| Course Code |
Course Title |
| FST201 |
Introduction to Food Technology |
| FST202 |
Food Biochemistry |
| FST309 |
Basic Food Chemistry |
| FST310 |
Food Rheology |
| FST312 |
Operations in Food Processing |
| FST318 |
Food Engineering Applications |
| FST401 |
Food Quality Control & Plant Sanitation |
| FST403 |
Fruits & Vegetable Processing Technology |
| FST405 (1) |
Milk |
| FST405 (2&3) |
Overview of the Nigerian Dairy Industry & milk |
| FST405 (4&5) |
Factors Affecting Milk Yield |
| FST405 (7) |
Milk for Liquid |
| FST405 (6) |
Milk Processing |
| FST407 |
Food Product Development |
| FST413 |
Scientific Writing & Presentation |
| FST501 |
Cereals & Tuber Technology |
| FST504 |
Technology of Miscellaneous Food Commodities |
| FST504 (2) |
Technology of Miscellaneous Food Commodities |
| FST506 |
Process Control & Automation |
| FST509 |
Food Packaging |
| FST510 |
Nigeria’s Food & Industrial Raw Materials |
| FST510 (B) |
Nigeria’s Food & Industrial Raw Materials |
| FST411 |
Malting and Brewery |
| FST513 |
Business Management for Food Technology |
| FST502 |
Fermented Foods |
| FST304 |
Food Microbiology |
| FST305 |
General Microbiology |
| FST305 |
General Microbiology |
| FST 206 (I) |
Fundamentals of Heat & Mass Transfer |
| FST 409 |
Food Plant Design & Pilot Demonstration |
| FST 204 |
Introduction to Engineering Thermodynamics |
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