50
DEPARTMENT OF FOOD SCIENCE AND TECHNOLOGY FACULTY OF AGRICULTURE AND AGRICULTURAL TECHNOLOGY Undergraduate STUDENT HANDBOOK KANO UNIVERSITY OF SCIENCE AND TECHNOLOGY, WUDIL
DEPARTMENT OF FOOD SCIENCE AND TECHNOLOGY
FACULTY OF AGRICULTURE AND AGRICULTURAL
TECHNOLOGY
Undergraduate STUDENT HANDBOOK
KANO UNIVERSITY OF SCIENCE AND TECHNOLOGY, WUDIL
BRIEF HISTORY OF THE UNIVERSITY
The process of establishing Kano University of Science and Technology
(KUST) Wudil started in 1988 when the Kano State Government set up a Task
Force under the Chairmanship of Professor Ibrahim H. Umar, the erstwhile
Vice-Chancellor of Bayero University, Kano. The Task force submitted its
Report in February, 1989, recommending the establishment of the University.
Subsequently, a Technical Committee was inaugurated in July, 1989 to study,
in detail, the Report of the Task Force. Consequent upon this, an eleven (11)
member Implementation Committee was appointed and assigned the
responsibility for the smooth take-off of the University in October, 1991.
However, due to some technical and administrative problems, the University
could only commence academic activities in April, 2001, with six (6)
programmes (Agriculture, Food Science & Technology, Computer science,
Applied Mathematics, Pure Mathematics and Statistics) in two (2) Faculties;
namely, Agriculture and Agricultural Technology (FAAAT) and Science and
Science Education (FASSE) respectively. Presently, the University runs
eighteen (18) programmes in five (5) Faculties namely; Agriculture and
Agricultural Technology (Agriculture and Food Science and Technology),
Earth and Environmental Sciences (Architecture, Geography, Urban &
Regional Planning and Geology), Engineering (Electrical, Civil and
Mechanical), Mathematical and Computing Sciences (Mathematics,
Computer Science and Statistics) and Science and Science Education
(Biology, Chemistry, Physics, Biochemistry, Microbiology and Science
Education). This is in keeping with the Universities Strategic and Phasing Plan
and in the spirit of our Vision and Mission.
The first programme accreditation visit to the University took place in 2005
and all the programmes were given interim accreditation. The subsequent
visit in 2007 gave all the programmes Full Accreditation. Kano University of
Science and Technology, Wudil was among the first Universities to be
2
subjected to Institutional accreditation by the National Universities
Commission where the University scored B grade, which is interim
accreditation for five (5) years.
DEPARTMENTS/UNITS OF THE UNIVERSITY
Office of the Vice Chancellor
Physical and Development Department (PP&D)
A. Academic Planning and Control (AP&C)
B. Security Division
C. University Services Unit (UHSU)
D. Internal Audit Unit
E. Student Affairs Division
F. Management Information System (MIS)
G. University Computer Center (UCC)
H. Counseling and Human Development Center
I. Entrepreneurship Center
J. Sports Directorate
K. Research and Development institute
L. Information and Public Relations (IPR)
M. Linkages and Affiliation Directorate
1.Office of the Registrar
A. Human Resource Division
B. Academic Division
C. Council Affairs Division
2.University Library
3.Bursary
4.FACULTIES AND ACADEMIC DEPARTMENTS
-Faculty of Agriculture and Agricultural Technology! Department of Agricultural Economics and Extension
3
! Department of Animal Science ! Department of Crop Science! Department of Forestry, Fisheries and Wildlife! Department of Soil Science! Department of Food Science and Technology- Faculty of Computing and Mathematical Sciences! Department of Computer Science ! Department of Mathematics! Department of Statistics- Faculty of Earth and Environmental Sciences! Department of Architecture! Department of Geography! Department of Geology! Department of Urban & Regional Planning- Faculty of Engineering! Department of Civil Engineering! Department of Electrical Engineering! Department of Mechanical Engineering- Faculty of Science ! Department of Biology! Department of Biochemistry! Department of Chemistry! Department of Microbiology! Department of Physics- Faculty of Science and Technology Education! Department of Agriculture Education! Department of Biology Education! Department of Chemistry Education! Department of Geography Education! Department of Mathematics Education! Department of Physics Education- School of Postgraduate Studies- Directorate of General Studies
4
VISIONThe University shall be an International Centre of excellence.
MISSIONThe mission of Kano University of Science and Technology, Wudil, is to provide highly skilled manpower through research and training, to meet the challenges of a fast changing world.
PHILOSOPHY OF THE UNIVERSITY
CORE VALUES OF THE UNIVERSITYExcellence:Excellence stems from a sense of pride in who we are and what we believe in, which explains our optimism and the faith we have in the future. We believe that excellence, not mere compliance, is the goal of our teaching, our research and our service. We are not motivated to excellence out of pride, but out of a desire to be involved. In everything we do, we are not to be satisfied with mediocrity, but excellence.
DIGNITY:
Kano University of Science and Technology, Wudil students are not just joining a University, they're joining a lifelong family that understands the value of loyalty, camaraderie, and unconditional support. At the heart of our commitment to being people with dignity is the visible demonstration of the value of one another. We give honour to each other through our words and actions, and by the commitment to our collective success that is translated into the success of the University.
The guiding philosophy of Kano University of Science and Technology,
Wudil shall be the provision of community based education that will facilitate
the production of graduates who shall fulfill the stipulated requirements in
learning and character to graduate in their various fields of specialization. The
graduates shall also be groomed in such a manner that they will be able to
effectively function in the Community.
5
LEADERSHIP
The spirit of leadership is instilled in every student; whether in the public or private sector, they have the values, the confidence and the experience to lead. We utilize the windows of opportunity presented to us to the maximum. Therefore, our resources and efforts are harnessed to fulfill our common goals. A commitment to our future aspiration means we want to have a short term focus with a long term view. We are therefore determined to effectively impact
ston the world of the 21 Century.
LOYALTY
Loyalty and respect for tradition is about a sense of trust and conformity to the norms and values we cherish as a community.
HISTORY OF THE PROGRAMMEThe Department of Food Science and Technology is among the pioneer Departments of the University established in the year 2001. It is in the Faculty of Agriculture and Agricultural Technology.
It started with initial students enrolment of five (5) who graduated in the
2005/2006 session.
it secured National Universities Commission (NUC) interim
accreditation in 2005 and full accreditation in 2007. The programme is
affiliated with all the professional association in food and nutrition and it
has consistently participated actively in National Universities Research
and Development Fair (NURESDEF).
PHILOSOPHY AND OBJECTIVES OF DEGREE PROGRAMME IN
FOOD SCIENCE AND TECHNOLOGY (FST)
PhilosophyThe Philosophy of Food Science and Technology (FST) is predicated by the systematic effort to address post harvest losses and improve nutritional value of locally sourced food products through training and research in the context Nigeria as a developing economy.Objectives
6
The objectives of the programme are:i. Production of skill manpower capable of working in the Food
Nutrition Regulatory Agencies and other Food processing industries
ii. Production of graduates capable of undertaking research in nutrition,
toxicology and new product development
iii. Generation and propagation of knowledge in all areas of Food Science
and Technology
iv. ADMISSION REQUIREMENTS
To be admitted into the 5 year B. Tech Food Science & Technology a
candidate must have;
a. UTME Entry Mode
Credit passes in five (5) WAEC/GCE/NECO/NABTEB subjects including
English, Mathematics, Chemistry, Physics and any of Biology/Agricultural
Sciences
b. Direct Entry Mode
- “ A ” l e v e l p a s s e s i n C h e m i s t r y a n d o n e f r o m
Biology/Botany/Zoology/Agricultural Science.
- National Diploma with a minimum of Upper Credit.
- NCE Doublemajor with aggregates of eight (8) points.
- Five (5) credits in WAEC/GCE/NECO/NABTEB as specified in 'A'
above.
Course duration
The duration of the programme is Five (5) years for UTME candidates and
Four (4) years for Direct Entry candidates.
