SYNOPSIS OF DEPARTMENTAL COURSES

FST 200: Industrial Training Programme (ITP)
Long vacation training programme of 2 months participation and exposure to food processing factory. Evaluation of Technical report submitted by the students.

FST 201: Introduction To Food Science And Technology
Review of global food situation with emphasis on Nigeria. Foods of plant and animal origin. Introduction to the microflora of foods. Proximate chemical composition and some natural chemical constituents of foods. The nutritional status of different foods. Basic physical,
chemical and biological principles of food processing and preservation. Engineering units and dimensions applicable to the food industry. The use of flow charts, equations and stoichiometry.

FST 202: Fundamentals Of Food Processing
Definitions. Basic methods of food processing and preservation. Irradiation, Dehydration, Concentration, Fermentation, Thermal processing, low temperature preservation, moist foods. Quality control in food processing.

FST 300: Industrial Training Programme (ITP)
Long vacation training programme of 2 months participation and exposure to food processing factory. Evaluation of Technical report submitted by the students.

FST 301: Food Microbiology
Aspect of genetics biochemistry, classification and growth characteristics of microorganisms. The microflora of foods and its relation to food preservation. Food infection and poisoning. Public health and sanitation.

FST 302: Food Machinery
Design features, fabrication and readily available construction materials with particular reference to Nigeria. Functions of equipment used in the food industry for cleaning, sorting, grading, size reduction, mixing, homogenisation, filtration, distillation, centrifugation, etc. Electric motors and pumps used in Food Industries.

FST 303: Food Chemistry
Naturally occurring constituents of foods their structure, chemical and physical properties and significance. Food additives. Chemical, physical and biochemical changes that occur in food during handling, processing and storage. Natural and Chemical Toxicants in foods.

FST 304: Food Analysis
Sampling and treatment of food samples for proximate analysis, application of analytical methods such as photometry, colorimetry, gravimetry, refractometry and chromatographic
methods for food analysis. Physical and chemical analyses of water and other major components
of foods. Food colours, additives, trace metals and contaminants.

FST 305: Unit Operations In food Technology
Basic equations of fluid statics. Compressible and incompressible flows, laminar and turbulent flows, Newtonian and non-Newtonian fluids. Application of fluid mechanics. Boundary layer flow systems. Pipeline design, particle size reduction, drying and mixing, extraction, distillation,
evaporation, crystallisation, leaching absorption and membrane separation.

FST 306: Fundamentals Of Processing & Engineering In Food Storage
Techniques and equipment for safe handling, transportation, drying, shelling, threshing, dehusking, cracking, etc. of important durable agricultural products, both food and export crops in Nigeria. The basic principles and requirements of various traditional and modern methods
of storing durable agricultural products, maintenance of quality, pre and post-harvest protection from deterioration. Pest control equipment. Storage structures and mechanism. The role of engineering in food storage. Parameters and factors affecting storage. Instrumentation
in storage.

FST 308: Principles Of Nutrition
Nutritional situation in Nigeria. Protein calories malnutrition. Metabolism of carbohydrates, protein, lipids, basal metabolism. Important mineral and vitamin deficiencies, their aetiology and control. Antinutritional factors in food. Food balance sheets, food composition tables and recommended dietary allowance.

FST 310: Processing & Preservation Of Food Commodities
Chemical composition and nutritional values, processing, preservation and storage of – fruits and vegetables and their products; cereals, legumes and their products; root and stem tubers; edible oils from oil seeds and animal sources; meat and meat products; poultry, meat and egg, milk and dairy products; fish and fish products.

FST 401: Food Process Plant Design
Plant lay-out in the food industry. Economics of process design and optimization techniques. Optimum design of food processing plants. The principles of methods of process design. The factors determining optimum operating conditions for different processes. Methods
of preparing design project report. Sanitation in design. Students to design and fabricate food processing machine.

FST 403: Food Process Engineering
Basic concepts of heat transfer by conduction, convection, and radiation. Heat transfer coefficients. Heat exchange and condenser design. Mass transfer. Mass transfer coefficients. Concept of diffusivity. Momentum and mass transfer. Application of the theory of heat,
mass momentum transfer in the food industry.

FST 405: Food Standards, Laws & Quality Control
Definition and importance of food standards and legislations. Food and drug decrees of Nigeria. Codex Alimentarius Commission. Food standards and regulations and legislation of Nigeria. Principles and methods of food quality control. Quality control charts. Parametric and non-parametric experiments. Sensory evaluation. Taste theories. Taste testing and panels.

FST 407: Food Fermentation Processes
Biotechnology. Genetic engineering. Unifying principles of the processing operations involved in enzyme products, yeast, beverage, alcohol, antibiotics and microbial products. Fermentation processes in food processing and preservation. Fermented foods including traditionally
fermented foods of importance in Nigeria. Fermentation in waste utilization.

