CCMAS Course Search

A brief review of common pitfalls in writing. Principles of clear writing (punctuations and capitalization). Figures of speech. Units of grammar. Tenses and verb agreement. Active and passive sentences Lexis and structure Fog Index concept. Skills for communication and communication algorithm. Types and goals of communication; Interpersonal communication; features and the Finger Model or A,B,C,D,E of good interpersonal communication (accuracy of technical terms, brevity of expression, clarity of purpose, directness of focus and effectiveness of the report). Language and organisation of reports. Technical report writing skills(steps, problems in writing, distinguishing technical and other reports, significance, format and styles of writing technical reports). Different formats for communication; styles of correspondences – business report and proposal, business letter, memorandum, e-mails, etc. Proposals for projects and research; format, major steps and tips of grant-oriented proposals. Research reports(competency, major steps, components and formats of research reports and publishable communication). Sources and handling of data, tables, figures, equations and references in a report. Presentation skills; overview, tips, organisation, use of visual aids and practising of presentation. Intellectual property rights in research reports. Case studies of major engineering designs, proposals and industrial failures with professional presentation of reports.

A brief review of common pitfalls in writing. Principles of clear writing (punctuations and capitalization). Figures of speech. Units of grammar. Tenses and verb agreement. Active and passive sentences Lexis and structure Fog Index concept. Skills for communication and communication algorithm. Types and goals of communication; Interpersonal communication; features and the Finger Model or A,B,C,D,E of good interpersonal communication (accuracy of technical terms, brevity of expression, clarity of purpose, directness of focus and effectiveness of the report). Language and organisation of reports. Technical report writing skills(steps, problems in writing, distinguishing technical and other reports, significance, format and styles of writing technical reports). Different formats for communication; styles of correspondences – business report and proposal, business letter, memorandum, e-mails, etc. Proposals for projects and research; format, major steps and tips of grant-oriented proposals. Research reports(competency, major steps, components and formats of research reports and publishable communication). Sources and handling of data, tables, figures, equations and references in a report. Presentation skills; overview, tips, organisation, use of visual aids and practising of presentation. Intellectual property rights in research reports. Case studies of major engineering designs, proposals and industrial failures with professional presentation of reports.

A brief review of common pitfalls in writing. Principles of clear writing (punctuations and capitalization). Figures of speech. Units of grammar. Tenses and verb agreement. Active and passive sentences Lexis and structure Fog Index concept. Skills for communication and communication algorithm. Types and goals of communication; Interpersonal communication; features and the Finger Model or A,B,C,D,E of good interpersonal communication (accuracy of technical terms, brevity of expression, clarity of purpose, directness of focus and effectiveness of the report). Language and organisation of reports. Technical report writing skills(steps, problems in writing, distinguishing technical and other reports, significance, format and styles of writing technical reports). Different formats for communication; styles of correspondences – business report and proposal, business letter, memorandum, e-mails, etc. Proposals for projects and research; format, major steps and tips of grant-oriented proposals. Research reports(competency, major steps, components and formats of research reports and publishable communication). Sources and handling of data, tables, figures, equations and references in a report. Presentation skills; overview, tips, organisation, use of visual aids and practising of presentation. Intellectual property rights in research reports. Case studies of major engineering designs, proposals and industrial failures with professional presentation of reports.

, by being able to explain the value of flesh foods; 2. possess an in-depth knowledge of abattoir practices, post-mortem and ante-mortem inspection and distribution of frozen carcasses; 3. discuss biology of sea and fresh water fish production; and 4. communicate the acquired technical knowledge on fish processing technologies Course Content Definition of flesh foods, the value of meat, poultry and fish products as food, the meat industry in Nigeria, structure of meat, composition, nutritive value and conversion of muscles to meat. Abattoir practices, post-mortem and ante-mortem inspection and distribution of frozen carcasses. Biology of sea and fresh water fish production, handling methods, assessment of fish quality, microbiology, fish preservation technology, chilling, freezing, smoking, salting, canning and irradiation. Fish protein concentrate and other fish products production.

