MSc in Food Science and Technology

chivalrousslateOil and Offshore

Nov 8, 2013 (3 years and 7 months ago)

101 views



MSc in Food Science and Technology

http://www.unn.edu.ng/academics/faculties


D
ura
ti
on

(
i
n s
e
m
e
s
t
e
r
s
)
:


Full

ti
m
e
-

12
C
a
l
endar

m
on
t
hs
m
i
n
i
m
u
m


-

3
C
a
l
en
d
ar

y
ea
r
s

m
ax
i
m
u
m


Part time
-

18
C
a
l
endar

m
on
t
hs


-

5
C
a
l
en
d
ar

y
ea
r
s

C
redi
t
s per

s
e
m
e
s
t
e
r:

14

U
n
it
s

per

S
e
m
e
st
er


O
bj
e
c
t
i
v
e
s:

T
o

p
r
e
pa
r
e
s
t
u
den
t
s

t
o

beco
m
e
s
pe
c
i
a
l
i
st

i
n one
o
f

t
h
e co
g
na
t
e
a
r
e
a
s
o
f

Food

che
m
i
s
t
r
y

and ana
l
y
s
i
s;

an
i
m
al

p
r
odu
c
t
s

t
e
chno
l
o
gy
;

f
ood

and
v
e
g
e
t
a
b
l
e
p
r
oc
e
s
s
i
ng

t
ech
n
o
l
o
gy
;

c
e
r
e
a
l
s,

pu
l
s
e
s,

l
e
g
u
m
es

and
t
ub
e
r

p
r
oce
s
s
i
ng

t
ec
h
n
o
l
o
gy
;

qua
l
i
t
y

con
t
r
o
l

and

an
a
l
y
s
i
s
;

f
o
od
b
i
o
t
echn
o
l
o
gy
,
or

f
ood
e
n
g
i
nee
r
i
ng

and p
r
oc
e
s
s
i
n
g
.

St
r
u
c
t
ure a
n
d co
n
t
ent

(
i
.
e
. subj
e
c
t
s

cov
e
re
d
)
:

Fi
r
s
t

S
e
m
e
s
t
er

(
C
o
m
p
u
l
so
ry Co
u
r
s
e
s)

C
ourse

N
o.

C
ourse

Ti
t
l
e

U
ni
t
s

F
S
T

6
00

I
ns
tr
u
m
en
t
a
ti
o
n

T
ec
h
n
i
q
ue
s
i
n F
o
od

S
c
i
en
c
e and

T
ec
h
no
l
o
g
y

3

F
S
T

6
01

A
d
v
anced Food
C
he
m
i
s
t
r
y

and Bi
o
che
m
i
s
t
r
y

3

F
S
T

6
02

Q
ua
l
i
t
y

C
on
tr
o
l

a
nd
A
s
s
u
r
a
nce

3

F
S
T

6
90

Pr
o
j
e
ct

R
epo
r
t

8

F
S
T

6
92

Pr
o
j
e
ct

S
e
m
i
nar

1



T
O
TA
L

18


Second
S
e
m
e
s
t
e
r


E
l
ec
t
i
ve

C
ours
e
s

f
or D
i
ff
e
rent A
r
eas

o
f

S
p
e
c
i
a
li
z
a
t
i
on


1.

F
ood
C
h
e
m
i
s
t
ry and
A
n
a
l
ys
i
s

C
ourse

N
o.

C
ourse

Ti
t
l
e

U
ni
t
s

F
S
T

6
10

Food
C
he
m
i
s
tr
y

and
B
i
oc
h
e
m
i
s
tr
y

3

F
S
T

6
11

Q
ua
l
i
t
y

and P
r
o
pe
r
t
i
es

o
f

F
ood

2

F
S
T

6
33

Food
P
h
y
s
i
cs

and
P
ac
k
a
g
i
ng

3



T
O
TA
L

8


2.

A
ni
m
a
l

P
rod
u
c
t
s
T
ech
n
o
l
ogy

C
ourse

N
o.

C
our
s
e T
i
t
l
e

U
ni
t
s

F
S
T

6
20

M
e
a
t

T
e
c
hno
l
o
g
y

2

F
S
T

6
21

Fi
s
h

T
e
chn
o
l
o
g
y

2

F
S
T

6
22

Poul
t
r
y

and E
g
g

T
echn
o
l
o
g
y

2

F
S
T

6
23

D
a
ir
y

Techn
o
l
o
g
y

2



T
O
TA
L

8


3.

F
r
u
i
t
s and
V
e
g
e
t
a
b
l
e

P
ro
ces
s
i
ng
T
e
chnol
o
gy

C
ourse

N
o.

C
ourse

Ti
t
l
e

U
ni
t
s

F
S
T

6
25

Fru
i
t
s,

V
e
g
etab
l
es

a
nd

T
r
op
i
c
a
l

T
ub
e
r
s

Techn
o
l
o
g
y

2

F
S
T

6
27

T
e
chn
o
l
o
g
y

of

Su
g
a
r
, Su
g
ar

C
on
f
ec
t
i
o
n
e
r
y

and S
p
i
c
e
s

2

F
S
T

6
28

T
e
chn
o
l
o
g
y

of

A
l
coh
o
li
c

a
nd
N
o
n
-
a
l
coho
l
i
c Be
v
e
r
a
g
es

2

F
S
T

6
26

N
u
t
s, E
d
i
b
l
e F
a
t
s
a
n
d
Oi
l

Techn
o
l
o
g
y

2





T
O
TA
L

8












4.

