Postgraduate School
Master of Science Degree In Food Science
M. Sc. Food Science
| NAMES | STATUS AND QUALIFICATION | AREA OF SPECIALIZATION |
| Mutiat A. Balogun | Reader & Ag. Head of Dept. B.Sc. (ABU, Zaria);M.Sc., Ph.D. (Ilorin) | Food Microbiology, Biotechnology |
| J. K. Joseph | Professor B.Sc. (Ilorin); M.Sc., Ph. D (Ibadan) | Nutritional Biochemistry and Animal Product Processing Preservation |
| Olayinka R. Karim | Professor B.Sc. (UNAAB, Abeokuta);M.Sc. (Ibadan); Ph.D. (UNAAB,Abeokuta) | Plant Food Processing and Preservation, Product Developmentand Value Addition, Consumer Science |
| R.M.O. Kayode | Professor B.Sc. (JABU, Ikeji-Arakeji); M.Tech. (FUT, Akure); Ph.D. (Ilorin) | Food Microbiology/Biotechnology, Processing and Preservation, Food Waste Utilisation and Safety |
| Fausat L. Kolawole | Reader B.Sc. (Maiduguri); M.Sc. (Ilorin); Ph.D. (LAUTECH, Ogbomoso) | Food Biochemistry and Nutrition, Roots and Tubers Processing Technology, Food ProductDevelopment |
| Olufunmilola A. Abiodun | Reader B.Sc. (UNAAB, Abeokuta);M.Tech. (Ogbomoso); Ph.D. (Ibadan) | Food Processing/Food Chemistry, Product Development |
| A.O. Dauda | Senior Lecturer B.Sc., M.Sc., Ph.D. (Ibadan) | Food Safety, Processing andPackaging |
| Abimbola K. Arise | Senior Lecturer B. Tech. (FUT, Akure);M.Sc. (Ibadan); Ph.D. (Durban) | Food Chemistry, Legumes Processing Technology and Food Processing |
| Deborah O.Opaleke | Lecturer I, B. Edu. (Ado Ekiti);M.Ed, Ph.D. (Benin). | Home Economics (Family Nutrition) |
| Khadijat O. Salami | Lecturer I B.Sc. (Anyigba), MSc. (Unilorin), | Food Pocessing and Preservation,Food Safety |
| *A. Mohammed-Lawal | Professor B.Sc., M.Sc., Ph.D. (Ilorin) | Agricultural Economics/FoodSecurity |
| *J.O. Olaoye | Professor B.Sc., M.Sc., Ph.D. (Ilorin) | Food and Biosystems Engineering |
| *O. A. Omotesho | Professor B.Sc., M.Sc., Ph.D. (Ibadan) | Agricultural Economics and BusinessManagement |
*Academic staff from other departments
B. Introduction
In the light of the status of food as a central point to every human existence and technological development, there are growing needs for healthy, nutritious and safe food to meet the ever growing populace. The issue of food security and expansion of global food industry are also becoming more topical. There is therefore the need for more trained Food Scientists with an excellent capability to lead the food industry. Graduates from this programme will also be equipped with appropriate skills to conduct research that will lead to development of new policies and procedures for production, modification and development of nutritious, high quality and healthy foods for national development.
C. Philosophy
The philosophy of the programme is equipping its graduates with high skills that cannot only be utilised in large scale but also for development of small and medium scale food industries. It is also the development of high level manpower to pursue careers in management, research and academics in all areas of Food Science. Furthermore, to compliment the efforts of the government in ensuring food security and reduction of huge annual wastage of fresh produce, there is the need for highly trained food scientists.
D. Aim and Objectives Objectives:
E. Admission Requirements
Candidates seeking admission into the programme must have the following qualifications;
F. Duration of the Programme
G. Detailed Course Description
AFS 801 Thermodynamics and Unit Operations in Food Processing 2Credits
Thermodynamics, material and energy balances, mechanisms of heat transfer and their applications in food processing. Psychometrics, evaporation, concentration, dehydration, size reduction. Concept of thermobacteriology and history of canning. Concepts of D and Z values. Thermal process time calculations. 30h (T);, 45h (P); C
AFS 802 Seminar 2 Credits
Each Student will be expected to search literature for information on recent developments in an area of interest in the field of food science. The area of the review should not be directly related to the student‘s research project. An oral presentation of the review will be made at an organized departmental seminar and a detailed report will also be submitted. 90h (T); C
AFS 803 Advanced Food Microbiology 2 Credits
Principles of Fermentation Processes. Media for industrial fermentations. Microbial growth curve. Microbial growth kinetics. Microorganisms and metabolism. Factors affecting growth and proliferation of microorganisms. Sources and significance of microorganisms in foods. Types of media and sterilization methods. Starter cultures. Spontaneous fermentation and limitation. Fermented food product; dairy, meat, fish, vegetable, legume, cereal, root and tuber. Industrial application of microbial enzyme. 15h (T);, 45h (P); C
AFS 804 Post-Harvest Physiology, Handling and Storage 2 Credits
Pre-harvest, harvesting, postharvest handling treatments and storage for agricultural produce. Fruit growth and development. Fruit maturation, ripening and senescence. Packing house operations. 30h (T);, 45h (P); C
AFS 805 Cereals and Legumes Processing 2 Credits
Pre and postharvest handling of cereals and legumes. Processing and preservation methods for cereals and legumes. Production of breakfast cereals, noodles, pasta and other products using extrusion technology. Isolation of starch, proteins and specific components from cereals and legumes. 30h (T);, 45h (P); E
AFS 806 Roots and Tubers Processing and Preservation 2 Credits
