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    Department of Food Science and Technology

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    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 (HOD)

    PHILOSOPHY
    VISION
    MISSION

    OBJECTIVE(S)



       
     
    Academic Staff Directory Result 22 record(s) found.
    1
    Name: OKACHE THOMAS
    Department: Food Science and Technology
    Faculty: Agriculture and Agricultural Technology
    Designation: Assistant Lecturer
    Specialization:
    Phone Extension:
    Phone No.: 07035990264
    Email: tokache@fudutsinma.edu.ng
     


    2
    Name: MAYOMI TAIWO
    Department: Food Science and Technology
    Faculty: Agriculture and Agricultural Technology
    Designation:
    Specialization:
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    3
    Name: ADEBAYO QUADRI
    Department: Food Science and Technology
    Faculty: Agriculture and Agricultural Technology
    Designation: Assistant Lecturer
    Specialization:
    Phone Extension:
    Phone No.: +2348033585046
    Email: qadebayo@fudutsinma.edu.ng
     


    4
    Name: AGBALI FRANCIS AKUMABI
    Department: Food Science and Technology
    Faculty: Agriculture and Agricultural Technology
    Designation: Lecturer II
    Specialization:
    Phone Extension:
    Phone No.: 00918596934035
    Email: fagbali@fudutsinma.edu.ng
     


    5
    Name: AGOMUO JUDE KELECHI
    Department: Food Science and Technology
    Faculty: Agriculture and Agricultural Technology
    Designation: Assistant Lecturer
    Specialization:
    Phone Extension:
    Phone No.: 08060785760
    Email: jagomuo@fudutsinma.edu.ng
     


    6
    Name: OKPANACHI OJOCHOGWU SUSAN
    Department: Food Science and Technology
    Faculty: Agriculture and Agricultural Technology
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    7
    Name: ALAKA IGNATUS CHUKWUEMEKA
    Department: Food Science and Technology
    Faculty: Agriculture and Agricultural Technology
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    8
    Name: KAZEEM SEGUNLE
    Department: Food Science and Technology
    Faculty: Agriculture and Agricultural Technology
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    9
    Name: ISMAILA AYUBA RAMADAN
    Department: Food Science and Technology
    Faculty: Agriculture and Agricultural Technology
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    10
    Name: ALAKALI JOSEPH SHIAN
    Department: Food Science and Technology
    Faculty: Agriculture and Agricultural Technology
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    11
    Name: ADEKOYENI OLUDARE OLUMUYIWA
    Department: Food Science and Technology
    Faculty: Agriculture and Agricultural Technology
    Designation:
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    12
    Name: UVERE PETER ORJI
    Department: Food Science and Technology
    Faculty: Agriculture and Agricultural Technology
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    13
    Name: ALAKA IGNATUS CHUKWUEMEKA
    Department: Food Science and Technology
    Faculty: Agriculture and Agricultural Technology
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    14
    Name: NWANEKEZI EMMANUEL C.
    Department: Food Science and Technology
    Faculty: Agriculture and Agricultural Technology
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    15
    Name: AKINOSO RAHMAN
    Department: Food Science and Technology
    Faculty: Agriculture and Agricultural Technology
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    16
    Name: KERI KUCHELI
    Department: Food Science and Technology
    Faculty: Agriculture and Agricultural Technology
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    17
    Name: ABDULLAHI FATIMA SULAIMAN
    Department: Food Science and Technology
    Faculty: Agriculture and Agricultural Technology
    Designation: Technologist II
    Specialization:
    Phone Extension:
    Phone No.: 08036257421 or 08098396752
    Email: fsulaiman@fudutsinma.edu.ng
     


    18
    Name: UMAR NASIRU B.
    Department: Food Science and Technology
    Faculty: Agriculture and Agricultural Technology
    Designation:
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    19
    Name: LAWAL KABIR MUSA
    Department: Food Science and Technology
    Faculty: Agriculture and Agricultural Technology
    Designation:
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    20
    Name: AGOMUO JUDE KELECHI
    Department: Food Science and Technology
    Faculty: Agriculture and Agricultural Technology
    Designation: Assistant Lecturer
    Specialization:
    Phone Extension:
    Phone No.: 08060785760
    Email: jagomuo@fudutsinma.edu.ng
     


    21
    Name: ADEBAYO QUADRRI
    Department: Food Science and Technology
    Faculty: Agriculture and Agricultural Technology
    Designation: Assistant Lecturer
    Specialization:
    Phone Extension:
    Phone No.: +2348033585046
    Email: qadebayo@fudutsinma.edu.ng
     


    22
    Name: SOGUNLE KAZEEM A.
    Department: Food Science and Technology
    Faculty: Agriculture and Agricultural Technology
    Designation: Assistant Lecturer
    Specialization:
    Phone Extension:
    Phone No.: +2348032332294
    Email: ksogunle@fudutsinma.edu.ng
     



    22 record(s) found.

