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Dr. Funmilayo Joy GBENGA-FABUSIWA
Ph.D
Ag. HOD
 

On behalf of the faculty, I heartily welcome you to the Department of Food Science at the University of Medical Sciences (UNIMED), Ondo City, Nigeria the Department that is full of milk and honey. I am so excited and delighted for this golden choice you have made to study Food Science, a noble profession that will grant you the opportunities to show case your expertise at national and international levels.

 

The Department of Food science is one of the newly founding academic departments at UNIMED in 2020 approved to offer B.Sc., M.Sc., and Ph.D. degree programs. All our faculty members are Ph.D. holders in different specializations in the field of Food science. Our faculty members are team-spirited, intellectual, proficient, pathfinder and result-oriented. The Department of Food Science is well equipped with teaching and research laboratories (food chemistry, food processing, food microbiology, food biochemistry, sensory evaluation), lecture halls, staff offices, Library and e-library.

 

The Department of Food Science shares the vision and mission of the University. We are committed to teaching, research and training through the creation of sound knowledge on the recent advances in Food Science and the application of these tools in meeting global competitiveness in health care delivery, health education, research institutes, food/beverage, pharmaceutical, food processing and food analyzing to ensure global food security and safety.

 

The Department of Food Science is anchored on the philosophy of training students to have adequate capacity for deep inquiry, critical thinking and problem-solving skills. In addition to this, the programme is also, to produce skilled graduates with theoretical and practical knowledge in food processing, food storage, food packaging, basic nutrition, food product development, food fortification/improvement, unit operation in food processing and food equipment maintenance. These will ensure safe, nutritious and wholesome processed food availability for the ever-growing population.

 

I most sincerely wish you a hitch-free academic program and success in your academic pursuit within the Department and our noble institution at large.

 

Yours Sincerely,

Dr. Funmilayo Joy GBENGA-FABUSIWA

Acting Head of Department of Food Science



                       AIM & OBJECTIVES

The programme is designed to provide a practical and theoretical training on the

 

conversion of raw agricultural produce into processed, packaged, shelf-stable

 

food products and intermediate raw materials.

 

    The specific objectives of food science programs are to:

 

(i). provide training on different aspects of food preservation, food safety and food security;

 

(ii). establish maintenance on assurance of food quality and also incorporates   relevant industrial training; and

 

(iii) develop entrepreneurial skills that will make students self-reliant and employable after graduation.

 

    CAREER OPPORTUNITIES IN FOOD SCIENCE

Programmes in Bachelor of Science (B.Sc.) in Food science are designed to meet

 

advanced training in all aspects of food, viz: Chemistry, Biochemistry, Processing,

 

Microbiology, Quality Control etc. Thus, Food Scientists are

 

adequately equipped to:

 

1.   Teach in reputable institutions of higher learning.

 

2.   Work as inspection officer in National Agency for Food, Drugs and Administration Control (NAFDAC), Standard Organization of Nigeria (SON) e.t.c. and other related organizations.

 

3.   Work with the Food Department of the World Health Organization (WHO).

 

4.   Work with the Food and Agricultural Organization (FAO) of the United Nation.

 

5.   Serve as Nutrition Officer at the three tiers of Government in Nigeria,

 

6.   Serve as Production, Quality Assurance Officer or as Control Managers in Food Processing Industries.

 

7.   Serve as Research Development Innovation Officers in Food Industries where they will be involved in formulation and development of new food products perfecting methods of processing and so on.

 

8.   Work as Consultants in charge   of evaluating food – processing plants and recommending modifications to ensure Good Manufacturing Practices,

 

9.   Create job opportunities for the unemployed through Cottage Food Processing Establishments.



COURSE OUTLINE FOR B. SC. IN FOOD SCIENCE 

               100 LEVEL FIRST SEMESTER

CODE

Course Title

L

T

P

UNITS

REMARKS

MTH 111

Elementary Mathematics 1

2

1

0

3.0

R

CHM 111

General Chemistry 1

2

1

0

3.0

R

CHM 112

Practical Chemistry I

0

0

3

1.0

R

PHY 111

General Physics I

2

1

0

3.0

R

PHY 113

General Practical Physics 1

0

0

3

1.0

R

GES 111

Communication in English I

1

1

0

2.0

R

GES 112

Use of Library Study Skills and ICT

1

1

0

2.0

R

GES 113

Philosophy and Logic

1

1

0

2.0

R

BIO 111

General Biology

2

1

3

4.0

R

PHY112

General Physics II

2

0

1

2.0

R

 

TOTAL UNITS

 

 

 

23.0

 

 

