Basic fluid mechanics is a distinct and separate branch of engineering mechanics, designed primarily for every student in School of Engineering and Engineering Technology (SEET) and Food Science Technology (FST) in the School of Agriculture and Agriculture Technology (SAAT). Its development has also been stimulated, of course, by a wide range of applications of theories of fluid flows, dynamics and hydrostatic forces of fluid engineering and technology, as well structured practical classes required for a solid foundation in fluid mechanics. However, it also meets the need of students in other fields, as a course that provides hands-on training in the use of computers for word processing and preparation of slides for presentation. Topics to be covered include; definition and properties of fluid, elements of fluid statics, hydrostatics forces on submerged surfaces due to incompressible fluid, conversion laws, fluid dynamics, viscous flows.
Introduction to farm animals, their breeds and brief history of their origin. Modern production, management and health practices especially with respect to cattle, small ruminants (sheep and goats), swine, poultry and rabbits. Constraints to commercial production and concept of health maintenance in farm animals.
This course is designed to introduce students to the basic concept of Biochemistry as a discipline. Foundational topics such as the definition and scope of Biochemistry, cell, acidity and alkalinity and the properties and biological functions of the major biomolecules (carbohydrates, proteins, lipids and nucleic acids) will be covered. This course is important for students of Biochemistry, other biological sciences, agricultural sciences and Chemistry.
This course introduces the students to General Biology as a whole. 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; diversity, general reproduction, interrelationship of organisms, heredity and evolution. Elements of ecology and types 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 pteridophytes. Varieties and forms, life cycles and functions of flowering plants.
This course is explanatory and designed primarily for 100level students in biological sciences, agricultural sciences, environmental sciences and computer sciences. It introduces the students to adaptation, ecology and evolution of different groups of animals. Topics to be covered include a generalized survey of the animal kingdom based mainly on the study of similarities and differences in external features; ecological adaptation of animals; structural, functional and evolutionary study of protozoans, coelenterates, platyhelminthes, nematodes, annelids, arthropods, echinoderms and molluscs; evolutionary sequence in the form and functions of protochordates and various classes of vertebrates; introduction to ecology to include simple ecological facts in terrestrial and aquatic habitats and their relationship between an organism and its environment.
Atoms, atomic structures, atomic theory, aufbau method, Hundâ€™s rule, Pauli Exclusion principles, atomic spectra, molecules and chemical reaction, energetics, chemical equation and stoichiometry, atomic Structure and; Modern electronic theory of atoms; Radioactivity; Chemical kinetics, collision theory, Kinetic theory of gases, solution, solubility and solubility product. Electro chemistry, electrode potential, half-cell equation.
Historical survey of the development and importance of organic chemistry, nomenclature and classes of organic and purification of organics compounds; qualitative and quantitative organic chemistry; stereo chemistry; determination of structure of organic compounds; Electronic theory in organic chemistry; saturated hydrocarbons; alkanes. Unsaturated hydrocarbons; alkenes, alkynes and aromatics. Functional group; carbonyls, halides, carboxylic acids and hydroxyl. Periodic table and periodic properties; periodic law. Moseleyâ€™s law, Valence Forces; structure of Solids; molecular and ionic forces. The Chemistry of selected metals and non- metals Quantitative analysis.
This course is an introductory; it is designed primarily for Chemistry and other students from Biochemistry, Microbiology, Food Science and Technology, Marine Science and Technology, Applied Geology and Mining Engineering students. It designed to teach basically classical techniques in analytical Chemistry. It actual deals with acid-base, precipitation, redox and complexometric titration techniques as well as gravimetric method of analysis. In the course theory of errors shall be introduced to students and statistical evaluation of data shall be treated. Theoretical background of the course shall be taught and the students will conduct practicals on the sub topics as it is been taught.
This course is an important course for the chemistry students, it is meant to expose the student to the interesting chemistry of carbon in organic chemistry. The topics to cover include: Carbon in Organic chemistry, the concept of hybridization, structures and shapes of organic compounds, factors affecting organic reactions, bond breaking during organic reactions, types of reactions simple treatments of functional groups and analysis to identify functional groups.
This course provides opportunity for students of Chemistry, biochemistry, microbiology, engineering, food science and technology and geology to collect the appropriate data required to define the properties of gases, liquids, solids and colloidal dispersions, to systematize them into laws, and give them a theoretical foundation. The course is also useful in establishing the energy relations obtaining in physical and chemical transformations, in ascertaining the extent and speed with which they take place, and in defining quantitatively the controlling factors. Topics to be covered include Kinetic theory of gases; behaviour of real gases; critical constants and liquefaction of gases; heat capacities of gases; principle of equipartition of energy; first and second laws of thermodynamics; enthalpy, entropy and free energy; reaction and phase equilibria; reaction rates; rate laws; zero, first and second order kinetics; experimental determination of reaction orders; mechanism and theory of elementary processes; photochemical reactions; basic electrochemistry.
