An atmosphere conducive to learning and academic excellence is maintained at all times including provision of a safe environment, adequate reading materials, tutorials, computer and laboratory wares as well as library facilities and maintenance of optimum staff/student ratio for effective teaching and supervision.

Admission Requirements:

Unified Tertiary Matriculation Examinations (UTME) Entry Mode

In addition to an acceptable pass at the UTME in English, Mathematics/Biology and Chemistry, candidates must have five credits at SSCE (or its equivalent) in English, Mathematics, Chemistry, Physics, Biology or any other science subject.

 Direct Entry Mode

Candidates with either advanced “A” level passes/equivalent in Chemistry, Physics and Mathematics or National Diploma (OND) in Food Technology or equivalent with a minimum of upper credit may be admitted direct to 200 level of the degree programme.

Candidates with the Higher National Diploma (HND) or equivalent in Food Technology with a minimum of upper credit may be admitted to 300 level of the degree programme.

Programme Structure

The B.Sc. Food Technology degree programme is a 5-year programme.

There is a 12-week (each) industrial training after the second and third sessions and a 24-week industrial training after the first semester of the fourth session making a total of 48 weeks’ industrial experience during the programme.

The Department arranges regular industrial visits to Food industries for the students as part of their training to complement theoretical work in the classroom and practical work in the laboratories.

The Department holds regular seminars in which both staff and students participate. All final year students present seminars on their projects. There is a course (TFT 416) on technical writing and report presentation where students practice the art of technical presentation. In addition, students organize seminars and symposia on their own from time to time.

Each final year student carries out a compulsory independent research project (TFT 599) under supervision by an academic staff. The project reports are graded and examined orally by a panel consisting of all lecturers (internal examiners) and the external examiner.

Regulations Governing First Degree Programme

All courses taught during semester shall be examined at the end of that semester and candidate will be credited with the number of course units assigned to the course for which they have passed the examinations.

All the courses taken by student within the programme will be used in the computation of the class of degree

No student whose cumulative grade point average is below 1.0 shall be awarded a degree

The normal period for an honour degree shall be ten semesters

A student who has taken more than one academic year in excess of the approved minimum period of study to complete a degree programme shall not be eligible for an honour classification.

All compulsory courses must be taken and passed

The minimum number of course units for the award of honour degree shall be 150

All students are advised, in their own interest to ensure that they pass all GES courses before their final year (500 Level).

Grading

Class of Degree

For the purpose of determination of the class of degree the CGPA shall be expressed correct to one decimal place.

Standard Terminologies

Compulsory courses: These are courses, which a student must register for and pass before he/she can be awarded a degree.

Required courses: These are courses, which a student must register for and must pass specified minimum units in them.

Elective courses: These courses which a student may register for to broaden his/her knowledge

Warning and Withdrawal from the programme subject to review as may be necessary 

In addition, 100 level student must pass at least 4 units of mathematics, 6 units of Physics and 8 units of chemistry to qualify to proceed to 200 level in the Department.

Any student who received two consecutive warnings shall be asked to withdrawal from the faculty.

Admission Criteria

M.Sc.

Candidates must have 5 ‘O’ Level credit passes in English Language, mathematics, Chemistry, Physics, Biology or Agricultural Science.

Candidates must be holders of 1^st degree from a reputable university with minimum qualification of second class lower honour.

Candidates whose first degree is NOT in Food Science and Technology but relevant to the field will be required to spend extra 2 semesters taking remedial courses.

M.Phil.

Candidates must have 5 ‘O’ Level credit passes in English Language, Mathematics, Chemistry, Physics, Biology or Agricultural Science.

Candidates must be holders of 1^st degree from a reputable university with minimum qualification of second class lower honour degree.

Candidates must be holders of M.Sc. Food Science & Technology from reputable university with minimum qualification of M.Phil grade.

Ph.D.

Candidates must have 5 O’ Level credit passes in English Language, Mathematics, Chemistry, Physics, Biology or Agriculture Science.

Candidates must be holders of 1^st degree from a reputable university with minimum qualification of second class lower honour.

Candidates must be holders of M.Sc. Food Science & Technology from reputable University with minimum, qualification of M.Phil. /Ph.D. grade.

Candidates with M.Phil./Ph.D. grade will be required to take qualifying examination (oral and written) at the end of the first year of study for full-time students and second year for part-time students. Only candidates that obtained a minimum average score of 60% will be eligible to continue with the Ph.D.

Supervisors’ Confirmation

Applicants for M.Phil. and Ph.D. programmes should contact the Department and ascertain availability of supervisors. Such supervisor must have agreed in principle to supervise the potential student.

Note: In addition to the highlighted criteria, candidates must follow the university procedure for admitting postgraduate students. These include purchase, completion and submission of application form, submission of proposal on field of interest and referee letters.

Duration of Studies

M.Sc.                   -              Minimum of 3 semesters and maximum of 5 semesters for regular students.

M.Phil.-               Full-Time           -              Minimum          -              4 Semesters

                                                                                Maximum          -              6 Semesters

                                Part-Time           -              Minimum          -              6 Semesters

                                                                                Maximum          -              8 Semesters

Ph.D.                    Full-Time           -              Minimum           -              6 Semesters

                                                                                Maximum          -              8 Semesters

                                Part-Time           -              Minimum          -              8 Semesters

                                                                                Maximum          -              12 Semesters

Note:    Full time admission can be offered only to candidate who satisfy the postgraduate school that they are not in employment, or that they have been released by their employers to undertake full time studies.

