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Department of Food Science and Technology
Available Programme(s)
B. Food Sci. Food Science & Technology
| FOREWORD |
This student hand book reflects the programme, staffing, philosophy and objectives, of Food Science and Technology, Federal University Dutsin-ma, Katsina State. The standard in the Department is high, and students are guided to achieve these high goals. The Department is blessed with competent and hard- working Lecturers and Technologists who are ever willing to impact knowledge to students, and who are also engage in resourceful researches that are beneficial to the public. Students are encouraged to make good use of this hand book. The information contain there in especially on course units, regulations, probation and withdrawal from the University are crucial for students who want to make the best use of their time and stay in the University. Our programme is structured to give students the basic scientific knowledge to solve real problems associated with food product development, processing and preservation. It is our expectation that our students should make this handbook their companion and by so doing they would pass through the system and the system would also pass through them. We wish you the best as you pass through the department.
ADEKOYENI OLUDARE OLUMUYIWA
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| Staff Directory Result |
15 record(s) found. |
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MAYOMI TAIWO
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Food Science and Technology |
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Agriculture and Agricultural Technology |
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ADEBAYO QUADRI
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Food Science and Technology |
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Agriculture and Agricultural Technology |
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Assistant Lecturer
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+2348033585046 |
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qadebayo@fudutsinma.edu.ng |
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| Name: |
AGBALI FRANCIS AKUMABI |
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Food Science and Technology |
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Agriculture and Agricultural Technology |
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Lecturer II
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00918596934035 |
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fagbali@fudutsinma.edu.ng |
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AGOMUO JUDE KELECHI
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Food Science and Technology |
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Agriculture and Agricultural Technology |
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Assistant Lecturer
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08060785760 |
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jagomuo@fudutsinma.edu.ng |
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OKPANACHI OJOCHOGWU SUSAN
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Food Science and Technology |
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Agriculture and Agricultural Technology |
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ALAKA IGNATUS CHUKWUEMEKA
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Food Science and Technology |
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Agriculture and Agricultural Technology |
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KAZEEM SEGUNLE
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Food Science and Technology |
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Agriculture and Agricultural Technology |
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ISMAILA AYUBA RAMADAN |
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Food Science and Technology |
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Agriculture and Agricultural Technology |
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ALAKALI JOSEPH SHIAN
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Food Science and Technology |
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Agriculture and Agricultural Technology |
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DR. ADEKOYENI OLUDARE OLUMUYIWA |
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Food Science and Technology |
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Agriculture and Agricultural Technology |
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UVERE PETER ORJI
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Food Science and Technology |
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ALAKA IGNATUS CHUKWUEMEKA
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Food Science and Technology |
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Agriculture and Agricultural Technology |
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NWANEKEZI EMMANUEL C.