Instrumental Methods of Chemical analysis is a course that introduces students to use of electronic modules set up as chemical instruments to extract information from chemical process. The course shall include description of instruments that analyse chemical species base on absorption or emission of electromagnetic radiation. Principles and operating conditions among others shall also be discussed.
- History of Computers - Characteristics of a Computer System - Introductory to Programming - Strategies and techniques for application development - structured programming - problem decomposition and organization - basic debugging skills - visual basic programming language
Importance and scope of agriculture. Land and its uses with particular reference to agriculture. Introductory crop production. Agricultural ecology of Nigeria. Agronomy of some arable crops. Land preparation. Harvesting, processing and reservation method. Farm tools and machinery including tractor driving and by-products. Basic farm management techniques. Fisheries and wildlife production. Forest products. General introduction to livestock production and health.
This course is an exploratory, first course in botany and plant physiology designed primarily for students in Crop Science. It also meets the need of students in other agriculture related fields, as a beginner course that provides both theoretical and practical rudimentary knowledge in plant anatomy and physiology. The course focuses on plant structure and function including the cell, tissue and organs, the stem, roots, leaves, flowers, fruits and seeds. It also explores some important processes in plant such as photosynthesis, respiration, translocation of materials, as well as plant growth and development. Classification of economically important plant families is also a major component of the course. All of these are taught to the students in the classroom and in the laboratory.
This will involve field planting. Each student will be allocated a field plot for the planting and management of an arable crop. Students will be exposed to practical work in animal production and health, fisheries and wildlife management, and crop and forestry nurseries.
This course introduces the basic principles and applications of electrical and electronics circuits. Itattempts to explainelements of ideal and passive components and their constitutive relations; laws governing linear circuitsof different configurations; andelements of electronics and their applications in real world.
This course is designed to review the global food situation with emphasis on Nigeria. Students will be introduced to foods of plant and animal origin and their micro flora. The proximate composition and some natural chemical constituents of foods, the nutritional status of different foods, basic physical, chemical and biological principles of food processing and preservation will be looked into. They will also be taught engineering units and dimensions applicable to the food industry and the use of flow charts, equations and stoichiometry.
This course is an exploratory. It is design to prepare the students to understand some basic concepts of that will be eventually meet at higher levels. The course contents include 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, colour properties, textural properties, Aero and hydro dynamic properties, frictional properties, Resistance to processing stresses some properties of sugars, starches, cellulose and hemicelluloses, pectin, gums, proteins and fats. Interaction of biochemical constituents of food with water
The 300 level students pay a one day industrial visit to a chosen food industry to acquaint themselves with the operations in the factory. This is done to complement the theory they have learnt in the classroom. Technical reports submitted by students will be graded.
This course is designed to introduce students to various aspects of food microbiology, organisms associated naturally with foods and those responsible for spoilage. Conditions favouring the growth, death and survival of microorganisms in foods will also be studied; their immediate and long range effects on foods will be discussed. Issues of foodborne diseases, food spoilage and preservation will be treated. Topics to be covered include Introduction to food microbiology; factors that affect interactions of microorganisms with foods; microorganisms important in foods: bacteria, moulds, yeast, viruses, protozoa, algae - their classification and growth characteristics. Also included are food spoilage and preservation; food-borne diseases - infections and intoxications; public health and sanitation and microbiology of water.
This course is designed to equip students of Food Science and Technology department on the details of the chemistry and biochemical reactions of foods. It entails naturally occurring constituents of foods such as water, proteins, lipids, carbohydrates, vitamins and mineral elements. Their structures, chemical and physical properties and significance. Chemical, physical and biochemical changes that occur in food during handling, processing and storage. Browning reaction in foods, enzymic and non enzymic browning, significance uses in food industry. Natural food colour, biochemical changes during processing climacteric fruits. Synthetic vitamins and minerals used in food fortification, food toxicants and significance.
This course is designed to quip students of Food Science and Technology department on the methods of sampling and treatment of food samples for proximate analysis. The Principles of analytical methods such as photometry, colorimetry, gravimetry, refractometry and chromatographic methods for food analysis will also be taught alongside the principles of physical and chemical analytical methods of water and other major components of foods. The determination of vitamins in foods such as Vitamin C, Vitamin B1, B2 will be addressed. The use of HPLC for determination of vitamins will also be taught. Determination of toxic constitutes in foods, Phytic acid, Non-protein Nitrogen, Hydrogen cyanide etc. Sugar analysis, starch, Amylose and Amylopectin in foods, damaged starch will be emphasized.
