Food Engineering Course Code

Welcome to Food Engineering Course Requirement, how to study Food Engineering, Jamb subject combination of Food Engineering, courses involved to study Food Engineering in any institution. read through the full details.

Food Engineering Course Code

Do you want to study Food Engineering? or if you have gotten admission in the Department of Food Engineering, here are what you need to know.

SSCE requirement:

Five (5) important credit subject include:

(1) English

(2) Maths

(3) Agriculture (Biology)

(4) Chemistry

(5) Physic

Food Engineering is one of the professional course concern about the study or understanding the how to process the food, preservation of food and storing of food in order to improve it’s quality, taste, smell, texture to add value to the product.

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Duration of study: 5 years

Note that, all fresh graduate from senior secondary school, by any means of processing admission either through JAMB, etc. to study Food Engineering at any Polytechnic, College of Education and University of your choice, the prerequisite that determines your eligibility for admission is a subject combination of Food Engineering.

JAMB – Subject Combination

Food Engineering. – English, Chemistry, Mathematics, Physics

The above subjects are the key requirement to be registered during the jamb admission registration form.

Meanwhile, If you are a newly admitted students, the area of concentration is what we are looking at in this article.

The list of courses you need to study as a first-year or fresh students in any tertiary institution include:

Department of Food Science and Technology

DEPARTMENT OF FOOD SCIENCE AND TECHNOLOGY

100 LEVEL: FIRST SEMESTER

S/No.	Course code	Course Title	Credit Unit
1	GSS 101	Use of English I	1
2	GSS 105	Humanities	2
3	GSS 107	Nigerian Peoples and Culture	2
4	GSS 108	Basic Igbo Studies I	1
5	ICH 101	Basic Organic Chemistry	2
6	ICH 111	Basic Inorganic Chemistry	2
7	PHY 101	General Physics I	3
8	PHY 107	General Physics Laboratory I	1
		Total	14

100 LEVEL: SECOND SEMESTER

S/No.	Course Code	Course Title	Credit Unit
1	GSS 102	Use of English II	1
2	GSS 106	Social Sciences	2
3	GSS 109	Basic Igbo Studies II	1
4	ICH 102	Basic Physical Chemistry	2
5	ICH 112	Basic Practical Chemistry	2
6	PHY 102	General Physics II	3
7	PHY 108	Physics Laboratory	1
		Total	12

200 LEVEL :FIRST SEMESTER

S/No.	Course Code	Course Title	Credit Unit
1	BIO 101	General Biology I	2
2	MAT 101	General Mathematics I	3
3	CSC 101	Introduction to Computer Progamming & Language I	2
4	PHY 103	General Physics III	3
5	FEG 213	Engineering Drawing	2
6	FEG 221	Fluid Mechanics I	2
		Total	14

200 LEVEL: SECOND SEMESTER

S/No.	Course Code	Course Title	Credit Unit
1	BIO 102	General Biology II	2
2	MAT 102	General Mathematics II	3
3	CSC 102	Introduction to Computer Progamming & Language II	2
4	FEG 242	Thermodynamics	2
5	FST 102	Introduction to Food Science & Technology	2
6	FST 104	Fundamentals of Materials Science	2
		Total	13

300 LEVEL: FIRST SEMESTER

S/No.	Course code	Course Title	Credit Unit
1	FEG 281	Workshop Practice	2
2	AMB 111	Introduction to Microbiology & Brewing	2
3	AGR 211	General Agriculture	3
4	BUS 101	Introduction to Business I	3
5	ICH 201	General Organic Chemistry I	2
6	AEC 211	Principles of Agricultural Economics	2
		Total	15

300 LEVEL: SECOND SEMESTER

S/No.	Course Code	Course Title	Credit Unit
1	MAT 202	Elementary Differential Equation	3
2	ICH 202	General Organic Chemistry II	2
3	FST 202	Agricultural Biochemistry	3
4	BUS 102	Introduction to Business II	3
5	FST 206	Fundamentals of Food Engineering Process Calculations	2
		Total	13