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Food Science and Technology |
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Agriculture and Agricultural Technology |
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AKINOSO RAHMAN
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Food Science and Technology |
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Agriculture and Agricultural Technology |
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ADEBAYO QUADRI |
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| Department: |
Food Science and Technology |
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Agriculture and Agricultural Technology |
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Assistant Lecturer
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Food Quality Control and Assurance |
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+2348033585046 |
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qadebayo@fudutsinma.edu.ng |
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15 record(s) found. |
B. Food Sci. Food Science & Technology
ACADEMIC CURRICULLUM
COURSE DESCRIPTION OR SYNOPSIS
| AEE542 |
Agricultural Maketing and Prices |
2 Credit Unit |
| Description: |
Theoretical concept and analysis of market structure, conduct and performance. Approaches used in analyzing market problems. Functional, behavioural, institutional, commodity and economical. Factors determining prices of product. Measurement of economic r |
| AGR212 |
Introduction to Statistics |
2 Credit Unit |
| Description: |
Role of statistics in Social Sciences, Collection, Classification, Tabulation and representation of data. Measures of central tendency and dispersion. Probability distributions. Various tests
of significances. Analysis of variance and covariance. Regress |
| AGR322 |
Statistic and Data Processing |
2 Credit Unit |
| Description: |
Basic concepts of statistics, frequency distribution, measures of location, measures of variation. Probability distribution, normal and binomial distribution. Histograms, mean, mode and median, sampling data collection, data processing techniques, statist |
| ANS312 |
Ruminant Animal Production |
2 Credit Unit |
| Description: |
Management of breeding stock, growing and young animals, housing, equipment and feeding principles of cattle, sheep and goats. Production and management practices. Health management of ruminant animals. |
| BCH201 |
General Biochemistry I |
3 Credit Unit |
| Description: |
Water: structure and hydrophilic interactions amongst water molecules;
The ionic product of water-pKw; acidity, alkalinity and the concept of pH;
pH, the body buffer systems, and their effects on cellular activities;
Chemistry, structures, and function |
| BIO111 |
General Biology I |
3 Credit Unit |
| Description: |
Cell structure and organization, Functions of cellular organelles, Diversity of organisms, General reproduction. Inter relationships of organisms, Heredity and evolution, Elements of Ecology. |
| BIO112 |
General Biology II |
3 Credit Unit |
| Description: |
A general survey of the plant and animal kingdoms based mainly on similarities and differences in anatomy, Physiology and Ecological adaptations. |
| BIO121 |
First Year Practical Biology I |
1 Credit Unit |
| Description: |
Microscopy: Types of microscope, using the microscope, guidelines for making biological drawings, Morphology and classification of representative members of different classes of the kingdom monera, protista, fungi (mycota), animalia and plantae. |
| BIO122 |
First Year Practical Biology II |
1 Credit Unit |
| Description: |
Reproductive systems of invertebrates and vertebrates, some aspects of reproduction in plants, plant tissues, plant organs, photosynthesis, growth and development in plants. |
| BSM321 |
Production Management |
3 Credit Unit |
| Description: |
Elements of Production; Production and Process Design and Management, Facility location and Layout; Modern Tools and Machinery of Production, Standards Definition, Line Balancing, Automation, Production Scheduling and Control, Work Study, Maintenance and |
| CHM101 |
Introduction to General Chemistry |
2 Credit Unit |
| Description: |
Atoms, molecules and chemical reactions; Chemical equations and stoichiometry; Atomic structure and periodicity; Modern electronic theory of atoms; Valence forces and chemical bonding; Inter molecular forces; Kinetic theory and gas laws; Basic chemical Ki |
| CHM111 |
Introduction to Inorganic Chemistry |
