Introduction
The Department of Food Science and Technology offers advanced study and professional training leading to the Degree of Doctor of Philosophy (Ph.D.), Master of Science (M.Sc.) and Postgraduate Diploma (PGD) in several areas of specialization in post-harvest technology – Food Processing and Storage Technology, Food Quality Control and Assurance, Food Microbiology and Biotechnology and Food Process Engineering. The courses are designed to increase student’s knowledge of fundamental aspects of their programmes in order to develop an aptitude for designing, executing and interpreting research projects to meet the need of the nation and enhance the development of the Food Processing Sector.
Research facilities are available in the department and active research activities are being conducted by members of staff and students. Opportunities for collaborative research with other Universities, at home and abroad or with research institutes are highly encouraged. The graduate programmes emphasize course work as well as guided research with provision for seminar presentation to the University community on research achievements, which will eventually be presented in the form of thesis. Each student’s research programme is designed in consultation with a team of qualified supervisory academic members of staff. Students are encouraged generally to specialize in a particular area of Food Science and Technology, but depending on professional objectives, may find it desirable to pursue a programme of studies which combines subject material from different areas of specialization or interdisciplinary research programme.
Students wishing to enrol, especially for programmes leading to the degree of Master of Science (M.Sc.) and Doctor of Philosophy (Ph.D.), in the department should have flare for detail, mental alertness and critical analysis of information, ability to inquire, think and communicate logically, desire to explore the unknown patiently and persistently, and reporting absolutely honest judgement of thought and observations. All matters relating to postgraduate admission into the department, courses required to be taken, appointment or change of supervisor(s), acceptance/rejection/modification of research topics, presentation of research seminars and generation of research data within the department or outside are considered by a Postgraduate Committee in the department before recommendations are made to the College Postgraduate Board or the University Postgraduate School for further action(s). These measures are put in place, especially on reliability and honesty with regard to data collection and presentation in order to protect the interests of students and staff, and the University. The Departmental Postgraduate Committee is chaired by the Head of Food Science and Technology Department, who not only maintains keen interest in the progress of all students, but also ensures that there is evidence of originality or scholarship in the students’ work.
8.1.2 Objectives of Postgraduate Programmes
The objectives of the postgraduate programmes in the Department of Food Science and Technology are:
(i) To produce competent Food Scientists and Technologists who will take up challenges in the areas of research, training and developmental needs in the private sector, academia and research institutes.
(ii) To develop high-level manpower for increasing the scope of activities in the food production and processing sectors of the nation’s economy.
(iii) To produce competent scientists with high entrepreneurship orientation who can utilize their scientific and research orientation to create jobs and exploit science and technology for national food sufficiency and development.
8.1.3 Departmental Postgraduate Programmes
The following programmes are available in the department of Food Science and Technology:
-Postgraduate Diploma (PGD) in
(i) Food Technology; and
(ii) Refrigeration and Cold Storage Technology
–Master of Science (M.Sc.) Degree in
(i) Food Processing and Storage Technology;
(ii) Food Quality Control and Assurance;
(iii) Food Microbiology and Biotechnology; and
(iv) Food Process Engineering
-Two years or more for the Doctor of Philosophy (Ph.D.) degree in
(i) All areas listed above
(ii) Specific areas in Food Chemistry or Biochemistry, Rheology, Process Optimization, Energy Conservation, Product Development, Food Packaging Technology, Foods and Nutrition, Mathematical Modelling of Food Operations, etc.
8.1.4 Department Postgraduate Committee
–Membership: The membership consists of seasoned Professors in various research areas in the field with the HOD as the chairman.
–Functions: The major function of this committee is to plan and implement postgraduate programs in line with the extant University rules and regulations. They also serve as internal examiners as well as departmental quality monitors.
8.1.5 General Admission Requirements
The University regulates its admission policies as the need arises, but the following requirements are currently being used:
(i) Candidates for the Postgraduate Diploma programme must be first degree holders in relevant discipline from any recognized University, or holders of Higher National Diploma (HND) with Upper Credit plus five (5) years post-qualification experience.
(ii) Candidates for the Master’s Degree programme must be graduates of the Federal University of Agriculture, Abeokuta or any other University recognized by Senate, and shall normally have obtained a minimum of Second Class Honours (Lower Division) degree in relevant discipline. Candidates for the M.Sc. Food Engineering programme must have their qualifications registrable with the Council of Registered Engineers of Nigeria (COREN).
(iii) Candidates for the Doctor of Philosophy Degree Programme must have obtained a Master’s degree of the University of Agriculture, Abeokuta or its equivalent from any other University recognized by Senate.
8.1.6 Duration of Programme
Candidates for Postgraduate diploma, Master of Science and Doctorate degrees are expected to spend minimum of one, two and minimum of two years, respectively. For holders of one-year Master’s degree, the minimum duration on the Ph.D. programme shall be three years.