GRADUATION REQUIREMENTS The minimum number of earned credits required for graduation by candidates entering at Level 100 is 136, where as those entering at Level 200 are required to earn a minimum of 100 Credits, out of the total registered Credits. Candidates entering at Level 100 will have to spend a minimum of 10 semesters and a maximum period of 14 semesters. For those entering at Level
7
200 the minimum period of study is 8 semesters and a maximum of 12 semesters. In addition, for each semester of study, a student is to register a minimum of 15 Credits subject to a maximum of 24 Credits or a total of 48 Credits in a session.Other graduation requirements include:-i. Passing of all Core Courses.
ii. Having a CGPA of at least 1.50;iii. Submitting his/her final year project thesis;
8
STAFF LISTACADEMIC STAFF
S/NO NAME QUALIFTION DESIGNATION DISCIPLINE STATUS
1.
Prof. C.M.Z. Whong
Bsc. Msc. PhD
Professor
Food
Microbiology
Sabbatical
2.
Prof. M.K. Atiku
Bsc. Msc. PhD
Professor
Biochemistry Sabbatical
3. Dr.
Bsc. Msc. PhD
Professor
Biochemistry Visiting
4.
Dr. E.C Igwe B.Sc, M.Sc
(NSUKKA), PhD
Senior Lecturer
Food Science &
Technology
Visiting
6.
Dr. D.J.M Adamu
B.Sc,M.Sc
(Stacthylde), Phd
Senior Lecturer
Food Science &
Technology
Visiting
7.
Adamu A. Shehu
B.Sc, M.Sc, PhD in view
Lecturer I
Industrial
Microbiology
Permanent
8.
Munir A. Dandago
B.Tech,M.Tech
(PhD in view)
Lecturer II
Food Science &
Technology
Permanent
9.
Sadisu F. Umar
B.Sc, M.Sc in
Lecturer II
Industrial
Microbiology
Permanent
10.
Isa Yunusa
B.Sc, M.Sc
Lecturer II
Biochemistry Permanent
11.
Umar Ibrahim
B.Sc
Lecturer II
Chemical/Proces
s Engineering
Contract
12.
Bello A. Bello
B.Sc, M.Sc, (PhD
in view)
Asst. Lecturer
Biochemistry Permanent
13.
Ahmad Gambo
B.Tech. M.Sc in
view
Asst. Lecturer
Food Science &
Technology
Permanent
14.
Aminu Barde
B.Sc
Graduate Assistant
Food Science &
Technology
permanent
15.
NuraAbdullahi
B.Tech
Graduate Assistant
Food Science &
Technology
Permanent
16. HauwaDaudaAdamu B.Tech Graduate Assistant Food Science &
Technology
Permanent
17. RaliyaIliyasu B.Tech Graduate Assistant Food Science &
Technology
Permanent
18. Aisha Idris Ali B.Tech Graduate Assistant Food Science &
Technology
Permanent
9
TECHNOLOGISTS1. Jummai A. Usman HND Snr. Lab. Tech Food
Technology
Permanent
2.
Ibrahim MuhdSani
HND
Snr. Lab. Tech
Sci.Laboratory
Technology
Permanent
3.
SaniAbashe
HND
Lab. Tech 1
Sci.laboratory
Technology
Permanent
NON-TEACHING STAFF
1.
Aliyu Sharif Abdu
ND Sec. Studies
Con. Secretary Con. Secretary Permanent
2.
Asma’uJibril
ND Bus. Stud.
C.C.O
C.C.O Permanent
3.
Sadiq Mohammad
Secondary Sch.
Cert.
A.C.C.O
A.C.C.O Permanent
4.
Sule Abdu
Secondary Sch.
Cert.
Lab. Attendant Lab. Attendant Permanent
5.
Sabo Muhammad
Secondary Sch.
Cert.
Lab. Attendant Lab. Attendant Permanent
6.
Sani Mu’azu
Primary Sch. Cert.
Messenger/Cleaner Messenger/Clean
.
Permanent
7. AminaTijjani Primary Sch. Cert. Messenger/Cleaner Messenger/Clean permanent
8. Ibrahim Salisu Secondary Sch.
Cert.
Messenger/Cleaner Messenger/Clean Permanent
9. Umar Baffa Primary Sch. Cert. Gardiner Gardiner Contract
10
BRIEF DESCRIPTION OF COURSE CREDIT SYSTEMThe University operates a course credit system. The following are the important features of the system.(a) Programme of study:This refers to the aggregate courses registered by a student that is systematically structured to meet requirements for the award of a degree.
(b) Course: This embodies an element of teaching, study and other academic
activities that may consist of lectures, laboratory work, presentation and or
field work. The University uses a system of coding for its courses comprising
three letters and four digits. The three letters indicate the Department offering
the course. The first of the four digits indicates the level of the course, the
second digit indicates the credit load of the course and the last two digits
indicate the serialization.
(c) Credit Unit: Refers to the measure of workload that describes the student-
teacher contact hours per week per semester.
(d) Semester: This refers to a segment of the Annual duration of the period of
study conventionally divided into two (2) semesters; a semester normally lasts
for at least eighteen (18) weeks including registration, teaching and
examination periods provided no less than fifteen (15) weeks is devoted for
lectures each of the semesters.
(e) Session: This is an academic year comprising of two (2) semesters as
determined by the University Senate.
Continuous Assessment:
This refers to the Assessment of the student performance and conduct
throughout the semester. It includes tests, assignments, attendance and so on.
The Continuous Assessment carries 40% and examination 60%.
Grading System:
The University operates a course credit system.
The following are the important features of the system.
(a) Letter Grade: Letter grades A, B, C, D; F and (Inc) are used in assessing
11
each course. The letters are classified as follows.
S/N LETTER GRADE SCORE
1 A 70 – 100
2 B 60 – 69
3 C 50 – 59
4 D 45 – 49
5 F 0 – 44
The Incomplete grade (Inc) is awarded to a student who has completed all
aspects of a course except the end-of-semester examination with approved
valid reason(s). The student's C.A for the course will be carried forward and
the student can sit for the examination in the following session. Such a student
will not need to register for the course again.
(b) Grade Points (GP): Each letter grade is assigned a Grade Point as
follows: A=5, B=4, C=3, D=2 and F=0. No grade point is assigned to the
grade (Inc)
(c) Points: The points earned in a course are the product of the credit weight
and the grade point. For instance, if a student obtains a 'B grade' in a 3-credit
course, the points are 4×3=12
(d) Grade Point Average (GPA):The (GPA) is defined as the weighted
average of all grade points obtained in a semester. It is an indication of
student's performance in the semester. In computing the GPA, credit weight of
incomplete course(s) are not counted. GPA = Total Points Earned per Semester
Total Credits Registered per Semester
(e) Cumulative Grade Point Average (CGPA): The (CGPA) is defined as
the weighted average of all the grade points earned by the student from the
12
time he\she joined the program of study up to the time of computation. Thus,
the CGPA gives an indication of the student's overall performance in the
program of study. It is computed as follows:CGPA = Total Points Earned for all Semesters
Total Credits Registered for all semesters
(f) CGPA classification: The CGPA values are classified as follows:
S/N CGPA Degree Classification
1 4.50-5.00 First Class
2 3.50-4.49 Upper Second Class
3 2.40-3.49 Lower Second Class
4 1.50-2.39 Third Class
(g) Probation
A student whose CGPA is below 1.50 at the end of a session will be placed on
probation for one academic session. (h) Withdrawal
A student whose Cumulative Grade Point Average (CGPA) is below 1.50 at the
end of two consecutive sessions would be required to withdraw from the
programme. Any student who cannot satisfy the graduation requirements
within two (2) years after the prescribed duration of the programme (6 or 7
years after admission as the case may be) will also be required to withdraw
from the University.
REGISTRATIONi. Both returning and fresh students must register online with the University portal (www.kustwudil.edu.ng) at the beginning of each session, based on the guidelines set out by the Senate.
ii. Each student must complete the registration exercise within the
13
stipulated period.
iii. Copies of completed registration forms should be deposited with the
following:
? Department
? Faculty
? Academic Division
? Students Affairs Division
Students are advised to keep copies of all their registration documents for
future reference.
DEFERMENT OF ACADEMIC SESSION
A student is allowed to defer an academic session subject to acceptable
reasons. All applications for deferment should be addressed to the Vice
Chancellor through the relevant Head of Department and Dean of the Faculty.
A student who seeks to defer a session must present evidence of registration
for the session he/she wishes to defer. Before a student could proceed for
deferment, he/she must receive an approval of the Senate.
