Postgraduate School
Department of Home Economics and Food Science
Postgraduate Diploma in Food Science
PGD Food Science
| Name | Status and Qualification | Research Interest |
| Mutiat A. Balogun | Reader & Ag. Head of Dept. B.Sc.(ABU, Zaria); M.Sc., Ph.D.(Ilorin) | Food Microbiology/ Biotechnology, ProductDevelopment |
| J. K. Joseph | Professor B.Sc. (Ilorin); M.Sc., Ph.D. (Ibadan) | Nutritional Biochemistry, Animal Product Processing,Preservation |
| Olayinka R. Karim | Professor B.Sc. (UNAAB, Abeokuta) ; M.Sc. (Ibadan); Ph.D. (UNAAB,Abeokuta) | Plant Food Processing, Product Development and Value Addition, Human Nutrition |
| R.M.O. Kayode | Professor B.Sc. (JABU, Ikeji-Arakeji); M.Tech. (FUT, Akure); Ph.D. (Ilorin) | Food Microbiology/Biotechnology, Food Processing/Preservation,Waste Management/Safety. |
| Fausat L. Kolawole | Reader B.Sc. (Maiduguri); M.Sc. (Ilorin); Ph.D. (LAUTECH, Ogbomoso) | Food Biochemistry and Nutrition, Roots and Tubers Processing Technology, FoodProduct Development |
| Olufunmilola A. Abiodun | Reader B.Sc. (UNAAB, Abeokuta); M. Tech. (LAUTECH, Ogbomoso); Ph.D. (Ibadan) | Food Processing/Food Chemistry, Product Development |
| A.O. Dauda | Senior Lecturer B.Sc. (Ibadan);M.Sc. (Ibadan); Ph.D. (Ibadan) | Food Safety, Processing and Packaging |
| 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 |
| *O. A. Omotesho | Professor B.Sc., M.Sc., Ph.D. (Ibadan) | Agricultural Economics andBusiness Management |
| *A. Mohammed-Lawal | Professor B.Sc., M.Sc., Ph.D. (Ilorin) | Agricultural Economics/FoodSecurity |
*Lecturers from Other Departments.
B. Introduction
Food Science as a discipline is no doubt one of the bedrock of achieving food security in Nigeria and other developing nations. It studies the nature of food, its composition, interactions between the various components, processing, preservation, packaging, marketing and distribution of safe and nutritious food using appropriate technologies. The increasing demand by consumers for wholesome and nutritious food products and the need to reduce postharvest losses of raw agricultural products which has bedeviled the agro industry warrants the need for a postgraduate training in Food Science to enhance the existing programmes.
The academia and research institutes have over the years contributed immensely to the achievement of food security by undertaking research in pilot scale plants that could be transformed into industrial product. The growing needs for researchers both in the academia, research institutes and related sectors of the economy coupled with the expansion of institutions of higher learning in the country, warrant the need to commence a Postgraduate Diploma in Food Science.
C. Philosophy
The guiding philosophy of this programme is to equip students with appropriate skill and technical knowledge through a strong graduate programme that is dynamic and flexible. It is also designed to produce professionals for the food industry, academia and research institutes. The Postgraduate Diploma programme in Food Science will be appropriate for Higher National Diploma graduates of Agriculture and other non-agricultural degree professionals wishing to convert to Food Science, and recent graduates of agriculture who otherwise would not qualify for admission into Master Degree Programme in Food Science.
D. Aims and Objectives
The aim of the Postgraduate Diploma programme in Food Science is to produce graduate suitable to enrol for Masters in Food Science and specific objectives are to:
E. Admission Requirements
Candidates seeking admission for Postgraduate Diploma in Food Science must have five ‗O‘ level credits to include Mathematics, English Language, Physics, Chemistry and Biology or Agricultural Science in not more than two sittings and any of the following qualifications from recognized institutions:
i. A Third Class Degree at Bachelor‘s level from approved Universities in Food Science/Technology, Agriculture, Science Laboratory Technology, Food Engineering, Chemistry, Biochemistry, Microbiology and other Life Science disciplines with five years cognate experience; and
ii. A Higher National Diploma in Food Science/Technology, Agriculture, Science Laboratory Technology, Food Engineering, Chemistry, Biochemistry, Microbiology and other Life Science disciplines with a minimum of Lower Credit and five years cognate experience.
