Course Module – Food Science and Technology

Course Module

COURSE MODULE

(Undergraduate)

100 LEVEL

FIRST SEMESTER

 

 

 

 

 

CODE

TITLE

 

CREDIT

L

T

P

GSS111

Use of English I

 

2

2

–

–

GSS112

Nigerian History

 

2

2

–

–

GSS113

Health and Physical Education (H&P. E)

 

1

1

–

–

GSS114

Elementary French I

 

1

1

–

–

GSS115

Basic German I

 

1

1

–

–

GSS116

Use of Library

 

1

1

–

–

CHM111

Physical Chemistry   I  

 

1

1

–

–

CHM112

Organic Chemistry

 

2

2

–

–

CHM114

Practical Chemistry         I

 

1

–

–

1

BIO112

Biology for Physical Science I

 

2

1

–

1

PHY111

General Physics

 

2

1

–

1

MTH112

Elementary Mathematics

 

3

3

–

–

AEC111

Basic Principles of Economics

 

2

2

–

–

UGC111

Farm Practice

 

1

–

–

1

PHY117

Physics Laboratory

 

1

–

–

1

 

 

TOTAL

23

 

 

 

 

 

 

 

 

 

 

100 LEVEL 

SECOND SEMESTER

 

 

 

 

 

CODE

TITLE

 

CREDIT

L

T

P

GSS121

Use of English II

 

2

2

–

–

GSS126

Social Science

 

2

2

–

–

GSS124

Elementary French II

 

1

–

–

1

GSS125

Basic German II

 

1

–

–

1

CHM122

Organic Chemistry and Practical

 

2

1

–

1

CHM123

Inorganic Chemistry

 

2

2

–

–

CHM124

Practical Chemistry II

 

1

–

–

1

BIO122

Biology for Physical Science   II

 

2

1

–

1

PHY121

General Physics                II

 

2

1

–

1

MTH122

Elementary Mathematics II

 

3

3

–

–

MTH123

Introduction to Vectors

 

2

2

–

–

UGC121

Farm Practice

 

1

–

–

1

 

 

TOTAL

21

 

 

 

 

200 LEVEL

FIRST SEMESTER

 

 

 

 

CODE

TITLE

CREDIT

L

T

P

GSS217

Philosophy and Logic                

2

2

–

–

GSS212

Peace and Conflict Resolution Studies

2

2

–

–

MTH211

Mathematical Methods  I

3

3

–

–

APN211

Introduction to Agric. Biochemistry

2

2

–

–

MTH213

Introduction to Mechanics

2

2

–

–

ENG211

Engineering Thermodynamics I

3

2

–

1

AEC211

Principles of Agric. Economics

2

2

–

–

ENG212

Workshop Technology and Practice

2

1

–

1

ENG214

Engineering Drawing I

2

1

–

1

ENG213

Basic Electrical Engineering

3

2

–

1

 

TOTAL

22

 

 

 

 

 

 

 

 

 

200 LEVEL

SECOND SEMESTER

 

 

 

 

CODE

TITLE

CREDIT

L

T

P

CPP221

Principles of Crop Production

2

2

–

–

MTH221

Mathematical Methods II

3

2

–

1

ENG224

Material Science

2

2

–

–

CHM222

Analytical Chemistry

2

1

–

1

MTH227

Introduction to Computer

3

2

–

1

ENG225

Fluid Mechanics I      

2

1

–

1

CAS221

Principles of Animal Production

2

2

–

–

FST225

Introduction to Food Science and Technology

2

2

–

–

AEC221

Principles of Resource Economics

2

2

–

–

GNT221

Introduction to Entrepreneurial Studies

2

2

–

–

ENG221

Strength of Material

2

1

–

1

 

TOTAL

        24

 

 

 

 

300 LEVEL

FIRST SEMESTER

 

 

 

 

CODE

TITLE

CREDIT

L

T

P

FST311

Food Engineering Operations   I

2

2

–

–

FST312

Food Chemistry

4

3

–

1

FST313

Human Nutrition

3

3

–

–

FST314

Food Analysis

3

2

–

1

MCB211

General Microbiology

3

2

–

1

CCS311

Introduction to Biotechnology

1

1

–

–

STA316

Statistics and Data Processing

3

3

–

–

GNT311

Business Development and Management

2

2

–

–

 

ELECTIVES

 

 

 

 

GSS314

Advanced French I 

 

1

 

1

–

 

–

 

           or

GSS315

Advanced German I

 

TOTAL 

22

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

300 LEVEL

SECOND SEMESTER

 

 

 

 

CODE

TITLE

CREDIT

L

T

P

FST321

Fundamentals of Food Processing

4

2

–

2

FST322

Food Machinery

4

2

–

2

FST323

Food Plant Sanitation

2

2

–

–

FST324

Food Microbiology

4

2

–

2

FST325

Post – Harvest Physiology and Storage

2

2

–

–

FST326

Physical Properties of Foods

2

2

–

–

FST327

Sensory Evaluation of Foods

2

2

–

–

 

ELECTIVES

 

 

 

 

GSS324

Advanced French II                             or

1

1

–

–

GSS325

Advanced German   II

 

 

 

 

 

 

 

TOTAL

21

 

 

 

 

400 LEVEL

FIRST SEMESTER

 

 

 

 

 

CODE

TITLE

 

CREDIT

L

T

P

FST411

Food Process Plant Design

 

4

3

–

1

FST412

Cereal Technology

 

4

3

–

1

FST413

Food Process Engineering

 

3

2

–

1

FST414

Food Quality Evaluation and Control

 

4

3

–

1

FST415

Fruits and Vegetable Processing

 

4

3

–

1

GNT 411

Practicum

 

2

–

–

2

CAE400

Technical Writing and Presentation

 

2

1

–

1

 

 

TOTAL

23

 

 

 

 

 

 

 

 

 

 

400 LEVEL

SECOND SEMESTER

 

 

 

 

 

SIWES 400

Students Work Experience Scheme

 

15

–

–

15

 

 

TOTAL

        15

 

 

 

                                                           