This course is exploratory. It introduces the Students to the concepts of Engineering and Engineering Applications in Food Science and Technology. The course contents include Basic equations of fluid statics. Compressible and incompressible flows, laminar and turbulent flows. Newtonian and non-Newtonian fluids. Application of fluid mechanics. Boundary layer flow systems. Particle size reduction, drying and mixing, extraction, and evaporation.
The Course expose students to the theoretical and practical knowledge of techniques and equipment for safe handling, transportation, drying, shelling, threshing, dehusking, cracking, etc. of important durable agricultural products, both food and export crops in Nigeria. The basic principles and requirements of various traditional and modern methods of storing durable agricultural products, maintenance of quality, pre and post-harvest protection from deterioration. Pest control equipment. Storage structures and mechanism. The role of engineering in food storage. Parameters and factors affecting storage. Instrumentation in storage.
Nutritional situation in Nigeria. Nutritional related diseases. Protein Energy Malnutrition. Metabolism of carbohydrates, protein, lipids, basal metabolism. Important mineral and vitamin deficiencies, their aetiology and control. Antinutritional factors in food. Food balance sheets, food composition tables and recommended dietary allowance. Nutritional assessment: types of data for evaluating and analysing nutritional status of human: clinical, anthropometric and laboratory tests data (heamatological parameters, dietary survey). Nutritional evaluation of food products: determinationof 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. Heamatological analysis, such as Heamoglobin (Hb), Packed Cell Volume (PCV), etc. Infant and young child feeding practices: Breastfeeding and complementary feeding practices. Nutritional quality and implication of traditional complementary foods. Factors affecting child feeding practices
This course is an introductory course on food microbiology practical which will take care of the practical aspect of FST 301. The course will introduce students to methods used in microbiological examination of foods. Students will be exposed to practical training on isolating, purifying and identification of microorganisms in different foods. Topics to be covered include introduction to the food microbiology laboratory, identification of various equipment and their functions; microbiological media: preparation and utilisation of different media (basic, enrichment, selective etc.); aseptic techniques: sterilisation 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.
The course is designed to introduce students to particle size reduction using various mills such as Kenwood blender, Attrition or Electric motor milling machine and mortar and pestle. Determination of particle size using various methods. Drying of food materials using oven to determine their wet bulb temperature, Equilibrium Moisture Content (EMC) and their falling rate. Extraction with particular reference to oil extraction from groundnut and palm kernel using electric motor oil expeller and determining their efficiency rate. Distillation processing techniques using distillation method to separate two miscible liquids. Evaporation procedure as a 2 process of concentrating liquid food substances using evaporating device and determine the level of concentration. Demonstration of principles and guidelines governing the design and construction of pipelines in food industries.
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.
Isolation of glycogen from rat liver. Enzymatic hydrolysis of glycogen. Acid hydrolysis of glycogen. Characterization of glycogen. Measurement of food intake. Determination of energy values of foods (bomb calorimeter). Estimation of daily energy (calories) needs. Estimation of daily needs for other nutrients (proteins, some vitamins and some minerals).
This course is designed to enable students understand the traditional methods of food processing and preservation as applicable to different food products including winnowing, sun drying, smoking, salting, fermentation, oil extraction, etc. The basic scientific methods of food processing and preservation including fermentation, dehydration, pickling, concentration and thermal processes will also be taught. The basic principles of drying constant and falling rate drying, thin and deep layer drying, heat and mass transfer during drying process will be emphasized. Solar dryer, mode of heat collection, flat plate collector and concentrator, inclination of collectors, heat storage in solar dryers, heat distribution in the drying chamber, lagging of the walls of solar dryer will be discussed. The basic equipment essential for food processing and preservation and Milling technology as applicable in food industry with the different types of mills: burr, hammer and roller mills will be taught along with the design features and design analyses for mills. The principles of cold storage and freezing in food industry and the determination of size and power rating of cold store and freezer will be emphasized. Irradiation and its applications in food industry as well as extrusion technology and its application in food industry will be introduced to the students.
Sampling of various foods for analysis â€” flour, cocoa beans, cashew, beverages, milk.Proximate composition â€” determination of moisture content using various methods â€” moisture meter, Dean and Stark, oven method. Protein determination using kjeldahl method, dye binding method Fat determination by Soxhlet extraction and Garber methods Ash Determination â€” Total ash, water soluble ash, acid insoluble Ash. Crude fibre determination. Determination of vitamin C using spectrophotometer and titrimetric methods. Polarimetric determination of sugar. Total solids, dissolved solids, pH, acidity of beverages. Water analysis - hardness and alkalinityof water from different sources. Water analysis for pH, total solids, and residual chlorine. Determination of fatty acids of oil using GLC.
