List of Courses

Course Outline (Food Technology courses only)

TFT 211- Introduction to Food Technology

Review of global food situation with special emphasis on Nigeria. Introduction to the micro-floral of foods. Physical, chemical and biological principles of food processing and preservation. Introduction to the concept of engineering units and dimensions applicable to the food industry.

HL 30; HP 0; U 2; CR 0; P 0.

TFT 311-Food Microbiology

The micro-flora of foods and its relation to food preservation and spoilage. Microbiological examination of water and foods. Food infection and poisoning. Public health and sanitation.

HL 30; HP 45; U 3; CR 0; P TFT 211.

TFT 312-Food Chemistry

Naturally occurring constituents of foods (carbohydrates, proteins, liquids, vitamins, pigments, flavours, and toxicants): their structure, chemical and physical properties and significance. Food additives, chemical, physical and biochemical changes that occur in foods during handling, processing and storage.

HL 30; HP 45; U 3; CR 0; P CHE 277.

TFT 321-Fundamentals of Food Processing 

Basic methods of food processing and preservation (chilling, freezing, cooling, canning, dehydration, concentration, fermentation and irradiation). Storage life nomenclature including the determination of shelf lives of foods. Effect of processing and storage conditions on availability of nutrients with reference to Nigerian foods.

HL 45; HP 45; U 4; CR 0; P TFT 211 or NUT 202.

TFT 322-Food Analysis

Principles and applications of analytical techniques, including instrumental methods such as photometry, colorimetry, refractometry, objective texture measurements, etc., for quantitative physical and chemical analyses of raw and processed foods.

HL 15; HP 90; U 3; CR 0; P CHE 227; CHE 256.

TFT 411-Food Machinery

General consideration of materials of construction, design features and functions of equipment used in unit operations in the food processing industry. Unit operations including milling, dehydration, extrusion, expelling, filtration, cleaning etc

HL 30; HP 45; U 3; CR 0; P 0.

TFT 412-Milk and Dairy Technology

Technology of milk products including condensed and dehydrated milk products, filled milk, ice-cream, cheese, cultured milks and butter. Milk processing operations (clarification. Homogenization, pasteurization and sterilization) Dairy waste management and processing. Dairy plant sanitation.

HL 30; HP 45; U 3; CR 0; P 0.

TFT 413-Cereal Technology

The technology and chemistry of the principal cereals. Conventional milling processes; utilization of products and bye-products. Baking processes. Protein-enriched cereal products. Nutritional consideration.

HL 30;  HP 45; U 3; CR 0; P 0.

TFT 415-Fruit and Vegetable Processing

Preservation of fruits and vegetables by canning, freezing, dehydration, fermentation and irradiation. Harvesting and pre-processing operations and equipment including mechanical harvesting, soaking and washing sorting and grading, peeling and curing, cutting and trimming, and blanching. Use of chemicals to control enzymatic and non-enzymatic changes in processed fruits.

HL 30; HP 45; U 3; CR 0; P 0.

TFT 416-Technical Writing and Presentation for the Food Technologist

Techniques for writing and presentation of reports, use of illustrations for presentation of data using examples applicable to the food industry.

HL 15; HP 0; U 1; CR 0; P 0.

TFT 510-Meat Technology

Processing of meats, fish, other sea foods and poultry including eggs. Tenderizing and curing of masts. Manufacture of sausages and other table meats. Smoking, freezing, canning and irradiation of meats, fish and poultry. Intermediate moisture of meats. Egg pasteurization, freezing and dehydration.

HL 30; HP 45; U 3; CR 0; P 0.

TFT 511-Food Process Engineering

Thermodynamic properties of food materials. Review of basic concepts of fluid flow, viscosity, compression, expansion and power requirements for pumping of fluids in the food industry. Pipeline design. Applications of the theory of heat, mass and momentum transfer in the analysis of the following unit operations: refrigeration, evaporation, psychometry, dehydration, gas absorption, distillation, extraction, filtration, sedimentation, centrifugation and crystallization. Fuel utilization in the food industry.

HL 30; HP 45; U 3; CR 0; P TFT 411.

TFT 512-Food Standards and Quality Control

The importance of food standards and legislation. Codex Alimentarius. The food standards and legislation of Nigeria. Principles and methods of food quality control.

HL 30; HP 45; U 3; CR 0; P STA 210

TFT 513-Post-harvest Physiology and Storage Technology of Foods

Post-harvest physiology of horticultural commodities. Control of post-harvest losses, diseases, pests, etc. Simple refrigeration and cooling systems. Handling and storage of cereal grains and legumes. Measurement of temperature, relative humidity and moisture in stored foods. Buildings and other structures for food storage.

HL 30; HP 45; U 3; CR 0; P 0.

TFT 514-Processing of Miscellaneous Food Commodities

Processing of cocoa, tea, coffee, sugar, confectioneries and  drinks.

HL 30; HP 45DD; U 3; CR 0; P 0.

TFT 521-Food Process Plant Design

Plant layout and design in the food industry. Technical feasibility study of food processing operations. Review of the economics of process design and optimization techniques. Optimum design of food processing plants.

HL 30; HP 90; U 4; CR 0; P TFT 411; TFT 511

TFT 523-Food Packaging

Characteristics of packaging materials. Methods of testing for structural quality and performance including moisture and gas transmission. Packaging requirements for fresh and processed foods for local and foreign markets.

HL 30; HP 45; U 3; CR 0; P 0.

TFT 599-Independent Project 6 Units

NOTE;

HL         -              Hours of Lecture

HP         -              Hours of Practical

U            -              Academic Units

CR         -              Con-current Requirement(s)

P             -              Pre-requisites(s)