2 Credit Unit |
| Description: |
Periodic table and periodicity of elements; Inorganic chemistry of hydrogen, the noble gases, groups 1,2 and 13-17 elements |
| CHM122 |
Introduction to Physical Chemistry |
2 Credit Unit |
| Description: |
Units and measurements in physical chemistry; States of matter and change of state; Gases and their properties; Chemical equilibria; Thermochemistry; Chemical kinetics; The scope of thermodynamics; The first and second law of thermodynamics; Enthalpy, ent |
| CHM132 |
Introduction to Organic Chemistry |
2 Credit Unit |
| Description: |
Historical survey of the development and importance of organic chemistry; Scope of organic chemistry; Determination of molecular formula and molecular structure; Electronic concepts
(inductive effect, resonance, dipolemoments); Hybridization of the carbo |
| CHM161 |
First Year Practical Chemistry I |
1 Credit Unit |
| Description: |
Theory and practice of volumetric/quantitative and inorganic qualitative analyses |
| CHM162 |
First Year Practical Chemistry II |
1 Credit Unit |
| Description: |
Melting points and boiling points determination; Heats of solution and neutralization; Solubility and solubility curves; Organic purification methods; Reactions and qualitative analyses of organic functional groups |
| CHM211 |
Inorganic Chemistry II |
2 Credit Unit |
| Description: |
Definition and general characteristics of the transition elements; Chemistry of the d-block transition elements (1st, 2nd and 3rd rows); Magnetic properties and metal-metal bonds; Theories of transition metal complexes; Complexes of first row transition m |
| CHM232 |
Organic Chemistry |
2 Credit Unit |
| Description: |
Electronic theory in organic chemistry; Stereochemistry (enantiomers, diastereomers, meso compounds, optical activity, racemates); Electrophilic and nucleophilic substitution reactions (SN1; SN2 and E1; E2 reactions); Chemistry of alcohols and alkyl halid |
| CMP221 |
Computer Programming I |
3 Credit Unit |
| Description: |
Introduction to problem solving methods and Algorithm development; designing coding, debugging and documenting using techniques of good programming language style, computer organization; programming language and programming Algorithm development. A widely |
| CPP312 |
Permanent Crop Production |
2 Credit Unit |
| Description: |
Origin, distribution, soil and climatic requirements of some important permanent crops such as cocoa, oil palm, rubber, coffee, coconut, mango, sugar cane, bananas, plantains, citrus, kola, cashew, etc. production practices, improvement, harvesting, utili |
| FST211 |
Engineering Drawing |
3 Credit Unit |
| Description: |
Plane geometry, orthographic and isometric projections. Sectional views, sketching, professional touches.Use of drafting instruments, lettering, dimensioning, layout. Engineering graphics – Geometrical figures. Development, intersection of curves and soli |
| FST212 |
Principles of Food Science and Technology |
2 Credit Unit |
| Description: |
Definition and scope of Food Science and Technology and its relationship with other scientific disciplines; Importance of Food Science and Technology in maintaining and improving food supply; General principles of preservation, problems militating against |
| FST221 |
Introduction to Food Engineering & Process Calculation |
2 Credit Unit |
| Description: |
Systems description: open, closed, adiabatic and isothermal conception of systems, Units and dimensions system of measurement and inter-conversions methods dimensional analysis. Concentration expressions in solids and liquid systems mass and volume fracti |
| FST222 |
Introduction to Home Economics |
2 Credit Unit |
| Description: |
Philosophy, scope, objectives and historical development of home economics; Examination of basic human needs with respect to food, clothing, shelter and health; Programme
approaches in home economics which help meet these needs; Preparation for careers i |
| FST232 |
Electromechanical System (Applied Electricity II) |
2 Credit Unit |
| Description: |
Magnetic circuits. Basic Principles of relays and activators, Ideal transformers. Equivalent circuits and basic analysis of practical transformers. D.C. machine contraction, characteristics of d.c. generators. Excitation of d.c. machines. Torque speed cha |
| FST242 |
Fluid Mechanics |
2 Credit Unit |
| Description: |
Properties of fluids: Density, Pressure, Specific Gravity, Viscosity, Surface Tension, Compressibility, Specific Volume, Specific Weight etc. Thermodynamic process of
