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,
Prof. Helen N. Ayo-Omogie B.Sc, M.Tech, Ph.D
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 AND TECHNOLOGY
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
|
2
|
0
|
0
|
2
|
C
|
|
FSC 312
|
Human Nutrition
|
2
|
0
|
0
|
2
|
C
|
|
FSC 313
|
Food Chemistry I
|
2
|
1
|
0
|
2
|
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
|
2
|
0
|
2
|
2
|
R
|
|
FSC 316
|
Technology of Plant Food Products I
|
2
|
0
|
0
|
2
|
C
|
|
FSC 317
|
Technology of Flesh Food Products I
|
2
|
0
|
0
|
2
|
C
|
|
FSC 318
|
Research Methodology
|
2
|
0
|
0
|
2
|
C
|
|
|
TOTAL UNITS
|
|
|
|
21
|
|
|
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
|
2
|
C
|
|
FSC 323
|
Unit Operations in Food Processing Lab.
|
0
|
0
|
3
|
1
|
C
|
|
FSC 324
|
Post-Harvest Physiology & Storage
|
2
|
1
|
0
|
2
|
R
|
|
FSC 325
|
Principles of Food Analysis 1
|
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
|
|
MCB 321
|
Food Microbiology 1
|
3
|
0
|
0
|
3
|
C
|
|
|
TOTAL UNITS
|
|
|
|
20
|
|
| |
|
|
|
|
|
|
|
|
400 Level First Semester
|
|
|
CODE
|
Course Title
|
L
|
T
|
P
|
UNITS
|
REMARKS
|
PRE-REQUISITES
|
|
FSC 410
|
Food Plant Design and Pilot Demonstration
|
30
|
0
|
45
|
3
|
C
|
|
|
FSC 411
|
Principles of Food Analysis II
|
30
|
0
|
0
|
2
|
C
|
FSC 325
|
|
FSC 412
|
Principles of Food Analysis Lab
|
0
|
0
|
45
|
1
|
C
|
|
|
FSC 413
|
Food Microbiology II
|
30
|
0
|
0
|
2
|
C
|
MCB 321
|
|
FSC 414
|
Food Microbiology Lab.
|
0
|
0
|
45
|
1
|
C
|
|
|
FSC 415
|
Principles of Food Biotechnology
|
30
|
0
|
45
|
3
|
C
|
|
|
FSC 416
|
Nutrition in Health and Disease
|
30
|
0
|
0
|
2
|
E
|
|
|
FSC 417
|
Fermented Foods and Beverages
|
30
|
0
|
0
|
2
|
E
|
|
|
FSC 418
|
Selected Topics in Food Processing
|
30
|
0
|
0
|
2
|
E
|
|
|
FSC 419
|
Advanced Food Analysis
|
30
|
0
|
0
|
2
|
E
|
|
|
FSC 490
|
Seminars
|
15
|
0
|
0
|
1
|
C
|
|
|
|
TOTAL UNITS
|
|
|
|
21
|
|
400 level Second Semester and Long Vacation SIWES
|
Course Code
|
Course Title
|
L
|
T
|
P
|
UNITS
|
REMARK
|
|
FSC 421
|
Industrial Training Assessed by industry -based Supervisors and University Staff
|
0
|
0
|
6
|
4
|
C
|
|
FSC 422
|
Industrial Training Assessed by UNIMED Supervisors
|
0
|
0
|
12
|
4
|
C
|
|
FSC 423
|
Students Report
|
0
|
0
|
12
|
4
|
C
|
|
FSC 424
|
Students Seminar Presentation
|
0
|
0
|
3
|
3
|
C
|
|
|
TOTAL UNITS
|
|
|
|
15
|
|
500- Level (First Semester)
|
500 Level First Semester
|
|
|
CODE
|
Course Title
|
L
|
T
|
P
|
UNITS
|
STATUS
|
|
FST 510
|
Invention and Patents
|
30
|
0
|
0
|
2
|
E
|
|
FST 511
|
Food Product Development
|
30
|
0
|
0
|
2
|
C
|
|
FST 512
|
Food Product Development. Practical
|
0
|
0
|
45
|
1
|
C
|
|
FST 513
|
Food Standards and Laws
|
30
|
0
|
0
|
2
|
C
|
|
FST 514
|
Food Additives, Toxicology and Safety
|
30
|
0
|
0
|
2
|
C
|
|
FST 515
|
Principles of Sensory Evaluation
|
30
|
0
|
0
|
2
|
C
|
|
FST 516
|
Food Quality Control and Plant Sanitation
|
30
|
0
|
0
|
2
|
C
|
|
FST 517
|
Fruit and Vegetable Processing
|
30
|
0
|
0
|
2
|
C
|
|
FST 518
|
Fruit and Vegetables Processing Practical
|
0
|
0
|
45
|
1
|
C
|
|
FST 519
|
Cereals, roots and tuber Technology
|
30
|
0
|
0
|
2
|
C
|
|
|
TOTAL
|
|
|
|
18
|
|
| |
|
|
|
|
|
|
|
|
500 Level Second Semester
|
|
|
|
CODE
|
Course Title
|
L
|
T
|
P
|
UNITS
|
STATUS
|
|
FST 520
|
Milk and Dairy Technology
|
30
|
0
|
0
|
2
|
C
|
|
FST 521
|
Milk and Dairy Technology Practical
|
0
|
0
|
45
|
1
|
C
|
|
FST 522
|
Processing of Miscellaneous Food Commodities
|
30
|
0
|
0
|
2
|
C
|
|
FST 523
|
Oil Seed Processing and Utilization
|
30
|
0
|
0
|
2
|
E
|
|
FST 524
|
Industrial Food Waste Management
|
30
|
0
|
0
|
2
|
C
|
|
FST 525
|
Fats and Oil Technology
|
30
|
0
|
0
|
2
|
C
|
|
FST 526
|
Food Irradiation Technology
|
30
|
0
|
0
|
2
|
E
|
|
FST 527
|
Meat Science & Fish Science & Technology
|
30
|
0
|
0
|
2
|
C
|
|
FST 528
|
Food Packaging
|
30
|
0
|
0
|
2
|
C
|
|
FST 599
|
Assigned Project
|
0
|
0
|
18
|
6
|
C
|
|
|
TOTAL UNITS
|
|
|
|
23
|
|
| |
|
|
|
|
|
|
|
|
Minimum Elective requirement for this session is TWO (2) units
Course Description
FSC 211: INTRODUCTION TO FOOD SCIENCE AND TECHNOLOGY I (2 Units