8.1.7 Postgraduate courses
Courses for Postgraduate Diploma in Food Technology
|
Course Code |
Course Title |
Abbreviation |
Unit |
|
General and Compulsory Courses |
|||
|
FST 798 |
Seminar, Experimental Design and Report Writing |
SEMINAR |
2 |
|
FST 799 |
Project |
PROJECT |
6 |
First Semester
|
Course Code |
Course Title |
Abbreviation |
Unit |
|
Core/Compulsory Courses |
|||
|
FST 703 |
Fundamentals of Food Processing |
|
3 |
|
FST 705 |
Food Microbiology I |
|
3 |
|
FST 707 |
Principles of Human Nutrition I |
|
2 |
|
FST 709 |
Food Engineering Operations I |
|
2 |
|
FST 711 |
Food Chemistry and Biochemistry |
|
3 |
|
|
Elective(s) |
|
2 |
Second Semester
|
Course Code |
Course Title |
Abbreviation |
Unit |
|
FST 702 |
Food Hygiene, Legislation & Quality Control |
|
2 |
|
FST 704 |
Rheology and Fluid Flow |
|
2 |
|
FST 706 |
Food Analysis and Instrumental Techniques |
|
2 |
|
FST 708 |
Food Microbiology II |
|
2 |
|
FST 710 |
Sensory Evaluation of Foods |
|
2 |
|
FST 712 |
Food Engineering Operations II |
|
2 |
|
|
Elective(s) |
|
2 |
Elective Courses* (Minimum of 2 Units/Semester)
First Semester
|
Course Code |
Course Title |
Abbreviation |
Unit |
|
FST 713 |
Food Packaging Techniques |
|
2 |
|
FST 715 |
Heat Transfer in Food Processing |
|
2 |
|
FST 717 |
Food Products Development |
|
2 |
|
FST 719 |
Food and Energy Conservation |
|
2 |
Secondsemester
|
Course Code |
Course Title |
Abbreviation |
Unit |
|
FST 714 |
Principles of Human Nutrition II |
|
2 |
|
FST 716 |
Fermentation Technology |
|
2 |
|
FST 718 |
Food Process Plant Design |
|
2 |
|
FST 720 |
Food Machinery and Pilot Work |
|
3 |
|
ARD 718 |
Statistics for Social Sciences |
|
3 |
*Students should confirm from the Head of Department if certain elective courses are available during a semester
Courses for Postgraduate Diploma in Refrigeration and Cold Storage Technology
|
Course Code |
Course Title |
Abbreviation |
Unit |
|
General and Compulsory Courses |
|||
|
FST 798 |
Seminar, Experimental Design and Report Writing |
SEMINAR |
2 |
|
FST 799 |
Project |
PROJECT |
6 |
First Semester
|
Course Code |
Course Title |
Abbreviation |
Unit |
|
Core/Compulsory Courses |
|||
|
FST 705 |
Food Microbiology I |
|
3 |
|
FST 709 |
Food Engineering Operations I |
|
2 |
|
FST 711 |
Food Chemistry and Biochemistry |
|
3 |
|
FST 731 |
Applied Engineering Thermodynamics |
|
3 |
|
FST 733 |
Principles of Refrigeration |
|
2 |
|
|
Elective(s) |
|
2 |
Second Semester
|
Course Code |
Course Title |
Abbreviation |
Unit |
|
Core/Compulsory Courses |
|||
|
FST 732 |
Refrigeration & Air Conditioning Systems |
|
2 |
|
FST 734 |
Refrigeration Process and Cold Storage |
|
3 |
|
FST 736 |
Refrigeration Electronics and Control Devices |
|
2 |
|
FST 738 |
Nutritional Evaluation of Frozen Foods |
|
2 |
|
FST 740 |
Equipment Maintenance and Servicing |
|
3 |
|
|
Elective(s) |
|
2 |
Elective Courses* (Minimum of 2 Units/Semester)
First Semester
|
Course Code |
Course Title |
Abbreviation |
Unit |
|
FST 703 |
Fundamentals of Food Processing |
|
3 |
|
FST 713 |
Food Packaging Techniques |
|
2 |
|
FST 715 |
Heat Transfer in Food Processing |
|
2 |
|
FST 719 |
Food and Energy Conservation |
|
2 |
|
FST 737 |
Principles of Human Nutrition I |
|
2 |
Second Semester
|
Course Code |
Course Title |
Abbreviation |
Unit |
|
FST 702 |
Food Hygiene, Legislation & Quality Control |
|
3 |
|
FST 704 |
Rheology and Fluid Flow |
|
2 |
|
FST 710 |
Sensory Evaluation of Foods |
|
2 |
|
FST 718 |
Food Process Plant Design |
|
2 |
|
FST 742 |
Solar Energy Utilization |
|
2 |
|
ARD 718 |
Statistics for Social Sciences |
|
3 |
* Students should confirm from the Head of Department if certain elective courses are available during a semester.
Courses for M.Sc. and Ph.D. Programmes
Candidates General and Compulsory Courses for M.Sc. or Ph.D.
|
Course Code |
Course Title |
Abbreviation |
Unit |
|
CSC 801 |
Use of Computer in Research |
USEOCOMP |
4 |
|
FST 806 |
Research Methods |
RESMETHO |
3 |
|
FST 802 |
Seminar on Recent Developments in Food Technology |
SEMREDFD |
2 |
|
FST 897 |
Seminar I |
SEMINARI |
1 |
|
FST 898 |
Seminar II |
SEMINAII |
1 |
|
FST 899 |
Dissertation |
DISSERTN |
6 |
|
FST 999 |
Research Thesis |
RETHESIS |
6 |
M.Sc. Food Processing and Storage Technology.