SPECIAL INFORMATION
Students at all levels are advised to be familiar with their Level Coordinators
and ensure that they consult them from time to time for guidance and
counseling.
CLUBS AND PROFESSIONAL ASSOCIATION
Students are advised to be actively involved in social and professional
associations in order to develop their social and mental faculties. The
University has a fully registered Student Union which elects its executive
council and Student Representatives.
At the Faculty and Departmental Level, there are professional Associations
14
that promote learning and intellectual interaction among the students.
Through the associations students have the opportunity to relate with their
colleagues from other Universities and Academic institution of learning.
Students are therefore, encouraged to join any of the above association as part
of the extra curricula activities during their stay in the University.
GUIDANCE AND COUNSELING UNIT:
The University has a fully established guidance and counseling unit under the
office of the Vice Chancellor. The Unit provides advisory services to all
students, males and females at all levels of their studies. The staff of the Unit
is proactive and treat students' issues with utmost confidentiality. Therefore,
all students are advised to approach the unit whenever they find themselves in
situations that require counseling. Students are strongly advised to avail
themselves to the Services of the Unit.
UNIVERSITY LIBRARY:
The Library is the nerve center of academic activities in the University. The
University has a modern functioning in addition to Faculties and
Departmental Library Complex in addition to Faculty and Departmental
Libraries. The Central Library renders its services from 09:00am 8:00pm
Mondays to Fridays and on Saturdays 09:00 3:00pm. There are many
sections of the Library that offer different specialized services including;
reference, circulation, serials and e library.
All students are required to register with the University Library. Registered
Student will be issued with three borrowing cards for tickets. All books
loaned out to students are to be returned within 2 weeks from the date of issue.
The University has an e-resources center that is networked with internet
facilities that enables access to online resources such as Science Direct, AJON
15
(African Journal Offline),Offline Data Base, e-Granary resources, AGORA
and Nigerian Virtual Library.
All students are therefore advised to utilize the services being offered by the
Library to enhance the quality of their studies. On CD room one also available.
INTERNET FACILITIES:
In line with modern trend in information and communication Technology,
Kano University of Science and Technology, has deployed both Local Area
Network (LAN) and Wireless internet services on the campus. Student who
has laptop computers can access wireless internet services especially within
the academics area, otherwise they can make use of the e-library section of the
Central Library. Students must use the internet facilities sensibly in order to
get the full benefits of the services.
UNIVERSITY HEALTH SERVICES
The University has a Clinic under the Health Services Unit that attends to staff
and students' health care needs. The Unit has entered into a viable contract
under the National Health Insurance Scheme (NHIS) with some health
management organizations. The Clinic offers different health care services
such as Consultations, Pharmaceutical Services, Laboratory Analysis and a
sick bay for short observatory admission. Therefore, students are required to
register with the University Health Services and NHIS in order to enjoy the
services under the scheme.
SPORTS
The University recognizes the imperative of Physical fitness in promoting the
mental and intellectual abilities of staff and students. The University has
formally established a Directorate of Sports and appointed a Director to
16
develop, coordinate and manage sporting activities.
The Directorate is proud to have standard football pitches, basket ball, volley
ball, lawn tennis and badminton courts and a well set out track for athletics and
facilities for indoor sports. The University organizes an annual Inter Faculty
Sport competition for the Student. In addition the University also organizes
an annual Sporting Competition among the staff of the University tagged the
(Unity Cup).
The University has been consistent on participating in West African
University Games (WAUG) and National University Games Association
(NUGA). Furthermore, in 2011, the University hosted Nigerian Universities
Staff Sports Association (NUSSA).
Therefore, students are advised to join any of the sports in order to utilize the
facilities and opportunities offered by the sports Directorate.
17
LEVEL 100 FIRST SEMESTER
Course Code
Course Title CreditUnits
STATUS
BIO1201 Introduction to Plant Biology 2 CoreBIO1203 Introductory Ecology 2 Core
CHM1211
Inorganic Chemistry
2 CoreCHM1231
Physical Chemistry
2 Core
CSC 1301
Introduction to computer science
3 CoreGST 1201
Use of Library, Study Skills and Information & Communication Technology
2 Core
MTH 1301
Elementary Mathematics
3 CorePHY 1201
Mechanics
2 Core
PHY 1203
Behaviour of Matter
2 Core
PHY 1105
Physics Practical I
1 CoreTotal
21SECOND SEMESTER
Course
Code
Course Title
CreditUnits
Status
BIO1202
Introduction to Animal Biology
2 CoreBIO1204
Introduction to Genetics and Evolution
2 Core
CHM1221 Organic Chemistry 2 Core
CHM1241 Practical Chemistry 2 Core
GST 1202 Environment and Aspect of Morality 2 Core
MTH1303 Calculus and it’s Application 3 Core
PHY1202 Electricity and Magnetism 2 Core
PHY1104 Physic Practical II 1 Core
TOTAL 18
BIO1201 Introduction to Plant BiologyPrincipal group of plants, representative life cycles, forms and functions, physiology, modes of nutrition, reproduction, growth and development.BIO1202 Introduction to Animal BiologyHistory and scope of Zoology, invertebrates and vertebrates structure, functions and levels of organization including physiology, nutrition, respiration, excretion, circulatory system, hormones and reproduction.
18
BIO 1203 Introduction to EcologyBasic ecological concepts, theories and principles of ecology, energy flow in the
ecosystem, trophic levels and biogeographical types of habitats, inter reactions and
interrelationships between organisms. Pollution and explanation of pollution terms,
sanitation and sewage treatment. Conservation of natural resources- needs and
methods.Effects of man on his environment. Soil and its components.
BIO1204 Introductory genetics and evolutionThe cell concept, ultrastructure of the cell, mitosis and meiosis, chromosomes, genes, their relationships and importance, Mendelian laws, explanation of key genetics terms eg; genotype, phenotype, heterosis/ hybridity, dominance, alleles, multiple alleles, (blood gps) etc. sex linkage and sex linked characters, mutation, their advantages and disadvantages. Gene expression.General importance and application of genetics to agriculture and medicine.
MTH 1301 ELEMENTARY MATHEMATICS I (Algebra & Trigonometry)
Elementary set theory: subject, union intersection, complements, Venn diagram; real numbers; integers, rational and irrational numbers; complex numbers; algebra of the complex numbers, the Argand diagram, De Moire's theorem, n-th roots, mathematical induction; real sequences and series; theory of quadratic equations; binomial theorem; circular measure; trigonometric functions of angles of any magnitude, addition and factor formulae.
MTH 1303 Calculus and Its ApplicationFunction of rela variable, graphs, limits and idea of continuity. The derivative, as limit of rate of change.Techniques of differentiation.Extreme curve sketching; integration as an inverse of differential.Methods of integration, definite integrals.Application to areas and volume.
CSC 1301 Introduction to Computer Science History of computers, functional components of computer. Characteristics of a computer, problem solving, flow charts, application software, introduction to work processors, and spreadsheet, database management systems; computer graphics; communication software, other software categories. Algorithms, computer programming, statements, symbolic names; arrays, subscripts, expressions and control statements.Introduction to BASIC or VISUAL BASIC Fundamentals.
19
-Indigenious sugar processing Technology (Mazarkwaila).-Industrial sugar processing Technology with flow charts for refined and unrefined sugar.-Unit operations involved in sugar manufacturing such as cane preparation, milling, clarification, evaporation, crystalisation Refining etc-Raw sugar refining Technology.-Bye products of sugar manufacturing and their utilization.-Introduction covering a brief history on sugar-Sugar as Food, Ingredient and a preservative.-Sugar Requirement of Nigeria.-Indigenious sugar processing Technology (Mazarkwaila).-Industrial sugar processing Technology with flow charts for refined and unrefined sugar.-Unit operations involved in sugar manufacturing such as cane preparation, milling, clarification, evaporation, crystalisation Refining etc-Raw sugar refining Technology.- Bye products of sugar manufacturing and their utilization.
FST 4223 Traditional Foods Processing-General Introduction (Traditional versus Indigenous food processing Technologies).-Various local raw materials available for Traditional Foods.-Traditionally processed foods through fermentation as critical unit operation. (Lafun, Gari, Kilishietc)-Traditionally processed foods through fermentation as critical unit operation. (Ogi/Kamu, Nono/Kindirmo, Iru/Daddawa, Masa/Waina etc).-Important unit operations in traditional food processing Technologies.-Methods of upgrading traditional processing Technologies.Village Technology and Appropriate Technology.
