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
Showing 1661–1670
of 4,624 courses
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...
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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....
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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...
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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...
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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.
BST 710
3
Analysis of lipids; proteins; carbohydrates; toxicants; minerals; vitamins and food additives.
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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
BST 710
3
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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.
BST 821
2
Principles and practice of food analysis; sample preparation.
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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
BST 823
3
Heat processors - pasteurizers; irradiators; microwaves and ohmic heaters.
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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
VMD 707
2
Introduction; aetiology; symptom; transmission; diagnosis; treatment and control of bacterial; parasitic; viral; rickettsial and mycotic diseases of ruminants; diseases caused by nutritional deficiency and metabolic diso...
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Introduction; aetiology; symptom; transmission; diagnosis; treatment and control of bacterial; parasitic; viral; rickettsial and mycotic diseases of ruminants; diseases caused by nutritional deficiency and metabolic disorders; Clinical diagnosis and clinicopathological study of economically important diseases of food animals
VSS 710
3
In-depth discussion of common traumatic and non-traumatic surgical problems in cattle; small ruminants and pigs.
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In-depth discussion of common traumatic and non-traumatic surgical problems in cattle; small ruminants and pigs; Surgical management of the above along with post-surgical management of routine and emergency surgical problems in food animals; The cost-benefit of various surgical managements are emphasized