Department of Food Science and Technology

FST 401
Food Processing Plant Design
FST 401 | FST | 1st Semester |  Download Courseware PDF

Course Synopsis

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.

FST 403
Food Process Engineering II
FST 403 | FST | 1st Semester |  Download Courseware PDF

Course Synopsis

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.

FST 407
Food Fermentation Processes
FST 407 | FST | 1st Semester |  Download Courseware PDF

Course Synopsis

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.

FST 417
Plant Design Practical
FST 417 | FST | 1st Semester |  Download Courseware PDF

Course Synopsis

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

FST419
Food Fermentation Process Practical
FST419 | FST | 1st Semester |

Course Synopsis

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, ‗iru‘, ogi, palm wine, ogiri, cocoa beans, etc; biochemical changes including pH, amino acids, fatty acids, acidity, simple sugars, etc.

FST411
Food Chemistry II
FST411 | FST | 1st Semester |  Download Courseware PDF

Course Synopsis

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.

FST413
Food Standards and Laws
FST413 | FST | 1st Semester |

Course Synopsis

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.

FST415
Principles of Food Quality Assurance
FST415 | FST | 1st Semester |  Download Courseware PDF

Course Synopsis

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

FST421
FOOD ANALYSIS II PRACTICAL
FST421 | FST | 1st Semester |  Download Courseware PDF

Course Synopsis

Determination of vitamins, sugars and amino acids using HPLC. Protein analysis — Total Volatile Nitrogen in meat and fish. Fat analysis — FFA, TBA, Acidity, peroxide value. Dirts in oil, saponification value, unsaponifiable matter. Carbohydrate analysis —Sugar determination using Lane and Eynon method. Starch determination — using Dubois (phenolsulphuric acid) method. Determination of Beta Carotene and lycopene. Nutritionally important mineral elements — iron in flour, heavy metals—Hg, Pb, Na & K using flame photometer. Determination of pesticides/insecticide residue in foods e.g. organochlorine DDT. Aflatoxin in foods (groundnut).

FST423
Quality Assurance Practical
FST423 | FST | 1st Semester |  Download Courseware PDF

Course Synopsis

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.

FWT 409
Biometrics
FWT 409 | FST | 1st Semester |  Download Courseware PDF

Course Synopsis

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 students’ 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.

FST 402
Title: Industrial Training Assessed by Industry- based Supervisors and University Staff
FST 402 | FST | 2nd Semester |  Download Courseware PDF

Course Synopsis

This is one of the three components of the Students Industrial Work Experience Scheme (SIWES) where Industry-based Supervisors do assess students’ 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

FST 404
Industrial Training Assessed by FUTA Supervisor
FST 404 | FST | 2nd Semester |  Download Courseware PDF

Course Synopsis

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

FST 406
Students’ Report and Seminar Presentation
FST 406 | FST | 2nd Semester |  Download Courseware PDF

Course Synopsis

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 student’s ability to defend the report. This is the third and final component of the SIWES overall assessment.