500 LEVELEEP 3201 ENTREPRENEURSHIP AND INNOVATION Definition of the concept of Entrepreneurship / Intrapreneurship ; the theories of Entrepreneurship; the concept of Corporate Entrepreneurship; Entrepreneurial / Intrapreneurial mind strategies, habits, attitudes and behaviours; the Nigerian business environment; the cultural issues at work in the entrepreneurial process; monitoring and identification of opportunities / threats and how to deal with them; barriers to Entrepreneurship; intellectual property and its protection and Nigerian copyrights laws; the interface between Entrepreneurship and technology development; the impact of
38
CHM 1211 Introductory Inorganic chemistry Principles of atomic structure, isotopes, empirical and molecular formulae. Electronic configuration, periodicity and building up of the periodic Tables. Hybridization and shapes of simple molecules.Extraction of metals.Comparative chemistry of groups IA, IIA and IVA elements.Preparation, properties, structure and application of some of the selected compounds.Introduction to transition metal chemistry and nuclear chemistry.
CHM 1221 Introductory Organic chemistry Historical survey of the development and importance of Organic chemistry; IUPAC nomenclature and classification of organic compounds; homologous series; covalent bonds and hybridization of reflect the tetravalency of carbon in organic compounds, electronics theory in organic chemistry. Qualitative organic chemistry, determination of empirical and molecular isolation and purification of organic compounds; saturated hydrocarbons;; structural isomerism, properties and reactions of petroleum; unsaturated hydrocarbons; alkenes; alkynes, cycoalkenes; cis-trans isomerism, simple electrophonic addition reactions polymerization.
CHM 1231 Introductory Physical chemistry Properties of gases and heat capacities; Equilibrium and thermodynamics: Thermo chemistry; enthalphy of reactions, bond energies, thermodynamic cycles; Hess's law; principle of pH; ionic equilibrium, buffers, indicators, solubility product, common ion effect. Electrochemistry: Redox reactions; Electrode potentials, electrolytes and electrolysis. Kinetics: position of chemical equilibrium and the rate at which it is attained; factors influencing rate of reactions. Introduction to activation energy and catalysis.
CHM 1241: Practical Chemistry Basic Apparatus; Safety rules in the chemical laboratory; Safety Instruments e.g. smoke detector, sand baths, fire extinguishers and so on; Important Terminologies; Ways of expressing concentration of a chemical solution: Definitions and calculations; Dilution and preparation from stock reagents; Qualitative organic analysis and group classification tests; Calorimetric techniques; Acid-base Titrations: Primary Standard and standard solution; Standardization of sodium hydroxide; Qualitative analysis of inorganic
20
reference to engineering standards and practices; location of food factory, planning consideration of equipments, construction and operation of food equipments for cleaning, sorting, grading, mixing homogenizing, centrifuging and filtration.
FST 4205 RESEARCH METHODS AND TECHNICAL WRITING General introduction, definition, scope and types of scientific researches. Introduction the research, research proposal, title statement of problem, research question etc selection or identifying research problems, reviewing the state of knowledge (background information, materials to review, reasons for literature review, compilation of reviewed material, guidelines on writing literature review, citation methods etc) research design and methodology (experimental designs, guidelines on experiment design and example, instruments of data collection, research tools, interviews, questionnaires, observation etc. Writing chapter on materials and methods. Discussing research findings and data interpretation, Drawing conclusion, final report.
FST 4209 FOOD PLANT SANITATIONCleaning demands of batch and continuous operations; Hygienic design; plant cleaning and sanitation; cleaning terminologies and methods; Detergents; water conditioners; water suppliers and quality requirements; water purification; waste disposal (physical, chemical and biological); Drainage system (neutralization, filtrations, sedimentation, flocculation, and bio-filtrations).
FST 4217 FOOD PLANT DESIGN AND PILOT DEMONSTRATION SANITATIONFactory layout and concentrations; economics of process design and optimization techniques, optimum design of food processing plants, preparation of detailed flow sheets; calculation and layout for specific food processes, project appraisal, practical pilot demonstration on specific process plants, e.ggari, fish-smoking, fruit juice processing.
ELECTIVE COURSESFST 4221 Sugar Technology-Introduction covering a brief history on sugar-Sugar as Food, Ingredient and a preservative.-Sugar Requirement of Nigeria.
37
anions and cations.PHY 1201 Mechanics Space and time, frames of references, units and dimension, kinematics; fundamental laws of mechanics, static and dynamics; Galilean invariance; universal gravitation' work and energy; rotational dynamics and angular moment; conservation laws.
PHY 1202 Electricity and magnetism Electrostatics: Conductors and insulators; Coulomb's law, electric field, charges in electric field, Gauss' Law, electric potential, electrostatic generators, capacitors, dialect+rics and Gauss' Law, energy stored in an electric field. Current electricity: Ohm's Law, resistors in series and parallel, D-C current, R-C circuit, A-C current and circuit, RMS values. Reactance and impedance, R-L-C circuits, L-C circuits and power factors.Magnetism: Magnetic fields, magnetic force on a moving charge, magnetic force and current, electromagnetic induction, Faraday's Law, Lenz's Law, Biot-Servat Law, Maxwell's Equations; electromagnetic oscillations and waves; applications
PHY 1203 Properties of matter Molecular treatment of properties of matter, elasticity, Hooke's Law; Young's shear and bulk Moduli, hydrostatics; pressure; buoyancy, Archimedes Principles; hydrodynamics, streamlines, Bernoulli and continuity equations, turbulence, Reynolds's number; viscosity; laminar flow, Poiseuille's equation. Surface tension; adhesion, cohesion, capillarity, drops and bubbles
PHY 1104 Experimental Physics IIGeneral experiments covering heat, optics, electricity and magnetism.
PHY 1105 Experimental Physics IQuantitative measurements, error analysis, graphical analysis. Various experiments covering mechanics and properties of matter, sound
GST 1201 Use of Library, Study Skills and Information and Communication TechnologyIntroduction: Effective listening strategies, note-taking and note-making, abbreviations and symbols, use of the dictionary, use of library (acknowledgment of sources, endnotes, footnotes, 'in notes', bibliography,
21
packaging materials e.g. paper and paper board, rezeneratedcelluse, flexible plastic films and rigid plastic films, manufacture and properties of aluminum plates, tin pates or foils, wood and glass used in food packaging, packaging requirements for fresh and processed foods, effect of packaging on storage, packaging for transportation and special handling, testing for structural quality and performance of packaging materials, legislation on packaging.
FST 4205 RESEARCH METHOD AND TECHNICAL WRITINGGeneral introduction definition, scope and research and types of scientific research. Introducing the research, research proposal, title statement of problem, research question e.t.c. selection or identifying research problems, reviewing the state of knowledge (background information, materials to review, reasons for literature review, compilation of reviewed materials, guidelines on writing literature review, citation methods e.t.c) research design and methodology (experimental designs, guidelines on experiment design and example, instruments of data collection, research tools, interviews, questionnaire, observation e.t.c. Writing chapter on materials and methods. Discussing research findings and data interpretation, Drawing conclusion, final report.
FST 4215 ANIMAL PRODUCT II (MEAT POULTRY AND EGGS TECHNOLOGY)Science and technology of converting meat type animals to human food; anatomy, physiology and histology of domestic animals, introduction to slaughter production quality control and dressing and storage of table birds, meat, intermediate moisture meats, factors affecting meat quality i.e. physical, chemical and microbiological and their productions; principles, practices and equipments for fish protein commemorate, meal sauces, and other fish products; product quality considerations.
FST 4301 TUBER AND CEREAL TECHNOLOGYTypes of cereals and tubers, characteristics composition and properties, flour milling of cereal and tubers, chemical, physical and physiological changes in cereals and tubers during storage and handling, methods of preservation technology of composite flours and flour confectionary products e.g. macaroni & spaghetti, processing technology for cereals and tubers, cereals and tuber enrichment technologies.