First Semester
|
Course Code |
Course Title |
Abbreviation |
|
Unit |
|
FST 803 |
Advanced Food Technology |
ADVFTECH |
|
3 |
|
FST 807 |
Advanced Food Quality Control and Plant Sanitation |
ADVFQCPS |
|
3 |
|
FST 809 |
Special Topics in Food Microbiology |
SPTFMICR |
|
3 |
|
FST 815 |
Food Plant Design and Machinery |
FPDEMACH |
|
3 |
Second Semester
|
Course Code |
Course Title |
Abbreviation |
Unit |
|
NTD 806 |
Food & Nutrition Policy |
FDNUTPOL |
2 |
|
FST 810 |
Selected Topics in Food Chemistry and Biochemistry |
SETOFCBI |
3 |
|
FST 816 |
Food Laws and Legislations |
FOLAWLEG |
2 |
|
FST 832 |
Food Freezing and Cold Storage |
FTRECSTO |
3 |
(b) Elective Courses*
First Semester (Minimum of 3 Units)
|
Course Code |
Course Title |
Abbreviation |
|
Unit |
|
NTD 803 |
Recommended Dietary Allowance |
RECODIET |
|
3 |
|
FST 805 |
Dairy Products Technology |
DEPRTECH |
|
3 |
|
FST 811 |
Advanced Meat and Fish Processing Technology |
ADVMFPRT |
|
3 |
|
FST 813 |
Fats and Oil Technology |
FATOTECH |
|
3 |
|
FST 819 |
Developments in Root Crops and Pulses Technology |
DEVRCPTE |
|
3 |
|
FST 831 |
Automatic Control Devices |
AUTOCODE |
|
2 |
Second Semester (Minimum of 3 Units)
|
Course Code |
Course Title |
Abbreviation |
|
Unit |
|
FST 804 |
Special Topics in Cereal Technology |
SPTOCTEC |
|
3 |
|
FST 810 |
Selected Topics in Food Chemistry and Biochemistry |
SETOFCBI |
|
3 |
|
FST 814 |
Advanced Food Process Engineering |
ADVFPREN |
|
3 |
|
FST 818 |
Food Products Development |
FOODPRDV |
|
3 |
|
FST 820 |
Food Packaging and Transportation |
FOPATRAN |
|
2 |
|
FST 830 |
Advanced Food Rheology |
ADVFDREO |
|
2 |
*Students should confirm from the Head of Department if certain elective courses are available during a semester.
M.Sc. Food Quality Control and Assurance
First Semester
|
Course Code |
Course Title |
Abbreviation |
|
Unit |
|
FST 803 |
Advanced Food Technology |
ADVFTECH |
|
3 |
|
FST 807 |
Advanced Food Quality Control and Plant Sanitation |
ADVFQCPS |
|
3 |
|
FST 809 |
Special Topics in Food Microbiology |
SPTFMICR |
|
3 |
|
FST 817 |
Special Topics in Sensory Analysis |
SPTOSEAN |
|
3 |
Second Semester
|
Course Code |
Course Title |
Abbreviation |
Unit |
|
STS 744 |
Statistical Quality Control |
STATQUAT |
3 |
|
STS 710 |
Operations Research I |
OPERESEA |
3 |
|
FST 816 |
Food Laws and Legislations |
FOLAWLEG |
2 |
|
FST 824 |
Food Chemical Toxicology |
FOODCETX |
2 |
Elective Courses*
First Semester (Minimum of 3 Units)
|
Course Code |
Course Title |
Abbreviation |
Unit |
|
FST 821 |
Topics in Raw Material Sourcing |
TRAWMTSO |
2 |
|
FST 825 |
Advanced Food Irradiation Technology |
ADFTFIRT |
2 |
|
FST 833 |
Automatic Control Devices |
AUTOCODE |
2 |
|
NTD 801 |
Assessment of Nutritional status |
ASSNUSTA |
3 |
|
NTD 811 |
Nutritional Biochemistry |
NUTBIOCH |
3 |
Second Semester (Minimum of 3 Units)
|
Course Code |
Course Title |
Abbreviation |
Unit |
|
NTD 806 |
Food and Nutrition Policy |
FDNUTPOL |
2 |
|
FST 810 |
Selected Topics in Food Chemistry and Biochemistry |
SETOFCBI |
3 |
|
FST 820 |
Food Packaging and Transportation |
FOPATRAN |
2 |
|
FST 822 |
Food Business Management and Planning |
FOODBUMP |
2 |
|
FST 830 |
Advanced Food Rheology |
ADVFDREO |
3 |
|
FST 832 |
Food Freezing and Cold Storage |
FTRECSTO |
3 |
|
MCB 808 |
Advanced Microbial Physiology & Biochemistry |
MICRPHBC |
3 |
* Students should confirm from the Head of Department if certain elective courses are available during a semester.
M.Sc. Food Microbiology and Biotechnology
First Semester
|
Course Code |
Course Title |
Abbreviation |
Unit |
|
FST 809 |
Special Topics in Food Microbiology |
SPTFMICR |
3 |
|
MCB 809 |
Advanced Bacteriology |
ADVNBACT |
3 |
|
FST 807 |
Advanced Food Quality Control and Plant Sanitation |
ADVFQCPS |
3 |
Second Semester
|
Course Code |
Course Title |
Abbreviation |
Unit |
|
FST 812 |
Special Topics in Food Biotechnology |
SPTOFOBI |
3 |
|
FST 816 |
Food Laws and Legislations |
FOLAWLEG |
2 |
|
NTD 806 |
Food & Nutrition Policy |
FDNUTPOL |
3 |
|
MCB 808 |
Advanced Microbial Physiology & Biochemistry |
MICRPHBC |
3 |
11
Elective Courses*
First Semester (Minimum of 3 Units)
|
Course Code |
Course Title |
Abbreviation |
|
Unit |
|
FST 803 |
Advanced Food Technology |
ADVFTECH |
|
3 |
|
FST 805 |
Dairy Products Technology |
DEPRTECH |
|
3 |
|
FST 813 |
Fats and Oil Technology |
FATOTECH |
|
3 |
|
FST 821 |
Topics in Raw Material Sourcing |
TRAWMTSO |
|
2 |
|
FST 823 |
Selected Topics in Food Processing |
SETOFPRO |
|
2 |
|
FST 825 |
Advanced Food Irradiation Technology |
ADFTFIRT |
|
2 |
|
FST 833 |
Automatic Control Devices |
AUTOCODE |
|
2 |
Second Semester (Minimum of 3 Units)
|
Course Code |
Course Title |
Abbreviation |
|
Unit |
|
FST 804 |
Special Topics in Cereal Technology |
SPTOCTEC |
|
3 |
|
FST 810 |
Selected Topics in Food Chemistry and Biochemistry |
SETOFCBI |
|
3 |
|
FST 814 |
Advanced Food Process Engineering |
ADVFPREN |
|
3 |
|
FST 818 |
Food Products Development |
FOODPRDV |
|
3 |
|
FST 830 |
Advanced Food Rheology |
ADVFDREO |
|
2 |
|
FST 832 |
Food Freezing and Cold Storage |
FTRECSTO |
|
3 |
*Students should confirm from the Head of Department if certain elective courses are available during a semesters.