500 LEVEL

FIRST SEMESTER

 

 

 

 

CODE

TITLE

CREDIT

L

T

P

FST511

Approved Elective

2

2

–

–

FST512

Food Additives, Laws and Standards

2

2

–

–

FST513

Meat Science and Technology

4

3

–

1

FST514

Dairy Science and Technology

4

3

–

1

FST515

Processing of Miscellaneous Foods

4

3

–

1

FST500

Project

2

–

–

2

 

TOTAL

18

 

 

 

 

 

 

 

 

 

 

FST APPROVED ELECTIVES

 

 

 

 

CHM 417    

 Analytical Chemistry

2

1

–

1

CAS 511

Animal Experimentation and Research Techniques

2

2

–

1

 

 

 

 

 

 

500 LEVEL

SECOND SEMESTER

 

 

 

 

CODE

TITLE

CREDIT

L

T

P

FST500

Project

2

2

–

–

FST521

Nutritional Evaluation of Food Processing        

         3

3

–

–

FST522

Food Science Student Seminar

1

–

1

–

FST523

Oilseed Processing

4

3

–

1

FST524

Fermented Food Technology

4

3

–

1

FST525

Biotechnology

3

2

–

1

FST526

Food Packaging

2

2

–

–

 

TOTAL

19

 

 

 

 

 

COURSE DESCRIPTIONS

ENG 211:    ENGINEERING THERMODYNAMICS                                             (3 UNITS)

Thermodynamic properties, energy relations and conservation.  Paths and processes.  Cycle analysis, reversibility. The first law and second law of thermodynamics, entropy.  Irreversibility and availability.  Air – standard cycles, power and efficiencies.  The steady state flow equation (Bernoulli Equation) and application.  Masses.  Elements of vibrated systems.  Force and motion relationship in constrained mechanisms.

 

 

                         

ENG 212:    WORKSHOP TECHNOLOGY/PRACTICE                            (2 UNITS)

Industrial safety: safety code of conduct and safety consciousness.  Survey of common sources of accidents in the workplace.  Accident prevention and control.  Use of engineering measuring instruments: Callipers, gauges.  Sheet metal work layout, cutting, shaping, welding, brazing, soldering, and fasting.  Woodwork: Basic woodworking principle and the introduction to industrial safety: survey of sources of common accidents, accident prevention and control.  Introduction to machine shop: lather work, shaping, milling, grinding and dulling.  Electrical workshop practice: convention and application of colour, codes for cables, resistors etc and signs.  Use of simple electrical tools, machines etc.

 

ENG 213:    BASIC ELECTRICAL ENGINEERING                                  (3 UNITS)

Electrostatics.  Concepts of electric charges.  Coulomb’s law.  Gauss law and applications.  Electric potentials and field strength.  Effect of dielectrics.   Electromagnetism; the magnetic field; force on a conductor carrying current in a magnetic field.  Applications.  Electromagnetic induction.  Magnetic circuits.  Magnetic circuit calculations.  Energy stored in magnetic field direct and current circuits; electric power and energy.  Circuit elements.  Sources, network laws, theorems and principles.  Simple transients.  Alternating current circuit.  Introduction to electric power generation.  Concepts of vectors, phasors, complex operators.  Definition of impedance, admittance, resistance reactance, acceptance; phasor diagrams for RLC circuits.  Resonance.  Power in ac circuits introduction to electrical installations.

 

ENG 214:     ENGINEERING DRAWING 1                                               (2 UNITS)

Drawing instruments and the use of graphic tools.  Introduction to drawing, measuring, lettering and dimensioning of objects in various views/positions.  Engineering geometry.  Fundamentals of orthographic projections, first and third angle orthogonal projections, isometric projections.  Graphs, charts and presentation of data and result.

 

ENG 221:     STRENGTH OF MATERIALS                                               (2 UNITS)

Introduction to stress and strain; some simple states of stress and strain; stresses; relationship between loading shearing forces and bending moments; composite shafts and torsional strain energy.  Deflection of beams, Macaulay’s method, area moment method, Maxwell’s reciprocal rule, built – in and continuous beam in various loading situations; complex stress and strain, moh’s stress circle, principal stress and strain, electric constant and volumetric strain; St.Venants theory; stress in composite materials, bending of plates; membranes.  Stresses in thin cylinders and spheres; thermal stresses, stresses in rivets, joints, etc.  Use of strain gauge and other measuring devices.

 

ENG 224:      MATERIAL SCIENCE                                                                          (2 UNITS)

Atomic and molecular structure, crystals. Metallic states. Defects in crystals, conductors, semi-conductors and insulators. Alloy theory – Application to industrial alloys – steel in particular. Engineering properties – their control. Hot and cold working, heat treatment, etc.  Principles of mechanical testing, impact test, tensile test, hardness test, fatigue tests, creep test and non – destructive tests.  Fracture.  Corrosion and corrosion control.  Equilibrium and Rats reaction.  Non – metallic materials, glass, rubber concrete, plastics, wool and ceramic materials.  Electrical properties. Magnetic materials, properties and characteristics.  Domia theory, magnetostic, anisotropy, losses, permanent magnets, transformer cores.  Electric materials:  Liquid, solid and organic dielectrics polymers: properties/characteristics, inorganic materials, piezoelectric and ferro – electric materials, composite structures, conductors, super conductors and insulators.

 

ENG 225:      FLUID MECHANICS I                                                           (3 UNITS)

Definitions of a fluid and fluid properties.  Statics of fluid systems, pressure in a static fluid, momentary, forces on plane and curved surfaces.  Kinematics of fluid motion, streamlines, velocity, acceleration, rotation and circulation.  Buoyancy and floatation, stability of floating and submerged bodies.  Types of flow, continuity equation, energy equation, momentum equation, fluid resistance, laminar and turbulent flow in fluids, flow in closed conduits boundary layer concepts.  The Euler and Bernoulli equations.  Differential analysis.  Fluid measurements; pressure, velocity and flow rates.  Hydraulic of pipe flow; hydraulic and energy grade lines, pipes in series, parallel pipes, branching pipes, network of pipes, deterioration of pipes.  Unsteady flow conduits, water hammer purge control.