FST 4207 FOOD MACHINERYLayout and design features of a food processing factory and equipments with
36
etc). Reading skills: Skimming and scanning, using context clues to aid comprehension, types of reading, reading of vocabulary development, reading of interpretation and critical analysis, reading for recreational purpose, reading for spiritual and moral development, registers-different between technical and literary registers, comprehension and summary. Writing: Types of essay-narrative, descriptive, argumentative, etc the main features of an essay, writing outlines, topic sentences, writing abstracts.
GST 1202 Environment and Aspect of Morality Concept of environmental health: Concept of environment, concept of health, relationship between environment and health, relationship between environment and disease, Islamic concept of health and environment. Environmental hazards: effects on health, sources of environmental hazards and control, prophetic teachings on environmental protection.Accident: Types of distribution, season and nature, cause, prevention and control of accident, Islamic and western perspectives of first aid. Environmental protection: Man's relation to the plant environment, prohibition of plundering of plants and farms, prohibition of environment pollution n Islam, Man's relation to the animal environment, Islamic injections on being compassionate to animals and condemnation of wickedness to them.Cleanliness and hygiene in Islam: Importance of cleanliness and purity in Islam, personal cleanliness and hygiene (ablution and ghusl), environmental sanitation and community health, prohibition of excretion/urination under fruit trees and shades or near public water sources, prohibition of urination and bath in stagnant water. The Community and the environment: The family and preventive health, the primary health care and the community, mobilizing the community for environmental protection.
LEVEL-200 FIRST SEMESTER
CourseCode
Course TitleCreditUnits
Status
FST 2201
Principles of Food Science and Technology
2Core
BCH2301
General Biochemistry ?
3Core
FST2205
Principles of Food Preservation
2Core
FST2207
Introductory microbiology
2Core
FST2209
Element of Management
2Core
CSC2203 Application Packages 2Core
MEC2201 Thermodynamic I 2Core
MEC2203
Fluid Mechanics
2Core
GST 2201Nigerian People and Culture2Core
GST 2203Communication in English I2Core
TOTAL21
22
effectively.-Analyze the major issues involved in the transfer of ownership to a succeeding generation.
MODULE 7: SOCIAL ENTREPRENEURSHIPLearning OutcomesUpon completion of the module, students would have been able to:-Discuss the concept and nature of women Entrepreneurship-Examine barriers to women Entrepreneurship-Identify the contribution of women Entrepreneurs to the economy.
MODULE 8: SOCIAL ENTREPRENEURSHIPLearning OutcomeUpon completion of this module, students would have been able to:-Discuss the concept of social Entrepreneurship-Discuss how social Etrepreneurs create value for the society.-Explore factors that facilitate social Entrepreneurship
MODULE 9: BUSINESS OPPORTUNITY EVALUATIONLearning outcomeUpon completion of this module, students would have been able to:-Examine opportunity, taking into consideration the criteria used by successful entrepreneurs, “Angel” and venture capital investors in evaluating potentials ventures.-Discuss the difference between an idea and an opportunity-Identify sources of information for finding and screening venture opportunities -Generate some new venture ideas that will eventually be used in the business planning process.
FST 4213 FOOD MICROBIOLOGY Microbiology of water supplies, contamination from sewage; Handling, processing dust, food infections and toxicants, identification of food poisoning micro-organisms, laboratory methods of assessing microbiological status of different classes of food commodities e.g. beverages, cereals, roots and tubers, fruits and vegetables, meat, fish dairy, products, micro biological standards and criteria, indices of food sanitary quality.
FST 4203 FOOD PACKAGINGImportance of packaging, principles of packaging, characteristics of
35
LEVEL-300
FISRT SEMESTER
CourseCode
Course Title CreditUnits
Status
FST3201 Sensory Evaluation of Foods 2 CoreFST3203 Food Analysis I 2 Core
FST3205 Introductory Food Microbiology 2 Core
FST3207 Basic Food Chemistry 2 Core
FST3209
Food Biochemistry
2
Core
FST3301
Unit Operation I
3
Core
AEE3201
Introduction to Statistics
2
Core
EEP
3201
Entrepreneurship and Innovation
2
Core
TOTAL
17
ELECTIVE
CourseCode
Course Title CreditUnits
Status
FST3211 Engineering Materials In Food System 2
LEVEL-300
SECOND SEMESTER
Course
Code
Course Title
CreditUnits
Status
FST3202 Human Nutrition II 2 CoreFST3204 Food Biochemistry II 2 Core
FST3206 Food Analysis II 2 Core
FST3208 Food Rheology 2 Core
FST3210 Animal Products I (Milk and Dairy Products) 2 Core
FST3212 Fruits and Vegetable Physiology and Technology 2 Core
FST3214 Applied Thermodynamics and Heat Transfer 2 Core
FST3302 Unit Operation II 3 Core
EPP Business Creation and Growth 2 Core
SECOND SEMESTER
Course
Code
Course Title
CreditUnits
STATUS
FST2202
Post Harvest Handling and Storage
2 Core FST2204
Human Nutrition
2 Core
FST2206 Principle of Food Engineering 2 Core
AGR2201 Introduction to Agriculture 2 Core
GST 2204
Communication in English II 2 Core
GST 2202
Peace Studies and Conflict Resolution 2 Core
ENG2202 Workshop Practice 2 Core
ENG2203 Engineering Drawing 2 CoreBCH2202 General Biochemistry ? 2 Core
TOTAL 18
23
-Discuss the Nigerian business environment (political, legal, socio-cultural, economic, natural, technological etc)-Appraise the cultural issues at work in the entrepreneurial process.-Master how to monitor and identify opportunities/threats and how to deal with such opportunities/ threats in the environment.-Discuss barriers to Entrepreneurship
MODULE 3: CREATIVITY AND INTELLECTUAL RIGHTSLearning OutcomesUpon completion of this module, students would have been able to:-Define what an intellectual property is and how it is protected.-Discuss the Nigerian copyrights laws.-Explore how to protect original ideas, concepts and product as well your enterprise form piracy.
MODULE 4: TECHNOLOGICAL ENTREPRENEURSHIPLearning OutcomesUpon completion of this module, students would have been able to:-Explain the interface between Entrepreneurship and technology development-Discuss how advances in technology have opened up a whole range of new opportunities for impact of Entrepreneurial mind-set.-Identify new technology and entrepreneurship opportunities
MODULE 5: MANAGEMENT OF INNOVATION Learning OutcomesUpon completion of this module, students would have been able to:-Discuss the concept, nature and types of innovation-Appraise the theories of innovation-Examine critical issues in financing new innovation and new ventures.-Explore the impact of technological change
MODULE 6: FAMILY BUSINESS AND SUCCESSION PLANNINGLearning OutcomesUpon completion of this module, students would have been able to:-Discuss the concept of family business and the factors that make it unique-Explore the cultural context of the family business-Appraise the complex roles and relationships involved in a family business-Identify entrepreneurial practices that enable a family business to function
34
LEVEL 400 FIRST SEMESTER
Course
Code Course Title Credit
Units Status
FST4201 Food Quality Control 2 Core FST4203 Food Packaging 2 Core
FST4205 Research Methods and Technical Writting
2 Core
FST4207 Food Machinery
2
Core
FST4209 Food Plant Sanitation
2
Core
FST4211 Food Enzymes and Their Application
2
Core
FST4213 Food Microbiology
2
Core
FST4215 Animal Products II (Meat, Poutry and Eggs Technology)
2
Core
FST4217 Food Plant Design and Pilot Demonstration
2
Core
FST4203 Food Packaging
2
Core
FST4301 Cereal & Tuber Tech
3
Core
TOTAL
26
ELECTIVES
Course
Code
Course Title
Credit
Units
Status
FST4221Sugar Technology2ElectiveFST4223Traditional Foods Processing2Elective
SECOND SEMESTER
CourseCode
Course TitleCreditUnits
Co-requisite
FST4102Industrial Supervisor’s Assessment1CoreFST4104University Supervisor’s Assessment1Core
FST4202Students Reports and Presentation2Core
TOTAL4
24
Static's fluids: Intensity of pressure and hydrostatic equation, absolute
pressure gauge pressure, measurement of pressure, forces due to hydrostatic
33
LEVEL-500 FIRST SEMESTER Course Code
Course Title Credit Units
Co-requisite
FST5201 Food Products Development
2
FST5203 Business Management for Food Technologist
2
FST5205
Food Dehydration Technology
2
FST5207
Food Biotechnology
2
FST5209
Nigerian Foods and Industrial Raw Materials
2
FST5211
Carbonated and Non-Carbonated Beverages
2
FST5301 Thermal Processing and Canning of Foods
3
TOTAL
16
ELECTIVES
Course
Code
Course Title
Credit
Units
Co-requisite
FST5213
Seminar on Selected Topics
2
FST5215
Nutritional Evaluation of Processed Foods
2
SECOND SEMESTER LEVEL-500
Course
Code
Course Title
Credit
Units
Co-requisite
FST5102
Food Irradiation Technology
1
FST5202
Food Additives and Toxicology
2
FST5204
Fish and Fish Products Technology
2
FST5206
Fats and Oils Technology
2
FST5302
Industrial Microbiology
3
FST5304
Process Control and Automation
3
FST5602
Final Year Project
6
TOTAL
19
ELECTIVES
CourseCode
Course Title CreditUnits
Co-requisite
FST5208 Advances in Food Science and Technology
2
L: Refers to Lecturers T: Refers to Tutorials P: Refers to Practicals
25
FST 2207 INTRODUCTORY MICROBIOLOGY
Introduction to microbial world, broad groups of micro flora and micro fauna,
simple classification of bacteria and fungi, growth and reproduction
characteristics of microorganism, food infection and poisoning, public health
and sanitation, importance of microbiology in foods and agriculture.