C
erea
l
s,

P
u
l
s
e
s,

L
eg
u
m
es

and
T
u
b
ers

Proc
e
s
si
n
g
T
e
chnolo
g
y


C
ourse

N
o.

C
ourse

Ti
t
l
e

U
ni
t
s

F
S
T

6
24

Food
G
r
a
i
ns

and Ba
k
e
r
y

T
e
chno
l
o
g
y

3

F
S
T

6
26

N
u
t
s, E
d
i
b
l
e F
a
t
s
a
n
d
Oi
l

Techn
o
l
o
g
y

2

F
S
T

6
25

Fru
i
t
s,

V
e
g
e
t
ab
l
es

a
nd

T
r
op
i
c
a
l

T
ub
e
r
s

Techn
o
l
o
g
y

2

F
S
T

6
28

T
e
chn
o
l
o
g
y

of

A
l
c
o
h
o
li
c

a
nd
N
o
n
-
a
l
coho
l
i
c Be
v
e
r
a
g
es

2



T
O
TA
L

9


5.

Q
ua
l
i
t
y
C
ont
r
ol

and
A
s
s
u
rance

C
ourse

N
o.

C
ourse

Ti
t
l
e

U
ni
t
s

F
S
T

6
11

Q
ua
l
i
t
y

and P
r
o
pe
r
t
i
es

o
f

F
ood

2

F
S
T

6
13

A
na
l
y
ti
c
al

F
o
od
M
i
c
r
ob
i
o
l
ogy

2

F
S
T

6
10

Food
C
he
m
i
s
tr
y

and
B
i
oc
h
e
m
i
s
tr
y

3

F
S
T

6
33

Food Ph
y
s
i
cs

and
P
ac
k
a
g
i
ng

3



T
O
TA
L

10



6.

F
ood

B
i
o
-
T
ech
n
o
l
ogy

C
ourse

N
o.

C
ourse

Ti
t
l
e

U
ni
t
s

F
S
T

6
29

Food
B
io
-
T
ec
h
no
l
o
g
y

2

F
S
T

6
13

A
na
l
y
ti
c
al

F
o
od
M
i
c
r
ob
i
o
l
ogy

2

F
S
T

6
28

T
e
chn
o
l
o
g
y

of

A
l
coh
o
li
c

a
nd
N
o
n
-
a
l
coho
l
i
c Be
v
e
r
a
g
es

2

F
S
T

6
10

Food
C
he
m
i
s
t
r
y

and
B
i
oc
h
e
m
i
s
tr
y

3



T
O
TA
L

9



7.

F
ood
E
n
g
i
n
e
er
i
n
g and

P
r
oces
s
i
ng

C
ourse

N
o.

C
ourse

Ti
t
l
e

U
ni
t
s

F
S
T

6
30

En
g
i
nee
r
i
ng

I



T
r

s
p
o
r
t

P
h敮e
m
敮e

3

F
S
T

6


䙯od
E
n
g
i

e



I
I



U
n
i
t

O

r
a

o
n
s

3

F
S
T

6


䙯od
E
n
g
i

e







䙯od
P
r
o
c
e
s
s

慮d
P
l
a
n
t

D
e
s
i
g
n

3



T
O
TA
L

9


MA
STE
R

O
F

S
C
IE
NC
E

(
M.Sc
.
)

P
R
O
GRA
M
ME
(
B
y
C
ou
r
se

W
ork and
D
i
s
s
er
t
a
ti
o
n
)


Fi
r
s
t

S
e
m
e
s
t
er
C
o
u
r
s
e
s

C
ourse

N
o.

C
ourse

Ti
t
l
e

U
ni
t
s

F
S
T

6
00

I
ns
tr
u
m
en
t
a
ti
o
n

T
ec
h
n
i
q
ue
s
i
n F
o
od S
c
i
en
c
e and

T
ec
h
no
l
o
g
y

3

F
S
T

6
01

A
d
v
anced Food
C
he
m
i
s
t
r
y

and

B
i
o
che
m
i
s
t
r
y

3

F
S
T

6
02

Q
ua
l
i
t
y

C
on
tr
o
l

a
nd
A
s
s
u
r
a
nce

3



T
O
TA
L

9


Second
S
e
m
e
s
t
e
r Co
u
r
s
es

C
ourse

N
o.


C
ourse

Ti
t
l
e

U
ni
t
s

F
S
T

6
91

Pr
o
j
e
ct

D
i
s
s
e
r
t
a
ti
on


18

F
S
T

6
92

Pr
o
j
e
ct

S
e
m
i
nar


1


T
O
TA
L


19




L
earning

o
ut
c
o
m
e
s:

A
t
t
he

end

o
f

t
h
e

p
r
o
g
r
a
m
m
e,

t
he

p
r
odu
c
t
s

w
o
u
l
d

be h
i
g
h

l
e
v
el

r
e
s
ea
r
ch
e
r
s,

t
ea
ch
e
r
s p
r
a
c
t
i
t
i
one
r
s
i
n
f
ood s
c
i
e
n
ce

a
n
d

t
ech
n
o
l
o
g
y
T
he p
r
oduc
t
s

w
o
u
l
d

h
a
v
e

a

g
od
unde
r
s
t
a
nd
i
ng
o
f

t
he

d
i
f
f
e
r
e
n
t a
s
pe
c
t
s

of

h
and
l
i
n
g
, p
r
o
ce
s
s
i
ng

and q
u
a
l
it
y

co
n
tr
o
l
.