Department of Food Science and Technology

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 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.

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 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 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.

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.

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.

- 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

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 is an introductory course to all other thermodynamics-based courses; it is very useful for students in all forms of engineering because it’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

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.