M.Sc. Food Engineering
First Semester
|
Course Code |
Course Title |
Abbreviation |
|
Unit |
|
FST 803 |
Advanced Food Technology |
ADVFTECH |
|
3 |
|
FST 807 |
Advanced Food Quality Control and Plant Sanitation |
ADVFQCPS |
|
3 |
|
FST 809 |
Special Topics in Food Microbiology |
SPTFMICR |
|
3 |
|
FST 815 |
Food Plant Design and Machinery |
FPDEMACH |
|
3 |
Second Semester
|
Course Code |
Course Title |
Abbreviation |
|
Unit |
|
FST 810 |
Selected Topics in Food Chemistry and Biochemistry |
SETOFCBI |
|
3 |
|
FST 814 |
Advanced Food Process Engineering |
ADVFPREN |
|
3 |
|
FST 826 |
Advanced Heat and Mass Transfer |
ADVHEMAT |
|
3 |
|
FST 828 |
Energy Sources, Utilization and Conservation |
ENSOUTCO |
|
2 |
Elective Courses*
First Semester (Minimum of 3 Units)
|
Course Code |
Course Title |
Abbreviation |
Unit |
|
FST 813 |
Fats and Oil Technology |
FATOTECH |
3 |
|
FST 821 |
Topics in Raw Material Sourcing |
TRAWMTSO |
2 |
|
FST 823 |
Selected Topics in Food Processing |
SETOFPRO |
2 |
|
FST 825 |
Advanced Food Irradiation Technology |
ADFTFIRT |
3 |
|
FST 833 |
Automatic Control Devices |
AUTOCODE |
3 |
|
NTD 807 |
Laboratory Techniques in Food and Nutrition |
LATHFDNT |
2 |
Second Semester (Minimum of 3 Units)
|
Course Code |
Course Title |
Abbreviation |
|
Unit |
|
FST 816 |
Food Laws and Legislations |
FOLAWLEG |
|
2 |
|
FST 820 |
Food Packaging and Transportation |
FOPATRAN |
|
2 |
|
FST 822 |
Food Business Management and Planning |
FOODBUMP |
|
2 |
|
FST 824 |
Food Chemical Toxicology |
FOODCETX |
|
2 |
|
FST 830 |
Advanced Food Rheology |
ADVFDREO |
|
2 |
|
FST 832 |
Food Freezing and Cold Storage |
FTRECSTO |
|
3 |
Postgraduate Diploma (PGD) Course Synopses
FST 701: Seminar, Experimental Design and Report Writing -2 Credit Units
Presentation and discussion of research problems, writing of experimental designs, innovations and scientific reports.
FST 702: Food Hygiene, Legislation and Quality Control – 2 Credit Units
Principles of quality control, sequences and organisation of quality control laboratory. Statistical quality control-types of errors and decision making; control charts for variables and attributes-construction and users; sampling plan. Need for standards and legislation on raw and processed foods. The Codex Allimentarius. The Nigerian Food Standards and legislation – problems, formulation, control/monitoring. Food labelling – its value and limitations. Principles of plant sanitation and personal hygiene.
FST 703: Fundamentals of Food Processing – 3 Credit Units
Processing of cereals and legumes flour and bakery products. Manufacture of oil or fat based products. Fish, meat and poultry processing. Manufacture of dairy products. Production of sugar. Products from tuber and roots. Principles and application of canning of foods. Types of faults in cans.
FST 704: Food Rheology and Fluid Flow – 2 Credit Units
The application of rheological principles in the study of food texture. Viscoelasticity. The strength of food materials and types of texture measuring devices. Elastic solid and textural characteristics of fluids and semi – fluid foods. Frictional losses in pipes and fittings. Thixotropy.
FST 705: Food Microbiology I – 3 Credit Units
Sources and significance of microorganisms in foods. Microbial spoilage of foods; general spoilage principles and the determining factors. Food preservation principles and techniques. Microbiology of food and beverage fermentation and related processes. Microbial food – borne infections and intoxications (including mycotoxicoses). Food sanitation, microbiological quality control methods and standards.
FST 706: Food Analysis and Instrumental Techniques – 3 Credit Units
Analysis of lipids, proteins, carbohydrates, toxicants, minerals, vitamins and food additives. The principles and application of gas/liquid chromatography, high performance liquid chromatography, column chromatography (including gel permeation and ion exchange chromatography), electrophoresis, polarimetry, spectrophotometry (visible, ultraviolet, infrared) and fluorimetry in food analysis.
FST 707: Principles of Human Nutrition I – 2 Credit Units
Metabolism of carbohydrates, proteins, lipids, vitamins, calorimetry and determination of energy requirements. Protein calories malnutrition. Nutrition and infection, nutrition and mental retardation. Food balance and recommended dietary allowance.
FST 708: Food Microbiology II – 2 Credit Units
Sampling and preparatory treatment of food samples. Enumeration techniques for bacterial, yeasts and moulds. Detection and enumeration of food spoilage and food poisoning microorganisms. Microbiological examination of drinking water and drinks.
FST 709: Food Engineering Operations I – 2 Credit Units
Heat transfer theory, mechanisms, and application in food processing. Thermophysical properties of food materials. Basic concepts of flow of fluid foods. Methods of calculating lethal rates, heat penetration value. Newtonian and Non-Newtonian fluids heat transfer.