, by being able to explain the nutritive value of plant foods; 2. possess an in-depth knowledge of the Structure, physiology, microbiology, quality, and associated process technologies of plant foods; 3. discuss process technologies of root and tubers; 4. communicate the acquired technical knowledge on fruits and vegetable processing; and 5. explain controlled atmosphere storage of fruits and vegetables. Course Content Fruits, Vegetables, Roots and Tuber technology: Structure, physiology, microbiology, quality, process technologies (canning, drying, concentration, refrigeration and freezing). Process technology of root and tubers. Fruits processing: production of Jams, jellies, marmalades from fruits; Juice extraction, refining and concentration; controlled atmosphere storage of fruits and vegetables. Fats and oils processing. FDE 405 Laboratory Practical (1 Units C: PH 90) (Animal, Fruits & Vegetable Products) Learning Outcomes At the end of this course, students should be able to: 1. develop animal, fruit and vegetable products; cereal and legume products, beverage and sugar based products; and 2. evaluate the quality of animal, fruit and vegetable products; and 3. develop dairy products. Course Content Preparation and quality evaluation of smoked fish, smoked meat, cured meat, meat sausages, salted fish, salted and dried fish, solar dried fish, etc. Processing of milk into dairy products, e.g. ice cream, yoghurt, cheese, butter, etc. Evaluation of shell egg quality including external appearance (size, shape, shell colour, shell texture, shell cleanliness), Candling appearance, (air cell characteristics, shell characteristics, internal quality characteristics) and opened egg quality (Haugh unit, yolk index, percentage of thick and thin albumen, etc.). Shell egg pasteurization. Processing of egg products including powdered egg products (whole egg, egg yolk, egg white), Frozen liquid egg products (whole egg, egg yolk, egg white). Mayonnaise and salad cream production. Quality tests in milk and milk products. Milk products manufacture (market milk, ice cream, yoghurt and other fermented milk products, powdered milk products (full fat milk, non-fat milk.), butter, cheese, etc. Preparation and processing of fruit and vegetable products (fruit juices, squashes, fruit bar, jams, jellies, tomato ketchup, tomato puree, dried vegetables). Preparation of canned and bottled fruits and vegetables spiced and fermented vegetables. FDE 407 Food Quality Control (2 Units C: LH 15; PH 45) Learning Outcomes At the end of this course, the students should be able to: i. explain and apply properly the national and international legislation/ regulation; ii. implement food safety management systems for primary production; iii. evaluate food safety management systems and recommend the preventive measures; iv. prepare presentations relating to food safety and food quality; and v. discuss food fortification, enrichment, labeling and risk/benefit analysis. Course Content Definition. Scope and significance of food quality and quality control. Quality parameters, quality assurance and specifications. Total quality management. Food laws. Food legislation and the Codex Alimentarius. Food regulations. Food standards (International food standard and Nigerian Industrial Standards (NIS)). Good manufacturing practice (GMP). Enforcement of food standards. Principles and methods of food quality control. Quality control charts. Hazard Analysis- Critical Control, Points (HACCP) system. Plant sanitation as a quality control tool. Sensory and instrumental methods of evaluating quality parameters. Food fortification and enrichment. Nutritional labeling. Risk/benefit analysis.

Telecommunications standards, monitoring and regulation: International Telecommunications Union (history, structure and functions). Global telecommunications standards collaboration: international and regional. Nigerian Communications Act. Nigerian Communications Commission. Spectrum Management: basics of spectrum management: RF spectrum, classifications and features, spectrum utilization, need for spectrum management, spectrum management goals. Spectrum management functions. Spectrum policy, planning and assignment: frequency assignment and allocation procedures, national, regional and international spectrum management regulatory frameworks. Spectrum management applications (e.g. aeronautics, radio astronomy, radar, broadcasting, satellite networks, etc.). Spectrum management responsibilities: spectrum management improvement techniques, ITU's radio regulation and recommendations, ITU-R activities and study groups, CEPT, ETSI, NTIA, Ofcom, Nigerian Communications Commission (NCC), spectrum management in selected developing countries.

Introduction to reliability, maintainability, availability, elementary reliability theory; application to power systems and electronic components; test characteristics of electrical and electronic components; types of fault; designing for higher reliability; packaging, mounting, ventilation; protection from humidity, dust.

Thermochemistry applied to typical metallurgical reactions, graphical representations of equilibria, binary and ternary phase diagrams, heterogeneous equilibrium, behaviour of solutions, standard states, and electrochemical thermodynamics. Application of thermodynamic data to predict stable phases in aqueous and high-temperature systems. Construction and use of partial pressure diagrams, Eh-pH diagrams, temperature-composition diagrams in related mineral and metallurgical systems. Activities and equilibria in slag-metal and gas-metal systems.

Introduction: Development history and primary function of Train Control System (TCS); Current applications in the world; Technologies development of CTCS. Basic principle of TCS: Train blocking, speed protection, TCS composition. Principle and composition of CTCS-2: System requirements, technical principles, system principles and composition, track circuit coding, balise message, temporary speed restriction, section logic occupation checking, operation scene. Land-based equipment of CTCS-2: Land-based equipment of Locomotive signal system, train control center, balise, temporary speed restriction server. Train-based equipment of CTCS-2: Composition and function, work mode and driver machine interface. Land-based equipment of CTCS-3: Introduction, operation scene, radio block center. Train- based equipment of CTCS-3: Functions and principle of work, key technology, composition of hardware, work mode.

Steady State Conduction. Forced and Natural Convection. Reynolds' Analogy. Heat Transfer Film Coefficient Correlations. LMTD Heat Transfer Design. Fouling Factors. Radiation; Blackbody Radiation, Emission from Real Surfaces. Kirchoff’s Law. Unsteady-State Conduction. 2-D Conduction. Fundamentals of Mass Transfer. Similarity of Momentum, Heat and Mass Transfer. Convective Mass Transfer. General, Molecular and Turbulent Diffusion Equations. Fick’s Law for Diffusion. Molecular Diffusion in Gases, Liquids and Solids. Diffusion Coefficients in Gases. Liquids. Shell and Tube Heat Exchangers. LMTD Correction Factors. Heat Transfer and Pressure Drop Correlations. HX Design and Performance (Kern’s and NTU Methods for Multipass and Cross-Flow HX). Compact Heat Exchangers. Plate Heat Exchangers.Operating Principles, Series and Parallel Combination, Use and Limitations. Comparison with Shell and Tube Heat Exchangers.