Practical: Use of microscopes, cultivation of microorganisms, preparation of
culture media, isolation of bacteria and fungi, preparation of slides for
microscopic examination and identification, safety precaution in
microbiological laboratory.
AGR 2201 INTRODUCTION TO AGRICULTURE
The definition of agriculture; world population and food supply; History,
scope and importance of Agriculture; land use and tenure; Trends in the
production, distribution and utilization of Agricultural products; Measures of
improving Nigerian Agriculture; climatic, edaphic and social factors in
relation to crop production and distribution in Nigeria; systems of crop
farming; types, distribution and significance of farm animals; basic principles
of animal farming; place of forestry, fish farming and wild life in Agriculture.
MEC 2201 - THERMODYNAMICS I
Fundamental concepts: Introduction in thermodynamics, the system,
thermodynamic properties, heat and work, energy sources, heat source and
heat sinks.The first law of thermodynamics: The cycles, the statement of the
first law of thermodynamics, corollaries of the law, the non-flow energy
equation, application to various processes.
MEC 2203 FLUID MECHANICS
Proportions of the fluids: Characteristics of liquids, gases and the “ideal”
fluid, viscosity, compressibility; surface tension and capillary, vapour
pressure and solubility of gases, dimension and units.
32
LEVEL 100 COURSES DETAILED SYLLABUS
BIO1201Introduction to Plant Biology
Principle group of plants, representative life cycles, forms and functions, physiology, modes of nutrition, reproduction growth and development.
BIO 1203 Introductory Ecology
Basic Ecological concepts, theories and principles of ecology, energy flow in the ecosystem, tropic levels and biogeographically types of habitats, inter reactions and interrelationships between organisms. Pollution and explanation of pollution terms, sanitation and sewage treatment. Conservation of natural recourses needs and methods.Effects of man on his environment. Soil and its components
BIO 1202 INTRODUCTION TO ANIMAL BIOLOGYHistory and scope of Zoology, invertebrates and vertebrates structure, functions and levels of organization including physiology, nutrition, respiration, excretion, circulatory system, hormones and reproduction units).
BIO 1204 INTRODUCTORY GENETICS AND EVOLUTIONThe cell concepts, ultra structure of the cell, mitosis and meiosis, chromosomes, genes, their relationships and importance, Mendalian laws, explanation of key genetics terms e.g.: genotype, phenotype, hetrosis/ hybridity dominance allels, multiples allels, (blood groups) e.t.c. Sex linkage and sex linked characters, mutation, their advantages and disadvantages. Gene expression.General importance and application of genetics to Agriculture and medicine.
MTH 1301 ELEMENTARY MATHEMATICS 1
Elementary set theory, union intersection, complements, Venn Diagram; real numbers; integers, rational and irrational numbers, complex numbers; algebra of the complex numbers, the Argand diagram, De Moire's theorem, n-th roots, mathematical induction, real sequences and series, theory of quadratic equations, binomial theorem; circular measure, trigonometric functions of angles of any magnitude, addition and factor formulae.
MTH 1303 CALCULUS AND IT'S APPLICATION (CALCULUS)
Function of real variable, graphs, limits and idea of continuity. The derivative,
as limit of rate of change.Techniques of differentiation, Extreme curve
26
BCH 2202 GENERAL BIOCHEMISTRY II
Introduction to enzymes; types, properties, classification and nomenclature,
enzymes catalysis; factors affecting the rate of enzymes catalyzed reaction.
Biological oxidations and bioenergetics: Gibb's equation, chemical coupling,
phosphorylations, ATP and NADPH cycles; metabolism, introduction to
metabolism of carbohydrates and lipids.
FST 2202 POST HARVEST HANDLING AND STORAGE
Techniques and equipment for sale handling, transportation, drying, shelling,
threshing, denusking, cracking e.t.c of agricultural products, pre and post
harvest protection from deterioration; storage structures and mechanism;
parameters and factors affecting storage, Handling and storage of different
groups of food commodities i.e. cereals grains. legumes, roots and tubers,
fruits and vegetables.
FST 2204 HUMAN NUTRITION
Nutritional situation in Nigeria; metabolism of carbohydrates, proteins and
lipids in the human body, dietary requirements and formulation of balanced
diets; malnutrition and deficiency diseases
FST 2205 PRINCIPLES OF FOOD PRESERVATION
Definitions; basic principles of food processing and preservation; irradiation,
dehydration; concentration; fermentation; thermal processing low
temperature preservation; moist foods. In vulnerable groups.
FST 2206 PRINCIPLE OF FOOD ENGINEERING
Scope of food process engineering; Application of engineering principles in
food processing and storage; Review of base and derived S.I units; Material
and energy balances ; Fundamentals of heat transfer.
31
sketching; integration as an inverse of differential. Methods of integration,
definite integrals. Application to areas and volume.
CSC 1201 INTRODUCTION TO COMPUTER SCIENCE
History of computers, functional components of computer. Characteristics of
a computer, problem solving, flow charts, application software, introduction
to work processors, and spreadsheet, database management systems;
computer graphics, communication software, other software categories.
CSC 1202 INTRODUCTION TO COMPUTER APPLICATION
Algorithms, computer programming, statements, symbolic names; arrays,
subscripts, expressions and control statements. Introduction to BASIC or
FORTRAN programming language, computer application.
CHM 1211 - INORGANIC CHEMISTRY
Principles of atomic structure, isotype, empirical and molecular formulae.
Electronic configuration, periodicity and building up of the periodic tables.
Hybridization and shapes of simple molecules. Extraction of metals.
Comparative chemistry of groups IA, IIA and IVA elements. Preparation,
properties, structure and application of some of the selected compounds.
Introduction to transition metal chemistry and nuclear chemistry.
CHM 1221 - ORGANIC CHEMISTRY
Historical survey of the development and importance of organic chemistry;
IUPAC nomenclature and classification of organic compounds; homologous
series; covalent bonds and hybridization of reflect the tetra valency of carbon
in organic compounds, electronics theory in organic chemistry. Qualitative
organic chemistry, determination of empirical and molecular formular
isolation and purification of organic compounds, saturated hydrocarbons;
alkenes; alkynes, cycloalkenes, cis-trans isomerism, simple electrophonic
addition reactions polymerization.
27
Cleanliness and hygiene in Islam: Importance of cleanliness and purity in
Islam, personal cleanliness and hygiene (ablution and ghusl), environmental
sanitation and community health, prohibition of excretion/urination under
fruit trees and shades or near public water sources, prohibition of urination and
bath in stagnant water.
The community and the environment: The family and preventive heath, the
primary health care and the community, mobilizing the community for
environmental protection.
