Courses : Department of Food Technology


MINIMUM DEGREE REQUIREMENTS FOR
B.Sc. FOOD TECHNOLOGY 5 - YEAR DEGREE PROGRAMME

 100 Level

COMPULSORY
GES 101 (3)
GES103 (3)/GES 106 (3)

TOTAL (6)

REQUIRED
MAT 111 (4) MAT121 (4) MAT 141 (4)
PHY 114 (3) PHY 112 (3) PHY 113 (3)
PHY 115 (3) CHE 127 (3) CHE 157 (4)
CHE 177 (3) CHE 195 (2) TME 111 (2)
BOT 111 (3) TME 121 (1)
(42)

200 Level

COMPULSORY
GES 103 (3)
TFT 211 (2) TOTAL (5)

REQUIRED
CHE 227 (3) CHE 257 (3) TEL 211 (4)
TME 211 (2) TME 212 (2) TME 213 (4)
TME 214 (2) TME 221 (2) TME 223 (2)
TME 224 (3) MIC 221 (4) AGY 210 (2)
TIT 299 (2)
TOTAL (33)

ELECTIVES
TME 225 (4)
STA 202 (4) TOTAL (8)

300 Level

COMPULSORY
TFT 311 (3) TFT 312 (3)
TFT 321 (4) TFT 322 (3) TOTAL (13)

REQUIRED
MAT 241 (4) TME 312 (1) TME 321 (4)
NUT 201 (2) ANS 210 (2) TEL 315 (3)
AGY 450 (2) ECO 201 (2) ABN 453 (2)
MIC 322 (2) TIT 399 (3)
TOTAL (27)

ELECTIVES
TME 313 (4)
TME 322 (4) TOTAL (8)

400 Level

COMPULSORY

TFT411 (3) TFT 412 (3) TFT413 (3) TFT 415 (3) TIT 499 (6)

TOTAL (18)


REQUIRED
TIE 312 (3) TIE 313 (3) TFT 416 (1)
STA 341 (2) TAE 412 (3)

TOTAL (12)

ELECTIVETME 414 (4) TOTAL (4)500 Level

COMPULSORY
TFT 510 (3) TFT 511 (3)
TFT 512 (3) TFT 513 (3) TFT 514 (3) TFT 521 (4)
TFT 523 (3) TFT 599 (6)
TOTAL (28)

REQUIRED
TAE 412 (3) NUT 301 (2) TOTAL (5)

ELECTIVES
TAE 521 (3)
TAE 522 (3)
TME 521 (3)

TOTAL (7)

 

SUMMARY OF COURSES
(FOOD TECHNOLOGY COURSES ONLY)

Course No Course Description Units Status

 

200 Level

TFT 211 Introduction to Food Technology 2 C

 

300 Level

TFT 311 Food Microbiology 3 C
TFT 312 Food Chemistry 3 C
TFT 321 Fundamentals of Food Processing 4 C
TFT 322 Analytical Methods in Food Science 3 C


400 Level

TFT 411 Food Machinery 3 C
TFT 412 Milk and Dairy Technology 3 C
TFT 413 Cereal Technology 3 C
TFT 415 Fruit & Vegetable Processing 3 C

500 Level

TFT 510 Meat Technology 3 C
TFT 511 Food Process Engineering 3 C
TFT 512 Food Standards & Quality Control 3 C
TFT 513 Post-harvest Physiology & Storage

Technology of Foods 3 C
TFT 514 Processing of Miscellaneous

Food Commodities 3 C
TFT 521 Food Process Plant Design 4 C

TFT 523 Food Packaging 3 C
TFT 599 Project 6 C


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, lipids, 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, et c., 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.

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, homogenisation, pasteurisation and sterilisation) 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; utilisation of products and bye-products. Baking processes. Protein-enriched cereal products. Nutritional considerations.

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. Tenderising and curing of meats. Manufacture of sausages and other tablemeats. Smoking, freezing, canning and irradiation of meats, fish and poultry. Intermediate moisture of meats. Egg pasteurisation, freezing and dehydration.
HL 30 ; HP 45 ; U 3 ; CR O ; 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. Pipe-line design. Applications of the theory of heat, mass and momentum transfer in the analysis of the following unit operations: refridgeration, evaporation, psychometry, dehydration, gas absorption, distillation, extraction, filtration, sedimentation, centrifugation and crystallisation. Fuel utilisation 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 refridgeration 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 soft drinks.

HL 30 ; HP 45 ; 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 optimisation 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 - Project 6 Units

NOTE :

HL - Hours of Lecture
HP - Hours of Practical
U - Academic Units
CR - Con-current Requirement(s)
P - Pre-requisite(s)