              100 LEVEL SECOND SEMESTER

CODE

Course Title

L

T

P

UNITS

REMARKS

MTH 121

Elementary Mathematics II

2

1

0

3.0

R

CHM 121

General Chemistry II

2

1

0

3.0

R

CHM 122

Practical Chemistry II

0

0

3

1.0

R

PHY 121

General Physics II

2

1

0

3.0

R

PHY 122

General Practical Physics II

0

0

3

1.0

R

GES 121

Communication in English II

1

0

1

2.0

R

GES 122

Nigeria People and Global culture

1

0

1

2.0

R

GES 123

Introduction to Entrepreneurship

1

1

0

2.0

R

BIO 121

General Biology II

2

1

3

3.0

R

 

TOTAL UNITS

 

 

 

21.0

 

 

THE TOTAL COURSE FOR THE SESSION = 44.0

           200 LEVEL FIRST SEMESTER

CODE

Course Title

L

T

P

UNITS

REMARKS

FSC 211

Introduction to Food Science and Technology I

2

0

0

3

C

CHM 211

 Physical Chemistry I

3

1

0

3

C

FSC 212

Engineering Drawing I

1

0

6

3

R

FSC 213

Fluid Mechanics I

1

0

1

2

C

GES 211

Entrepreneurship II

1

1

0

2

R

STA 211

Basic Statistics

1

0

1

2

R

GES 212

History and Philosophy of Science

2

0

0

2

R

CSC 211

Basic Computer Programming

2

0

1

2

R

FSC 214

Principles of Management

1

0

0

1

R

FSC 215

Principle of Accounting

1

0

0

1

R

 

TOTAL UNITS

 

 

 

21

 

 

  • University Required Courses for Direct Entry (DE) Students to Audit

      200 DE FIRST SEMESTER

CODE

Course Title

L

T

P

UNITS

REMARKS

GES 111

Communication in English I

1

1

0

2

R

GES 112

Use of Library Study Skills and ICT

1

1

0

2

R

GES 121

Communication in English

1

0

1

2

R

GES 122

Nigeria People and Global culture

1

0

1

2

R

GES 123

Introduction to Entrepreneurship

1

0

1

2

R

FSC 214

Principles of Management

1

0

0

1

R

FSC 215

Principle of Accounting

1

0

0

1

R

 

  •  For Direct Entry Students only in First Semester

Direct Entry students to audit GES 111, GES 112, GES 121, GES 122, GES 123

Overall units for Direct Entry = 26

      200 LEVEL SECOND SEMESTER

CODE

Course Title

L

T

P

UNITS

REMARKS

FSC 221

Introduction to Food Science and Technology II

2

0

0

3

C

FSC 222

Thermodynamics

2

0

0

3

R

PHY 223

Applied Electricity Practical

0

0

3

1

R

FSC 223

Introduction to Nutrition

2

0

0

2

C

CHM 222

 Organic Chemistry I

2

1

0

2

R

FSC 224

Introductory Biochemistry

2

1

0

3

R

PHY 225

General Modern Physics

1

0

3

2

R

GES 222

Logic and Philosophy

2

0

0

2

R

FSC 328

SIWES (3 months)

 

 

 

3

C

 

TOTAL UNITS

 

 

 

21

 

 

 

 

300 LEVEL FIRST SEMESTER

CODE

Course Title

L

T

P

UNITS

REMARKS

FSC 311

Food Rheology

3

0

0

3

C

FSC 312

Human Nutrition

2

1

0

3

C

FSC 313

Food Chemistry I

2

1

0

3

C

FSC 314

Food Chemistry Lab

0

0

3

1

C

MCB 211

General Microbiology

3

3

0

3

C

 FSC 315

Food Machinery

3

0

0

3

R

GES 311

Practical entrepreneurship

0

0

2

2

R

FSC 316

Technology of Plant Food Products I

3

0

0

3

C

FSC 317

Technology of Flesh Food Products I

3

0

0

3

C

 

TOTAL UNITS

 

 

 

26

 

 

 

 

 

 

 

 

 

 

               300 SECOND SEMESTER

CODE

Course Title

L

T

P

UNITS

REMARKS

FSC 321

Food Biochemistry

3

3

0

3

C

FSC 322

Unit Operations in Food Processing I

3

0

0

3

C

FSC 323

Unit Operations in Food Processing Lab.