    B. Food Sci. Food Science & Technology


    ACADEMIC CURRICULLUM
    100L First Semester
    S/n Course Code Course Title Credit Unit Category
    1. CHM101 Introduction to General Chemistry 2 Core
    2. CHM111 Introduction to Inorganic Chemistry 2 Core
    3. CHM161 First Year Practical Chemistry I 1 Core
    4. MTH111 ELEMENTARY MATHEMATICS 1 3 Core
    5. PHY111 General Physics I 2 Core
    6. PHY121 Experimental Physics I 1 Core
    7. BIO111 General Biology I 3 Core
    8. BIO121 First Year Practical Biology I 1 Core
    9. GST111 Communication in English I 2 Core
    10. GST121 Nigerian Peoples, Culture and Anti-Cultism/Social Vices 2 Core
    11. GST131 Introduction to Computer Studies 2 Core
             

    100L Second Semester
    S/n Course Code Course Title Credit Unit Category
    1. GST112 Communication in English II 2 Core
    2. GST122 Use Of Library, Study Skills & Information Communication Technology 2 Core
    3. GST132 Logic, Philosophy and Human Existence 2 Core
    4. CHM122 Introduction to Physical Chemistry 2 Core
    5. CHM132 Introduction to Organic Chemistry 2 Core
    6. CHM162 First Year Practical Chemistry II 1 Core
    7. MTH112 Elementary Mathematics III 3 Core
    8. PHY112 General Physics II 2 Core
    9. PHY122 Experimental Physics II 1 Core
    10. BIO112 General Biology II 3 Core
    11. BIO122 First Year Practical Biology II 1 Core
             

    200L First Semester
    S/n Course Code Course Title Credit Unit Category
    1. GST211 History and Philosophy of Science 2 Core
    2. GST221 Peace Studies and Conflict Resolution 2 Core
    3. FST211 Engineering Drawing 3 Core
    4. MCB211 General Microbiology I 3 Core
    5. CMP221 Computer Programming I 3 Core
    6. MTH211 Mathematical Methods 3 Core
    7. PYE231 Electric Circuits and Electronics 2 Core
    8. FST221 Introduction to Food Engineering & Process Calculation 2 Elective
             


    200L Second Semester
    S/n Course Code Course Title Credit Unit Category
    1. GST212 Introduction to Entrepreneurial Studies 2 Core
    2. FST212 Principles of Food Science and Technology 2 Core
    3. FST222 Introduction to Home Economics 2 Core
    4. FST232 Electromechanical System (Applied Electricity II) 2 Core
    5. FST242 Fluid Mechanics 2 Core
    6. FST252 Workshop Practice 2 Core
    7. CHM232 Organic Chemistry 2 Core
    8. AGR212 Introduction to Statistics 2 Core
    9. FST272 Material Science 2 Elective
             

    300L First Semester
    S/n Course Code Course Title Credit Unit Category
    1. GST311 Introduction to Entrepreneurship Skills 2 Core
    2. FST311 Food Chemistry I 2 Core
    3. FST321 Fundamentals of Food Processing 3 Core
    4. FST331 Thermodynamics 2 Core
    5. FST341 Laboratory Practical and Food Analysis 3 Core
    6. FST351 Food Rheology 2 Core
    7. BSM321 Production Management 3 Core
    8. BCH201 General Biochemistry I 3 Elective
             

    300L Second Semester
    S/n Course Code Course Title Credit Unit Category
    1. FST312 Food Chemistry II 2 Core
    2. FST322 Food Microbiology 3 Core
    3. FST332 Food Analysis & Instrumentation 3 Core
    4. FST342 Food Machinery and Unit Operations 3 Core
    5. FST352 Oil and Fat Technology 3 Core
    6. FST362 Principles of Human Nutrition 3 Core
    7. AGR322 Statistic and Data Processing 2 Core
    8. ANS312 Ruminant Animal Production 2 Elective
             

    400L First Semester
    S/n Course Code Course Title Credit Unit Category
    1. FST411 Food Process Engineering 4 Core
    2. FST421 Milk and Dairy Technology 3 Core
    3. FST441 Cereal and Legume Technology 3 Core
    4. FST451 Food Plant Sanitation & Water Supply 3 Core
    5. FST461 Research Methodology 1 Core
    6. FST471 Technical Writing and Presentation 1 Core
    7. FST481 Food Biochemistry 2 Elective
             

    400L Second Semester
    S/n Course Code Course Title Credit Unit Category
    1. FST412 Students Industrial Work Experience Scheme (SIWES) 6 Core
             

    500L First Semester
    S/n Course Code Course Title Credit Unit Category
    1. FST511 Meat, Fish and Poultry Technology 3 Core
    2. FST521 Fruits and Vegetable Processing Technology 3 Core
    3. FST531 Processing of Miscellaneous Food Commodities 3 Core
    4. FST541 Product Development & Sensory Evaluation 2 Core
    5. FST551 Post - Harvest Physiology & Storage Technology 3 Core
    6. FST561 Food Additives and Toxicology 2 Core
    7. FST571 Seminar 1 Core
    8. FST591 Root and Tuber Crops Processing Technology 2 Elective
             

    500L Second Semester
    S/n Course Code Course Title Credit Unit Category
    1. FST512 Food Process Plant Design 4 Core
    2. FST532 Food Standards and Quality Control 3 Core
    3. FST599 Research Project 6 Core
    4. FST542 Sugar and Confectionery Technology 2 Core
    5. FST522 Food Packaging 3 Core
             


    COURSE DESCRIPTION OR SYNOPSIS
    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

    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

    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

    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

    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

    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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