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Programme

Duration of Programme

The Bachelor of Science programme in Food Science and Technology runs normally for a minimum of 5 academic sessions i.e. 10 semesters (for UTME candidates) and 4 academic sessions (8 semesters for direct entry candidates). However, if the student fails to graduate within the normal number of sessions, he/she will not be allowed to exceed a total of 7 academic sessions (14 semesters) for students that entered through UTME and 12 semesters for those who entered through Direct entry.

Summary of Courses

UTME Entry Mode

Level Semester Compulsory/Required Courses General Studies Electives Total
No of Courses No of Credit Units No of Courses No of Credit Units No of Courses No of Credit Units No of Courses No of Credit Units
100 1st 8 17 3 5 – – 10 22
  2nd 9 19 3 5 – – 12 24
200 1st 8      19 2 3 – – 9 22
  2nd 6 16 2 3 – – 8 19
300 1st 7 15 – – 1 2/3 9 17
  2nd 7 15 – – 1 2 8 17
400 1st 6 17 – – 1 2 7 19
  2nd 4 6 – – – – 4 6
500 1st 6 17 – – 1 2 7 19
  2nd 6 16 – – – – 6 16
TOTAL 67 157 10 16 4 8/9 80 181/182 N

Direct Entry

Level Semester Compulsory/Required Courses General Studies Electives Total
No of Courses No of Credit Units No of Courses No of Credit Units No of Courses No of Credit Units No of Courses No of Credit Units
Audited courses for Direct entry includes: 4 6
200 1st 8      19 2 3 – – 9 22
  2nd 6 16 2 3 – – 8 19
300 1st 7 15 – – 1 2/3 9 17
  2nd 7 15 – – 1 2 8 17
400 1st 6 17 – – 1 2 7 19
  2nd 4 6 – – – – 4 6
500 1st 6 17 – – 1 2 7 19
  2nd 6 16 – – – – 6 16
TOTAL 50 121 8 12 4 8/9 62 141/142

Course Structure by Semester

100L    FIRST SEMESTER   100L    SECOND  SEMESTER
Course Code Course Title Units Status Course Code Course Title Units Status
COMPULSORY COURSES
BIO 101 General Biology I 3 C BIO 102 General Biology II 3 C
BIO 107 Practical Biology I 1 C BIO 108 Practical Biology II 1 C
CHM 101 General Chemistry I 3 C CHM 102 General Chemistry II 3 C
CHM 107 Practical Chemistry I 1 C CHM 108 Practical Chemistry II 1 C
MTH 101 Algebra 3 C MTH 102 Elementary Mathematics II 3 C
PHY 101 General Physics I 3 C PHY 102 General Physics II 3 C
PHY 107 Physics Laboratory I 1 C PHY 108 Physics Laboratory II 1 C
CSC 101 Introduction to Computer Science I 2 R MEE 102 Engineering Drawing 2 R
        CSC 102 Introduction to Computer Science II 2 R
GENERAL STUDIES
GST 101 Communication in English I 2 C GST 102 Communication in English II 2 C
GST 103 Use of Library and ICT 2 C GST 106 Evaluating Opportunities & Business Concepts 1 C
GST 105 Introduction to Entrepreneurship 1 C GST 108/GST 110 Government, Society and Economy/African  Culture and Civilisation 2 C
  Total credit units 22     Total credit units 24  
200L    FIRST SEMESTER200L    SECOND SEMESTER
Course CodeCourse Title UnitsStatusCourse CodeCourse Title UnitsStatus
COMPULSORY COURSES
FST 201Introduction to Food Science and Technology2CFST 202

Principles of Food Processing and  Preservation 1

 

3C
MCB 201General Microbiology3CFST 204Fluid Mechanics and Transport Phenomena in Food Processing2C
AGR 201General Agriculture3CFST 206Heat and Mass Transfer in Food Processing2C
CSC 201Computer Programming I2CFST 208Food Biochemistry3C
ENG 207General Engineering Lab.3RCHM 204Organic Chemistry3C
MTH 201Mathematical Methods3CEEE 204Basic Electrical Engineering3C
MEE 201Workshop Technology1R    
MEE 205Thermodynamics I2C    
GENERAL STUDIES
GST 203Feasibility plan and Investment decision making1CGST 202Peace Studies and Conflict Resolution2C
GST 205Introduction to Philosophy, logic and human existence2CGST 204Resources Management and Organisation Behaviour1C
 Total credit units 22  Total credit units19 

AUDIT COURSES: To be audited by 200L Direct Entry students

200L FIRST SEMESTER

200L SECOND SEMESTER

Course Code

Course Title

Units

Status

Course Code

Course Title

Units

Status

GST 103

Use of Library Study Skills and ICT

2

C

ENG 104

Engineering Drawing

2

C

GST 105

Introduction to Entrepreneurial skill I

1

C

GST 106

Evaluating opportunities and Business concept

1

C

 

300L    FIRST SEMESTER

 

300L    SECOND SEMESTER

 

Course Code

Course Title

Units

Status

Course Code

Course Title

Units

Status

COMPULSORY COURSES

 

 

 

FST 301

Unit Operations in Food Technology

  2

C

FST 302

Principles of Food Processing and Preservation II

  2

C

FST 303

Food Microbiology I

3

C

FST 304

Food Microbiology II

  2

C

FST 305

Food Chemistry

2

C

FST 306

Food Analysis and Instrumentation

  3

C

FST 307

Principles of Human Nutrition and Dietetics

3

C

FST 308

Post harvest Physiology and Storage Tech.