Structures of starches. Sugar rotation. Determination of melting point, flame point of oil and fats. Determination of benzoic acid in beverages. Phenolase, peroxidase and catalase tests. Phosphates test/determination. Hydrogen cyanide determination. Non-protein nitrogen determination
Tutorial on Quality assessment in food material such as grain legume, tuber, cereal, fruits and vegetable. Moisture content determination using oven method and other indirect methods. Determination of insect infestation by counting method. Determination of mould growth and infestation. Sorption isotherm and its importance in food storage. Determination of moisture isotherm and local isotherm using dessicator. Control of fruit ripening. Experimentations on biological properties of food and agricultural materials.
Design features, fabrication and readily available construction materials relationships, fabrication and readily available local construction materials. Mechanical separator equipment- Sedimentation, centrifugal separation, filtration and sieving, cleaning, sorting, grading, distillation and homogenization equipment. Size reduction (crushers, Hammer mills and cutter
Particle size analysis of flour and interpretation using calculation and graphs .Analysis of different flour for total ash, acid insoluble ash, and protein. Damaged starch determination. Functional properties of flour.Chemical analysis of amylose/amylopectin.Extraction and determination of gluten using formulation and bolograph.Bread baking and quality assessment.Determination of bromate in bread/flour. Determination of HCN in cassava and sorghum products: Gari, Lafun, Fufu. etc. Production of biscuits cracker/cookies usingcomposite flour/quality assessment of biscuit
This course entails tutorials and experimentations in food processing methods to preserve food commodities including dehydration, concentration, canning, smoking, irradiation, fermentation, salting, pickling etc. Particle size distribution using Tyler sieves and determination of fineness modulus and uniformity index of various milled products. Comparison of particle size distribution on the materials obtained from burr mill, hammer mill and roller mill. The objectives of this course are to: â€¢ introduce students to hands-on experience with food preservation methods â€¢ teach students ways of separating milled food items to various size particles â€¢ teach students to use various mills in the laboratory
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. The factors determining optimum operating conditions for different processes. Methods of preparing design project report. Students are to design and fabricate food processing machine.
This is one of the three components of the Students Industrial Work Experience Scheme (SIWES) where Industry-based Supervisors do assess studentsâ€™ performance: 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
Basic concepts of heat transfer by conduction, convection, and radiation. Heat transfer coefficients. Heat exchanger and condenser 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. Pipe line design, distillation, crystallization.
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 forms the second component of the SIWES overall grading. COURSE OBJECTIVES
This is the assessment of the report and defence by students. Here, the evaluation is based on the quality of the write-up and the studentâ€™s ability to defend the report. This is the third and final component of the SIWES overall assessment.
This course is designed to teach Food Science students fermentation technology. However, it also meets the need of students in other fields, who are interested in fermented foods and its benefits. Topics to be covered include definition and importance of fermentation, Principles/biochemistry of Fermentation. Fermented foods including traditionally fermented foods of importance in Nigeria, Oriental fermented food processing, operations involved in enzyme, single cell protein, antibiotics and related fermentation processes in food processing and preservation. Application of fermentation in waste utilization.
This course is designed to introduce students to various aspects of plant design in food industries. Students will carry out practical design of flowchart (quantitative and qualitative) and process economics. In addition, some processing equipment will be designed, fabricated and analyzed it operations
This practical course is a hands-on-training for students on fermentation techniques used to produce different foods, especially indigenous fermented foods. Students will be expected to produce different fermented foods at the end of the course. Topics to be covered include monitoring of various biochemical changes occurring during the fermentation of various traditional food products such as gari, â€—iruâ€˜, ogi, palm wine, ogiri, cocoa beans, etc; biochemical changes including pH, amino acids, fatty acids, acidity, simple sugars, etc.
This course is designed to equip students of Food Science and Technology department on oral presentation of prepared reviewed papers on specific topics in Food Science and Technology. It entails: Assessment of write up by departmental academic staff and assessment of oral presentation by panel of academic staff.
This Course deals with 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, control atmosphere storage, hypobaric storage and combined treatments.
This course is entails the understanding of the objectives of product development. Reasons why products fail in the market. Food product planning and marketing mix strategies. Product pricing, promotion and distribution. Consumer goods, Industrial goods, Stages of food product development. Ingredient selection and formulation. Product life cycle. Return On Investment (ROI) and business analysis. Forecasting of product opportunities, Development and assessment of food products. Research and Development (R&D), Pilot production. Packaging and labeling designs. Pilot and industrial plant establishment, assessment and feasibility study. Processing equipment selection. Plant layout and equipment installation. Optimization of production operations.
