CCMAS Course Search
Browse BRIDGE's courses under the National Universities Commission's Core Curriculum Minimum Academic Standards (CCMAS) — Nigeria's unified benchmark curriculum for every accredited program. Search by course title, code, faculty or programme to see full descriptions, learning outlines and credit-hour loads.
4,624
Courses
10
Faculties
168
Programmes
Faculty: Engineering and Technology ×
Clear all filters
Showing 701–710
of 1,630 courses
STE 407
2
At the end of this course, the students should be able to: 1. explain the numerical methods involved in finite element theory; 2. discuss the role and significance of shape functions in finite element formulations and us...
View learning outline
Direct approach for truss analysis, strong form and weak form, approximation functions for
finite element methods, weighted residual methods, Ritz method, variational method,
convergence criteria and rate of convergence, natural coordinates and shape functions, iso-
parametric finite elements, finite element formulation of multidimensional heat flow and
elasticity, numerical integration and approximation properties, finite element formulation of
beam.
FST 425
2
At the end of this course, the students should be able to: 1. define chemical composition of fish and shellfish; 2. discuss microbiology of fresh and processed fish; 3. specify methods of handling of fish; 4. explain fis...
View learning outline
Handling of fish: spoilage of fish and shellfish; effect of temperature on fish spoilage, use of
ice; Solid carbon dioxide and liquid nitrogen in fish preservations; containers for packaging
and transportation of fish, handling on board fishing vessels and on shore ;use of chemical
preservatives and irradiation in extending shelf-life of fish and shell fish. Canning: Principles
of canning; canning materials; handling and preparation of fish and shellfish for canning;
spoilage of canned fish; chemical and microbiological spoilage and their prevention. Curing:
Salting of fish-principles and practices; pickling; smoked fish; spoilage of cured fish.
Microbiology of fresh and processed fish: Morphology of bacteria: growth and reproduction of
bacteria: effect of environmental factors like temperature, pH, oxygen, moisture, etc. Common
bacteria present in fish; identification and isolation. Bacteria of sanitary significance. Chemical
composition of fish and shellfish: moisture, protein, fat, carbohydrates, ash etc.
CEE 301
3
At the end of this course, the students should be able to: 1. describe boundary layer theory and state its applications in pipe and open channel flows; 2. analyse and design pipe network systems; 3. explain unsteady flow...
View learning outline
Fluid Boundary Layer theory. Steady pipe flow covering minor and major energy losses in
laminar and turbulent flows. Pipe systems and network analysis. Pressure transients in
pipelines. Uniform open channel flow covering the design of rigid and non-rigid boundary
channels. Non-uniform open channel flow including - specific energy and critical flow,
transition; water surface profiles in gradually varied flow and computer applications. Unsteady
open channel flows. Hydraulic structures such as weirs, culverts, overflow spillways, and
energy dissipators.
CEE 301
3
Upon completion of the course, students should be able to: 1. distinguish laminar from transitional and turbulent flows using the concept of Reynolds Number; 2. utilise boundary layer theory to estimate Lift and Drag; 3....
View learning outline
Introduction to incompressible viscous flow, laminar and turbulent flows, Reynolds number;
boundary layer flow, lift and drag. Laminar flow – in pipes, between parallel plates. Turbulent
flows – along a plate, in ducts and pipes. Physical hydraulic models. Interconnected pipes and
pipe network analysis. Potential flows and application to flow nets. steady and unsteady flow
in closed conduits; water hammer, surge tanks.
FST 306
2
At the end of this course, the students should be able to: 1. demonstrate knowledge of protocols for analysis of foods for purposes of trade, compliance, quality assurance, authentication, complaint investigation, nutrit...
View learning outline
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.
FDE 423
2
At the end of this course, the students should be able to: 1. demonstrate knowledge of protocols for analysis of foods for purposes of trade, compliance, quality assurance, authentication, complaint investigation, nutrit...
View learning outline
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.
FST 427
2
At the end of this course, the students should be able to: 1. develop an understanding of the application of biotechnology in animal, plant and food production; 2. acquire practical skills in using nucleic acids sequence...
View learning outline
Scope and principles of biotechnology. Bacteria and fungi of biotechnological importance
(cultivation, maintenance and storage), Strain improvement techniques (selection, mutation,
recombination and gene manipulation). Plant and animal cell culture techniques. Enzymes
(sources, production techniques and uses in foods).
500 Level
FST 304
2
At the end of this course, students should be able to: 1. explain the underlying the properties and reactions of various food components; 2. apply the knowledge of food chemistry to control reactions in foods; 3. identif...
View learning outline
Chemistry of naturally occurring food components – proteins, carbohydrates, vitamins,
minerals, fats/oils, pigments and colourings and food flavours. Their structure, chemical and
physical properties and significance. Chemical, physical and biochemical changes that occur
in food during handling, processing and Storage. Rancidity (Definition and types of rancidity,
mechanism of formation, Effects on food quality). Introduction to sorption isotherms and
hysteresis. Enzymic and Non-Enzymic Browning (Definitions, Mechanisms, Effects of browning
on quality of foods, applications in flavor development, methods of controlling browning
reactions). Pigments and Colours. Interaction of Food Components and Effects on Food
Quality. Food dispersions (true solutions, suspensions, colloids, emulsions, etc.). Properties of
water in food systems. Nature and significance of water in foods. States of water (solid, liquid
and gas). Dispositions of water (free, immobilized and bound),.Concept of water activity.
Functions of water.
FDE 301
2
At the completion of the course, the students are expected to be able to: 1. explain the chemistry underlying the properties and reactions of various food components. 2. demonstrate sufficient knowledge of food chemistry...
View learning outline
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.
FDE 302
1
1. On completion of the course, students should be able to: 2. distinguish how individual food components contributes to the overall quality of foods 3. understand the important chemical/biochemical reactions amongst var...
View learning outline
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