400 LEVEL: FIRST SEMESTER

S/No.	Course Code	Course Title	Credit Unit
1	MAT 231	Calculus	3
2	ICH 221	General Physical Chemistry	2
3	ICH231	Analytical Chemistry	2
4	FST 301	Food Chemistry I	2
5	FST 303	Food Machinery (Basic Unit Operations)	2
6	FST 305	Food Analysis and Instrumentation	2
7	FST 391	Food Technology Laboratory	2
		Total	15

400 LEVEL: SECOND SEMESTER

S/No.	Course Code	Course Title	Credit Unit
1	AMB 212	General Microbiology Laboratory	2
2	FST 204	Postharvest Storage of Farm Produce	3
3	FST 302	Processing of Miscellaneous Foods	2
4	FST 304	Elements of Food Plant Design	2
5	FST 306	Principles of Nutrition	2
6	FST 308	Food Microbiology	3
		Total	14

500 LEVEL: FIRST SEMESTER

S/N	Course Code	Course Title	Credit Unit
1	MKT 201	Principles of Marketing	3
2	STA 101	Introduction to Statistics	3
3	BUS 425	Production Management	3
4	FST 401	Thermobacteriology and Thermal Process Calculations	2
5	FST 403	Research Methods in Food Sci. & Tech.	2
6	FST 413	Technical Writing	1
		Total	14

500 LEVEL: SECOND SEMESTER

S/N	Course Code	Course Title	Credit Unit
1	STA 202	Statistics for Biological Sciences	3
2	FST 310	Food Chemistry II	2
3	FST 392	General Food Technology Laboratory	2
4	FST 502	Food Packaging	2
5	FST 504	Sensory Evaluation & Quality Control	2
		Electives (2 Units)
1	FAT 212	Introduction to Fisheries and Aquaculture	2
2	AMB 232	Principles of Brewing Science & Technology	2
		Total	13

600 LEVEL: FIRST SEMESTER

S/N	Course Code	Course Title	Credit Unit
1	FST 405	Technology of Fruits and Vegetables	3
2	FST 407	Technology of Cereals and Legumes	2
3	FST 415	Food Process Engineering I: Heat Transfer Principles	2
4	FST 491	Food Processing Laboratory I	2
5	FST 501	Technology of Meat, Fish and Poultry	2
6	FST 505	Technology of Roots and Tubers	1
	FST 507	Technology of Fats and Oils	1
		Total	15

600 LEVEL: SECOND SEMESTER

S/N	Course Code	Course Title	Credit Unit
1	FST 506	Food Product Development & Design	2
2	FST 508	Food Standard and Legislation	2
3	FST 510	Food Fermentation and Biotechnology	2
4	FST 512	Food Plant Sanitation	1
		Elective (2 Units)
1.	FST 516	Principles and Technology of Water Treatment	2
2	FST 518	Advances in Food Science and Technology	2
		Total	9

700 LEVEL: FIRST SEMESTER

S/N	Course Code	Course Title	Credit Unit
1	FST 503	Technology of Milk and Dairy Products	3
2	FST 509	Seminar	1
3	FST 511	Separation Processes in Food Processing	2
4	FST 513	Food Additive, Toxicology and Safety	2
5	FST 515	Food Process Engineering II: Concentration and Drying	2
6	FST 517	Food Process Engineering III: Refrigeration and Low-Temperature Storage	2
7	FST 591	Food Commodity Processing Laboratory	2
		Total	14

700 LEVEL: SECOND SEMESTER

S/No.	Course Code	Course Title	Credit Unit
1	FST 598	Research Project	6
		Total	6

Candidates are hereby informed that the registration of course form always lasts for two (2) weeks after the resumption. The hard copy print out should be submitted to the Faculty officer for verification and authorisation.

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