Laboratory:  Measurement of fluid properties.  Stability of floating bodies.

 

FST 225:  INTRODUCTION TO FOOD SCIENCE AND TECHNOLOGY    (2 UNITS) 

Scope and role of Food Science and Technology. Global food situation and the war against hunger and malnutrition with emphasis on Nigeria. Food composition and nutrition. Food spoilage factors. Physical, chemical and biological principles and food processing and preservation. Role of microorganisms in food storage, processing and preservation. Food industries in Nigeria. Indigenous food processing methods.

Elementary treatment of food additives.

 

FST 311:      FOOD ENGINEERING OPERATIONS  I                               (2 UNITS)

Perfect and real fluids, compressible and incompressible fluids.  Flow properties: Newtonian, non-Newtonian, pseudoplastic. Heat transfer. Mass transfer. Material balance:  conservation law, component balance. Energy transfer. Humidity: wet and dry thermometry. The humidity chart and its application. Unit operation in the food industry.

 

FST 312:        FOOD CHEMISTRY                                                              (4 UNITS)

Food constituents and composition. Nature and properties of water, carbohydrates, proteins, lipids, vitamins, minerals, pigments, flavour compounds, etc. Chemical, physical and biological changes of food constituents during harvesting, storage, processing and preservation. Oxidation and interaction of food constituents including enzymic and nonenzymic browning. Solutions and intermolecular forces. Food emulsions. Anti –nutritional factors in food.

 

 

 

FST 313:       HUMAN NUTRITION                                                            (3 UNITS)

Food classes and balanced diet. Classes of nutrients, their sources, metabolism and deficiency. Nutrient requirements of groups: infant and children, adults, the elderly, the sick, pregnant and lactating mothers. Malnutrition assessment. Nutritional disorders. Nutrition and mental development including learning. Food and nutrition policy in Nigeria, 

 

 

FST 314:        FOOD ANALYSIS                                                                             (3 UNITS)

Sampling techniques. Proximate analysis (moisture, protein, ether extract, ash, carbohydrate) of foods. Analysis of micro–constituents in food (minerals, vitamins, colours, additives and contaminates). The principles and application of analytical methods such as photometry, colourimetry, gravimetry, refractometry. General principles of chromatographic techniques: column, paper, thin-layer, gel, gas–liquid, gas–solid, high performance liquid chromatography. 

FST 321:      FUNDAMENTALS OF FOOD PROCESSING                      (4 UNITS)

Basic methods of food processing and preservation. Principles and practice in thermal and low temperature preservation, dehydration/drying, concentration, irradiation and fermentation. Discussion should include equipment and systems. Preliminary and preparatory operations of raw materials: selection, sorting, cleaning, grading and storage including discussion for the industrial equipment.

 

FST 322         FOOD MACHINERY                                                             (4 UNITS)

Properties of food machinery contact metals and other materials. Design features and functions of cleaning, sorting and grading equipment for agricultural produce: grains, fruits, vegetables and livestock products. Design, size reduction – cutting, milling, shredding, etc. agglomeration, filtration, sedimentation and classification equipment. Mechanical separators (expression and centrifugation).  Agitation, mixing, and homogenization equipment. Electric motors.

 

FST 323:       FOOD PLANT SANITATION                                               (2 UNITS)

Food hygiene principles in plant premises. Sanitizing and cleaning agents: their properties. Factors including choice of cleaning and sanitizing agents and methods. 

Methods of plant cleaning and disinfection. Food plant waste treatment and management.

Sanitation of specialized food plants (meat, dairy, etc.).

 

 

FST 324:       FOOD MICROBIOLOGY                                                                               (2

UNITS)

Study of microorganisms associated with spoilage of fruits, vegetables, seafood, meat and meat products, nuts, spices, frozen foods, canned and fermented foods. Microbiology including food processing. Public health aspects of food microbiology including food poisoning (from bacteria and fungi) and infection (bacteria, protozoan, virus and helminths).  Control and investigation of food borne diseases. Microbial indicators. 

Prerequisite: FST 225, BIO 311.

 

FST 325:  POST-HARVEST PHYSIOLOGY AND STORAGE                             (2 UNITS) 

Post–harvest physiology of horticultural commodities including ripening and senescence. Regulation of ripening and senescence (respiration and ethylene phenomena). Handling and physiological disorder and diseases of horticultural commodities. Response of plant food commodities to stress conditions and injury. Control of post–harvest losses. Handling and storage of cereal grains and legumes: Measurement of temperature, relative humidity, and moisture of stored foods. Study of food structures. Principle and practice of food storage.

 

FST 326:       PHYSICAL PROPERTIES OF FOOD                                   (2 UNITS)

Concept of definitions. Physical properties of various food classes and their importance in formulation, processing and handling. Food rheology.

 

FST 327:       SENSORY EVALUATION OF FOODS                                            (2 UNITS)

Developments in sensory evaluation, principles and practice, selection and training of panelists, operating conditions, sensory methods, collection, presentation, analysis and interpretation of sensory data. The human senses of gustation and olfaction. Mechanisms of taste and smell perception, basic taste and odour recognition tests, flavour and trigeminal perception.

 

FST 411:       FOOD PROCESS PLANT DESIGN                                       (4 UNITS)

Food plant construction material, strength and corrosion resistance with particular reference to specific metals, alloys, polymer, wood, ceramics etc. Under different environments. Corrosion prevention techniques and material selection. Plant lay-out in the food industry including pipelines. Economics of process design and optimization. Lighting. Specific requirements of plant components (boiler rooms, cafeteria, front office, warehouses etc). 

 

FST 412:       CEREAL TECHNOLOGY                                                                  (4 UNITS)

Technology and Chemistry of the principal cereals. Milling technology (wet and dry) including particle size analysis. Use of milling products and by – products. Principles and practice of baking (bread, biscuits, cakes, etc) and their evaluation. Breakfast cereals.

Manufacture of special flours and composites. Nutrification options of cereal products.