Pre and post management handling of roots and tubers. Processing and preservation methods for roots and tubers. Upgrading traditional processing methods and recent trends in roots and tubers processing. Isolation of starch and its application in food and agro-allied industry. 15h (T);, 45h (P); E
AFS 807 Advanced Food Chemistry 2 Credits Application of enzyme in food industry. Chemistry of carbohydrates including starch composition, structure, and physicochemical properties, starch hydrolysis, modification. New starch technologies. Functional properties of proteins. Lipid oxidation and methods of measuring rate of oxidation in food systems, antioxidants. Modification of lipids. Browning reactions. Micronutrients. 15h (T);, 45h (P); C
AFS 808 Statistical Methods and Experimental Design 2 Credits
Statistical concept in Food Science and Technology. Sampling methods, acceptance sampling and sampling plans. Quality control charts. Inspection: Input, work in progress and finished products.Project planning, experimental design, report writing and presentation of data. Recent trends in food research methods. 30h (T); C
AFS 809 Food Quality Toxicology and Safety 2 Credits
Concept of quality in the food industry. Food adulteration. Concepts of total quality management. Application of HACCP in food processing. Sensory evaluation methods. Past and current trends in food additives; applications and implications. Assay and implications of toxins in food 15h (T);, 45h (P); C
AFS 810 Food Plant and Machinery Design 2 Credits
Plant and process layout in food industry. Materials of construction for food processing equipment. Economics of process design and optimization techniques. Food plant sanitation, cleaning in place, water treatment and waste disposal systems. Process calculations and flow-sheeting. 15h (T);, 45h (P); C
AFS 811 Advances in Instrumental Food Analysis 2 Credits Concept and principles of chromatographyatomic absorption spectroscopy, fourier transform spectroscopy, flame photometry, spectrophotometry, scanning electron microscopy, potentiometry, conductrometry. 15h (T);, 45h (P); C
AFS 812 Food Economics and Marketing 2 Credits Theories of demand and supply, costs, elasticity and equilibrium analysis. Application of fundamental principles of management to the sales and marketing of manufactured food. Marketing research and decision making. Marketing and social responsibility. Consumer behaviour. 15h (T);, 45h (P); E
AFS 813 Nutrition in Health and Diseases 2 Credits
Principles of Nutrition. Causes and treatment of food related diseases; obesity, hypertension, diabetes mellitus, liver, kidney, nervous systems, lower pancreas and thyroid glands disease, cancer, iodine and vitamin A deficiencies. Use of food composition table in diet preparation. 15h (T);, 45h (P); E
AFS 814 Food Packaging 2 Credits
Properties of packaging materials, packaging requirements for fresh and processed foods. Traditional packaging materials. Food labeling. Food packaging materials and environmental issues. 15h (T);, 45h (P); C
AFS 815 Meat and Fish Processing 2 Credits
Processing and preservation methods for beef, poultry, pork and fish. Abattoir Practices and slaughtering methods. Conversion of muscle to meat and production of specialised products from meat and fish. Animal products by product and spoilage factors. 15h (T);, 45h (P); E
AFS 816 Processing of Fruits and Vegetable 2 Credits
Processing and preservation methods for fruits and vegetables including preliminary processing operations, irradiation, drying, freezing, production of fruit preserves, evaporation and fermentation of fruits and vegetables. 15h (T);, 45h (P); E
AFS 817 Egg Processing and Preservation 2 Credits
Egg chemistry, microbiology, nutritive value, grading and products. Egg desugarization, pasteurization, freezing and dehydration. Functional properties of eggs and other uses other than as human foods. 15h (T);, 45h (P); E
AFS 818 Dairy Processing Technology 2 Credits
Milk composition. Enzymes of significance to dairy products. Functional properties and uses of milk proteins. Dairy microbiology. Production of fresh, condensed, evaporated, dehydrated, filled, cultured, and vegetable milks; ice cream, cheese, and butter. Dairy by-product and waste management. 15h (T);, 45h (P); E
AFS 820 Advanced Food Biotechnology 2 Credits Important Microorganisms in biotechnological processes. Application of biotechnology in food products; bacterial-based, yeast-based and other microbial- based products. Food wastes management and utilization. Recombinant DNA Technology. Testing and Analysis of genetically modified foods; protein-based and DNA-based methods of detection of Transgene products. Safety evaluation, benefits and risks of novel foods. Regulatory status and labeling requirements. 15h (T);, 45h (P); C
AFS 899 Research Project 10 Credits
Each student under the guidance of an approved supervisor is required to conduct research in an area approved by the department, culminating in the submission of a project and presentation of two seminars. 225h (P); C
To be awarded the degree in Food Science, a candidate must have passed a minimum of 38 Credits as follows;
Core Courses 32 Credits
Elective Courses 6 Credits Total 38 Credits
A minimum of 38 credit units are to include the following prescribed courses:
Core courses: AFS 801 (2), AFS 802 (2), AFS 803 (2), AFS 804 (2), AFS 807 (2), AFS 808
(2), AFS 809 (2), AFS 810 (2), AFS 811 (2), AFS 814 (2), AFS 820 (2), AFS 899 (10) = 32 Credits
Electives Courses: At least 6 Credit units from
AFS 805 (2), AFS 806 (2), AFS 815 (2), AFS 816 (2), AFS 817 (2), AFS 818 (2) = 6 Credits
Total = 38 Credits
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