CCMAS Course Search

Role of geophysics in mineral exploration; Basic physical laws; properties of rocks and minerals; instruments; field procedure; data acquisition; reduction and interpretation relating to gravity; magnetic; self potentials; resistivity; induced polarization; electromagnetic; seismic reflection and refraction; and radioactivity methods; Geophysical well logging; Applicability of various methods; field examples; relative cost and survey planning

Field training techniques of geological investigation; as exemplified in mineral exploration; including geological; geophysical; geotechnical hydrogeological and geochemical methods; Field assignment and write-up of concise technical report

An intensive field investigation into the taxonomy and ecology of critical groups of vascular and non-vascular plants; Indicator species for major biomes in Nigeria; Threatened and Endangered plant species in Nigeria; Invasive plants; Exotic invasives (Management; law and legislation)

Introduction to the Finite Element Method: Formulation of the Finite Element Method using the Principle and Virtual Displacement; General Isoparametric Formulation; and Variational Techniques; Generalization of the theory; Application of the Finite Element Method to the Solution of Engineering Problems e.g.; in Solid Mechanics; Heat Transfer; Fluid Dynamics and Mass Transfer; Development of appropriate Computer Programme; Case Studies

Fish preservation and processing; Fish by-products; Assessment of fish quality; Fishing methods; evolution of fishing methods - Trawls; nets; gears and gear types; fish location gadgets

Thermodynamics Compressible flow; waves; shocks; supersonic flow; Boundary layer Theory; stability; Turbulence

Analysis of lipids; proteins; carbohydrates; toxicants; minerals; vitamins and food additives; The principle and application of gas liquid chromatography; high performance liquid chromatography (including gel permeation and ion exchange chromatography); electrophoresis; polarimetry; spectrophotometry (visible; ultraviolet; infrared) and fluorimetry in food analysis

Analysis of lipids, proteins, carbohydrates, toxicants, minerals, vitamins and food additives. The principle and application of gas liquid chromatography, high performance liquid chromatography (including gel permeation and ion exchange chromatography), electrophoresis, polarimetry, spectrophotometry (visible, ultraviolet, infrared) and fluorimetry in food analysis.

Principles and practice of food analysis; sample preparation; Chromatography including high performance liquid chromatography; spectrophotometry; flame photometry etc; Electrophoresis; isoelectric focusing; viscometry; membrane filtration; Determination of food contamination and indicators of food spoilage; Modern techniques in food analysis

Heat processors - pasteurizers; irradiators; microwaves and ohmic heaters; Dehydration and concentrating processors; dryers (air and vacuum); Evaporators open kettles; flash; thin film; vacuum and freeze-dry evaporators; ultrafiltration and reverse osmosis processes; Fermenters: for microbial biomass and biogas; microbial metabolites and microbial enzymes and microbially transformed compounds (eg beer; wine and vinegar); Batch and continuous processes - merits and demerits; In all systems emphasis will be placed on design of equipment and the chemical effects on foods