FST 710: Sensory Evaluation of Foods – 2 Credit Units
Quality attributes of foods, such as taste, texture, colour, smell and their characteristics. Mechanism of taste and smell perception. Selection, size and use of taste panel in sensory evaluation of food. Training of tasters. The statistical methods used in taste panel and quality control. Analysis of data from taste panel results. Flavour profile technique in sensory evaluation.
FST 711: Food Chemistry and Biochemistry – 3 Credit Units
Structural, chemical and physical characteristics of proteins, carbohydrates, lipids and vitamins. Food enzymes and their roles in food systems. Enzymatic and non-enzymatic browning reactions. Rancidity in fats and oils. Food pigments. Post-mortem changes in animal. Toxicants in foods and their degradation in the body.
FST 712: Food Engineering Operations II – 2 Credit Units
Kinetics of biological reactions. Elements of mass transfer and its application. Contact equilibrium separation process including absorption, crystallization. Distillation, extraction and washing. Psychometrics. Methods of food freezing and methods of predicting freezing time. Graphical methods of unsteady state cooling and heating of foods. Calculation of refrigeration load requirements. Sedimentation methods.
FST 713: Food Packaging Techniques – 2 Credit Units
The need for food packaging. Types and characteristics of packaging materials. Testing for structural quality and performance. Packaging requirements for fresh and processed foods intended for local and foreign markets. Technical and cost-benefit considerations for packaging materials. Disposal for packaging materials.
FST 714: Principles of Human Nutrition II – 2 Credit Units
Experimental nutrition and animal diets. Nutritional status and assessment. Nutrition in times of disaster and emergency feeding. Nutrient fortification and enrichment programmes. Toxicology of common food contaminants. Bioassay and its significance. Dietary survey data, calculation and interpretation.
FST 715: Heat Transfer in Food Processing – 2 Credit Units
Use of heat exchangers in food processing and theory of heat transfer with respect to liquid films and sprays. Dehydration theory and use of equipment. Pool and bulk boiling of liquid foods. Some engineering and empirical correlating equations. Use of dimensional analysis and limitations. Determination of correlation coefficients and estimation of errors associated with predicted values.
FST 716: Fermentation Technology – 2 Credit Units
Definition of fermentation and types of fermentation processes. Fermentation kinetics and control. Fermentors and scale-up. Recovery of fermentation products. Enzyme reactors. Industrially important moulds and their use in fermentation. Waste-water treatment by fermentation methods. Novel type of food fermentation. Fermentation products-cell mass, acids, alcohols, and enzymes. Microbial cultivation in fermentors.
FST 717: Food Products Development – 2 Credit Units
Importance of new product development: idea generation, development stage, taste–panel stage, consumer sampling stage, shelf-life studies, packaging production, and market testing stages, and commercialization. Nutritional considerations in some selected foods that have just been developed.
FST 718: Food Process Plant Design – 2 Credit Units
Plant layout in some food industries. Economics of process design and optimization techniques. Optimum design of food processing plants and accessories.
FST 719: Food and Energy Conservation – 2 Credit Units
Evaluation of wastes from raw food materials. Control of food wastage. Available energy sources. Combustion chemistry with or without excess air. Measurement of calorific value of solid, liquid and gaseous fuels. Energy generation, utilization and conservation in food processing industries.
FST 720: Food Machinery and Pilot Work – 2 Credit Units
Design features and functions of equipment used in the food industry e.g. equipment for cleaning, sorting, grading, size reduction, mixing, homogenization, filtration, centrifugation etc. Types of electric motors. Conventional milling processes. Baking. Fruit juice extraction and production of soft drinks. Preparation of tomato puree. Manufacture of malt drinks, larger beer stout drinks. Conventional and unconventional methods of vegetable oil extraction. Demonstration of can seaming techniques. Smoking techniques of some food commodities. Industrial visits to food industries to complement the pilot work and to serve as a means of highlighting the problems of food plant location, lay-out design and plant sanitation.
ARD 718: Statistics for Social Sciences – 3 Credit Units
Distinction between descriptive and inferential statistics steps in hypothesis testing measures of central tendency (Mean, Mode, Median). Measures of dispersion (Variance, Standard Deviation etc). Measures of Association. (Correlation coefficient, Kendall’s coefficient of concordance). Dependent and independent variables. Hypothesis testing taking cognizance of one sample, two samples, dependent and non dependent cases. Chi-square Analysis, Wilcoxon’s test, t-test analysis of variance, regression analysis.
FDE 731: Applied Engineering Thermodynamics – 3 Credit Units
First and second laws of thermodynamics, basic concepts, corollaries – validity and limitations of the laws of thermodynamics. Work, pressure, steady-flow and non-flow energy equations. Polytrophic and hyperbolic processes. Steam generation, utilization, steam dryness fractions and steam properties.
Thermodynamic reversibility, Carnot cycle and efficiency, entropy/enthalpy diagrams and superheat. Use of turbines and air compressors. Combustion, fuels and calorific values. Psychometric properties of air and mixtures. Thermodynamic properties of refrigerants. Newly developed refrigerants against ozone depletion.
FDE 732: Refrigeration and Air Conditioning Systems – 2 Credit Units
Applications of refrigeration and air conditioning principles in food preservation. Description of refrigeration system components – compressors, condensers, evaporators, heat exchangers and liquid flow controls. Two stage compression systems with intercooling phases. Use of secondary refrigerants in commercial and industrial refrigeration and air conditioning plants. Ice making plants, refrigeration, for dairy, meat and fish storage. Application, selection and properties of insulating materials Construction of cold store walls, floors and interior and exterior finishing’s. Elimination of frost heave.
