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In depth study of a few major areas historically considered to be part of artificial intelligence; In particular; detailed coverage will be given to the design considerations involved in the following applications: automatic theorem proving; natural language understanding and machine learning

Introduction to Artificial Intelligence: Intelligent Agents and Applications of Artificial Intelligence. Knowledge Representation and Reasoning: Propositional logic, Theory of first order logic, Inference in First order logic, Forward and Backward chaining, Resolution, Probabilistic reasoning, Utility theory, Hidden Markov Models (HMM), Bayesian Networks. Machine Learning: Supervised and unsupervised learning, Decision trees, Statistical learning models, Learning with complete data – Naive Bayes models, Learning with hidden data – EM algorithm, Reinforcement learning. Pattern Recognition: Introduction, Design principles of pattern recognition system, Statistical Pattern recognition, Parametre estimation methods – Principle Component Analysis (PCA) and Linear Discriminant Analysis (LDA), Classification Techniques – Nearest Neighbour (NN) Rule, Bayes Classifier, Support Vector Machine (SVM), K – means clustering.

Introduction to artificial intelligence: understanding natural languages, knowledge representation, expert systems (CT Scan, MRI, Ultrasonography and many others, Pattern recognition, Medical Image Analysis, image Segmentation, registration, visualisation, computing. Deterministic versus statistical models, global versus local representations of appearances, Neural networks and texture analysis. Principles of mathematical modelling of biological systems, computer algorithms and extraction of qualitative information/automations of systems and processes Deep learning and Machine learning in imaging. Applications of AI in Radiography as it affects patient documentation and data management, Image acquisition, processing, interpretation and storage/retrieval.

Introduction: language level of abstraction and effect on machine, characteristics of machine code, advantages, justifications of machine code programming, instruction set and dependency on underlying processor. Intel 8086 microprocessor assembly language programming: programming model as resources available to programmer, addressing modes, instruction format, instruction set- arithmetic, logical, string, branching, program control, machine control, input/output , etc; assembler directives, hand-assembling, additional 80x86/Pentium instructions. Modular programming. Interrupt and service routine. Interfacing of assembly language to C. Intel 80x87 floating point programming. Introduction to MMX and SSE programming. Motorola 680x0 assembly language programming. Extensive practical engineering problems solving in assembly language using MASM for Intel, and cross-assembler for Motorola.

Introduction: Language level of abstraction and effect on machine, characteristics of machine code, advantages, justifications of machine code programming, instruction set and dependency on underlying processor; Intel 8086 microprocessor assembly language programming: programming model as resources available to programmer, addressing modes, instruction format, instruction set- arithmetic, logical, string, branching, programme control, machine control, and input/output, etc; assembler directives, hand-assembling, additional 80x86/Pentium instructions; modular programming; interrupt and service routine; interfacing of assembly language to C; Intel 80x87 floating point programming; introduction to MMX and SSE programming; Motorola 680x0 assembly language programming; extensive practical engineering problems solving in assembly language using MASM for Intel, and cross-assembler for Motorola.

