Department of Food Science and Technology
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DEPARTMENT OF FOOD SCIENCE AND TECHNOLOGY

      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

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