FDE 733: Principles of Refrigeration – 2 Credit Units
General principles of food preservation using low temperature. Influence of freezing on thermo-physical changes occurring during freezing and frozen storage of foods, and methods of control – mechanical damage, recrystallization, freezer burn, oxidation, changes in colloidal substances. Pre-freezing and freezing processes. Specific applications – meat, fish, milk and ice-cream desserts, fruits and vegetables and cooked products; brewery, bottling, confectionery and fermentation controls. Transport systems – marine, rail, refrigerated trucks, vehicles and aircraft system. Lloyd’s rules and safety regulations – protective clothing for plant operators, first aid, alarm systems etc.
FDE 734: Refrigeration Processes and Cold Storage – 3 Credit Units
Analysis of heat pump and refrigeration cycles. Vapour compression and absorption type refrigeration systems. Air cycle systems. Physics of food freezing, feezing time calculations and predictions. Operational considerations for freezing equipment and techniques. Calculation of refrigeration load requirements. Thawing processes and equipment. Recommended storage conditions for short and long term preservation of a wide range of perishable foodstuffs.
FDE 736: Refrigeration Electronics and Control Devices – 2 Credit Units
Forms of signals and their applications in process controls. Desirability of open and closed/feedback control systems. Electric motors, control switches and regulation of system parameters. Use of photo cells, wiring diagrams and method of automatic controls. Relays and motor starters.
FDE 738: Nutritional Evaluation of Frozen Foods – 2 Credit Units
Treatment involving the consequences of low temperature on the nutritional value of frozen foods. Enzymatic and microbiological changes due to frozen storage. The significance of drip on water – and fat-soluble vitamins and any other side effect of uncontrolled freezing and cold storage practices – freezer burn, desiccation, decay, etc
FDE 740: Equipment Maintenance and Servicing – 3 Credit Units
Routine maintenance of refrigeration and cold storage equipment. Use of log/record book. Trouble shooting and rectification on compressors, condensers and electrical control components. Instructions for economic and safety operations of equipment. Problems associated with unbalanced voltage, short cycling on high and low pressure controls. Problems associated with incorrect design, selection or installation of equipment. Operational problems associated with moisture or air in the refrigeration systems. Methods of charging liquid or gas into the system.
FDE 742: Solar Energy Utilization – 2 Credit Units
Principles of thermal radiation and use of collector plates. Description of typical applications and future challenges for the refrigeration and air condition industries.
FST 799: Research Project An approved research project. 6 Credit Units
Course Synopses for Master of Science and Doctor of Philosophy Degree
FST 897: Thesis Seminar I – 1 Unit
This is essentially a pre-data seminar on the research focus of the student’s project covering the title, objectives and scope of the work, review of relevant literature, experimental design and methodology.
FST 898: Thesis Seminar II – 1 Unit
This is a follow-up seminar/post-data or bench work findings. It should cover detailed analysis and interpretation of research results, discussion of findings in view of previous reports and new ideas emanating from the study, conclusion and recommendations for future work.
FST 899 and FST 999 Research Projects
M.Sc. (6 Units)
Ph.D. (6 Units)
FST 802: Seminar on Recent Development in Food Technology – 2 Units
Students will be expected to carry out a survey of available literature and information on developments in an areas of current interest in the field of food science and technology. The area of the review should not be directly related to the student’s research project. An oral presentation of the review will be presented at an organized Departmental Seminar. The review (typed and bound records) should be submitted to the Department and should be comprehensive, containing historical developments and current perspective of the topic as well as offer possible suggestions on areas of future research needs.
FST 803: Advanced Food Technology – 3 Units
General principles of size reduction of solids and equipment for slicing, dicing shredding and pulping. Separation operations including centrifugation, filtration, extraction and crystallization. Mixing of liquids, pastes and powders. Principles of emulsification, preparation of foods for processing. Drying of foods using heated air, hot surfaces and freeze drying. Principles and equipment for freezing. Heat processing of foods including canning, pasteurization and UHT treatments. Physical and chemical changes occurring during the various food processing operations.
FST 804: Special Topics in Cereal Technology – 3 Units
Structure and chemistry of different cereal grains – maize, rice, sorghum, millet, barley, wheat. Milling of cereals. Cereal nutrition. Physico-chemical changes during processing. Quality evaluations for cereal flours. Fermentation of some cereal grains. Chemistry and technology of baking. Rheology of dough. Effect of heat and cooking characteristics of cereal flours. Developments in the extrusion technology of cereals and ready-to-eat breakfast cereal products. Developments in the processing and utilization of maize, rice, sorghum and millet.
FST 805: Dairy Products Technology – 3 Units
Milk as food:- principal components of milk, milk chemistry. Milk production- dairy animals (their breeding and husbandry), feeding and management, diseases and infections, milk production and handling on the farms, factors affecting milk yield and milk composition. Preservation of liquid milk.
Processing of milk and manufacture of milk products including evaporated milk, powdered milk, yogurt, ‘nono’, ‘warankasi’, ice-cream their processing operations, nutrition and microbiology. Plant cleaning and sterilization in dairy processing. Laboratory tests in milk and milk products. Quality parameters – chemistry of dye-reduction, non-enzymic browning lactose – chemistry and behaviour in milk products. Taxonomy and characteristics of micro-organisms associated with milk. Starter cultures in milk processing. Microbiological examination of dairy products. Products development and dairy technology.
FST 806: Research Methods – 3 Units
Project planning and experimental design. Data management and interpretation. Application of statistical analysis in the evaluation of research results. Preparation and presentation of scientific reports.
FST 807: Advanced Food Quality Control and Plant Sanitation – 3 Units
Principles of quality assurance – quality attribute of food and methods of evaluation. Effects of raw material quality and the various types of food processing on yield and quality of product. Sanitation in the food industry.
