Food Processing and Value Addition
The current changes in the food industries is the shift of their mode of operation from supply-oriented into demand-oriented processing activities leading to substantial value addition to raw agricultural products. This is especially important in a changing environment like ours where satisfying consumers’ demands is becoming of higher priority. In addition, global demand for safe food is predicated by rapid demographic changes worldwide. 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 Value Addition in the sub-region of West Africa. The food processing of the raw agricultural materials is expected to add substantial value to the livelihood of all stakeholders in the products value chain and ensure value added products are made from livestock primary products like meat, chicken, milk and fish are available all year round in varieties, the right quality and quantity.
The objectives of the Food Processing and Value Addition programme are:
(i)To produce competent food processors and value addition experts who will take up challenges in the areas of research, training and developmental needs in the private sector, academia and research institutes.
(ii)To produce competent food processors and value addition experts with high entrepreneurship orientation who can utilize their scientific and research orientation to create jobs and exploit science and technology for national food sufficiency and development.
(iii)To produce graduates with adequate knowledge and skills in livestock food processing and value addition to products derived from meat, chicken, milk and fish.
Degrees to be awarded
M.AgSE and Phd.AgSE Food Processing and Value Addition
3.4.3 SUMMARY OF COURSE REQUIREMENTS
The M.AgSE programme has a total of 44 unit courses which comprises 10 units of centre courses, 24 units of compulsory option courses, 4 units of elective courses and theses seminar and research project carry 2 units and 4 units, respectively.
For Phd.AgSE, how many Units??????? For Non FUNAAB Graduates, what happens? Any courses to audit??? Please specify.
Please insert Tables with courses for First and Second semesters and the units/course and total units per semester.
3.4.4 COURSE SYNOPSIS
FPV 897: 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 801 & FPV 899 Research Projects and Seminars
M.Sc. (4 Units)
Ph.D. (4 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 of the project plan and/or its progress before or during the investigation and of the outcome at the completion of the research at the departmental level. 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.
FPV 896: Internship – 2 Units
Students will be placed in selected food processing industries to acquire practical experience and the rudiments of managing food processing business, human relations and troubleshooting. The students will also have vivid experience leading to identification of researchable issues affecting the industry.
FPV 803: Food Processing Technology – 3 Units
Principles of food processing; pasteurization, sterilization, thermal process, food dehydration, food freezing, food extraction, food extrusion, food irradiation and preservatives. New technologies in food processing. Emphasis should be made on the possible effects of the different processing technologies on food structure and quality. Changes in food products during storage.
FPV 805: Special Topics in Food Chemistry and Biochemistry- 2 Units
Developments in food flavours and analysis. Developments in food protein research. New sources of proteins and their use. Non-Enzymic browning in foods – chemistry, causes and control. Lactose – chemistry and nutritional implications. Food lipids and surfactants in foods
FPV 819: Special Topics in Food Microbiology and Safety Synopsis – 2 units
Microbial growth and factors that affect microbial growth; Gram – positive and gram – negative bacteria; Microorganisms in foods Food borne pathogens; Food spoilage, poisoning and preservation; Definition and Terminologies use in Food Safety; Food contaminants; Food Safety Management System; Food safety and international standards; GMP, GHP, GAP and ISO; Importance of Food Safety for Developing Countries;
FPV 821: Food Business Management and Entrepreneurship – 2 Units
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.
FST 809: Food Laws, Legislation and Policy – 2 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 817: Special Topics in Sensory Analysis – 2 Units
Recent developments on taste, odour and flavor assessments in food products. Principles of consumer acceptability studies. Interrelationship between physical, chemical and sensory attributes of foods. Automation in sensory analysis.
FPV 898: 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 802: Seminar on Recent Development in Food Processing, Value Addition and Value Chain Development – 1 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 804: Planning and Analysis of Experiments – 2 Units
Basic concept of experimentation: experimental variables and Statistical procedure, data description, random variable and some distributions. Sampling distribution concept. Principles of experimental design. Analysis of variance, single factor experimental design, multifactorial designs, 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 806: Livestock Products Processing Practical – 2 Units
Practical exercises will be organized for students on value addition to livestock products such as chicken, meat, egg, and fish. The practical exercises shall be organized jointly by the faculty and relevant food manufacturing companies. The exercises will consist of practical instructions by industry based experts and hand-on product processing by students using industrial or pilot scale facilities obtainable in the partner food manufacturer’s premises. Practical reports shall be graded by the facilities.
FPV 808: Food Product Development -2 Units
Product development concept: basic considerations for new products development – strategies and methods. Multidisciplinary approaches for developing new food products and the context of industry-cooperated projects. Group dynamics and interpersonal skills. Feasibility report preparation. Influence of process factors on product quality. Rudiments of market and consumer surveys for new and renewed food products.
FPV 810: Physical and Engineering Properties of Foods and Biomaterials- 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 is conducted.
FPV 812: Process and Plant Design for the Food Industry- 2 Units
Principles of process design including material and energy balance, flow sheeting, utilities systems, equipment specification and materials selection. Technical and economic aspects of plant design. Optimization of process and plant design. Students are required to undertake an independent investigation of a food processing system.
FPV 822: Advanced Quality Management – 2 Units
Evolution of quality concepts, customer focus, total 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.
FPV 812:Topics in Raw Material Sourcing- 2 Units
Raw material source – implications in food processing. Raw material needs of different sectors of the food industry. Developments in local sourcing of raw materials in Nigeria’s food industry. Raw materials alternatives.
FPV 823: Industrial Drying of Food – 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.
- Lectures 0
- Quizzes 0
- Duration 60 hours
- Skill level Beginner
- Language English
- Students 32
- Certificate No
- Assessments Self