio-assays.
15(T);45h(P);C.
FST 417 FOOD DEHYDRATION TECHNOLOGY 2 Credits
Mechanisms in food dehydration. Trends in food dehydration. Detailed treatments in the principle, design and construction of drying equipment such as solar dryer, spray dryer, drum dryer, fluidized bed dryer and cabinet dryer. Intermediate moisture food.
15h(T);45h(P);C.
FST 418 FOOD MICROBIOLOGY II 2 Credits
Indicator organisms: Coliforms, Faecal Coliforms, E.coli, Enterobacteriaceae, other indicators. Food Spoilage: Microbial functions, food composition, Degradation of components, spoilage of fruits, vegetables, animal products, dairy products canned foods. Controlled degradation by useful micro-organism. Food-borne diseases and pathogenic micro organisms. Mechanical of pathogenicity.
15h(T);45h(P);C.
FST 420 PILOT WORK IN FOOD PROCESSING 3 Credits
Processing of added value products from food crops; root and tubers, cereals and legumes, fruit and vegetables, fish and meat, dairy products e.g. yogurt, cheese, bread, cake, cassava products, breakfast cereals, etc.
135h(P);C.
FST 422 FOOD FATS AND OILS 3 Credits
Definition of fats and oils, sources, chemistry, extraction and processing including degumming, other refining methods, bleaching, deodorization, fractionation, hydrogenation, interesterification, esterification and emulsification. Fats and oil products.
30h(T);45h(P).
FST 423 INTRODUCTION TO FRUITS AND VEGETABLES 3 Credits
Description/definition of fruits and vegetables. Structure and physiology of plant produce. Harvesting, handling and transportation of fruits and vegetable products. Post harvest handling. Production of fruits and vegetable products e.g. canning, drying, juicing etc. Proximate composition. Nutritive value of canned fruit and vegetable products.
30h(T);45h(P).
FST 480 STUDENT INDUSTRIAL WORK EXPERIENCE 6 Credits
Students are expected to undergo training in a small, medium or large food industry for six months. The students are expected to record their day to day activities in the company in a log book provided by the University and counter signed by the company supervisor, who also assesses the students at the end of the programme and submits confidential reports. The log books are submitted by the student to the University, where a University-based supervisor assesses
the suitability, relevance, and knowledge acquired during the attachment. Students are expected to write a comprehensive report on their work experience and present a seminar, which together with the report are evaluated by lecturers from the Department.
270h(P);C.
500 LEVEL
FST 510 FOOD PACKAGING TECHNOLOGY 2 Credits
Definition; role and importance of packaging. Principles of packaging, characteristics of packaging. Manufacture and properties of flexible packaging materials. Manufacture and properties of other materials used in food packaging. Packaging requirements for fresh and processed foods. Effect of packaging on storability of different classes of foods; packaging for food transportation and special handling. Testing packaging materials. Legislation on packaging.
15h(T);45h(P);C.
FST 511 FOOD PRODUCT DEVELOPMENT 2 Credits
An evaluation of the various factors involved in the development of new food product. Technical, socio-cultural, economic, technological know-how. Availability of raw materials. Costing, consumer behaviour and acceptability. Evaluation of product based on quality and cost. Codex alimentarius. GRAS Compounds. Case studies in food product development. Characterization of the developed food product. Statistical assessment of food quality factors.
15h(T);45h(P);C.
FST 514 NUTRITION IN HEALTH AND DISEASES 3 Credits
Nutrition in times of emergency or disaster; micro nutrient requirements; feeding practices; quality and role of health workers. Regulation of food intake – concept of glucostatic theory, obesity, hyperphagia etc. Micronutrients - importance in food systems, metabolism, toxicity and functions. Nutritional assessment of foods – clinical methods, anthropometric methods, dietary methods etc. Effect of food processing on foods – cooking, blanching, canning, browning, curing. Food fortification – forticants, food vehicles, technical consideration in food fortification.
45h(T).
FST 515 THERMOBACTERIOLOGY 3 Credits
Principles of food preservation: Low and high temperature treatment. Spoilage microorganisms of processed foods Microbial cell structure and growth. Spore formation resistance to heat treatment. Thermal process evaluation, heat resistance, penetration, lethality. Measurement and calculation of thermal processes for industrial application. Quality degradation due to heat preservation.
30h(T);45h(P).
FST 518 FOOD STANDARDS, LAWS AND QUALITY CONTROL 4 Credits
Food standards and various laws for establishing food standards and grades. Quality control and quality assurance. Principle of Total quality management (TQM). International standards; ISO series and its importance in the food industry. Concept of HACCP. Regulatory bodies and their functions. Statistical methods of Quality Control: quality control charts. Sampling by variables and attributes. Food quality factors. Continuous sampling and on-line sampling. Verification of sampling results with consumer acceptance.
45h(T);45h(P);C.
FST 519 FOOD EQUIPMENT DESIGN, FABRICATION AND CONSTRUCTION 2 Credits
Design, fabrication and construction of simple food handling and processing equipment. Efforts should be geared towards improving upon the available technology.
15h(T);45h(P);C.
FST 522 POST- HARVEST TECHNOLOGY 2 Credits
Post-harvest physiology of horticultural commodities, e.g tuber, fruits and vegetables. Control of post-harvest losses. 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.
15h(T);45h(P);C.
FST 526 FOOD TOXICOLOGY 2 Credits
Toxic, and anti-nutritional factors in foods: natural-aflatoxins, gossypols, cyanogenic glucosides phytic acid, oxalate, tannin. Chemistry of toxins, elimination of toxins, effects of toxins in food. Hazardous Food. Toxic factor induced by processing. Safe evaluation. The use of experimental animals in toxicological studies. The chemistry, biosynthesis and physiological effects of food toxins. Methods of removal of food toxins. Manner of processing of toxic foods.
30h(T);C.
FST 527 SELECTED TOPICS IN FOOD TECHNOLOGY 2 Credits
Particulate food transport systems with reference to sedimentation centrifugation, fludization, pneumatic and hydraulic transport. Comminution of solid foods including particle size distribution and analysis. Atomization of liquid. Detailed consideration of processes and equipment for dehydration and concentration.
30h(T);C.
FST 528 UNIT OPERATIONS IN FOOD PROCESSING 3 Credits
Definition of unit operation and its importance in food processing and food engineering. Basic designs and operations of equipment used in food processing. Principles of operation of dryers. Pasteurization. Evaporation as a unit operation, design and types of evaporators.
45h(T);C.
FST 598 SEMINAR 2 Credits
A long essay arising from literature review on a topic on Food science, Food Technology or Food Engineering selected on the approval of a staff supervisor. In addition to submitting the essay for assessment, a student shall present a seminar to an audience of staff and fellow students on the topic.
90h(P);C.
FST 599 RESEARCH PROJECT 5 Credits
Research into a topic of interest in Food science and Technology selected in consultation with a staff supervisor and approved by the Head of Department. The report of the study, written in the form of a scientific paper, is to be submitted (in a prescribed number of copies) for assessment. The final assessment may also include an oral interview.
225h(P);C.
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