FST 809: Special Topics in Food Microbiology – 3 Units
Characteristics and ecology of micro-organisms of importance in food borne disease – Methods and techniques for isolation and identification, factors affecting their growth and survival in relation to food processing and preservation. Food sampling. Specialized fermentations including alcoholic, lactic fermentations, etc. Microbiological criteria for foods, quality assurance, hygiene including appropriate aspects of process plant sanitation.
FST 810: Selected Topics in Food Chemistry and Biochemistry – 3 Units
Developments in food flavours and analysis. Developments in food protein research. New sources of proteins and their use. Non-Enzymic browning in foods – chemistry, causes and control. Lactose – chemistry and nutritional implications. Food lipids and surfactants in foods.
FST 811: Advanced Meat and Fish Processing Technology – 3 Units
Development in meat, egg and fish processing technology. Automation of processing and quality control aspects. New products and by-products. Meat and fish storage and stability. Legislation relating to meat and fish products.
FST 812: Special Topics in Food Biotechnology – 3 Units
Fermented foods – starter cultures, genetics and biochemical aspects. Enzyme production: applications of enzymes in food processing. The production of organic and amino acid. Microbial protein production. Diagnostics and rapid methods in the food industry (biosensors). Hygiene and safety. Novel biotechnological applications and processes in the food industry, including developments in recombinant DNA technology and protein engineering.
FST 813: Oils and Fats Technology – 3 Units
Recent developments in lipids research. Quality considerations in Oils and Fats processing. Effects of various processing on oils and fats.
FST 814: Advanced Food Process Engineering – 3 Units
The flow of fluids under different conditions. Fluid motions and flow of fluids in pipelines. Fittings and pumps. Pneumatic and hydraulic conveying. Transfer of heat by conduction, radiation and convection, and in condensation and boiling. Applications of 1st and 2nd laws of thermodynamics. Steam generation, compression and turbines. Refrigerants, their thermodynamic properties and refrigeration cycle of operation. Food freezing and cold storage. Basic theory of process control. Control systems for pressure, temperature, flow and level. Materials of construction for food plant.
FST 815: Food Plant Design and Machinery – 3 Units
Materials of construction for food processing equipment. Design and utilization of food machinery including canning, drying, heat exchange, size reduction, mixing and packaging equipment, evaporation, freezing and cold storage plants.
FST 816: Food Laws and Legislation – 2 Units
Food law, its philosophy and development. Food standards, codes of practice and statutory regulations. Food export and regulations. Legislations on food additives. Toxic substances in food. Detoxification of food and avoidance of contamination. Legislation on pesticide application to food raw materials and products.
FST 817: Special Topics in Sensory Analysis – 3 Units
Recent developments on taste, odour and flavour. Nature of acceptability and its specification. Sensory and chemical analysis, and associate instrumentation method. Automation in sensory analysis.
FST 818: Food Products Development – 3 Units
Product development concept: basic considerations for new products development – strategies and methods. Feasibility report preparation. Market survey and consumer survey. Food acceptability.
FST 819: Developments in Root Crops and Pulses Technology – 3 Units
Development in the processing of cassava, yam, cocoyam, potato and some African leguminous crops. Effects of processing on the nutritional quality of product. Product fortification and product packaging.
FST 820: Food Packaging and Transportation – 2 Units
Developments in food packaging, characteristics of packaging materials including plastic polymers, thermoplastic polymers. Paper and paper-based packaging, metal packaging materials, glass packaging materials, etc. Methods of testing for structural quality and performance of packaging materials. Deterioration reactions in food. Food preservation and processing techniques. Packaging of different food materials – cereal and snack foods, beverages. flesh foods, dairy foods, etc. Safety and legislative aspect of packaging.
FST 821: Topics in Raw Material Sourcing – 2 Units
Raw material source – implications in food processing. Raw material needs of different sectors of the food industry. Developments in local sourcing of raw materials in Nigeria’s food industry. Raw materials alternatives.
FST 822: Food Business Management and Planning – 2 Units
The purpose and scope of management; development of management thinking and practice – Management peculiarities of food industries. Marketing concept and marketing mix. Food business law. Basic accounting for food industry managers. Preparation of feasibility studies for food – based industries.
FST 823: Selected Topics in Food Processing – 2 Units
Developments in the processing of the following food materials- spices and condiments, confectionery products, food beverages. Quality aspects of the final products.
FST 824: Food Chemical Toxicology – 2 Units
Analysis of major groups of commonly encountered food contaminants (pesticide, residue, fertilizers, etc). Interaction of these contaminants with certain physiological set-up of animals and other toxicants of environmental interest.
FST 825: Food Irradiation Technology – 2 Units
Characteristics of ionizing radiation. Interaction of radiation with matter. Radiation chemistry of food. Dosimetry of food irradiation. Operation and safety of commercial and research food irradiation facilities. Radiation effects on micro-organisms, insects and parasites. Irradiation decontamination of fruits and vegetables, roots and tubers, fish, spices, condiments and export crops. Economic feasibility, and consumer acceptability of irradiated food. Regulatory aspects of food irradiation. Trends in the world trade of irradiated foods.
FST 826: Advanced Heat and Mass Transfer – 3 Units
Basic concepts in heat, mass and momentums transfer. Steady and unsteady/transient heat conduction, use of Gurney and Lurie graphs for solution of unsteady state heat transfer. Boiling heat transfer; use of heat exchangers in the food industry and different types commonly used.Principles of dehydration and different types of dryers. Evaporators applicable to food processing operations.
FST 827: Wine and Beer Production – 3 Units
Selection and desirable characteristics of raw materials used for wine and beer production. Detailed analysis of unit operations applicable to the production of beer, wine, etc. The roles played by microorganisms during fermentation for different types of beer, and wines. Post fermentation treatments processing and packaging. Biochemistry of malting and mashing.