Student project proposal writing and presentation. Each student is expected to carry out research investigation under the supervision of a member (s) of academic staff of any area (s) of food agricultural / food engineering. The research should be directed at solving an identified problem related to food. The Student is expected to make an oral presentation at a seminar of the project plan and or a literature review on the project topic before the investigation. Each student shall engage in a project done alone or in a team that will include problem identification, design process or machinery. Fabrication, implementation testing and seminar presentation. Minimum Academic Standards Equipment, Laboratories & workshop required for the Programme Although, other laboratories and workshops not listed here will be shared with many other departments in the faculty and the University in general, the laboratories and facilities listed below should be provided and equipped specifically for the Food Engineering programme. Laboratories/Workshops 1. Food Processing/ Pilot Plant Laboratory 2. Food Fabrication/ Engineering Workshop 3. Food Chemistry Laboratory 4. Food Biotechnology/Microbiology Laboratory This workshop ought to be equipped with facilities for wood work, metal work and glasswork where possible. This studio will enable students to gain practical engineering drawing skills. The Studio should have adequate number of tables, chairs, drawing boards and other accessories. It will be very strategic to acquire drawing softwares like Alias, Autocad, FORMIT, etc. for digital drawing and sketching. Equipment Although other laboratories and workshops not listed here will be shared with many other departments in the faculty and the University in general, the laboratories and facilities listed in the Table below should be provided and equipped specifically for every Food Science and Technology programme. Food Chemistry and Analysis Laboratory S/N Name of Equipment 1 Colorimeter 2 Balance (Research) 3 Manesty steel 4 Water Bath 5 pH Meter 6 Standing Freezer 7 Refrigerator 8 Hot Plate 9 Homogenizer 10 Refracto meter – hand 11 Laboratory benches/slabs, cupboards 12 Fume Chamber 13 pH Meter 020 JENWAY 14 Magnetic Stirrer 15 Kjehldal Distiller 16 Water bath Shaker 17 Battery operated Electronic balance 18 Top loading balance 19 Cole palmer fume hood 20 Flame photometer 21 Hot air oven 22 Kjeldahl digester 23 Markhan apparatus 24 Thermolyne bench-top muffle furnace 25 Soxhlet extraction unit 26 Magnetic stirrer 27 Analytical balance 28 Cole palmer UV/Vis spec 30 Electric table top centrifuge Food Microbiology Laboratory S/N Name of Equipment 1 Kjeldahl Nitrogen apparatus 2 Soxhlet apparatus 3 Muffle furnace 4 Chromatography-Gas/Liquid 5 Digester (1007) 6 Soxtec System, Service Unit (1044) 7 Evatec System; 600 Microwave Drier 8 Cyclotec; 1093 Sample Mill 9 Markham Distiller 10 Hot Air Oven 11 Hot Air Oven (bad) size one 12 Incubator 13 Water bath (small) 14 Electric Stirrer 15 Microwave Oven 16 Hot plate 17 Balance, Top loading 18 pH Meter 19 Hot air oven 20 Microscopes 21 Cole Palmer polystat cooling/heating circulators bath (6.5 liters) Animal Products Laboratory S/N Items 1 Motor driven, pickle machine 2 Hand operated pickle machine 3 Ice making machine 4 Kenwood Mincer 5 Desiccator 6 Water activity meter 7 Hauth Meter 8 Weighing balance 9 Cole Palmer fume hood Food Processing Laboratory S/N Items 1 Tower pots 2 Juice extractor 3 Food mixer 4 Blender 5 Chopping boards 6 Grater 7 Scale 8 Stainless spoons (divine success) 9 Stainless forks (divine success) 10 Tin cutter 11 Rolling pins 12 Wooden sticks (spatula) 13 Perforated Stainless spoons (frying) 14 Perforated spoon 15 Flat serving plates (big) 16 Flat serving plates (small) 17 Deep soup plates (big) 18 Deep soup plates (small) 19 Cooking spoons 20 Knives 21 Flat bottom sieve 22 Sieves (with handle) 23 Stainless steel bowls 24 Plastic basin (big) 25 Plastic basin (small) 26 Plastic bowl (small) 27 Glass tumblers 28 Bread knife 29 Crown corking machine 30 Gas cooker (single burner) 31 Baking oven 32 Gas cylinders 33 Domestic gas cylinder regulator 34 Baking pans 35 Baking trays 36 Stainless trays 37 2-burner kerosene stoves (high standing) 38 Big saucer pan/pot (tower brand) 39 Medium saucer pan/pot (tower brand) 40 Cooking spoons (stainless steel) 41 Can openers 42 Cutlery forks 43 Blender (sorex brand) 44 Drinking glass/tumbler 45 Gas regulator (paca brand) 46 Hand towels 47 Ceramic plates (flat) 48 Ceramic plates (bowl) 49 13.5 kg gas cylinder (total brand) 50 Basins (stainless steel) 51 Basin plastic 52 Trays (stainless steel) 53 Buckets – plastic with cover 54 25 litre gallon black for kerosene 55 Kitchen knives with black handle 56 7 x 7 Projector screen 57 Kenwood mixer (with accessories) 58 Anerobic jar (22 x 12 mm) 59 100-liter steam jacketed kettle with tap 60 100-liter steam jacketed without tap 61 Electric Generating Plant (3.2 KVA) 62 Water bath sterilizer 63 Stuart scientific SAB vortex mixer 64 Coors porcelain mortar Z529508 65 Coors porcelain pestle 66 Magnetic stirrer X603813-IEA Sensory Evaluation Laboratory S/N List of facilities 1 Product Preparation Area • A fully equipped kitchen with storage area. It should have refrigerators/freezers, conventional ranges/ovens, dishwashers • convection oven, microwave ovens, & professional grills Positive air pressure and air conditioners • 2 Sensory Testing Areas • It should have individual booths with computers for ballot presentation. The computers need to be equipped with sensory evaluation softwares like Compusense (https://compusense.com/) . SPSS and Food Processor® software installed could also be installed to the computers The booth ought to be fitted with tap water and waste water drainage wash hand/basin. Adequate lighting is to be provided within the booth. 3 Meeting room with conference table seating for 12-15 panelists, for briefing and brainstorming. 