compressibility fluids. Buoyancy and stability of submerged and floating bodies. Introd |
| FST252 |
Workshop Practice |
2 Credit Unit |
| Description: |
Introduction to workshop hand and powered tools emphasizing safety procedures to be taken during operations. Workshop materials, various equipment like micrometer screw gauges, vernier calipers, barometers, hydrometers, different types of thermometers and |
| FST272 |
Material Science |
2 Credit Unit |
| Description: |
Introduction to the electric structure of atom and matter. Solid state crystallography. Relationship between structure and composition; the mechanical and thermal propertie of metals, alloys, plastics, ceramic and natural products. Heat treatment: Anneali |
| FST311 |
Food Chemistry I |
2 Credit Unit |
| Description: |
Introduction and Laboratory exercises of the methods available for the chemical and physical analysis of food and water, pre-analysis of food and water, pre-analysis sample collection, routine methods of water, carbohydrates and sugars, protein, fat, ash |
| FST312 |
Food Chemistry II |
2 Credit Unit |
| Description: |
Plant pigments, structure and reaction during processing. Carotenoids, chlorophylls, tanins and other flavonoids. Beta carotenoids, Browning reactions in foods: enzymic and non-enzymic browning: Initiation, mechanism and subsequent reactions and methods o |
| FST321 |
Fundamentals of Food Processing |
3 Credit Unit |
| Description: |
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 sto |
| FST322 |
Food Microbiology |
3 Credit Unit |
| Description: |
Physiological characteristics of micro-organisms important in foods (moulds, yeast and bacteria). Factors affecting growth and activity in food (moisture, pH, Oxidation reduction potential, temperature and nutrient content). Contamination of food (general |
| FST331 |
Thermodynamics |
2 Credit Unit |
| Description: |
Definition, System properties, reversibility. The ideal gas. Heat and Work. The first law for a closed system. The first law for a steady reversible isobaric system. Isothermal, adiabatic and polytropic processes. Equation of state of pure fluids. The vir |
| FST332 |
Food Analysis & Instrumentation |
3 Credit Unit |
| Description: |
Theoretical basis for the application of modern instrumental methods of analysis to the examination of food products. Atomic absorption spectrophotometry (AAS) of Food Samples. High Pressure Liquid Chromatography (HPLC), Gas Chromatography, Photometry, Co |
| FST341 |
Laboratory Practical and Food Analysis |
3 Credit Unit |
| Description: |
Laboratorytechniques as it applies to food constituents; namely, Protein, organic acids, carbohydrates sugars, fats, minerals, vitamin etc. The principles and application of analytical methods, Preparation of standard solution, acidity, PH measurement, B |
| FST342 |
Food Machinery and Unit Operations |
3 Credit Unit |
| Description: |
General consideration of materials of construction, design features and functions of equipment used in unit operations in the food processing industry. General principles of commodity cleaning, sorting and grading. Hardware and considerations for equipmen |
| FST351 |
Food Rheology |
2 Credit Unit |
| Description: |
Deformation, elasticity and flow, shear, Newtonian and non-viscosity of dilute and concentrated suspensions; sedimentation; rheopexy (thioxotrophy); Viscoelasticity; Frictional losses in flow through fittings, bends etc. mechanical energy balances, flow o |
| FST352 |
Oil and Fat Technology |
3 Credit Unit |
| Description: |
Composition of naturally occurring triglycerides, fat and oils. The principles of the isolation of crude oils and fats. Preparation of crude, purification (refining), bleaching and modification, chemical reactivity of fats and oils, Modification of proper |
| FST362 |
Principles of Human Nutrition |
3 Credit Unit |
| Description: |
Caloric and energy requirements. Digestion, absorption and metabolic functions of individual nutrients. Protein requirements and factors affecting the requirements. Fat, protein and carbohydrate absorption and metabolism. Protein calorie malnutrition, Vit |
| FST411 |
Food Process Engineering |
4 Credit Unit |
| Description: |
Microbial death kinetics. Heat penetration in conduction and convection systems; basic canning processes equipment. Thermal process calculations. Heat exchanger applications in Thermal Processing. Canning equipment. Detailed treatment of cold and stable s |
| FST412 |
