The change from supply-based activities to demand based industries has necessitated Food Processors and designers to reverse their mode of operation from supply orientated into demand-orientated especially in a changing environment like ours where satisfying consumers’ demands and wishes are due to rapid demographic changes. In order for the Food and its allied industries to cope with these changes, there is need to improve the capacity of graduates in the specialized areas of Food Processing and Storage Technology in the sub-region of West Africa. The Food Processing aspect will deal with value addition to agricultural materials that are compatible with the needs of the sub-region while the Storage Technology aspect will focus on application of current and adaptable storage techniques to ensure product availability all year round. This programme has a total of 36 unit courses which comprises 10 units of centre courses, 18 units of compulsory option courses and theses seminar and research project carry 2 units and 6 units, respectively. The Course synopses are  

Course Synopses for Master of Science and Doctor of Philosophy Degree

FPV 797:  Thesis Seminar I  –  1 Unit
This is essentially a pre-data seminar on the research focus of the student’s project covering the title, objectives and scope of the work, review of relevant literature, experimental design and methodology.

FPV 798:  Thesis Seminar II  –  1 Unit
This is a follow-up seminar/post-data or bench work findings. It should cover detailed analysis and interpretation of research results, discussion of findings in view of previous reports and new ideas emanating from the study, conclusion and recommendations for future work.

FPV 701 & FPV 799 Research Projects and Seminars
M.Sc. (6 Units)
Ph.D. (6 Units)
Students will carry out an original research project under the supervision of one or a panel of academic staff. The research, which outcome should contribute to knowledge, could be investigative, basic or applied and would in most cases be directed at solving an identified problems related to food processing and value addition. The student will be expected to make an oral presentation in Departmental Seminars of the project plan and/or its progress before or during the investigation a and of the outcome at the completion of the research. The provision of a project supervisor notwithstanding, the student should be made to demonstrate independent initiative and motivation as this will be considered in the project assessment.
A final report of the project will be typed and bound in an approved format and the student will be expected to satisfy a panel of internal and external examiners at a viva voice defense.

FPV702:  Seminar on Recent Development in Food Processing, value addition and value chain development – 2 Units
Students will be expected to carry out a survey of available literature and information on developments in an areas of current interest in the field of Food Processing, value addition and value chain development. The area of the review should not be directly related to the student’s research project. An oral presentation of the review will be presented at an organized Departmental Seminar. The review, (typed and bound records) should be submitted to the Department and should be comprehensive, containing historical developments and current perspective of the topic as well as offer possible suggestions on areas of future research needs.

FPV 703:  Food Processing Technology –  3 Units
Principles of food processing; Microorganism in food, food spoilage and wáter activity. Food preservation: pasteurization, sterilization, thermal process, food dehydration, food freezing, food extraction, food irradiation and preservatives. Type and properties of packaging material for food products. New technologies in food processing. Changes in food products during storage.

FPV 706:  Planning and Analysis of Experiments – 2 Units
Statistical procedure, data description, random variable and some distributions. Sampling distribution concept. Principles of experimental design. Analysis of variance, single factor experimental design, Completely Randomized Design (CRD), Randomized Block Design (RBD), Latin Square Design, Factorial Design, Fractional Factorial Design, Nested Design and Response Surface Methodology (RSM). Process optimization and control limits. The course will emphasize design concepts and the presentation of results.

FPV 707:  Advanced Quality Management – 3 Units
Evolution of quality concepts, customer focus, strategic quality management, operational quality management, quality control and quality improvement. Evolution of quality management methodologies, i.e., statistical technique, Hoshin management. Quality function deployment, standards on quality management system, i.e., ISO 9000 Standard. Effects of raw material quality and the various types of food processing on yield and quality of product. Sanitation in the food industry.

FST 709:  Food Laws, Legislation and Policy- 3 Units
Food law, its philosophy and development. Food standards, codes to practice and statutory regulations. Food export and regulations. Legislations on food additives. Toxic substances in food. Detoxification of food and avoidance of contamination. Legislation on pesticide application to food raw materials and products. Food, Nutrition and Economic development. Conceptual framework for food policy development. Food and Nutritional situation appraisal. Policy formulation and implementation. Organization and coordination, monitoring and evaluation of food and nutrition policy. Review of Agricultural Policy in Nigeria.

FPV 711:  Process Design for Food Industry – 3 Units
Aspects of process design, process engineering flowsheeting, utilities systems, equipment specification and materials selection. Technical safety. Plant costing. Students are required to undertake an independent investigation of a food processing system.

FPV 716:  Properties of Food Materials  -2 Units
Topics involve concept in physical and engineering properties of food and biomaterials, i.e. physical characteristics, surface, functional, mechanical, thermal, electrical and optical properties. Phase transition is also included. Measurements and application of these properties to food processing system including harvesting, handling, processing, storage and quality evaluation. A relevant integrated program of practical works are conducted.

FPV 717:  Special Topics in Sensory Analysis  – 2 Units
Recent developments on taste, odour and flavour. Nature of acceptability and its specification. Sensory and chemical analysis, and associate instrumentation method. Automation in sensory analysis.

FPV 718:  Food Products Development  – 2 Units
Product development concept: basic considerations for new products development – strategies and methods. Multidisciplinary approaches for developing new food products and processes, in the context of industry-cooperated projects. Group dynamics and interpersonal skills. Process factors influence on product and process development. Analysis of mathematical models for design a food process. Feasibility report preparation. Market survey and consumer survey. Food acceptability.

FPV 719:  Food Fabrication and Structure Synthesis -2 Units
Structure of ingredients needed to enhance or diminish physical properties of products. Roles of protein, water, starch and other biopolymers in foods. Microencapsulation. Texturization by extrusion. Theory and application of film formation, foaming, thickening, gelation, globular formation and hydrolysis process. Strength of materials and deformation.

FPV 720:  Physical and Engineering Properties of Foods and Biomaterials -3 Units
Topics involve concept in physical and engineering properties of food and biomaterials, i.e. physical characteristics, surface, functional, mechanical, thermal, electrical and optical properties. Phase transition is also included. Measurements and application of these properties to food processing system including harvesting, handling, processing, storage and quality evaluation. A relevant integrated program of practical works are conducted.

FPV 721:  Food Business Management and Entrepreneurship – 2 Units
This course aims at preparing the students to be professional food entrepreneurs by broading their scientific and technical matters along with the economic and social issues. The students will learn how to use important economic and accounting concepts as tools for decision-making and problem solving in food industries. Management peculiarities of food industries. Marketing concept and marketing mix. Food business law. Preparation of feasibility studies for food – based industries. Business analysis, financial and cost analyses, technology selection, marketing analysis, product management, food safety and regulation, waste management in food industries, proposal preparation, general management and project management, management of information system.

FPV 722 Automation in Food Manufacturing  – 2 Units
Microcomputer, fundamental concepts in industrial automation, computer control in food processing plants, automated material handing and transportation, automated inspection, data acquisition system, sensors for process control, on-line control of unit operations, process modeling and simulation, and process optimization.

FPV 723 Industrial Drying of Foods – 2 Units
Fundamental principles of drying – thermodynamic properties of air-water mixtures and moist solids, equilibrium moisture content, drying kinetics and mathematical modeling of drying process; classification and selection of industrial dryers; dryers for particulate solids, slurries and sheet-form materials; drying of selected food products: grains, fruits, vegetables and meat products; innovation in drying technologies.