CCMAS Course Search

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.

Plant layout and design in the food industry. Location of materials handling systems. Optimum design of food processing plants. Technical feasibility study of food processing operations. Review of the economics of process design and optimisation. Detailed process flow sheets, mass and energy balance calculations. Boilers, water supply and waste disposal systems. Group project work in a specific food process and submission of technical reports. Industrial safety (safety devices and procedures in the plant). Types, causes and preventive measures of industrial accidents. First aid measures for industrial accident victims.

Product Development leading to design specification, problem identification and definition. The process design team. Survey and market analysis. The design data book. The use of design handbook and codes. Block diagram, symbolic representations of food equipment. Development of a Process Flow Diagram, material and energy balances in process calculations. Flow-sheeting. Pictorial representation of basic food equipment. Food process control and automation. Elements of Computer-Aided Process Design. Process engineering flow diagram and process charts in food processing, related symbols and conventions. Mass and energy balances, contrasting food process design from chemical process design. Conception, inventorization and associated calculations for typically complex food processing systems, process instrumentation and optimization. Optimization by differentiation, programming methods. flow-sheeting software. software. applications and examples (optimization studies for different food processes). Optimization procedures: search methods, response surface method, neural network, genetic algorithms, etc. modeling, computer simulation. Fundamentals of computer simulation: Model formulation, simulation, amongst others. Report writing and presentation.

Mechanisms and calculations which underpin the primary unit operations in food processing. Mechanical separations (principles, design features, operations and maintenance of machineries used in food industries for sedimentation, centrifugation, filtration, size reduction, screening and particle size analysis). Emulsification; mixing; refrigeration; freezing. Concepts in energy utilization in food processing. Energy mix in food industries; prospects of renewable energy in food industries.

Mechanisms and calculations which underpin the primary unit operations in food processing. Heat exchangers (types, features, advantages and maintenance of heat exchangers). Drying (introduction and theory, equipment design, operation, advantages and limitation of open air/sun drying, solar drying, hot air drying). Thermo-bacteriology (meaning, history, thermal death time curve, decimal reduction time.). Thermal processes. Successive sampling technique, etc. Evaporation. Contact equilibrium separation. Membrane separations and Distillation. Pulsed electric field processing. 400 Level GET 402 Engineering Project I (2 Units: C; PH 90) Learning Outcomes At the end of this course, the students should be able to: 1. Complete the design phase of a complex engineering problem sourced from industry or community during the SIWES III programme. 2. Demonstrate the connection between engineering product-making and the theoretical courses they have learned following the applicable industry best practices. Course Contents In the second semester of the 400-level students, preferably in groups, work from the university on the identified industry or organization to tackle industry complex engineering problems. Theoretical issues may be provided by the department faculty or industry experts. During the vacation, students will now work full time with the organisation/industry on the project as part of the SIWES III. The students can also go beyond the department and engage in multidisciplinary undertakings. Literature survey, review of existing systems etc. must be achieved to a satisfactory extent. GET 404 Engineering Valuation and Appraisal (2 Units: C; LH 30) Learning Outcomes At the end of this course, the students should be able to: 1. Identify at least three (3) objectives of engineering valuation work, valuer's primary duty and responsibility and valuation terminologies. 2. Describe at least four (4) Valuer's obligation to his or her client, to other valuers, and to the society. 3. Demonstrate with example the engineering valuation methods, valuation standards, and practices. 4. Prepare engineering valuation and appraisal reports and review 5. Discuss expert witnessing and ethics in valuation. 6. Determine price, cost, value, depreciation and obsolescence in real property, personal property, personal property, machinery and equipment, oil, gas, mines, and quarries valuation.

Design features and functions of equipment used in the food Industry e.g. equipment for cleaning, sorting, grading, size reduction, mixing, homogenisation, filtration, distillation, centrifugation etc. Design and fabrication of simple food processing machineries. Electric motors. Automation/process control.

Background and definition of terms (Basic and applied research, development and technical service). New products (basic concepts and ideas underlying new products development, reasons for new products, sources of pressure for new products, products life cycle). Food product development tools (expert profile panel, primary sensory panel, secondary sensory panel, research guidance panel). Types of new products for company. Stages in successful new product development. Information needed to launch a new product. Optimising food product design and development. Cost analysis. Business plan. Project. feasibility analysis; approach to setting up and running business. Case studies in New product development. Product recall (for product destruction, formulation and redevelopment). Methods of shelf-life evaluation.

Roles of Veterinarian in public health implementation; roles of veterinarian in producing safe foods (handling; packaging and retailing); drug residues in meat and meat products (causes; permissible levels; detection; prevention); carcinogens in meat and meat products; prevention and control strategies throughout the food chain including Hazard Analysis and Critical Control Points (HACCP); concepts and application of traceability in food safety

The importance of food standards and legislation; Food and drug laws; Codex Alimentarius; Food standards and legislation in Nigeria; Food quality; quality control; quality assurance and cost; principles of quality control; sensory evaluations; microbiological; chemical quality control; statistical quality control; Use of control charts for the food industry