CCMAS Course Search

Limits, continuity, differentiation, introduction to linear first order differential equations, partial and total derivatives, composite functions, matrices and determinants, vector algebra, vector calculus, directional derivatives.

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.

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.

The concept of entrepreneurship (entrepreneurship, intrapreneurship/corporate entrepreneurship); theories, rationale and relevance of entrepreneurship (Schumpeterian and other perspectives, risk-taking, necessity and opportunity-based entrepreneurship, and creative destruction); characteristics of entrepreneurs (opportunity seeker, risk-taker, natural and nurtured, problem solver and change agent, innovator and creative thinker); entrepreneurial thinking (critical thinking, reflective thinking and creative thinking). Innovation (The concept of innovation, dimensions of innovation, change and innovation, knowledge and innovation). Enterprise formation, partnership and networking (basics of business plan, forms of business ownership, business registration and alliance formation, and joint ventures). Contemporary entrepreneurship issues (knowledge, skills and technology, intellectual property, virtual office and networking). Entrepreneurship in Nigeria (biography of inspirational entrepreneurs, youth and women entrepreneurship, entrepreneurship support institutions, youth enterprise networks and environmental and cultural barriers to entrepreneurship). Basic principles of e-commerce.

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.

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.

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

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.

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.