Students Industrial Work Experience Scheme (SIWES) |
6 Credit Unit |
| Description: |
Students Industrial Works Experience Scheme (SIWES) ? 6 Months |
| FST421 |
Milk and Dairy Technology |
3 Credit Unit |
| Description: |
Collection and hygiene of liquid milk, Properties, composition and uses of milk; physical, chemical and microbiological methods of determining milk quality. Machine milking, factors affecting milk yield and composition. Preservation of liquid milk, princi |
| FST431 |
Food Biotechnology |
2 Credit Unit |
| Description: |
Introduction to Biotechnology. Definition and Scope. Tools of Biotechnology. Application of Biotechnology to indigenous food production. Fermentation Processes. Current status and future prospects. Genes and genetic engineering; the nucleic acids (RNA an |
| FST441 |
Cereal and Legume Technology |
3 Credit Unit |
| Description: |
Structure and types of cereal and legume grains. Nutritional quality of the grains. Chemical composition and Anti-nutrients in Legumes. Modern and traditional methods of milling. Effects of milling on nutritional quality of cereals, wheat chemistry and te |
| FST451 |
Food Plant Sanitation & Water Supply |
3 Credit Unit |
| Description: |
Definition of quality. Classification of quality attributes of food and beverages. Quantitative, Hidden Sensory attributes. Statistical methods used in taste panel and quality control. Statistical quality control; definition and functions, acceptance, bas |
| FST461 |
Research Methodology |
1 Credit Unit |
| Description: |
The nature and conceptual foundation of research; identifying the research problem/choosing a research topic and writing a research problem; Research design and methods; Sample and sampling techniques; Measurement and scaling in research; Data analysis; R |
| FST471 |
Technical Writing and Presentation |
1 Credit Unit |
| Description: |
Principles of effective communication. Types of written communications - journals, bulletins, abstracts, etc. Types of oral communications - seminars, conference, workshops, talks etc. Use of the library bibliography search, use of modern information tech |
| FST481 |
Food Biochemistry |
2 Credit Unit |
| Description: |
Food enzymes. Enzyme reaction rate and activation energy, factors affecting enzyme activities. Oxidative phosphorylation and the electron transport chain. Lipid in foods ? saturation and unsaturation. Vitamins and natural pigments ? carotenoids, chlorophy |
| FST511 |
Meat, Fish and Poultry Technology |
3 Credit Unit |
| Description: |
Definition of meat and muscle. Chemical and biochemical constituents of muscles. Abattoir practice including pre-slaughter handling and examination of animals. Carcass quality and methods of assessment. Conversion of muscle to meat: Post - mortem Glycolys |
| FST512 |
Food Process Plant Design |
4 Credit Unit |
| Description: |
Plant layout design in the Food Industry. Principles and methods of Process design. Economics of process design and optimization techniques. Optimum design of foods processing plant. Feasibility studies and qualitative and quantitative flow charts, materi |
| FST521 |
Fruits and Vegetable Processing Technology |
3 Credit Unit |
| Description: |
Identification of types of Fruits and Vegetable ? Climacteric and Non-climacteric fruits, Implication for Fruit Preservation and Processing, Production of canned, frozen and dehydrated pineapple products. Harvesting and processing techniques for apples, b |
| FST522 |
Food Packaging |
3 Credit Unit |
| Description: |
Types of packaging materials. Uses of materials. Effects of nature of products, distribution on choice of packaging materials. Types of containers. Principles of package design. Unit operations in the manufacture of ?tin cans? and glass. Packaging testing |
| FST531 |
Processing of Miscellaneous Food Commodities |
3 Credit Unit |
| Description: |
Processing of Cocoa, Tea, Coffee, Date Palm, Sugar Confectioneries, Soft Drinks and other non ? alcoholic drinks. |
| FST532 |
Food Standards and Quality Control |
3 Credit Unit |
| Description: |
Definition of terms, importance of food legislation. Nigeria and International food grades. Standards including mandatory and regulatory standards. Legislation enforcement and penalties. Microbiological standards of common foods. Development Principles an |
| FST541 |
Product Development & Sensory Evaluation |
2 Credit Unit |
| Description: |
