B.Sc Food Science and Technology

Philosophy, Aims and Objectives of the Degree Programme

Philosophy

The need for manpower required for the preservation of many agricultural crops and development of products or processes that will provide nutritious and balanced diet to the people has been the concern of all involved in national development. Food Science and Technology applies science and engineering principles in processing, preservation, packaging, storage and distribution, analysis and evaluation of foods and associated raw materials (additives) in exploitation, design and analysis of food systems /machineries. The general philosophy therefore is to produce graduates with high academic standard in all aspects of food and its postharvest issues possessing adequate practical background for self-employment as well as being of immediate value to industry, academia and the community in global food security.

Aims and Objectives of the Degree Programme

The objectives of the programme are to adopt the principles of Science, Technology, Engineering and Mathematics (STEM) in:

1. Managing food science and technological challenges;
2. The conversion of raw agricultural produce into processed, packaged, shelf-stable food products and intermediate raw materials;
3. executing different types of food preservation;
4. Establishment, maintenance and assurance of quality of food products and processes in the plant/factory;
5. Design and maintenance of food process machines;
6. Direct practical experience in food industries, food research laboratories/stations/higher academic institutions;
7. Supporting governmental agencies responsible for the formulation and enforcement of food laws and;
8. Developing and imparting entrepreneurial skills that will make graduates employable or self-reliant/self-employed;
9. Understanding all the materials, components, machines, equipment, production techniques and systems in food science and technology;
10. Adapting and adopting exogenous technology in order to solve local technical problems.
11. Managing people, fund, materials and equipment;
12. Improving on indigenous technology to enhance local problems solving capabilities; and
13. Developing novel products, simulating imported food products and consequently helping to decrease capital flight.

Basic Admission Requirements and Expected Duration of the Programmes

Admission requirements

Candidates are admitted into the degree programme in either of the following two ways:

1. Unified Tertiary Matriculation Examination (UTME) Mode (5 Year Degree Programme)
2. Direct Entry (DE) Mode (4 Year Degree Programme)

 Unified Tertiary Matriculation Examination (UTME) Mode

For the five-year degree programme, in addition to acceptable passes in the Unified Tertiary Matriculation Examination (UTME), the minimum admission requirement is credit level passes in Senior School Certificate (SSC) in at least five subjects, which must include English Language, Mathematics, Physics, Chemistry and other acceptable science subjects at not more than two sittings.

Direct Entry (DE) Mode

For the four-year Direct Entry, in addition to five (5) Senior School Certificate (SSC) credit passes, which must include English Language, two must be principal subjects at Advance GCE Level or NCE and its equivalent. Holder of upper credit level at HND are eligible for consideration for admission into 300 level.

Minimum duration

The minimum duration of the Food Science and Technology degree programme is five academic sessions for UTME. The minimum duration will be four academic sessions for candidates admitted to the 200 Level