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.
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 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 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.
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.
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).
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
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
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 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.
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.
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.
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.
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.
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