F. Duration of the Programme
G. Detailed Course Description
AFS 701 Fundamentals of Food Science 3 Credits
Definition,scope of Food Science and Technology, Food commodities, food composition, food processing,preservation methods. Food consumption pattern, distribution. Food security. 45h (T); C
AFS 702 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 703 Food Processing Unit Operations 3 Credits
Material and energy balances. Concept and trends in food processing unit operations; cleaning, sorting, grading, peeling, size reduction and their application to food processing. Membrane separation systems, filtration, food irradiation, blanching, pasteurization, sterilization, chilling, freezing, freeze drying and freeze concentration. 45h (T); C
AFS 704 Post-Harvest Technology 2 Credits
Postharvest physiology of agricultural products. Harvesting techniques, postharvest handling treatments and procedures. Storage methods, conditions for short and long term storage of agricultural food commodities.15h (T);, 45h (P); C
AFS 705 Plant Food Processing and Preservation 3 Credits
Principles of plant food preservation. Processing of fruits, vegetables, cereals, legumes, roots and tuber. Flour and bakery products. Oil seed processing, preservation and their by-products utilization. Processing of miscellaneous food commodities; cocoa, kola, tea coffee, herbs and spices. Recent technologies in plant food processing e.g. Extrusion, pulsed electric field. 30h (T);, 45h (P); C
AFS 706 Statistics and Research Methods 2 Credits Introduction to statistics and research designs. Measures of dispersion and central tendency. Hypothesis testing. Project planning and experimental design. Data management. Application of statistical tools and packages in the evaluation of research results. Report writing. Oral presentation 15h (T); 45h (P); C
AFS 707 Food Analysis and Instrumentation 2 Credits Analysis of carbohydrates, lipids, proteins, vitamins, minerals. Principles and application of gas, liquid and column chromatography, electrophoresis, spectrophotometry, microscopy, polarimetry, fluorimetry, centrifugation in food analysis. Recent trends in food analysis and instrumentation. 15h (T); 45h (P); E
AFS 708 Animal Food Processing and Preservation 2 Credits Principles of animal food processing and preservation. Milk and milk products. Developments in meat, fish, egg processing and their by-products. Processing and preservation methods for animal food products including canning, freezing, smoking, evaporation, ultrafiltration etc. 15h (T); 45h (P); C
AFS 709 Food Chemistry and Biochemistry 3 Credits
Structural, chemical, physical and spoilage of carbohydrates, proteins, lipids, water. Enzymes and their role in food processing and metabolism. Browning reactions. Rancidity in fats and oils. Food pigments. Postmortem changes in animal products, Toxicants in food stuffs and their mode of degradation in the body. 30h (T); 45h (P); C
AFS 710 Food Quality Assurance and Safety 2 Credits Principles of quality control and assurance. Statistical quality control. Quality attributes of food. Concepts of Total quality management. Application of HACCP in food processing. Sensory evaluation methods. Future of sensory evaluation in food industry. 15h (T); 45h (P); E
AFS 711 Microbiology of Foods 3 Credits Microbiological equipment, types of cultures, preparation and maintenance. Sources and significance of microorganisms in foods. Microbial growth curve. Factors affecting growth and proliferation of microorganisms; intrinsic and extrinsic. Microbial food borne infections and intoxication. Food fermentation and biotechnology. 30h (T); 45h (P); C
AFS 712 Food Plant Design and Sanitation 2 Credits
Plant Layout in the Food industry. Materials of construction for food processing equipment. Economics of process design and optimization techniques. Concept of food plant sanitation (CIP), Hygienic plant design. Water treatment and waste disposal systems. 15h (T); 45h (P); E
AFS 799 Research Project 6 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
H. Graduation Requirements
(a) Carry out a research project relevant to the area of specialization and submit an acceptable project report.
A minimum of 30 credits to include the following prescribed courses:
Compulsory courses: AFS 701 (3), AFS 702 (2), AFS 703 (3), AFS 705 (3), AFS 706 (2), AFS 709
(3), AFS 711 (3), AFS 799 (6) =29 Credit units
Electives courses: At least 5 Credit units from AFS 704 (2), AFS 707 (2), 708 (2), AFS 710 (2),
AFS 712 (2), AHE 704 (2) =5 Credit units
Total 34 Credit units
I. Summary
| Core | 29 Credits |
| Electives | 5 Credits |
| Total | 34 Credits |
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