Packaging is basic and fundamental to food processing and preservation. In this course, the students will learn about the different characteristics of packaging materials, testing for structural quality and performance, theory and practice of food packaging. Detailed study of the traditional packaging materials of glass, metal and paper will also be done including synthetic packaging materials and composite packaging. Other aspects that will be looked into include: moisture and gas movement across packages, migration of compounds from packages into food and their health implications and the implications of local packaging materials on product quality and safety. The packaging requirements for fresh and processed foods for local and foreign markets will also be discussed.
The course exposes students to the overview of oil seeds of commercial importance in Nigeria i.e. (cocoa, oil palm, castor oil, coconut, soybean, shea butter, sunflower, linseed, conophor oil seed, groundnut, cotton seed melon). The detailed method of processing, treatment to remove antinutritional factors and the refining of the oil to edible forms. Utilisation of oil seed by-products i.e. cake and oil sediment for soap making and ingredients in food systems. Protein isolates and concentrates production from the oil seed cake, utilisation of the oil seed protein isolate in food industry. Detailed discussion on the functional properties of the oil seeds (full fat, defatted and protein isolates). i.e. emulsifications, WAC, OAC, Whipping properties etc.) and their application in food system. Novel food production from oil seeds.
Preservation of fruits and vegetables by canning, freezing, concentration, dehydration, fermentation and irradiation. Harvesting and pre-processing operations and equipment including mechanical harvesting, soaking and washing, sorting and grading, peeling and cooling. Cutting, trimming and blanching. Use of chemicals to control enzymatic and non- enzymatic changes in processed fruits. Adaptable techniques to local handling and storage of perishables.
FST 506 is a detailed course for final year undergraduate Food Science and Technology students on meat, poultry, fish and seafood processing. The course also entails the chemical and biochemical constitution of muscle and fish and includes the effects of processing and spoilage on these components. Topics to be covered include chemical and biochemical constitution of muscle and fish; conversion of muscle to meat; spoilage of meat; processing and preservation of meat (beef, pork, poultry, etc); eggs, fish and fishery products; ageing, tenderizing and curing of meat; and manufacture of sausage and other table meats. Other topics include smoking, freezing, canning, pasteurization, freezing, dehydration, irradiation of meat and fish; intermediate moisture meats; eggs; eating quality of meat. Quality deterioration and defects in raw fish and fish products, waste management in fish and meat processing and preservation.
This course deals with study of various industrial food waste, their treatments and disposal. The course contents include Various wastes of food industries i.e. solid waste and waste water, their treatment and disposal. Effect of solid waste on environment, utilization of waste as fuel, fertilizer, animal feed and cellulose acetate. Biochemical Oxygen Demand (BOD), Chemical Oxygen Demand (COD). Calculation in waste effluents from food processing plants. Physical treatment of waste i.e. sedimentation, centrifugation, concentration, flotation methods, absorption processes, ultra filtration, reverse osmosis and electrolysis. Chemical treatment of wastewater i.e. coagulation, emission-breaking process, trickling filter, aerated lagoons, stabilization ponds, anaerobic biological processes, aerobic, facultative anaerobic process
This course is designed to teach Food Science students technology of milk and milk products. However, it also meets the need of students in other fields, who are interested in dairy science. Topics to be covered include milk production practices including site building and equipment selection. Organization and operation of the milk processing unit including milk collection, reception, standardization and heat-treatment of milk. Whey as a by-product in milk processing. Cleaning and disinfecting operations in dairy industry. Dairy waste management and application of HACCP in dairy industry. Quality control in milk and dairy products.
Food comprises of both animals and plants materials whish are biological in nature. They exhibit different engineering properties that determine their characreristics. In this course we shall look at Physical, Mechanical, Aerodynamic and Optical properties. Knowledge of these properties will assist Food Engineer and Processor during the design and fabrication of many processing equipments and when carrying out processing operations. Topics to be covered include: Basic characteristics of plant and animal materials. Basic Engineering properties of biological materials: physical, mechanical, thermal, optical, electrical, magnetic and electromechanical properties. Physical Properties: moisture content, colour, size, shape, roundness, sphericity etc. Mechanical properties: strength characteristics such as impact, compression, shear strength. Special classes of mechanical properties: visco elasticity, aerodynamics and hydrodynamics. Thermal, electrical and optical properties and their applications. Textural and Rhelogical measurements including instrumental and sensory methods. Applications of the engineering properties of biological materials in the design and development of food processing and storage machines and equipment.