LEVEL 200 COURSES: DETAILED SYLLABUS
FST 2201 PRINCIPLES OF FOOD SCIENCE AND TECHNOLOGY
Definitions: Scope of food science and technology; review of global food
situation with emphasis on Nigerian; the role of food science and technology
in enhancing national food supply; foods of plant and animal origin;
proximate chemically composition of some natural chemical constituents of
foods; basic physical, chemical and biological principles of food processing
and preservation, food composition engineering unit and dimensions
applicable to the food industry.
BCH 2301 GENERAL BIOCHEMISTRY I
Acidity and Alkalinity: pH and pKa values and their effects on cellular
activities; Buffers. Chemistry / structure of carbohydrates, lipids and nucleic
acids. Chemistry of amino acids, proteins and their derivatives; method of
isolation and identification; primary, secondary, tertiary and quaternary
structures of proteins; determination and biochemical application of
structures of proteins; Nomenclature of nucleosides and nucleotides; Effects
of acid and alkali on hydrolysis of nucleic acids, structures of DNA and RNA;
prokaryotic eukaryotic organisms.
30
CHM 1231 Introduction to Physical Chemistry
Properties of gases and heat capacities; Equilibrium and thermodynamics:
Thermo chemistry; enthalphy of reactions, bond energies, thermodynamic
cycles; Hess's law; principle of pH; ionic equilibrium, buffers, indicators,
solubility product, common ion effect. Electrochemistry: Redox reactions;
Electrode potencials, electrolytes and electrolysis. Kinetics: position of
chemical equilibrium and the rate at which it is attained; factors influencing
rate of reactions. Introduction to activation energy and catalysis.
PHY 1201 MECHANICS
Space and time, frames of references, units and dimension, kinematics;
fundamental laws of mechanics, static and dynamics; Galilean invariance;
universal gravitation' work and energy; rotational dynamics and angular
moment; conservation laws.
PHY 1202 ELECTRICITY AND MAGNETISM
Electrostatics; conductors and currents; dielectrics; magnetic field and
induction; Maxwell's equation; electromagnetic oscillation and waves;
applications.
PHY 1203 BEHAVIOUR OF MATTER
Molecular treatment of properties of matter elasticity; Hook's law; Young'
shear and bulk moduli. Hydrodynamics; streamlines, Bernoli and continuity
equations, turbulence.Reynold's number. Viscosity; Laminar flow' capillarity'
drops and bubbles. Temperature; the zeroth law of thermodynamics; heat, gas
laws of thermodynamics, kinetic theory of gases, Application.
PHY 1104 PHYSICS PRACTICAL II
These introduction courses emphases quantitative measurements, the
treatment of measurement errors' and graphical analysis. A variety of
experimental techniques will be employed. The experiments include studies
28
of matters, the oscilloscope, mechanical systems, electrical and mechanical
resonant systems, light, heat, viscosity, e.t.c. covered in the above physics
courses.
GSP 1101 - INTRODUCTION TO STUDY AND COMMUNICATION
SKILL
Introduction: Effective listening strategies, note-taking and note-making,
abbreviations and symbols, use of the dictionary, use of library
(acknowledgment of sources, endnotes, footnotes, “in notes”, bibliography,
e.t.c).
Reading skills: Skimming and scanning, using context clues to aid
comprehension, types of reading, reading of vocabulary development, reading
of interpretation and critical analysis, reading for recreational purpose,
reading for spiritual and moral development, registers-different between
technical and literary registers, comprehension and summary.
Writing: Types of essay-narrative, descriptive, argumentative, etc the main
features of an essay, writing outlines, topic sentences, writing abstracts.
GSP 1102 - ENVIRONMENT AND ASPECT OF MORALITY
Concept of environment Health: Concept of environment, concept of health,
relationship between environment and health, relationship between
environment and disease, Islamic concept of health and environment.
Environmental Hazards: Effects on health, sources of environmental hazards
and control, prophetic teachings on environmental protection.
Accident: Types of distribution, season and nature, cause, prevention and
control of accident, Islamic and western perspectives of fires aid.
Environment protection: Man's relation to the plant environment, prohibition
of plundering of plants and farms, prohibition of environment pollution in
Islam, Man's relation to the animal environment, Islamic injections on being
compassionate to animals and condemnation of wickedness to them.
29
technology on business; new technologies and entrepreneurship opportunities; the concept, nature and types of innovation; theories of innovation; critical issues in financing new innovation and new ventures; change and how it could be successfully managed; the concept of family business and the factors that make it unique; the cultural context of the family business; the complex roles and relationships involved in a family business; the process of managerial succession in a family firm; the concept and nature of women Entrepreneurship; barriers to women Entrepreneurship and the contributions of women Entrepreneurs to the economy; the concept of social Entrepreneurship; factors that facilitate social Entrepreneurship; the difference between an idea and an opportunity; Examination of opportunities with examples from “Angels” and venture capital investors.
EEP 3202 BUSINESS CREATION AND GROWTH Concept of business and new value creation and financing; an overview of the theories of growth; the strategies for growth (franchising, buy in and buy out); mergers and acquisitions; viability analysis of new ventures and new venture financing; sources of funds for new entrepreneurial ventures; the concept, method, and type of finances provided by venture capital; the concept of marketing; the concept of small marketing; the fundamental differences between small business marketing and large business marketing; the use of the marketing mix in new ventures; opportunities for expansion; new technique of E-Commerce, E-business, E-trade; the challenges to E-commerce, E-business, E-trade in the context of Nigeria; the concept and importance of business ethics and social responsibility; managing transition: from start up to growth; issue of transition in business; planning, managing business and decision making in transition situation; the stress and pressures, and various resource constraints associated with transitory stage of business growth
FST 5304 - PROCESS CONTROL AND AUTOMATIONIntroduction to process control and instrumentation-measuring instruments like oscilloscopes, graphics, thermocouples, sensors, accelerometers, AC and BC motors, process requirements in the food industry, methods of control, response analysis of elements, transient and steady state solution, prediction of transient response, optimum control setting methods, control of processes with time delay, electrical devices and application in food processing, forms of signals, damping factor and critical conditions, control values and transmission lines, process dynamics e.g. control of heat exchanger temperature error detector and transducers, electric alarms, heat detection
39
alarm, time relay, temperature relay, remote control etc Applications of these control devices in food processing operations.
FST 5207 FOOD BIOTECHNOLOGYIntroduction to Biotechnology-definition and scope-tools of biotechnology; application of biotechnology to indigenous food production and fermentation processes, genes and genetics engineering, the nucleic acids (RNA and DNA).DNA manipulating; restrictions and other enzymes used in genetic engineering; DNA/Genes cleaning, vectors, cutting and ligation of DNA; fermentation technology and operations, fomenters/bioreactors, genetic improvements of fermentation process, enzyme technology, production of crude enzyme extracts, isolation and purifications.
FST 5204 FISH AND FISH PRODUCTS (2 CREDITS)Nutritional and chemical composition of fish, post mortem changes, fish spoilage fish handling; processing and preservation of fish products; microorganisms associated with sea foods, fish products utilization and microbiological consideration, traditional Nigeria processed fish products.
FST 5209 NIGERIA'S FOODS AND INDUSTRIAL RAW MATERIALSClassification of Nigeria's food and agro-industrial raw materials, constraints to local raw material utilization, local sourcing of raw materials, problems and prospects, processing characteristics and requirement. Quality evaluation and spoliations for households/industry use; effects of processing on chemical composition and storage stability, nutritive value of local raw materials, resources utilization, upgrading of traditional harvesting and process and process methods, conservation practices, conventional and unconventional raw materials, role of governmental promoting local raw materials.
FST 5206 - FAT AND OILS TECHNOLOGYStatus of oils and fats industry in Nigeria, oil seeds of Nigeria-characteristics, composition and uses, raw materials for the vegetable oil industries palm, coconut, groundnut, soybeans, cottonseed, sunflower seed-effect of climatic conditions harvesting and storage on quality of glycosides, refining of oil and storage equality indices.
FST 5214 CARBONATED AND NON CARBONATED BEVERAGESCarbonated and non-carbonated beverages, non-alcoholic beverages, cola
40
drinks, water treatment, table water and sachet water production, flavour drinks, local drinks (KununZaki, Tsumi, Zobo, Ardeb, e.t.c) tea, coffee.
FST 5203 BUSINESS MANAGEMENT FOR FOOD TECHNOLOGISTDefinition, scope and importance of management in food business.Authority, responsibility, forecasting, planning and formulation of policy. Personnel administration, purchase and stock control. Administration of production and production control; business records and accounting.International food trade, food laws code, alimentations and industrial relations; Development of business plans, measures of profitability.