The Programme

Recommendation for Admission

Candidates will be recommended for admission having satisfied the set criteria and based on allotted quota as regulated by the postgraduate school. The candidates are graded on:

Class of degree

Discipline

University of graduation

Years of experience

Referees’ reports

Possession of higher qualification.

Students must renew their registration at the beginning of each section to remain bonifide student of the university.

(a)    M.Sc. students must register for 37 units course which include class work (lectures), practical, seminar and independent projects, and must pass all the compulsory courses.

Regulations Governing M.Sc. Degree Programme

All courses taught during semester shall be examined at the end of that semester and the candidate will be credited with the number of course units assigned to the course for which they have passed.

All the courses taken by student within the programme will be used in the computation to determine further eligibility of the candidate

All compulsory courses must be taken and passed

All required courses must be taken but not necessarily passed all of them but the candidate must score at least 30% in each

The minimum number of course units for the award of M.Sc. degree shall be 32

Grading

Interpretation of Results

For the purpose of determination of the class of degree the CGPA shall be expressed correct to one decimal place.

Regular M.Sc. Courses

M.Sc. Students Five Semesters Courses

M.Phil. Courses

(c)  M.Phil. and M.Phil./Ph.D.

M.Phil. and M.Phil./Ph.D. students having completed necessary documentation (Registration), will consult their supervisors on modalities of executing the research work. The student must consult the supervisor regularly.

Supervisors are expected to design course work for M.Phil./Ph.D. students. He/ she should be prepared for conversion examination (oral and written) after 2 semesters for full-time students and 4 semesters for part-time students.

Students are requested to present seminar on proposal or progress report as applicable annually.

Supervisors are  advised to take cognizance of the following:

Evaluation of proposal

Evaluation of progress report

Review of relevant literature

Laboratory work.

Departmental postgraduate lecturers will evaluate abstract of the work before indicating registration of title.

Names of successful candidates will be forwarded for faculty and postgraduate school consideration.

Having satisfied all the criteria, the thesis of each candidate is peer-reviewed internally; thereafter examination will be organized for the student.

Course Code                    Course Title and Description

TFT 701                            Technical Writing and Seminar Presentation:

Techniques for writing and presentation of Technical reports. Use of computer in technical presentation. Seminar presentation on chosen topic.  HL. 15; HP 45; U.2.

TFT 702                            Analytical Food Chemistry:

Principles and practice of food analysis instrumental techniques of food analysis including gravimetry, spectrophotometry, flame photometry, atomic absorption spectroscopy, chromatrography and electrophoresis. HL. 30i; HP 45; U3.    

TFT 703                            Fermentation Technology:   

Principles of food fermentations; bacteria, yeasts and moulds and their roles in food fermentations; the role of enzymes in food fermentations; factors affecting food fermentations; biochemical and microbiological processes involved in food fermentations; types of fermentators and their use; production and characteristics of fermented foods with emphasis on traditional Africa and Asian fermented foods wholesomeness and nutritional quality of fermented foods. HL 30; HP 45; U3.

TFT 704                            Material Handling and Unit Operations in Food Processing:

Classification and properties of food materials; thermodynamic properties of food materials, 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 food systems. Unit operations in the food industry including heat exchanging, cooling, evaporation, dehydration, gas absorption, distillation, extraction, filtration, sedimentation, size reduction, centrifugation and crystallization, fuel utilization in the food industry. HL 30; HP 45; U3.

TFT 705                            Food Preservation Operations:

Principles and practice of refrigeration and freezing, Evaporation and concentration, dehydration, thermal processing including blanching, pasteurization, sterilization and aseptic canning, fermentation and irradiation. Recent advances in upgrading traditional African food processing and preservation techniques.  HL 30; HP 45; U3.

TFT 706                            Food Storage, Packaging and Transportation:

Characteristics of packaging materials and how they meet the packaging requirements of various food products.  Methods of testing for structural quality and performance including moisture and gas transmission. Storage of cereals, fish, meat and meat products. HL 30; HP 45; U3.

TFT 707                            Selected Topics in Food Processing:

Selected topics in cereal, dairy, meat, fish and egg technology. Processing of coffee, cocoa, tea, fruit juice, fish, egg, sugar and oil seed.

HL 45; HP 45; U4.

TFT 708                            Food Quality Control and Plant Sanitation:

Quality attributes of foods; quality assurance and organization of quality control laboratory; quality monitoring systems and hazard analysis critical control points; ISO 9000 standards; total quality management in the food industry; water treatment including chlorination; food safety and hygienic requirements sin food processing areas; cleaning and sanitization operations; chemical sanitizers. HL 45; HP 45; U4.

TFT 709                            Food Processing Practical:

Preparation of value added products from cereals, legumes, tuber crops, fruit and vegetable. Analysis of food samples for chemical functional, physic-chemical, sensory and microbial characteristics. HL 30; HP 45; U3.

TFT 710                            Independent Project

Independent research project addressing a specific food problem of national or international importance supervised by academic staff. U6.

TFT 711                            Food Machinery and Plant Design:

General properties of materials of construction, design features and functions of equipment used in the food processing industry. Concepts of process design development. Technical feasibility, economics of process design, cost estimation, depreciation and profitability. Optimum design of food processing plants; optimization techniques and applications in product development and process design.

HL 30; HP 45; U3