0

0

3

1

C

FSC 324

Post-Harvest Physiology & Storage

3

0

0

3

R

MBL 321

 Food Microbiology

3

0

0

3

C

FSC 325

Principles of Food Analysis

3

0

0

3

C

FSC 326

Instrumental Method of Analysis

3

0

0

3

R

FSC 327

Fundamentals of Processing and Engineering in Food Storage

2

1

0

2

R

FSC 328

SIWES (3 months)

 

 

 

3

C

 

TOTAL UNITS

 

 

 

24

 

 

         400 LEVEL FIRST SEMESTER

 CODE

Course Title

L

T

P

UNITS

REMARKS

PRE-REQUISITES

FSC 410

Food Plant Design and Pilot Demonstration

2

1

0

3

C

 

FSC 411

 Food Chemistry II

2

1

0

3

C

FSC 312

FSC 412

Principle of Food Analysis Lab

0

0

3

1

C

 

FSC 413

Food Microbiology

2

1

0

3

C

FSC 310

FSC 414

Food Microbiology Lab.

0

0

3

1

C

 

FSC 415

Principles of Food Biotechnology

2

1

0

3

C

 

FSC 416

 Elective

2

0

0

2

E

 

FSC 417

 Elective

2

0

0

2

E

 

FSC 418

Elective

2

0

0

2

E

 

FSC 490

Seminars

0

1

0

1

C

 

 

TOTAL UNITS

 

 

 

21

 

 

                     

 

Students are to take minimum three electives, total of 6 units in first semester from the following electives:

FSC 416- Nutrition in Health and Disease

FSC 417- Fermented Foods and Beverages

FSC 418- Selected Topics in Food Processing

 FSC 419- Advanced Food Analysis

   400 LEVEL SECOND SEMESTER

CODE

Course Title

L

T

P

UNITS

REMARK

FSC 420

 Invention and Patents

2

0

0

2

C

FSC  421

Food Product Development

2

0

0

2

C

FSC  422

Food Quality Control

2

0

0

2

C

FSC  423

Food Product Development/Q.C Lab

0

0

3

1

C

FSC 424

International Food Policy

3

0

0

3

R

FSR 499

Assigned Project

0

0

18

6

C

 

Elective

2

0

0

2

E

 

Elective

2

0

0

2

E

 

Elective

2

0

0

2

E

 

TOTAL UNITS

 

 

 

22

 



FACULTY
NAME: Oluwalana Isaac Babatunde
QUALIFICATION: Ph.D,M.Sc.,PGD,HND
DESIGNATION: Professor
E-MAIL: ioluwalana@unimed.edu.ng
→ View Details
NAME: Omoba Olufunmilayo Sade
QUALIFICATION: B.Sc,M.Tech,PhD
DESIGNATION: Professor
E-MAIL: oomoba@unimed.edu.ng
→ View Details
NAME: Igbaro Janet Oluwatoyin
QUALIFICATION: ND,HND,PGD,Ph.D,M.Tech,B.Eng
DESIGNATION: Teaching/Senior Lecturer
E-MAIL: joigbaro@unimed.edu.ng
→ View Details
NAME: Gbenga-fabusiwa Funmilayo Joy
QUALIFICATION: B.Sc,PhD,M.Tech
DESIGNATION: LECTURER I
E-MAIL: fjgbenga@unimed.edu.ng
→ View Details
NAME: Motunrayo Ajayi Mary
QUALIFICATION: B.sc
DESIGNATION: Data Entry Clerk
E-MAIL: majayi@unimed.edu.ng
→ View Details
NAME: Oke Emmanuel Kehinde
QUALIFICATION: B.Tech,M.Sc,Ph.D
DESIGNATION: Lecturer II
E-MAIL: emmoke@unimed.edu.ng
→ View Details
NAME: Ojolo Gbenga Tope
QUALIFICATION: OND,B.Eng,M.Eng
DESIGNATION: Assistant Lecturer
E-MAIL: gojolo@unimed.edu.ng
→ View Details
NAME: Jeff-agboola Excel Oluwajomiloju
QUALIFICATION: B.sc.
DESIGNATION: Research Assistant
E-MAIL: ejeff-agboola@unimed.edu.ng
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STAFF
NAME: Ogunsulire, Busayo Opeyemi
QUALIFICATION: HND
DESIGNATION: Technologist II
E-MAIL: bogunsulire@unimed.edu.ng
→ View Details


fs@unimed.edu.ng

Food Science Department

University of Medical sciences

Laje Road, Ondo City

Ondo State.

Nigeria.

 





University of Medical Sciences

Laje Road, Ondo City, Ondo State, Nigeria. PMB 536. E-mail: info@unimed.edu.ng
Tel: +234-706-957-3618, +234-905-826-3636, +234-811-295-7770,
+234-916-400-0008,+234-911-500-4010