4 Objective Testing Area • Analytical balance and electronic food scales • Hydrometers, pH meter, Refractometer, Consistometer • Moisture Analyzer, Saltmeter, Specific Gravity Pycnometer Workshops Bakery – (Pilot Plant) S/N Item Units 1 Wood fired baking oven 2 2 Electric baking oven 2 3 Dough mixer 2 4 Dough milling machine 2 5 Dough cutter/divider 1 6 Dough moulder 1 7 Baking pans 500 lbs 8 Bread slicer 1 9 Dough conditioner 5 10 Racks for bread cooling 5 11 Diesel engine 1 12 Stainless steel tables 4 13 Trolleys 3 Garri Processing Plant S/N Item Units 1 Diesel powered grater 1 2 Hydraulic press 2 3 Wood fired garri fryer 1 4 Weighing balance (50 kg & 20 kg) 1 each 5 Manual Sealing machine 2 6 Industrial Sealing machine 2 7 Cassava grater (Weston Specialist Product, Ltd.) Malting Plant S/N Item Units 1 Malting bin 1 2 Malting bin/dryer 2 3 Washing basin 1 4 Humidifier 1 5 Dryer 1 Canning Line S/N Item Units 1 Electric steam boiler (Reimers Cleanbrook, Virginia. RH60) 1 2 Autoclave /Retort equipped with thermocouples 1 3 Blancher 1 4 Cooker 1 5 Can seamer 1 6 Steamer 1 Grains Processing/Milling Plant S/N Item Units 1 Rice Miller and Polisher (Lewis C. Grant Ltd, Dysart, Scotland) 1 2 Attrition Grinder (Bental) 1 3 Mixer 1 4 Single or twin-screw Extruder 1 5 Hammer Mill (Horvic ) 1 6 Dehuller 1 7 Drum dryer 1 Smoking Unit S/N Item Units 1 Smoking kiln and Improved smoking kiln 2 2 Parboiling/scalding station 1 3 Poultry feather plucking machine 1 Dressing table 1 Engineering Fabrication Workshop (Could be shared) This workshop ought to be equipped with facilities for wood work, metal work and glasswork where possible. Drawing Studio (Could be shared) This studio will enable students to gain practical engineering drawing skills. The Studio should have adequate number of tables, chairs, drawing boards and other accessories. It will be very strategic to acquire drawing software like Alias, AutoCAD, FORMIT, etc. for digital drawing and sketching. Staffing Academic Staff The NUC guidelines on staff/student ratio of 1:15 for Engineering and Technology departments shall apply. However, there should be a minimum of six full-time equivalents of Staff in the department. There is need to have a reasonable number of Staff with doctoral degrees as well as sufficient industrial experience. With a minimum load of 15 Units per semester for students and a minimum of six full-time equivalent of staff in each programme, staff should have a maximum of 15 contact hours per week for lectures, tutorials, practical’s and supervision of projects. NUC requirement encourages all academic staff to have PhD degrees; hence appointment of academic staff is preferably to the Lecturer cadre. Only in exceptional cases are candidates with great promise appointed to Graduate Assistant and Assistant Lecturer positions for the purpose of being developed to the Lecturer cadre as registered PhD candidates. Academic Support Personnel Teaching Assistant/Demonstrators to help lecturers in the conduct of tutorials, practical’s and field work. This category of personnel is not expected to be regular staff as they are to be paid on the basis of approved hourly rate. Administrative Support Staff The services of the administrative support staff are indispensable in the proper administration of the departments and faculty offices. It is important to recruit very competent senior staff that are computer literate. Technical Support Personnel The services of technical support staff, which are indispensable in the proper running of laboratories and workshop/studios are required. It is important to recruit very competent senior technical staff to maintain teaching and research equipment. They are also to undergo regular training to keep them abreast of developments in equipment operation and maintenance. The minimum of academic staff to technical staff ratio of 5:1 should be maintained. Minimum Number of Staff Subject to the general standards specified by NUC: 1. there should be a minimum of two PhDs and four M.Eng degree holders full-time academic staff to mount the programme; 2. each workshop or laboratory should have an adequate number of staff with the right mix, such that each unit or section in that workshop or laboratory can run efficiently; and 3. there should be an adequate number of administrative staff of the appropriate caliber for the office of the Head of Department to run. Student/Staff Ratio The minimum staff-to-student ratio should be 1:15 from 200 level to 500 level. Library In addition to the university and faculty libraries, the programme must have a departmental library well equipped with specialised books and journals in both physical collections and E-collections (E-Resources) of various types. Various field and research reports of the programme must also be available in the library for staff, students and researchers. The library must be connected to subscribed repository of: 1. institutions (national and international); 2. open access sources (Agora, Science direct, OARE, HINARI amongst others); 3. professional bodies’ E-learning platforms; and 4. Relevant international organisations; The library must also have adequate facilities for reading, lending and reservation of specialised materials. Classrooms, Laboratories, Workshops, Clinics and Offices The NUC recommends the following physical space requirement: Academic m2 Professor’s Office 18.50 Head of Department’s Office 18.50 Tutorial Teaching Staff Space 13.50 Other Teaching Staff Space 7.00 Technical Staff Space 7.00 Science Staff Research Laboratory 16.50 Engineering Staff Research Laboratory 14.50 Seminar Space per student 1.85 Drawing Office Space (A.O. Board) (Per Student) 4.60 Drawing Office Space (A.I. Board) (Per Student) 3.70 Laboratory Space 7.50 Non-Academic Secretarial Space 7.00 Office Facilities S/No Office No in Facilities Room 1. HOD 1 Table, chairs, A/C, filing cabinet, bookshelves, computer unit, Secretary and facilities. 2. Professor 1 Table, chairs, A/C, filing cabinet, bookshelves, computer unit, Secretary and facilities. 3. Reader 1 Table, chairs, A/C, filing cabinet, bookshelves, computer unit. 4. Senior 1 Table, chairs, A/C, filing cabinet, bookshelves, Lecturer computer unit. 5. Lecturer I 2 Table, chairs, fan, filing cabinet, bookshelves. 6. Lecturer II 3 Table, chairs, fan, filing cabinet, bookshelves