 

FST413:        FOOD PROCESS ENGINEERING                                        (3 UNITS)

Thermodynamic properties of food materials. Power requirements or pumping fluids in the food industry. Pipeline design. Application of the theory of heat, mass momentum transfer in the food industry. Fuel utilization in the food industry.

 

FST 414:   FOOD QUALITY EVALUATION AND CONTROL               (4 UNITS)

Food quality parameters and specifications. Principles and methods of food quality control. Production line quality control including sampling plans. Construction of quality control charts. Statistical methods: Analysis of variance (ANOVA), regression and   correlation coefficients. Microbial quality control.

 

 

FST 415:      FRUITS AND VEGETABLE PROCESSING                         (4 UNITS)

Harvesting and pre-processing operations. Processing and preservation of fruits and vegetables including size reduction, canning fermentation, freezing and dehydration.

 

FST 500:       STUDENTS PROJECT                                                           (4 UNITS)

Pre-requisite: Final year standing.

Organize and supervise student research project, which provides the student with opportunity to apply his accumulated knowledge of processing and preservation, analysis, and evaluation to solve specific practical problems culminating in the production of a thesis. Questionnaire- type project is unacceptable. 

 

FST 512:      ADDITIVE, FOOD LAWS AND STANDARDS                                (2 UNITS)

Definitions and importance of additives, food laws and standards both national and international. The development of standards and both national and international. The development of standards and regulations in Nigerian.  The Codex Alimentarius. Food and drug decrees of Nigeria. Food and standard regulatory agencies in Nigeria.

 

FST 513:      MEAT SCIENCE AND TECHNOLOGY                                            (4 UNITS)

Slaughter, carcass dressing and identification of meat and poultry cuts. Processing of meat, poultry, eggs, sea foods into meat products such as sausages, corn beef, balls, curing, smoking, freezing, canning, drying and other methods of preserving animal tissue.

The meat industries in Nigeria.

 

FST 514:      DAIRY SCIENCE AND TECHNOLOGY                               (4 UNITS)

Raw milk handling and chemistry. Technology and manufacture of milk and milk products: Condensed and dried milk, cheese, ice – cream, butter, cultured butter milk, yoghurt, cream, non – fat dry milk. Simulated milk products (Soy- milk, Egusi – milk etc, margarine). Defects and quality parameters of milk producers, pasteurization and homogenization operations. 

 

FST 515:     PROCESSING OF MISCELLANENOUS FOODS                 (4 UNITS)

Processing and preservation of cocoa and coca products, tea, sugar, coffee, confectionary.

Syrups. Protein isolates and concentrates, local seasonings and other novelty products. 

New product development. Soft drink manufacture.

 

FST 521: NUTRITIONAL EVALUATION OF FOOD PROCESSING     (3 UNITS)

Agric practice, harvesting, handling and storage effects on nutrients during processing: Preliminary operations, milling, heating, fermentation, dehydration, freezing, germination, irradiation, and food service operations. Nitrification.

 

FST 522:      FOOD SCIENCE STUDENT SEMINAR                                             (1 UNIT)

Pre- requisite: Final Year Students.

Each student prepares and presents at least one seminar on a topical food science subject.

 

 

FST 523:      OILSEED PROCESSING TECHNOLOGY                            (4 UNITS)

Processing of oil nutritional and industrial importance into finished and/or raw materials.

Oil refining. Meat analogs. Textured vegetable proteins.

 

FST 524:      FERMENTED FOOD TECHNOLOGY                                  (4 UNITS)

Principles and practice of alcoholic beverage production (beer, wine, spirits). Material selection including yeast strain. Common defects of fermented foods. Indigenous fermented foods (fufu, ogiri, ugba, palwine etc).

 

FST 525:       BIOTECHNOLOGY                                                               (3 UNITS)

Scope, principles and practice of biotechnology. Potential of biotechnology in food processing and preservation. Biotechnology in waste management and environmental enhancement.

 

FST 526:        FOOD PACKAGING                                                             (2 UNITS)

History of food packaging. Principles of food packaging. Characteristics of food packages (metal, glass, paper and plastics) Structural quality and performance. Packaging requirements of specific fresh and processed foods for local and international markets. 

Traditional food packaging.

 

 

             

 COURSE MODULE

(Master of Science (MSc.)

 

First Year

First Semester

i.          Core/Compulsory Courses

 Codes

Titles

Units

FST 810

Design and Analysis of Experiment in Food Processing

3

FST 811

Advanced Food Chemistry 

3

FST 812

FST 818

Advanced Food Biotechnology 

Selected Unit Operations in Food Processing

3

2

ii.           Food Science Elective Courses 

FST 813

Food Safety and Toxicology 

2

FST 814

Risk Analysis in Foods and Ingredients 

2

FST 830

Advanced Food Biochemistry  

3

iii.          Food Technology Elective Courses

FST 815

Product Development Strategies in Food Industries

2

FST 816

 

Advanced Technology of Processing, Storage and Distribution of

Food Commodities of Plant Origin 

 

2

FST 817

 

Advanced Technology of Processing, Storage and Distribution of

Food Commodities of Animal Origin

 

2

 

 

 

FST 819

Special Problems in Food Technology

2

Second Semester

i.          Core/Compulsory Courses

 Codes

Titles

Units

FST 801

Seminar

1

FST 820

Advanced Food Microbiology

3

FST 821

Advanced Analysis and Instrumentation in Food Science

3

FST 822

Quality Control in Food Industries

3

ii.           Food Science Elective Courses

FST 823

Special Topics in Food Science 

2

FST 824

Advanced Topics in Nutrition

2

FST 825

Special Problems in Human Nutrition

2

iii.          Food Technology Elective Courses

 

FST 826

Advanced Food Thermobacteriology and Canning Technology

2

FST 827

Advanced Food Packaging

2

FST 828

Enzymes in the Food Processing Industries

2

FST 829

Special Problems in Food Technology

2

 

 

*Elective Courses from cognate Disciplines of Agriculture, Science and Engineering

Higher (300/400) Level Undergraduate and Postgraduate Course(s) in:

•      Chemistry/Biochemistry/Microbiology.