Evolution of product development in food industries, place of product development in a developing country. The product development practicals. Factors to be considered in the development of nutritional products include eating habits, convenience and raw m |
| FST542 |
Sugar and Confectionery Technology |
2 Credit Unit |
| Description: |
Detail study of manufacture of sugar from sugar cane including harvesting, extraction, purification, centrifugation to crystallization and refining process. Product and methods of assessment. Production of syrups invert-sugar, syrup and caramelized suga |
| FST551 |
Post - Harvest Physiology & Storage Technology |
3 Credit Unit |
| Description: |
Post-harvest physiology of horticultural commodities. Control of post-harvest losses. Refrigeration and cooling systems. Handling and storage of cereal grains and legumes. Measurement of temperature, relative humidity and moisture in stored foods. Buildin |
| FST561 |
Food Additives and Toxicology |
2 Credit Unit |
| Description: |
Food additives and contaminants; importance and safety. Sources of toxins; interaction of toxic synthetic chemicals with food antagonists and promoter. Food Processing and food toxins, haemaglutinins, anti-vitamins, protein inhibitors. Toxic chemicals fro |
| FST571 |
Seminar |
1 Credit Unit |
| Description: |
Students would be required to select topics from list supplied by staff. They will review recent publications in that subject area and present a paper consisting of new advances in the subject. A student will carry out this study under the supervision of |
| FST581 |
Brewing Technology |
2 Credit Unit |
| Description: |
Unit operation in beer production, mash techniques. Theory of mash filtration. Choice of mash systems. Mash composition and nutrients, adjuncts, enzymatic reactions, pH and temperature measurement. Hops constituents and application in brewing. Wort making |
| FST591 |
Root and Tuber Crops Processing Technology |
2 Credit Unit |
| Description: |
Root and Tuber structure and composition. Processing of yams, cocoyam, sweet potato, potatoes, cassava. Dehydrated yam products. Cassava flour production. Technology for Potato chips processing. Additional attributes of processed roots and tubers. Recent |
| FST599 |
Research Project |
6 Credit Unit |
| Description: |
Students will be required to carry out original research investigation in a specified area under the supervision of an academic staff in any area of Food Science and Technology. The research should be directed at solving an identified problem related to f |
| GST111 |
Communication in English I |
2 Credit Unit |
| Description: |
Effective communication and writing in English Language skills, writing of essay answers, Comprehension, sentence construction, outlines and paragraphs, collection and organization of materials, punctuation. |
| GST112 |
Communication in English II |
2 Credit Unit |
| Description: |
Logical presentation of papers, phonetics, instruction on lexis, art of public speaking and oral communication, figures of speech, precise, report writing. |
| GST121 |
Nigerian Peoples, Culture and Anti-Cultism/Social Vices |
2 Credit Unit |
| Description: |
Nigerian history, culture and arts in pre-colonial times, Nigerian’s perception of his world, culture areas of Nigeria and their characterictics, evolution of Nigeria as a political unit, indigene/settler phenomenon, concepts of trade, economic self-relia |
| GST122 |
Use Of Library, Study Skills & Information Communication Technology |
2 Credit Unit |
| Description: |
Brief history of libraries, library and education, University libraries and other types of libraries, study skills (reference services). Types of library materials, using library resources including e-learning, e-material, etc, understanding library catal |
| GST131 |
Introduction to Computer Studies |
2 Credit Unit |
| Description: |
History and development of Computer Technology. The why and how of computers. Computer types: Analogue, Digital, and Hybrid, Central preparation, Equipments: Keypunch, starter etc. Data Transmission, Nature, speed and error detection. Data capture and val |
| GST132 |
Logic, Philosophy and Human Existence |
2 Credit Unit |
| Description: |
A brief survey of the main branches of Philosophy symbolic Local Special symbols in symbolic logic-conjunction, negation, affirmation, disjunction, equivalent and conditional statements law of tort. The method of deduction using rules of inference and bi- |
| GST211 |
History and Philosophy of Science |
2 Credit Unit |
| Description: |