This course deals with the chemistry and processing of miscellaneous food commodities. Special attention is being paid to subjects/technologies that have not been treated in other courses. Topics to be covered include processing of cocoa, coffee and tea, confectioneries and chocolate manufacture, and carbonated non-alcoholic beverages; sugar manufacture; honey processing; functional foods, nutraceuticals and probiotics; extrusion cooking technology, uses of extruders for breakfast cereals, pasta products, oilseed extrusion and texturised vegetable (soy) proteins. Others include food irradiation principles â€“ radurization, radicidation and radappertization; effects of irradiation on foods; dielectric heating, ohmic heating, pulse electric field and nanotechnology.
Processing of foods by blanching and the consequent losses of vitamins and minerals. Nutrient losses during food processing by drying and dehydration leading to enzymatic and non-enzymatic browning. The application of irradiation and nutrient losses in foods, formation of free radicals and by-products. The effects of long storage of foods (e.g. meat and fish) under freezing conditions with the concepts of reversible and irreversible denaturation of proteins. Colloidal and organoleptic changes in such foods.
Research methodology is the use of scientific theories, principles and concepts in the selection and defining of a problem; reviewing of related and relevant literatures; drawing up of experimental design; conduct of experimental studies; analysing interpreting of results thereof, drawing up conclusions, reporting and presenting the results in appropriate format. It also involves the use of e-resources and computer software(s) for analysis and interpretation of data. This will form part of the final exam.
The courses teaches physical and rheological properties as well as their applications. The course contents include Concept and definitions. Importance of properties in formulation, processing and storage including thermal, optical, viscous and rheological properties. Textural and rheological measurements including instrumental and sensory methods. Colour measurements and evaluation. Physical properties of selected food products
This course is a follow-up of the subject on food toxicology briefly treated in FST 303 and FST 411. It is a more detailed study of natural constituents of foodstuffs that occur as toxicants, natural contaminants associated with our foodstuffs that act as toxicants and toxicants intentionally/unintentionally introduced into foods during processing. This course also focuses on the effects/significance of toxicants on consumersâ€™ health. Topics to be covered include principles of food toxicology, acute toxicity and evaluation of LD50; common toxicants in foods and methods of detoxifications; toxicological examination indices; hepatological examination; blood, urine and feacal examination.
Processing of fruits and vegetables into various products â€” production of jam from fruits (orange, pawpaw, mango etc): canning of fruits and vegetables like pineapple, sweet corn, tomato etc; production of spices as dry products blanching and freezing of vegetables; comparison of water and steam blanching and their effectiveness using peroxidase and catalase test. Peeling methods in vegetable processing â€” lye, brine, steam and hand peeling.
Chemical analysis of milk (fat, alcohol, reassuring and acidity).Physical analysis (Cryoscopy point, density, dry residue, pH). Bacteriology test (coliform, total count, mould and yeast). Production of milk-based product such as yoghurt, ice-cream, warankasi, etc.
This course is the practical aspect of Food Product Development. Students will be divided into groups and advised on a choice of a novel food product to be taken through the process of full stages of Food product development. The chosen food product will be developed, produced, quality assessed, well packaged, appropriately priced and be marketed.
This course is an introductory course on food microbiology practical which will take care of the practical aspect of FST 301. The course will introduce students to methods used in microbiological examination of foods. Students will be exposed to practical training on isolating, purifying and identification of microorganisms in different foods. Topics to be covered include introduction to the food microbiology laboratory, identification of various equipment and their functions; microbiological media: preparation and utilisation of different media (basic, enrichment, selective etc.); aseptic techniques: sterilisation 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
The course entails definition and scope of Biotechnology. The history, processes and products of biotechnology, principles of biotechnology and implication for food production will be taught. Genes and Genetic Engineering with reference to replication, transcription and translation in molecular biology will be emphasized. Genetic procedure for strain improvement, selection, mutation, cloning with plasmids and Recombinant DNA technology and its application. Bioreactors, Application of Biotechnology food ingredient formulation, functional foods and the utilization of Food Wastes through Biotechnology Processes
Final year research project is undertaken by individual students under the supervision of members of staff. A report of the research work will be presented in form of a dissertation to be followed by an oral examination.
Definitions and importance of Food Standards and Legislation. Codex Alimentarius Commission. Natural but genetic additives. Adventitious additives. Applications in industries. Principles of adulteration. Principles of misbranding. Food standards and legislation. The Nigerian Food and Drug decree. Roles of food inspectors, analysts, the commissioner advisory council, etc. Other definitions with the food and drug laws e.g. Sales, safe, food, devices expiry dates, etc.
