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Food Engineering Course Code

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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