Man- his origin and nature, man and his cosmic environment, scientific methodology, science and technology in the society and service of man, renewable and on-renewable resources – man and his energy resources, environmental effects of chemical plastics, |
| GST212 |
Introduction to Entrepreneurial Studies |
2 Credit Unit |
| Description: |
Introduction to entrepreneurship and new venture creation, Enterpreneurship in theory and practice; Forms of business, Staffing, Marketing and new venture; determining capital requirements, Raising capital; Financial planning and management; starting a ne |
| GST221 |
Peace Studies and Conflict Resolution |
2 Credit Unit |
| Description: |
Basic concepts in peace studies and conflict resolution, peace as vehicle of unity and development, conflict issues, types of conflict, e.g. ethnic/religious/political/economic conflicts, root causes of conflicts and violence in Africa, indigene/settler p |
| GST311 |
Introduction to Entrepreneurship Skills |
2 Credit Unit |
| Description: |
Some of the ventures to be focused upon include the following:
1. Soap/Detergent, tooth brushes and tooth paste making
2. Photography
3. Brick, Nails, screws making
4. Dyeing/textile blocks paste making
5. Rope making
6. Plumbing
7. Vulcanizing
8. |
| MCB211 |
General Microbiology I |
3 Credit Unit |
| Description: |
General review of the nature and biology of Protozoa, fungi, bacteria and viruses; Genera characteristics of Microorganisms, growth, nutrition, biochemical activities and reproduction;
Microbiology Methods and instrumentation; Sterilization and disinfect |
| MCB331 |
Bacteriology |
2 Credit Unit |
| Description: |
A detailed study of bacteria structure, classification systems for bacteria, Growth and Nutrition of bacteria, Cultural, morphological and biochemical characters of bacteria, Bacteria metabolism, Pure culture techniques, Cultivation of bacteria in batch a |
| MTH111 |
ELEMENTARY MATHEMATICS 1 |
3 Credit Unit |
| Description: |
Elementary set theory, subset, union, intersection, complements, Venn diagrams. Real numbers; integers, rational and irrational numbers, mathematical induction, real sequences and series, theory of quadratic equations, binomial theorem. Complex numbers; a |
| MTH112 |
Elementary Mathematics III |
3 Credit Unit |
| Description: |
Function of a real variable, graphs, limits and idea of continuity. The derivative as limit or rate of change. Techniques of differentiation. Extreme curve sketching. Integration as an inverse of differentiation. Methods of integration, Definite integrals |
| MTH211 |
Mathematical Methods |
3 Credit Unit |
| Description: |
Real –valued functions of a real variable. Review of differentiation and integration and their applications. Mean value theorem. Taylor series. Real – valued functions of two or three variables. Partial derivatives, chain rule, extreme, languages multipli |
| PHY111 |
General Physics I |
2 Credit Unit |
| Description: |
Units and dimensions, scalars and vectors, linear and circular motion; velocity, acceleration. Laws of mechanics and gravitation, simple applications. Conservation of energy, momentum; work, power, simple harmonic motion, simple pendulum. Moment of inerti |
| PHY112 |
General Physics II |
2 Credit Unit |
| Description: |
Concepts of heat, temperature; measurement of temperature, clinical thermometer. Heat capacity, specific heat, latent heat, calorimetry. Gas laws; kinetic theory of gases. Thermal energy, isothermal and adiabatic changes. Conduction, convection, radiation |
| PHY121 |
Experimental Physics I |
1 Credit Unit |
| Description: |
This introductory course emphasises quantitative measurement, the treatment of measurement, errors and graphical analysis, reading and repeated readings, best value, mistakes, discrepancy, systematic errors, detecting systematic errors, use of the mean. R |
| PHY122 |
Experimental Physics II |
1 Credit Unit |
| Description: |
A continuation of the treatment of experimental errors and analysis. Mean square error, standard deviation, sample and set standard errors, meanings and uses. Frequency distribution, histogram and frequency data curve, least square errors and curve – fitt |
| PYE231 |
Electric Circuits and Electronics |
2 Credit Unit |
| Description: |
DC circuits; Kirchoff’s laws, sources of e.m.f and current, network analysis and circuit theorems. AC circuits; Inductance, capacitance, the transformer, sinusoidal waveforms, root mean square and peak values, power, impedance and admittance, series R L C |
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