This Course teaches the Standards, Laws and Legislations guiding the production, processing, storage, sales and consumption of foods (Food Business). Definitions and importance of Food Standards and Legislation. Codex Alimentarius Commission. Natural but genetic additives. Adventitious additives. Applications in industries. Principles of adulteration. Principles of misbranding. Food standards and legislation. The Nigerian Food and Drug decree. Roles of food inspectors, analysts, the commissioner, advisory council, etc. Other definitions with the food and drug laws e.g. Sales, safe, food, devices expiry dates, etc.
Food Quality, Quality control and Quality assurance. Quality costs, Total Quality Importance of food quality assurance. Principles and methods of food quality control. Quality Control Charts and Principles of Sensory Evaluation. Taste theories. Choice of panelists in sensory evaluation. Data analysis Total Quality Management, IS0 9000, IS0 22000, HACCP
Determination of vitamins, sugars and amino acids using HPLC. Protein analysis â€” Total Volatile Nitrogen in meat and fish. Fat analysis â€” FFA, TBA, Acidity, peroxide value. Dirts in oil, saponification value, unsaponifiable matter. Carbohydrate analysis â€”Sugar determination using Lane and Eynon method. Starch determination â€” using Dubois (phenolsulphuric acid) method. Determination of Beta Carotene and lycopene. Nutritionally important mineral elements â€” iron in flour, heavy metalsâ€”Hg, Pb, Na & K using flame photometer. Determination of pesticides/insecticide residue in foods e.g. organochlorine DDT. Aflatoxin in foods (groundnut).
This course entails tutorials and experimentations in screening of panelists for sensory evaluation of food products. Organoleptic assessment of food samples. Sensory evaluation of selected foods e.g Triangle test, multiple comparison test etc. Hazard Analysis of Critical Control Points (HACCP). Test design using local foods. ANOVA for analysis and general use of computer for data analysis and interpretations.
This course will primarily provide students with basic knowledge and skills in statistics as applied to various fields of agriculture. Several methods of data analysis will be treated using portable scientific calculator as well as the computer (for lab exercises). Depending on studentsâ€™ interest and time availability, some special topics with relevance to specific fields may also be treated. Topics to be covered include review of biometrical concepts in agriculture; planning of experiment; analysis of variance; transformation of data; experimental designs such as completely randomized design, Latin square, missing values, multiple comparisons, nested designs, factorial experiments, split-plot and split-split-plot designs; analysis of data from qualitative variables; application of correlation and regression analyses in agricultural experiments.
GNS 101 is English for Academic Purpose (EAP) course. The objective of this course is to equip students with skills that are necessary for learning and studying effectively in a university and communicating in English as a Second Language. Topics taught include: Time Management; Study Skills; Scientific Word Formation; Parts of Speech; Aspects of English grammar, Note-taking/Note-making.
The course encompasses the basic skills that are employed in the field of microbiology. Emphasis is laid on the historical aspects of microbiology, naming, classification and types of microorganisms (bacteria, fungi, virus, algae, etc.). The focus is meant to impart useful knowledge on the students on the growth and reproduction of microorganisms, different methods of controlling microorganisms, sterilization and disinfection. Also, it also entails the study of some infectious diseases, emerging infectious diseases and Normal microbiota. This will improve their practical skills on the various ways of culturing microorganism and maintaining aseptic conditions in the laboratory.
This course is designed primarily for all students admitted into the Federal University of Technology, Akure. It provides a comprehensive knowledge and insight into engineering drawing as a basic tool of engineering. Topics to be covered include: Instruments for engineering drawing and their uses. Drawing Paper Sizes; Margins; and Title Blocks. Lettering and types of line. Geometrical construction: bisection of lines and angles and their applications. Polygon, tangency, locus of simple mechanisms. Pictorial drawing; Isometric, oblique and perspectives. Orthographic projection. Dimensioning and development of simple shapes. Assembly drawing of simple components. Conventional representation of common engineering features. Freehand sketching. Use of engineering drawing software of the department.
This course is one of the preparatory courses on basic manufacturing processes, an important aspect of Mechanical Engineering. It is a compulsory course taken by all 100 level students in the university. The course is practically oriented and designed to introduce students to Mechanical Engineering workshop practices, manufacturing processes and properties of engineering materials which will help them as they progress in their courses. The course will help the students to be conversant with the workshop hazard and to observe all safety practices and codes. It cuts across all sections and departments of Mechanical Engineering workshop. Topics to be covered include introduction to basic manufacturing processes, organisation of workshop, workshop hazard and safety practices and codes, properties of engineering materials, bench-work and fitting, introduction to turning exercises (straight and step turning chamfering, screw cutting), milling and milling exercise, drilling techniques and exercise, sheet metal work, welding and soldering technique with exercises. Others are properties of wood, wood work and joinery exercises, workshop measurements, refrigeration and airconditioning: principles of operation, refrigerants and trouble shooting, Methods of leak detection, charging and discharging, safety precautions.
