Postgraduate School
Doctor of Philosophy in Food Science
Ph.D. Food Science
| Name | Status and Qualifications | Research Interest |
| Mutiat A. Balogun | Reader & Ag. Head of Department B.Sc.(ABU, Zaria); M.Sc., Ph.D.(Ilorin) | Food Microbiology/Biotechnology, Product Development |
| J. K. Joseph | Professor B.Sc. (Ilorin); M.Sc., Ph.D. (Ibadan) | Nutritional Biochemistry, Animal Product Processing and 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 Processing/Preservation, Food Microbiology/Biotechnology/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. (LAUTECH, 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 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 |
| *O. A. Omotesho | Professor B.Sc., M.Sc., Ph.D. (Ibadan) | Agricultural Economics and BusinessManagement |
| *A.T. Oladiji | Professor B.Sc., M.Sc., Ph.D. (Ilorin) | Food and PharmaceuticalBiochemistry |
| *J.O. Olaoye | Professor B.Sc., M.Sc., Ph.D. (Ilorin) | Food and Biosystems Engineering |
*Lecturers from other departments
B. Introduction
It is no longer news that many new Universities are springing up and more academics need to be urgently and adequately trained to take up the challenge in these institutions. These graduates will be professionally trained as Food Scientists with an excellent capability to lead the food industry and engage in qualitative research in research institutes and related organizations. 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 Doctor of Philosophy in Food Science Degree programme is to equip the graduates of Master of Science programme in Food Science and related disciplines with the requisite skills needed to do quality research and for the training of graduates in academic institutions. The programme is designed to produce professionals in the field of Food Science for the academic institutions, research institutes and related industries. These graduates are expected to develop appropriate policies to meet the food and security challenges with the aim of providing strategies and framework for achieving food and nutrition security in Nigeria and Africa at large. The programme will also cater for the needs of the management, teaching and technical staff of the newly created Universities. 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 science professionals.
D. Aim and Objectives
The main objectives of the Doctor of Philosophy in Food Science are to:
E. Admission Requirements
Candidates seeking admission for Doctor of Philosophy in Food Science must have any of the following qualifications from recognized institutions;
F. Duration of the Programme
G. Detailed Course Description
AFS 901 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 902 Roots and Tubers Technology 2 Credits
Processing and preservation methods for roots and tubers. Upgrading traditional processing methods and recent trends in roots and tubers processing. Isolation of components such as starch and mucilage from roots and tubers and their applications in food and agro-allied industry. 15h (T); 45h (P); E
AFS 903 Research Methodology and Thesis writing 2 Credits
Project and experimental design. The use and importance of design of experiments in process modelling in food science and technology Literature review methods and thesis structuring and referencing. Application of statistical tools and packages in the evaluation of research results. Presentation of result and report. 15h (T); 45h (P); C
AFS 904 Fruits and vegetables Technology 2 Credits Preliminary processing operations involved in handling fruits and vegetables, preservation methods for fruits and vegetables including irradiation, drying, freezing, canning and fermentation of fruits and vegetables. 15h (T);, 45h (P); E
AFS 905 Plant physiology, pathology and postharvest handling 2 Credits Principle of postharvest physiology, overview on postharvest sites of losses, cooling and cooling systems. Packing house operations including waxing and coating. 30h (T); 45h (P); E
AFS 906 Cereals and Legumes Technology 2 Credits
Physiological changes in cereals and legumes during storage, handling and processing. Processing technology for handling selected cereals and legumes Milling and baking technology. Production of breakfast cereals. Recent development in cereal and legume processing technology. 15h (T); 45h (P); E
AFS 907 Advanced Food Process Engineering 2 Credits
Review of basic concepts of fluid flow in the food industry. Application of the theory of heat, mass momentum transfer in the food industry. Application of the principles of heat and mass transfer to thermal processing with emphasis on canning. Food processing thermal calculations. 30h (T); 45h (P); E
AFS 908 Meat and Fish Technology 2 Credits Chemical composition of red meat, chemistry and biochemistry of beef, chicken, pork and fish. Abattoir practices and slaughtering methods. Poultry and egg processing quality. 15h (T); 45h (P); E
AFS 909 Advances in Nutrition 2 Credits
Principles of nutrition. Causes and treatment of selected food related diseases such as obesity, hypertension, diabetes mellitus, cancer, and micronutrient deficiency deficiencies. 30h (T); 45h (P); E
AFS 910 Thesis 16 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 four seminars. The seminars will include the proposal presentation, two progress report presentation and a final seminar to wrap up the programme. 225h (P); C
H. Graduation Requirements
To be awarded the degree in Food Science, a candidate must have passed a minimum of 24 Credits as follows;
Core Courses 20 Credits
Elective Courses 4 Credits
Total 38 Credits
A minimum of 24 credit units are to include the following prescribed courses:
Core courses: AFS 901 (2), AFS 903 (2), AFS 910 (16) =20 Credits
Electives Courses: At least 4 Credit units from AFS 902 (2), AFS 904 (2), AFS 905 (2),
AFS 906 (2), AFS 907 (2), AFS 908 (2), AFS 909 (2)
Total 24 Credits
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