•      Approved Courses in Statistical Methods for Experimental Planning and Analysis.

•      Approved Courses in Computers Application in Food Science and Technology.

•      Approved Higher Level Undergraduate and Postgraduate Courses in Agriculture.

•      Approved Higher Level Undergraduate and Postgraduate Courses in Food Engineering or Agricultural Engineering.

Second Year

Core/Compulsory Courses

 

 Codes

Titles

Units

FST 800

M.Sc. Research Project

6

FST 800

M.Phil. Research Project

18

                                                        COURSE MODULE

(PhD)

 

First Year

First Semester

i.          Core/Compulsory Courses

 Codes

Titles

Units

FST 910

Design and Analysis of Experiment in Food Processing

3

FST 911

Advanced Food Chemistry 

3

FST 912

FST 918

Advanced Food Biotechnology 

Selected Unit Operations in Food Processing

3

2

ii.           Food Science Elective Courses

FST 913

Food Safety and Toxicology 

2

FST 914

Risk Analysis in Foods and Ingredients 

2

FST 930

Advanced Food Biochemistry  

3

iii.          Food Technology Elective Courses

FST 915

Product Development Strategies in Food Industries

2

FST 916

 

Advanced Technology of Processing, Storage and Distribution of

Food Commodities of Plant Origin 

 

2

FST 917

 

Advanced Technology of Processing, Storage and Distribution of

Food Commodities of Animal Origin

 

2

 

 

 

FST 919

Special Problems in Food Technology

2

Second Semester

i.          Core/Compulsory Courses

 

 Codes

Titles

Units

FST 901

Seminar

1

FST 920

Advanced Food Microbiology

3

FST 921

Advanced Analysis and Instrumentation in Food Science

3

FST 922

Quality Control in Food Industries

3

ii.           Food Science Elective Courses

 

FST 923

Special Topics in Food Science 

2

FST 924

Advanced Topics in Nutrition

2

FST 925

Special Problems in Human Nutrition

2

 

iii.          Food Technology Elective Courses

FST 926

Advanced Food Thermobacteriology and Canning Technology

2

FST 927

Advanced Food Packaging

2

FST 928

Enzymes in the Food Processing Industries

2

FST 929

Special Problems in Food Technology

2

          

*Elective Courses from cognate Disciplines of Agriculture, Science and Engineering

Higher (300/400) Level Undergraduate and Postgraduate Course(s) in:

•      Chemistry/Biochemistry/Microbiology.

•      Approved Courses in Statistical Methods for Experimental Planning and Analysis.

•      Approved Courses in Computers Application in Food Science and Technology.

•      Approved Higher Level Undergraduate and Postgraduate Courses in Agriculture.

•      Approved Higher Level Undergraduate and Postgraduate Courses in Food Engineering or Agricultural Engineering.

 

Second Year

Core/Compulsory Course

 

 Code

Title

Unit

FST 901

Research Project

24

             

COURSE DESCRIPTION (M.SC., M. PHIL. OR PH.D. 

FST 810/FST 910         Design and Analysis of Experiments in Food processing          3 Units

Survey of strategies of experimentation using statistical techniques. Comparative experiments and inferences. Analysis of Variance in experiments with single and multiple factors. Randomized blocks, Latin squares and related designs. Factorials designs. Fitting regression models. Response surface methods and designs. Nested and split-plot designs. 

FST 811/FST 911        Advanced Food Chemistry                                                    2 Units

Advanced treatment of the following topics with specific examples from the literature: Formation of flavour substances in foods, analytical techniques in flavour research, structure of starch, ripening of fruits. Products of microbial metabolism: 

(a)    Enzymes, (b) Primary metabolites and   (c)   Secondary metabolites.

The chemistry of food   additives. Browning   reaction and their control

FST 812/FST 912         Advanced Food Biotechnology                                             3 Units                    

Advances in biotechnology and their applications in food safety (biosensors) and quality. Methods of genetic engineering of animal and plant cells and tissues and their applications in food processing. Ethical concerns in food biotechnology.

FST 813/FST 913        Food Safety and Toxicology                                                 2 Units 

Natural food toxins, polyphenolic compounds, saponins, flavonoids, lectins, anti-vitamins cyanogens, favism, oestrogens, and goitrogens. Occurrence, nature and composition. Effects on nutritional and aesthetic quality of foods. Biochemical and physiological functions in food materials. Interactions of polyphenols with food nutrients. Removal of toxins. Incidence and presence of toxic microorganisms and their products in foods. Biological, serological and biochemical methods for detecting toxins. Means for control of these toxins in foods and for prevention of food borne public health hazards.

FST 814/FST 914         Risk Analysis in Foods and Ingredients                                2 Units

The concept of risks and its assessment using modern methods including HACCP. Review of microbiological and chemical agents of risk and toxicity. Residues in food products. Methods of evaluating potential toxicity of chemicals to living systems. Regulatory toxicology.  Environmental toxicology. Handling of toxic substances.

FST 801/FST 901                               Seminar                                                           1 Unit

The Seminar for any postgraduate degree encompasses the preparation of two research reports accompanied by formal presentations made by the candidate.

The first research report (or proposal) is presented at the commencement of the research programme. The second report comes at the end of data collection and analysis and leads to the completion of the dissertation or thesis as the case maybe.

FST 820/FST 920        Advanced Food Microbiology                                               3 Units 

Relationship of environment to the occurrence, growth and survival of micro-organisms in foods. Methods of evaluation. Mechanisms to control species of importance. Control of food borne pathogens and toxins. Enumeration and identification of microbes in foods.  Products of microbial metabolism (a) Enzymes, (b) primary metabolites and (c) Secondary metabolites.

FST 821/FST 921  Advanced Analysis and instrumentation in Food Science    3 Units                      Application of modern instrumental methods of analysis to the examination of food products.  Atomic absorption spectrometer (AAS). High Performance Liquid chromatography (HPLC). Gas Chromatography (GC). Mass Spectrometer (MS). Near Infrared Reflectance Spectroscopy (Near-IR), IR, Ultraviolet-visible spectroscopy (UV-VIS), Applications in the food industry.