FST 828: Energy Sources, Utilization and Conservation – 2 Units
An overview of energy sources and future expectations. Energy management, energy audit and conservation. Detailed study of energy uses with respect to the unit operations involved in the processing of cereals, dairy products, oils and fats, meat and fish, roots and tuber crops, etc.
FST 829: Advances in Alcoholic Beverages Production – 2 Units
An overview of recent development in the production of alcoholic beverages in the country. Use of selected starters, grains, fruits, etc for certain alcoholic beverages – fortified wines, spirits, liquors. The production of vinegar. Microbial hazards in breweries and method of eliminating them.
FST 830: Advanced Food Rheology – 2 Units
Flow of liquid and semi-liquid foods. Application of rheological models to flow of foods. Frictional losses in pipes and fittings. On-line flow parameters and measurements- ice cream, concentrated solutions, gums , etc. Pumps sizing and selection.
FST 831: Automatic Control Devices – 2 Units
An overview of process controls used in the food industry and future projections to overcome some inherent problems. Response of process controls to different types of signals. Opens and feedback control systems, process dynamics and signals.
FST 832: Food Freezing and Cold Storage – 3 Units
Principles of refrigeration systems. Refrigerants, chemical symbols and properties. Significance of low temperature in food preservation. Determination of Economic Insulation Thickness and requirements of insulating materials. Principles of cold storage construction, storage conditions for different foodstuffs and calculation of heat load. Analysis of refrigeration components and operation. Calculation of freezing time and thawing operations. Effect of cold storage on food quality.
NTD 706: Food and Nutrition Policy – 3 Units
Food, Nutrition and Economic development. Conceptual framework for policy development. Food and Nutritional situation appraisal. Policy formulation and implementation. Organization and coordination, monitoring and evaluation of food and nutrition policy. Review of Agricultural Policy in Nigeria.
8.1.8 General Graduation Requirements
Postgraduate Diploma
To be eligible for the award of a Postgraduate Diploma in the relevant discipline, a candidate must:
(i) Pass all the courses and total units prescribed for the programme
(ii) Not spend less than the minimum years prescribed for the programme
(iii) Pass the project work
Master Programme
Course Work: For the first year, the minimum number of course units for full-time students shall be twelve per semester while the maximum shall be twenty.
Seminar: Students are expected to present a seminar before bench work (pre-data) and a post data seminar after data collection as organized by the department.
Research study and thesis presentation: Research work of students shall be carried out under the supervision of a major supervisor with the assistance of two other members of a supervisory committee, one of whom shall be from a related discipline in another department. The research work and thesis presentation shall be carried out under the guidance of the supervisory committee of academic staff appointed by senate on the recommendation of the Postgraduate board.
Open thesis Defense: Upon successful completion of the post data seminar and approval of the abstract, an open thesis defense shall be organized for the candidate by the postgraduate school.
8.1.9 Academic Staff List
|
SN |
NAME |
RANK |
QUALIFICATIONS |
AREA OF EXPERTISE |
|
1. |
Prof. L.O. Sanni |
Professor; Head of Department |
B.Sc (FFUNAAB), M.Sc/Ph.D (Ibadan) |
Food Processing and Storage Technology; Process dynamics and Control; Quality Assurance |
|
2. |
Prof.Awonorin, S.O. |
Professor |
M.Sc. Ph.D. (Leeds) |
Design of Food Machinery; Heat and Mass Transfer; Refrigeration and Air Conditioning; Cold Storage Technology; Process Dynamics & Control; Energy Conservation. |
|
3. |
Prof.Oyewole, O.B. |
Professor |
B.Sc. (Ife) M.Sc, Ph.D. (Ibadan ) |
Food Microbiology and Biotechnology; Fermentation Technology |
|
4. |
Prof. (Mrs.) S.V.A. Uzochukwu |
Professor
|
B.Sc. M.Sc.; Ph.D. (Nigeria ) |
Food Microbiology and Biotechnology; Fat and oil processing; Nutritional Analysis |
|
5. |
Prof.(Mrs.)F.O. Henshaw |
Professor
|
B.Sc. (Ife) M.Sc. (Strathclyde) Ph.D. (Ibadan) |
Food Processing and utilization; Processing and Utilization of Bean/Cowpea; Functionality of Food Systems; Sensory Analysis |
|
6. |
Dr. Idowu, M.A. |
Reader |
B.Sc./M.Sc. (Ife) Ph.D LAUTECH |
Food Chemistry and Analysis; Cereal Technology (Baking); Food Product Development; Food Processing and Packaging |
|
7. |
Dr. (Mrs.)Babajide, J.M. |
Senior Lecturer |
B.Sc. M.Sc. Ph.D(FFUNAAB |
Food Processing and Preservation; Food Product Development; Weaning Foods development |
|
8. |
Dr. Shittu, T. A |
Senior Lecturer |
B.Sc.,M.Sc. D Ph.D(FFUNAAB) |
Food Process Engineering; Product development; Quality Assurance |
|
9. |
Dr. Adebowale, A. A |
Senior Lecturer |
B.Sc. M.Sc. Ph. D (FFUNAAB) |
Food Processing and Storage/ Food Rheology |
|
10. |
Dr. O.A. Obadina |
Senior Lecturer |
B.Sc. M.Sc. Ph. D (FFUNAAB) |
Food Microbiology and Safety |
|
11. |
Dr. O.P Sobukola |
Lecturer 1 |
B.Sc. M.Sc. Ph. D (FFUNAAB) |
Food Process Design and Optimization; Food Process Control and quality Evaluation; |
|
12. |
Dr. (Mrs.) G.O. Fetuga |
Lecturer 1 |
B. Sc.(Ibadan) M. Sc/Ph.D (FFUNAAB) |
Food Chemistry and Quality Control |