This course is an introductory course to all other thermodynamics-based courses; it is very useful for students in all forms of engineering because itâ€™s a foundation course for engineers in all disciplines. However, it also meets the need of students in other hard science related fields, as a course that provides the basic introduction to the three solid state of matter. The principles are introduced so that a clear understanding of the basic issues related to thermodynamics are well understood As a practical course, the focus is to impart useful skills on the students in order to give them a total reorientation of engineering challenges they find within their environment
Function of a Real Variable: Definition of Functions of Real variable, Types of function. Graph of a function of real variables: Graphical representation.Limits and continuity of functions of real variables: Idea of limits of functions of real variable, the rate of change of a function, differentiation from first principle, the concept of continuity of function of real variable, Limits and limit location.Techniques of differentiation:Differentiation of the sum and difference of functions, differentiation of a product of functions, differentiation of a quotient of functions second and higher derivatives, differentiation of a function of a function, differentiation of inverse functions, differentiation of implicit functions, differentiation from parametric equations. Application of differentiation: Applications to kinematics, the tangent and normal to a curve, the maximum and minimum of a function.Extreme curve sketching: Turning points of a curve,minimum and maximum values of a curve.Integration: Integration of a constant,methods of integration , integration of rational algebraic fractions, integration by substitution, integration by partial fractions, integration of trigonometric functions . Applications of integration: Application of geometry and mechanics, areas of plane shapes,volume of plane shapes.
Space and Time, frames of reference, Invariance of physical laws, relativity of simultaneity, relativity of time intervals, relativity of length, units and dimension; standards and units, unit consistency and conversions. Kinematics vectors and vector addition, components of vectors, unit vectors, products of vectors. Displacement, Time and average velocity, instantaneous velocity, average acceleration, motion with constant acceleration, freely falling bodies, position and velocity vectors, acceleration vector, projectile motion. Motion in a circle and relative velocity. Fundamental laws of mechanics: forces and interactions, Newtonâ€™s first law, Newtonâ€™s second law, mass and weight, Newtonâ€™s third law. Statics and dynamics: application of Newtonâ€™s laws, dynamics of particles, frictional forces, dynamics of circular motion. Galilean invariance, universal gravitation, gravitational potential energy, elastic potential energy, conservative and non-conservative forces. Work and energy, kinetic energy and the workenergy theorem, power, momentum and impulse, conservation of momentum, collisions and momentum conservation, elastic collisions, centre of mass. Rotational dynamics and angular momentum angular velocity and acceleration, energy in rotational motion, parallel axis theorem, torque, torque and rotation about a moving axis, simple harmonic motion and its applications. The simple pendulum, damped oscillations, forced oscillations and resonance.
This course is an exploratory course. It is designed to meet the need of the students in the basic knowledge of Physics especially in the area of the properties of matter which is an essential ingredient for the understanding of the principle of the movement of particles in materials. The course will meet the need of students in physical, chemical and biological sciences. It is also a relevant material for students in engineering and also finds useful applications in environmental science and technology.
This course is an exploratory practical course in physics. It is designed for students in Physics and allied disciplines. It is a course designed so as to provide hands-on training in the use of some laboratory equipments as well as in report writing. As a practical course, the focus is to impart useful skills on the students in order to enhance their knowledge in Physics. Students are made to perform some experiments in the laboratory. These experiments are taking from mechanics and properties of matter and Optics, which are the core aspects of the Physics courses taking by students at the first semester of their 100 Level. Here, six major experiments are to be set and demonstrated for students. They are: i).Measurements, ii) Determination of acceleration due to gravity using spiral spring method, iii) Determination of acceleration due to gravity using compound pendulum method, iv) Determination of moment of inertia of a rigid body, v) Determination of refractive index of glass using rectangular prism, vi) Determination of refractive index of glass using triangular prism.
This course is an exploratory, general school course in economics that is designed primarily for students in different disciplines. However, it also meets the need of students in the other fields, as a course that provides student with the basic understanding of Economics as a discipline that study a society and its resources. As a theoretical course, the focus is to impart useful skills on the students in order to enhance their management of limited economic resources and application at national levels. Topics to be covered include Scope and methodology of economics, Demand and supply, theory of production, Forms of business organisations, Market structure, International trade, economic growth and development, Role of government in any economy, money and banking.