FST 822/FST 922  Quality Control in the Food Industries      3 Units Laboratory and commercial procedures for evaluating the sensory properties and market quality of foods. Analysis and reporting of Taste Panel data. Evaluation of changes in foods as a result of processing, packaging and storage. Microbiological quality factors of raw materials, processed and preserved foods. Methods of routine investigation, Special methods of data evaluation. Food plant organization and management. Statistical methods in quality control and introduction to operations research in the food industry.  Food laws development and enforcement. Modern techniques in qualitative measurements in Food Science will be considered. Quality control in some selected food commodities.

FST 829/FST 929         Special Problems in Food Technology                                 2 Units

Course will be offered by guided self-study of students who will carry out any combination of literature search, laboratory and/or field work, analysis of data and report presentation on selected topics of interest in food technology that impinge on student’s larger thesis research interest. Course shall be taken in modules of 2; 2 – Units at a time up to a possible maximum 4-Units, in the course of any one postgraduate degree.

FST 824/FST 924        Advanced Topics in Nutrition                                               2 Units

The nutritional aspects of metabolism of carbohydrates, fats, proteins, vitamins, and minerals are considered in detail. Pathology of nutrient deficiencies. Imbalance and toxicity are discussed. Mechanics of regulation and behavioural aspects of food and fluid intake are examined. The effects of nutritional status on organs including the gastrointestinal tract, liver, muscles, kidney and bones are discussed.  Inter-retardation is covered.

 

FST 825/FST 925        Special Topics in Human Nutrition                                       2 Units

The impact of food processing on nutrition and health. Nutrition and mega-vitaminization. Nutrition in diseases and ageing. Nutritional basis of infant food formulation and processing.  

Fortification of processed foods. Dietary fibres. Micro-nutrient nutrition.

FST 815/FST 915           Product Development Strategies in the Food industries 2 Units

Product Development starting from searches, screening and selection of product ideas. The integration of chemistry, analysis, microbiology and processing to design, produce and evaluate product candidates. Acceptance-testing procedures. Market-testing procedures. Cost analysis. Manufacturing for the market. The inter-phase of interdisciplinary experts in this process. The role of management in the process. The challenge of leadership in the product development process. Criteria of assessing success.

FST 816/FST 916                       Advanced Science and Technology of Processing, Storage and

Distribution of Selected Food Commodities of Plant Origin       2 Units Course is offered in modules of 2-Units at a time up to a possible maximum of 4-Units for any one student in the course of a single degree. Each module is designed to selectively cover advanced techniques for processing, storage and distribution of one cluster of related food commodities of plant origin of interest to the students who registered such as fruits and vegetables, roots and tubers, fats and oil, cereals and legumes, coffee, tea, cocoa, and their derivative products of food manufacture. 

FST 817/FST 917   Advanced Science and Technology of Processing, Storage and

Distribution   of Selected Food Commodities of Animal Origin      2 Units Course is offered in modules of 2-Units at a time up to a possible maximum of 4-Units only for any one student in the course of one degree. Each module is designed to selectively cover advanced techniques for processing, storage and distribution of one cluster of related food commodities of animal/flesh origin of interest such as dairy and analogous products, meat, poultry, fish, eggs and wildlife and their derivative products of food manufacture. 

FST 818/FST 918          Selected Unit Operations in Food Processing                      2 Units

Principles, techniques and application of unit operations in the transformation of raw materials into high quality food products. Examples are preparative operations such as cleaning, washing; conversion operations such as size reduction, centrifugation, filtration, screening; thermal processing such as heating, cooling, freezing; dehydration, evaporation, canning, etc.

FST 819/FST 919 Global and National Food Security and Policy Issues 2 Units This course shall be presented through symposia, seminar presentation, class discussions and submission of a long essay of at least five thousand words on any topic of interest. Specifically the course shall examine issues relating to: global food situation; production and demand for cereal, pulses, legumes, roots and tubers.  Food and Nutrition Security. Famine and poverty alleviation strategies. Potentials of technology to meet world food needs. Global and regional meat demand and supply prospects. World food situation in relation to processing and storage. Strategies for accelerated food production to meet rising demand in the food processing industries. Food self-sufficiency, food self-reliance and autarky as approaches to food security. The role of food processing in the management of food security.     

FST 826/FST 926   Advances in Food Thermobacteriology and Canning Technology  2 Units

Review of advances in conventional concepts of thermal process calculations. Consideration of quality optimization strategies. Computer-aided thermal process calculations. Aseptic processing techniques and calculations. Case study applications in evolving   aspects of canning.

FST 827/FST 927                    Advanced Food Packaging                                        2 Units

Food structure and packaging. Food rheology packaging. Mechanical behaviour of packaged foods. Thermal and electromagnetic properties of packaged foods. Food packaging materials and their properties. Shelf-life prediction and testing. Micro-andmacro environmental considerations in food packaging.

FST 828/FST 928                     Enzymes in Food Processing Industries                   2 Units

The production and purification of enzymes for food processing. The technological application of enzymes in foods.

FST 830/FST 930        Advanced Food Biochemistry                                               3 Units

Protein, lipid, carbohydrate chemistry and biochemistry in natural and processed foods and their changes during storage. The fundamental roles of pectin, vitamins, pigments and minerals. Texture, flavour and colour as affected by chemical/biochemical interactions of food macromolecules. Enzymes and enzymic reactions and their effects.

FST 800/FST 900    Research Project   6 Units (M.Sc.); 18 Units (M. Phil); 24 Units (Ph.D) For any of the Masters, M.Phil. and Ph.D. degrees, each candidate shall conduct a research on an approved topic and write a dissertation (Masters/M.Phil. or Ph.D.) as the case may be under staff supervision. In the case of the Ph.D. degree the research and thesis must be of sufficient depth and scope as to break new ground in the discipline of Food Science and /or Technology.