FST 409: Cereal & Tuber Technology
Processing and utilization of major cereals. Milling of grains particle size analysis, utilization of products and by-products. Baking processes, rheological properties of dough and ingredients. Protein-enriched cereal products. National considerations for the conservation, processing
and preservation of roots and stem tubers and their products.

FST 402: Students Industrial Work Experience Scheme (SIWES)
FST 402A Site Supervisor’s Assessment
FST 402B FUTA Supervisor’s Assessment
FST 402C Student’s report and practical presentation

FST 500: Food Science & Technology Seminar
Oral presentation by the students of prepared review papers on specific topics.

FST 501: Post-Harvest Physiology & Storage Technology
Post-harvest physiology of horticultural commodities, e.g. tuber, fruits and vegetables. Control of post-harvest losses. Refrigeration and cooling systems. Tropical environment including climacteric, physical and chemical indices of quality in fruits and vegetables. Controlled environment for long-term storage and transportation.

FST 502: Food Product Development
Objectives of product development. Stages in food product development. Selection and testing of materials. Development and assessment of food products. Packaging, pilot plant establishment and assessment. Industrial plant installation and optimisation.

FST 503: Food Packaging
Characteristic of packaging materials. Testing for structural quality and performance. Theory and practice of food packaging. Detailed study of the traditional packaging materials of glass. Metal and paper. Synthetic packaging materials. Composite packaging. Moisture and gas movement across packages. Migration of compounds from packages into food and their health implications. Implications of local packaging materials on product quality and safety. Packaging requirements for fresh and processed foods for local and foreign markets.

FST 504: Oilseed Processing & Utilization
Detailed study of oilseed processing, and utilization of their by-products. Processing of soybeans, local pear, melon, groundnuts, oil bean, Castor oil, palm oil fruit and kernel, coconut, etc. oil extraction and refining. Protein concentrates from oilseed, margarine production.

FST 505: Fruit & Vegetable Processing
Preservation of fruits and vegetables by canning, freezing, concentration, dehydration, fermentation and irradiation. Harvesting and pre-processing operations and equipment including mechanical harvesting, soaking and washing, sorting and grading, peeling and cooling.
Cutting, trimming and blanching. Use of chemicals to control enzymatic and non-enzymatic changes in processed fruits. Adaptable techniques to local handling and storage of perishables.

FST 506: Meat Technology
Processing of meat (beef, pork and poultry, etc.) fish, sea foods and eggs. Ageing, tenderising, curing of meat. Manufacture of sausage and other table meats. Smoking, freezing, canning, irradiation of meats and fish. Intermediate moisture meats, egg pasteurisation, freezing,
dehydration.

FST 507: Final Year Project
Final year research project undertaken by individual students under the supervision of members of staff. The report will be presented in form of a dissertation to be followed by an oral examination.

FST 508: Food Industrial Waste Management
Various wastes of food industries i.e. solid waste and waste water, their treatment and disposal. Effect of solid waste on environment, utilization of waste as fuel, fertilizer, animal feed and cellulose acetate. Biochemical Oxygen Demand (BOD), Chemical Oxygen Demand (COD). Calculation in waste effluents from food processing plants. Physical treatment of waste i.e. sedimentation, centrifugation, concentration, flotation methods, absorption processes, ultrafiltration, reverse osmosis and electrolysis. Chemical treatment of waste water i.e. coagulation, emission-breaking process, trickling filter, aerated lagoons, stabilization ponds, anaerobic biological processes, aerobic, facultative anaerobic process.

FST 509: Milk & Dairy Technology
Technology of milk and milk products, filled milk, ice cream, cheese, cultured milk, and butter. Milk production practices including machine milking. Milk processing operations such as clarification, homogenisation, pasteurisation and sterilization. Dairy waste management and processing. Dairy plant sanitation.

FST 510: Engineering Properties Of Plant & Animal Products
A study of the physical and mechanical properties of plants and animal products as related to their harvesting, processing, packaging and storage.

FST 511: Processing Of Miscellaneous Food Commodities
Processing of cocoa, tea, coffee, sugar, confectionery, soft drinks, sugar refining, food irradiation principles. Extrusion cooking technology.

FST 512: Nutritional Evaluation Of Food Processing
Influences of genetics and agricultural practices including harvesting and handling on composition of foods. Effects of various commercial processes of fruits and vegetables, milk and milk products, cereals and oilseeds, meat, poultry and fish nutrients.

FST 514: Physical & Rheological Properties Of Food
Concepts and definitions. Importance of properties in formulation, processing and storage including thermal, optical, viscous and rheological properties. Textural and rheological measurements including instrumental and sensory methods. Colour measurements and evaluation. Physical properties of selected food products.