Appraisal of the different assistive devices: techniques, methods of fabrication and application of these devices. Different types of orthotic and prosthetic devices for correcting or assisting specific problems. Wheelchair seating and assessment. Specific measurement considerations for wheelchair seating. Wheelchair prescriptions including adaptations. Electro-mechanical mobility aids and motorised wheelchairs. Adaptive devices and assistive technology including reachers, mouse and keyboard adaptations, and mobility impairment aid. Care, uses and prescription of wheelchairs and other assistive devices for activities of daily living such as crutches, walking frames and sticks. Bio-mechanical principles in giving prosthesis and orthosis and the criteria for selection. Patient’s education on care, maintenance and uses of orthosis and prosthesis. Dangers, complications and contraindications in the use of the different assistive/corrective devices. Hand Splinting: Occupational therapy in the rehabilitation of the amputee. Spinal Orthoses: Principles, goals, classification, specification in application, indications and contraindications; Demonstration of methods of training in the use of spinal orthoses. Practical Work: Mobile arm supports and slings. Basic principles in application of Biofeedback and FES and as adjunct to therapy. Environmental control units: writing, feeding, and toileting aids. Prescribing and designing footwear modifications. Occupation-based activities for a range of clients’ needs.

Definitions and types of augmentative and alternative modes or devices. Speech-Language (communication disorders) and augmentative and alternative devices. Voice production and augmentative and alternative devices. Cognitive, psycho-social, educational, physical, and communicative-linguistic factors of individuals across the life span with little or no functional speech and language. Assessment of the presented cases. Considerations for appropriate devices and management issues.

History of aural rehabilitation. Early aural rehabilitation centers. Hearing loss and its attendant communication disorder. Development of listening assistive technology (hearing aids). Types of amplification devices. Use of amplification devices. Maintenance of amplification devices. Audiological assessment of hearing loss. Prescription and fixing of amplification devices. Advent of the cochlear implant. Auditory training across the span, Speech training across the span.

Technical terminology-W.H.O definitions (Disorder, Impairment, Disability and Handicap), Self- Assessment inventories of hearing loss/impairment such as quantified Denver scale (QDS), self- assessment of communication (SAC), hearing handicap index (HHI), significant others assessment of communication (SOAC), hearing aid performance inventory, client oriented scale of improvement (COSI) and social hearing handicap scale (SHHS). Audiological habilitation and rehabilitation of children with hearing loss (family/client centred management, special challenges in habilitation of children, consequences of habilitation in children, educational and social impact of unilateral (one-sided) hearing loss and rehabilitation, adults hearing aid rehabilitation. Special challenges in rehabilitation of elderly adults. Group and individual rehabilitation. Relationship between auditory, neurological, speech and occupational rehabilitation.