Elective Courses from cognate Disciplines of Agriculture, Science and Engineering

Candidates are encouraged to take higher level undergraduate and postgraduate courses in cognate disciplines of Agriculture (Crop Science and Animal Science); Science (Chemistry, Microbiology, Computer Science); and Engineering (Food and Agricultural).

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

COURSE MODULE

(Postgraduate Diploma)

Postgraduate Diploma (4 – Semesters) in Food Science and Technology First Year

First Semester

A.          Core/Compulsory Courses

 Codes

Titles

Units

FST 710

FST 711

FST 712

FST 713

FST 714 FST 715

Introductory Food Science and Technology 

Food Chemistry

Food Microbiology 

Quantitative methods in Food Science and Technology – I

Computer Applications in Food Science and Technology

Unit Operations in Food Processing – I

2

3

3

3

3

2

B.          Elective Courses

FST 716

FST 717

Fermented Foods 

Food Storage and Distribution Techniques in the Food Industries 

 

3

2

 

Second Semester

 

A.          Core/Compulsory Courses

 

Codes

Titles

Units

FST 720

FST 721

FST 722

FST 723

FST 724 FST 725

Unit Operations in Food Processing – II

Processing and Preservation of Foods of Plant Origin- I

Processing and Preservation of Foods of Animal Origin – I

Quality Control in Food Industries

Food Physics and Packaging 

Technical Report Writing

2

2

2

3

2 2

B.          Elective Courses

 

FST 726

FST 727

Food Laws and Standards

Environmental Problems of Food Processing

2

2

 

Second Year

First Semester

 

A.          Core/Compulsory Courses

 

 Codes

Titles

Units

FST 701

FST 700

FST 731

FST 732 FST 733

Seminar

Project Work

Methods of Food Analysis

Applied Biochemistry and Human Nutrition 

Unit Operations in Food Processing III

2

6

3

3

2

B.          Elective Courses

 

FST 734

FST 735

Food Toxicology 

Food Security and Policy Issues 

3

2

 

Second Semester

 

A.         Core/Compulsory Courses

 

Codes

Titles

Units

FST 741

FST 742

FST 743

FST 744 FST 745

Unit Operations in Food Processing iv

Quantitative methods in Food Science and Technology – II

Methods of Product Development in Food Industries 

Processing and Preservation of Foods of Plant Origin – II

Processing and Preservation of Foods of Animal Origin – II

2

3

3

2

2

B.         Elective Course

 

FST 746

Special Problems in Food Science and Technology

2

 

Course Description (Postgraduate Diploma in Food Science and Technology)

FST 710            Introduction to Food Science and Technology                                 2 Units

Foods as sources of nutrients for man and as raw materials for the food industries. Food, Chemistry and the main components of foods.  Microbiology, Biochemistry and Nutrition. The Food industries and treatment used for food processing. Causes of food deterioration and methods of food preservation. Food manufacturing methods. Food quality, nutritional value and the effects of food processing.  

FST 711          Food Chemistry                                                                                  3 Units Carbohydrates, Lipids, Proteins, Vitamins, Minerals and Water. Enzymes, Pigments, Colours and Flavour. The properties of foods.

FST 712 Food Microbiology                                                                                      3 Units 

Nature and types of micro-organisms. Microbial contamination and spoilage of different kinds of foods. Food poisoning, sanitation, control and inspection in food handling.

Microbiology of water.

FST 713 Quantitative Methods in Food Science and Technology – I    3 Units Dependent and independent variables.  Functions (graphical representation, trigonometric, exponential, logarithmic and inverse functions). Inequalities. Differential calculus. Integration. Functions of many variables. Partial differentiation. Vectors. Series. Complex numbers. Orthogonal functions. Fourier Series. Determinations and matrix algebra. Differential equations. Partial differential equations. Introduction to numerical methods.

FST 714 Computer Application in Food Science and Technology      3 Units   Course is designed to provide students with hands-on experience in using computers for planning experiments, collecting the resulting data, analyzing and interpreting such data and presenting the outcome with high professional lucidity. Course shall be taught by guiding students through a process of self learning-by-doing in which they are exposed to popular computer softwares used in Science, Engineering and Technology disciplines.

The focus shall be on three groups of such softwares used as follows:

  • Problems-solving spreadsheet programmes such as Lotus-123 and Microsoft Excel.
  • Computer Softwares for planning experiments, collecting data, analyzing and interpreting such data. Examples are: Minitab Statistical Package, SPSS Data Analysis Package, Statgraphics (Statistical Graphics System).
  • Mathematical Softwares, such as: Mathcad and Slidewrite.

 

FST 715            Unit Operation in Food Processing – I                                             2 Units

Mass and Energy balances. Fluid Mechanics. Thermodynamics. Food Rheology.

FST 716          Fermented Foods                                                                                3 Units Methods of food fermentation from traditional to modern times. Bioreactor systems and their operation. The Technology of Fermented Food Commodities: Beverages, cereals, roots and tubers, fruits and vegetables, oil seeds, meat, fish, eggs and dairy products.

FST 717 Food Storage and Distribution Techniques in the Food Industries  2 Units Environmental factors, their influence in food storage systems and management practices applied to control them. Food commodity characteristics in storage. Transportation systems. Bulk storage and retail storage systems. Unit operations and their application in storage system cost analysis.

FST 720            Unit Operations in Food Processing – II                                           2 Units

Heat Transfer. Mass Transfer. Contact Equilibrium Separation processes. Heat Exchangers.

FST 721             Processing and Preservation of Foods of Plant Origin – I               2 Units 

Cereals, Legumes, Oil seeds, Pulses, Sugar Cane. The Chemistry and Technology of Commodities.  Conversion of raw materials into a sequence of finished commercial products.  Baked and confectionery goods. Edible oils. Sugar and syrups. Fermented beverages from cereals and adjuncts.

FST 722 Processing and Preservation of Foods of Animal Origin – I  2 Units   Dairy, eggs and Poultry. The chemistry, microbiology and technology of milk, ice cream, yogurts, cheese and butter. Poultry and Egg processing.

