CCMAS Course Search

Introduction to ordinary differential equations (ODEs); theory, applications, methods of solution; second order differential equations. Advanced topics in calculus (vectors and vector- valued function, line integral, multiple integral and their applications). Elementary complex analysis including functions of complex variables, limits and continuity. Derivatives, differentiation rules and differentiation of integrals. Cauchy-Riemann equation, harmonic functions, basic theory of conformal mapping, transformation and mapping and its applications to engineering problems. Special functions.

, that is, possess a breadth of knowledge in the area covered; 2. possess an in-depth knowledge upon which a solid foundation can be built in order to demonstrate a depth of understanding in advanced mathematical topics; 3. develop simple algorithms and use computational proficiency; 4. write simple proofs for theorems and their applications;; and 5. communicate the acquired mathematical knowledge effectively in speech, writing and collaborative groups.. Course Content Linear Algebra. Elements of Matrices, Determinants, Inverses of Matrices. Theory of Linear Equations. Eigen Values and Eigen Vectors. Analytical Geometry. Coordinate Transformation. Solid Geometry. Polar, cylindrical and spherical coordinates. Elements of functions of several variables. Surface Variables. Ordinary Integrals. Evaluation of Double Integrals, Triple Integrals, Line Integrals and Surface Integrals. Derivation and Integrals of Vectors. The gradient of scalar quantities. Flux of Vectors. The curl of a vector field, Gauss, Greens and Stoke’s theorems and applications. Singular Valued Functions. Multivalued Functions. Analytical Functions. Cauchy Riemann’s Equations. Singularities and Zeroes. Contour Integration including the use of Cauchy’s Integral Theorems. Bilinear transformation.

Project management fundamentals – definitions, project environment, nature and characteristics, development practice, management by objectives, and the centrality of engineering to projects, infrastructures, national and global development. The scope of project management – organisational, financial, planning and control, personnel management, labour and public relations, wages and salary administration and resource management. Identification of project stakeholders; beneficiaries and impacted persons – functions, roles, responsibilities. Project community relations, communication and change management. Project planning, control and timeliness; decision making, forecasting, scheduling, work breakdown structure (WBS), deliverables and timelines, logical frameworks (log frames), risk analysis, role of subject matter experts (SMEs), role conflicts; Gantt Chart, CPM and PERT. Optimisation, linear programming as an aid to decision making, transport and materials handling. Monitoring and Evaluation – key performance indices (KPIs); methods of economic and technical evaluation. Industrial psychology, ergonomics/human factors and environmental impact considerations in engineering project design and management. Project business case - financial, technical and sustainability considerations. Case studies, site visits and invited industry professional seminars. General principles of management and appraisal techniques. Breakthrough and control management theory; production and maintenance management. Training and manpower development. The manager and policy formulation, objective setting, planning, organising and controlling, motivation and appraisal of results.

Descriptive statistics, frequency distribution, populations and sample, central tendency, variance data sampling, mean, median, mode, mean deviation, percentiles. Probability. Binomial, Poisson hyper-geometric, normal distributions. Statistical inference intervals, test hypothesis and significance. Regression and correlation. Introduction to big data analytics and cloud computing applications. Introduction to the R language; R as a calculator; Vectors, matrices, factors, data frames and other R collections. Iteration and looping control structures. Conditionals and other controls. Designing, using and extending functions. The Apply Family. Statistical modelling and inference in R.

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.

The principles and application of analytical methods in food analysis. such as photometry, colorimetry, gravimetry, refractometry, Spectroscopy – Introduction (spectroscopy and spectrometry, Electromagnetic radiation, Electromagnetic spectrum, analyte spectrum, uses of spectroscopy). Atomic Spectroscopy, Molecular Spectroscopy, Fluorescence Spectroscopy. Polarimetry. Refractometry. Gravimetry. Electrophoresis. Centrifugation. Chromatography (Introduction, basic equipment and uses). Types of Chromatography – adsorption chromatography (liquid adsorption chromatography, liquid-liquid chromatography, Gas-liquid chromatography, Gas adsorption chromatography and Capillary gas chromatography, Reverse phase chromatography, High performance liquid chromatography). Partition Chromatography. Ion exchange (Cation and anion) chromatography. Molecular exclusion chromatography. X- ray diffraction analysis. Bomb calorimetry. NMR. Physical and chemical analysis of water and other major food components. Food colours, additives, trace metals, contaminants.

Naturally occurring constituents of foods. Their structure, chemical and physical properties and significance. Food activities. Chemical, physical and biochemical changes that occur in food during handling, processing and storage such as carbohydrates and their derivatives. Proteins in food systems, Rancidity of fats and oils etc. Food colloids, emulsions, and foam: - Food flavour and additives. Terpenoids, porphyrins. Enzymes and the use in the food industry. Toxic constituents of foods and their mode of degradation in the body.

Qualitative and quantitative tests in foods. Preparation and standardization of reagents. Acid and bases pH determination of buffer solution. Titrations. Report writing. Methods of separation. Preparation of chromatographic columns: thin layer paper column, ion exchange. Dialysis and electrophoresis. Removal of toxic contents in foods and its determination simple enzyme reactions. Determination of Kmax and other enzymatic parameters. Food compositions/Conponents

Review of machine design: methods and process of design, the engineering team, Unit and dimensions, engineering materials and properties, fabrication and welding processes, fit and tolerances, stresses, deflection and buckling. Food machine component, design (shaft design and critical speed analysis, coupling, key, pins, spleens, bolts, screws belts drives, gear forces, vibrations and springs, bearing and lubrication). Hygienic equipment design. Ergonomics factors in machine design. Team design project and presentation.

Technical feasibility study of food production. Food Plant Economics. Feasibility analysis. Food factories, types and purposes. Site Selection: Location, marketing utilities and facilities, soil investigation and plant layout designs in the food industry. Facility design emphasizing planning, foundation floors, walls, drains, windows, doors, piping, Lighting, ventilation, cleaning- characteristics of suitable construction materials. Optimum design of food processing plant to include well defined spaces for the following: raw materials storage, source of water supply, waste and by-products disposal, sanitation consideration of the plant, parking space for both empty goods and finished products industries and a plant design project.