  3

C

FST 309

Practical in Food Chemistry

1

C

FST 310

Cereal, Root and Tuber Technology

   3

C

FST 311

Food Rheology

2

C

FST 312

Practical in Food Processing and Preservation II

1

C

CSH 305

Agricultural Statistics , Field Experimentation & Data processing

 

 

 EEExperimentation

2

R

FST 314

 

Practical in Food Microbiology II

1

C

GENERAL STUDIES

 

 

 

 

 

 

 

 

ELECTIVE

2/3

E

ELECTIVE

2

E

 

Total credit units

17

 

 

 

17

 

ELECTIVES: Students are to choose an elective in each semester

300L    FIRST SEMESTER

 

300L    SECOND SEMESTER

Course Code

Course Title

Units

Status

Course Code

Course Title

Units

Status

CSH 301

Arable Crops Production

2

E

FST 316

Survey of Food Industry

2

E

FAQ 313

Aqualculture

3

E

FST 318

Selected Topics in Food Science and Technology

2

E

AEE 303

Introduction to Farm Management and Production Economics

2

E

WMA 312

Water quality assessment and pollution control

2

E

 

 

 

 

CVE 202

Strength of Materials

2

E

 





400L    FIRST SEMESTER

 

400L    SECOND SEMESTER

 

Course Code

Course Title

Units

Status

Course Code

Course Title

Units

Status

COMPULSORY COURSES

FST 401

Food Plant and Pilot demonstration

3

C

FST 402

Industry-based Supervisor’s Assessment (SIWES)

2

C

FST 403

Food Process Engineering

3

C

FST 404

FUOYE’s Supervisor’s Assessment (SIWES)

1

C

FST 405

Food Fermentation Processes

3

C

FST 406

Students Reports (SIWES)

2

C

FST 407

Food Machinery

3

 

FST 408

Oral Presentation

1

C

FST 409

Food Laws, Quality Assurance and Statistical Quality Control

3

C

 

 

 

 

FST 411

Technical Report Writing and Presentation

2

C

 

 

 

 

ELECTIVE

2

E

 

 

 

GENERAL STUDIES

 

 

 

 

 

 

 

 

 

Total credit units

19

 

 

Total credit units

6

 

ELECTIVES: Students are to choose an elective in each semester

400L    FIRST SEMESTER

 

400L    SECOND SEMESTER

 

Course Code

Course Title

Units

Status

 

 

 

 

FST 413

Malting and Brewing

2

E

 

 

 

 

FST 415

Nutrition in Health and Diseases

2

E

 

 

 

 

500L    FIRST SEMESTER

 

500L    SECOND SEMESTER

 

Course Code

Course Title

Units

Status

Course Code

Course Title

Units

Status

COMPULSORY COURSES

FST 501

Fruits and Vegetable Processing

3

C

FST 500

Food Science and Technology Seminar

2

C

FST 503

Food Product Development  and Marketing Concepts

3

C

FST 502

Food Additives, Toxicology and Safety

2

C

FST 505

Food Packaging  and Storage Stability  Studies

2

C

FST 504

Meat and Fish Technology

3

C

FST 507

Fats and Oilseed Processing

3

C

FST 506

Milk and Dairy Tech

3

C

FST 509

Food Biotechnology

3

C

FST 508

Processing of Beverages and Miscellaneous Food Commodities

3

C

FST 599

Final Year Project I(Proposal)

3

C

FST 599

Final Year Project II(Lab Practical)

3

C

 

ELECTIVE

2

 

 

 

 

 

 

Total credit units

19

 

 

Total credit units

16

 

 

Total credit units

19

 

 

Total credit units

16

 

ELECTIVES: Students are to choose an elective in the first semester

500L    FIRST SEMESTER

 

500L    SECOND SEMESTER

Course Code

Course Title

Units

Status

Course Code

Course Title

Units

Status

FST 511

Extrusion and  Nanotechnology

2

E

FST 510

Advance Food Analysis

2

E

FST 513

Food Industrial Waste Management

2

E

FST 512

Nigerian’s Foods and Industrial raw materials

2

E

FST 515

Canning and Thermo bacteriology

2

E

FST 514

Processing of selected Indigenous food commodities

2

E