FST 5102 -- FOOD IRRADIATION TECHNOLOGYIntroduction to irradiation treatment of food; effect of irradiation on food-borne micro-organism, insect and parasites; use of irradiation for control of sprouting in roots and tubers; irradiation decontamination and legislations on food irradiation.
FST 5201 -- FOOD PRODUCT DEVELOPMENTStages 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
FST 5202 -- FOOD ADDICTIVES TOXICOLOGYFood addictives contaminants, importance uses, regulations affecting the use of food addictives, sources of toxin, and interactions of synthetics toxins form food, Hazards from pesticide residues, concept of pollution and environmental toxicants, environmental policies and future of food addictives.
FST 5208 -- FOOD DEHYDRATION TECHNOLOGYPrinciples and process involved in concentration and dehydration of food, water activity and food preservation, concentration and dehydration of foods by roller spray, freeze draying solar drying, and nutritional aspect of dehydrated foods.
ELECTIVE COURSESFST 5208 -- ADVANCES IN FOOD SCIENCE AND TECHNOLOGYModified and controlled atmosphere storage; ohmic heating; microwave heating; advances in food packaging materials, advances in food analysis.
41
FST 5113 .. SEMINAR ON SELECTED TOPICS IN FSTFood irradiation; quality control in the food industry; emulsification and food emulsifiers; food preservation by freezing; fermented food products; post harvest handling of fruits and vegetables; thermal conductivity of foods; properties of saturated and superheated steam.
FST 5215 -NUTRITIONAL EVALUATION OF PROCESSED FOODS:Definition of food; classes of food; Ant nutrients in food; naturally occurring food toxicants; Effect of different processing methods on the nutritional quality of foods.
EXAMINATION GUIDELINES(a)In order to be admitted to any examination a student MUST have been registered for the course to be examined and fulfill all University requirements. At least 75% attendance is required to qualify for the examination(b)Students MUST ensure that they collect their examination cards at least two (2) weeks before the commencement of the Examinations(c) All students MUST be at the examination venue at least 30 minutes before the scheduled time of the examination(d)Thirty (30)minutes after the commencement of the examination, a student may be admitted into the examination hall but will not be allowed extra time(e)A student who arrives 45 minutes after the commencement of the examination will not be allowed to sit for the examination.(f)No student will be allowed to leave the examination hall during the first hour or the last 15 minutes of the examination(g)A student MUST bring his/her identity card and examination card to each examination and display them in a prominent position.(h)A student who fails to bring his/her identity and examination cards (or a covering letter to that effect) to the examination hall will not be admitted(i)Each student MUST complete an attendance register with his/her Name, Registration Number, Booklet Number and Sign-in and out(j)All students MUST dress in accordance with the Senate approved Student Public Decency and Dress Code before entering examination hall. Any student who fails to comply will not be allowed into the examination hall(k)A student should write only his/her University registration number at the top of every answer script and supplementary answer sheet(l)The use of scrap paper is not allowed. All rough work must be done in the answer booklet and crossed neatly or in a supplementary sheet, which must be
42
submitted, to the Invigilator at the end of the examination(M)At the end of the stipulated examination time, all students MUST stop writing and submit their booklet to the invigilator(N)A Student may provide all authorized materials he/she may require (e.g. non programmable calculator, pencil, biro and ruler etc.) (o) The use of G.S.M handset, electronic diary or any other storage device during the course of an examination is not allowed.
ATTENDANCE RECORDThe University's regulation stipulated that, no student shall be permitted to sit for an examination in a course in which the student did not attain 75% attendance. Thus, if student have genuine excuses to stay away from classes, such as authentic medical reasons, the total number of lectures missed under the excuse could still be used to calculate attendance qualification for examination purposes.For a student to miss a lecture, practical examinations or other assignments, a formal application has to be made to the staff in-charge. Usually, any such complaint must be backed by medical certification by the University Health Services. Such excuses (if they involve missing scheduled examination s and other components of the degree programme) must be passed to the Head of Department for assessment and processing to Faculty Board and Senate for approval. In the absence of such approved excuse, however, means that the student would be given a later chance to submit the assignment missed or given a make-up test.
EXAMINATIONSExaminations shall be in the form of Continuous assessment (40%) and end of Semester Examination (60%). Rules governing examinations shall apply for both C.A and the examinations.
EXAMINATION CARDThe management information System (MIS) shall prepare examination cards with appropriate examination number for issuance to Students at least two weeks before the Semester examinations begin. These cards will be issued on the basis of list of students registered by each Department who shall certify that the student have been registered for the courses shown on them.It shall be the responsibility of student to make sure that all the courses he/she registered are reflected and knows the dates, time and places of the examinations for which he/she is registered.
43
CONTINUOUS ASSESSMENTThe Continuous Assessment (C.A) include (a) tests, (b) class assignments, (c) quizzes, (d) group work and Practicals. There shall be administered one week to, during or after examinations. Continuous Assessment results are submitted to the Head of Department at least 2 weeks before examinations.
RIGHTS OF STUDENTS AND SPONSORS TO RESULTSUpon approval of semester examination results by the Faculty Board, the results shall, subject to approval by the University Senate, be displayed on Departmental Notice Boards and on the student portal of the University website. Each student and his/her sponsors and/or guardians shall be issued statement of result at the end of each semester.
GUIDELINES ON EXAMINATION MALPRACTICEStudents are strongly advised to refrain from indulging in actions that are inimical to the conduct of examinations because the University has zero tolerance for any form of examination malpractice.The following are Categories of offences which invite expulsion from the University:(a) Impersonation (b) Exchange of names and/or numbers on answer booklet(c) Introduction and use of relevant unauthorized materials into the
examination hall(d) Exchange of materials in the examination hall, such as question paper,
containing information relevant to the on-going examination(e) Theft and or illegal removal of examination booklet(f) Any kind of mischief likely to hinder the smooth conduct of the
examination. e.g. physical violence, assault, arson etc(g) Collaboration with or copying from other candidate(s)(h) Cheating outside the examination hall, e.g., at toilets, etc(i) Any other offence under this category Committed by a student of this
University in another Institution(j) Refusal to complete the 'Student report on suspected Examination
malpractice' form and/or destruction of Exhibit by candidates(k) Any other malpractice(s) deemed by the Senate Committee on
Examination Regulations and Irregularities that warrants expulsionThe following are Categories of offences which invite maximum of one year rustication:
(a) Facilitating and abetting cheating(b) Introduction, but not using relevant unauthorized materials to the
44
examination hall(c) Unauthorized communication during the conduct of the examination(d) Any offence under this category committed by a student of this
University in another Institution(e) Any other malpractice(s) deemed to warrant rustication by the Senate
Committee on Examination Regulation and Irregularities
The following are Categories of offences that attract Warning:(a) Writing on question papers and/or answer scripts(b) Introduction of unauthorized irrelevant material to Examination hall(c) Any other offence under this category committed by a student of this
University in another institution(d) Any other malpractice(s) deemed to warrant warning by the Senate committee on Examination Regulations and IrregularitiesMaternity LeaveFemale students may be granted maternity leave if they so desire. Such a leave MUST be preceded by a written application to that effect. The application should contain an authenticated medical certificate showing the expected date of delivery.
APPROVED GUIDELINES FOR WRITING AND PRESENTING OF UNDERGRADUATE PROJECTPreliminary pages should consist of the following and in this approved sequence:i. Title pageii. Abstractiii. Certificationiv. Acknowledgementsv. Dedicationvi. Table of Contentsvii. List of Tablesviii. List of Figuresix. List of Plates
The project should consist of five chapters as follows:Chapter One: IntroductionChapter Two: Literature ReviewChapter Three: Materials and MethodsChapter Four: Results and Discussion
45
Chapter Five: Summary, Conclusion and RecommendationReferences
AppendixAdditional Information? Writing should be typed, double spaced, justified, font size 12, Times
New Roman.? Abstract should not be more than 300 words and single spaced? References should be based on the style approve by Department ? Students should submit five copies of their projects? The report should be bound in hard cover.? The approved Programme color is lemon green.
46
47
48
49
50
51
52
53
54