FST 723            Quality Control in Food Industries                                                   2 Units

Laboratory and commercial procedures for evaluating the sensory properties and market quality of foods. Analysis and reporting of Taste Panel data. Evaluation of changes in foods as a result of processing, packaging and storage. Microbiological quality factors of raw materials, processed and preserved foods. Methods of routine investigation, Special Methods of data evaluation.

FST 724            Food Physics and Packaging                                                             2 Units  

Physical dimensions and units, basic quantities (area, volume, bulk density, volumetric flow rate, force, and momentum transfer). Energy (thermal or heat transfer). Material properties (elasticity, rheological properties, and interfacial properties). Packaging materials. Permeability (effect of temperature, moisture exchange and shelf life).

Interaction between packaging materials and foods. Packaging systems (modified atmosphere packaging, and active packaging). Packaging closures and integrity.  

FST 725           Technical Report Writing                                                                   2 Units

Principles of Communication.  Preparation and Writing of Technical Reports. Oral presentation of reports. Use of visual aids and other communication equipment in technical and research presentations.  Use of power point presentations for professional effectiveness.  

FST 726            Food Laws and Standards                                                                 2 Units

Food laws, its philosophy and development. Food standards, codes of practice and statutory regulatory aspects. Food export regulations. Legislation on food additives. Toxic substances in food additives. Legislation on pesticide residues in food raw materials. Legislation on labelling. Detoxification of food and avoidance of contamination. 

FST 727            Environmental Problems in Food Processing                                  2 Units

Water and water quality for Food Processing. Waste water treatment and water recycling. Solid waste treatment and by-product utilization. Pollution control and management in the food industries.

FST 701           Seminar                                                                                               2 Units

Student shall prepare and present a proposal seminar on a project chosen for investigation and shall present another terminal seminar at the end of the investigation.

             

FST 700           Project Work                                                                                      6 Units

Guided/Supervised investigation of a Food Science or Food Technology problem selected and conducted by student. Project shall challenge the creativity of student and shall culminate in a long essay to be examined by a panel of examiners.

FST 731           Methods of Food Analysis                                                                 3 Units

Principles and practices of food analysis. Sampling and sample preparation.  Techniques of proximate analysis. Chromatography including HPLC. Spectrophotometry. Polarimetry. Flame Photometry. Electrophoresis, Isoelectric focusing. Viscometry and Rheometry. Membrane filtration. Contamination analysis and identification of indicators of food spoilage.  

FST 732            Applied Biochemistry and Human Nutrition                                    3 Units

Physiologic and Metabolic nature and reaction of food macromolecules. Carbohydrates – mono, di, tri and polysaccharides; proteins, amino acids, peptides; vitamins; minerals; lipids; enzymes. Biochemical energetics. Use of enzymes in food processing. 

FST 733            Unit Operations in Food Processing – III                                         2 Units

Preliminary and Preparative Operations in Food Processing Ancillary Operations: Size reduction, sieving and sifting, centrifugation, filtration, mixing, emulsification and molding. Water and waste water treatment. Solid waste disposal. Steam boilers. Materials Handling.

FST 734           Food Toxicology                                                                                2 Units

Appraisal of hazardous food components. Toxic factors native to food raw materials and ingredients. Toxic factors included by processing. Relationship of chemical structure, activity and metabolism of teratogenesis and carcinogenesis. Use of experimental animals in toxicological studies. Analytical aspects. Detoxification mechanisms. Methods of toxin removal from food.

FST 735             Food Security and Policy Issues                                                      2 Units

World Food Problem:  National, regional, and international food security. The imbalance between demand and supply of food. The population question. Strategic reserves and their management within the context of food security. Inter-phases of food, nutrition, agriculture, health and biotechnology as they relate to food security.  The role of food processing in the management of food security. Concepts of food self-sufficiency, food self-reliance and autarky.

FST 741  Unit Operation in Food Processing – IV      2 Unit Evaporation, Concentration, Dehydration, Refrigeration and Freezing, Thermobacteriology.

FST 742  Quantitative Methods in Food Science and Technology – II  3 Units Data as ratios, and percentages. Tabular and graphic representation of data. Measures of central tendency. Dispersion, skew and kurtosis. Statistical Models. Samples, sampling and variability. Distribution and parameter estimation. Tests of significance and reliability. Regression and correlation analysis. Planning of experiments and associated analysis of variance. Statistical quality control.

FST 743             Methods of Product Development in the Food Industries               3 Units

Product development models. Concept design and idea generation. Preliminary product screening. Economic analysis. Experimental food product development in the laboratory and pilot plant (recipe formulation, design of experiment, process development, quality evaluation, shelf life testing, packaging etc.). Product (consumer) testing. Commercialization (scale-up or trial commercial manufacture, pre-market testing, market testing, product lunch etc.).    

FST 744             Processing and Preservation of Foods of Plant Origin – II              2 Units

Fruits, vegetables, Roots, Tubers, Coffee, Tea, and Cocoa. Harvesting system. Postharvest physiology. The chemistry and technology of commodities. Storage systems. Conversion operations by which raw materials are converted to food products of commerce. Coffee, tea and cocoa beverages. Cocoa butter and chocolate manufacturing.

Wines from fruits and vegetables.

FST 745  Processing and Preservation of Foods of Animal Origin – II  2 Units Meat, Fish and WildLife. Slaughter of meat animals and dressing. The chemistry, microbiology and technology of conversion into sausages, bacons, corn beef, ground beef, etc. Fish cleaning and dressing. Conversion into sardines, fish protein concentrate, and fish meal. Cray fish and oyster smoking, freezing, drying, salting and fermentation.

Wild life domestication, their characteristics and processing into marketable products. 

FST 746            Special Problems in Food Science and Technology                        2 Units

Course shall be undertaken by guided self-study of student involving any combination of literature survey. Laboratory and/or fieldwork, data analysis, report writing and seminar presentation. It shall focus on identification of problems of interest in Food Science and Technology. This course shall be conducted in modules of 2; 2 – Units at a time up to a maximum of 4 – Units, in the course of a single diploma programme.