CCMAS Course Search

, by being able to explain the nutritive value of plant foods; 2. possess an in-depth knowledge of the Structure, physiology, microbiology, quality, and associated process technologies of plant foods; 3. discuss process technologies of root and tubers; 4. communicate the acquired technical knowledge on fruits and vegetable processing; and 5. explain controlled atmosphere storage of fruits and vegetables. Course Content Fruits, Vegetables, Roots and Tuber technology: Structure, physiology, microbiology, quality, process technologies (canning, drying, concentration, refrigeration and freezing). Process technology of root and tubers. Fruits processing: production of Jams, jellies, marmalades from fruits; Juice extraction, refining and concentration; controlled atmosphere storage of fruits and vegetables. Fats and oils processing. FDE 405 Laboratory Practical (1 Units C: PH 90) (Animal, Fruits & Vegetable Products) Learning Outcomes At the end of this course, students should be able to: 1. develop animal, fruit and vegetable products; cereal and legume products, beverage and sugar based products; and 2. evaluate the quality of animal, fruit and vegetable products; and 3. develop dairy products. Course Content Preparation and quality evaluation of smoked fish, smoked meat, cured meat, meat sausages, salted fish, salted and dried fish, solar dried fish, etc. Processing of milk into dairy products, e.g. ice cream, yoghurt, cheese, butter, etc. Evaluation of shell egg quality including external appearance (size, shape, shell colour, shell texture, shell cleanliness), Candling appearance, (air cell characteristics, shell characteristics, internal quality characteristics) and opened egg quality (Haugh unit, yolk index, percentage of thick and thin albumen, etc.). Shell egg pasteurization. Processing of egg products including powdered egg products (whole egg, egg yolk, egg white), Frozen liquid egg products (whole egg, egg yolk, egg white). Mayonnaise and salad cream production. Quality tests in milk and milk products. Milk products manufacture (market milk, ice cream, yoghurt and other fermented milk products, powdered milk products (full fat milk, non-fat milk.), butter, cheese, etc. Preparation and processing of fruit and vegetable products (fruit juices, squashes, fruit bar, jams, jellies, tomato ketchup, tomato puree, dried vegetables). Preparation of canned and bottled fruits and vegetables spiced and fermented vegetables. FDE 407 Food Quality Control (2 Units C: LH 15; PH 45) Learning Outcomes At the end of this course, the students should be able to: i. explain and apply properly the national and international legislation/ regulation; ii. implement food safety management systems for primary production; iii. evaluate food safety management systems and recommend the preventive measures; iv. prepare presentations relating to food safety and food quality; and v. discuss food fortification, enrichment, labeling and risk/benefit analysis. Course Content Definition. Scope and significance of food quality and quality control. Quality parameters, quality assurance and specifications. Total quality management. Food laws. Food legislation and the Codex Alimentarius. Food regulations. Food standards (International food standard and Nigerian Industrial Standards (NIS)). Good manufacturing practice (GMP). Enforcement of food standards. Principles and methods of food quality control. Quality control charts. Hazard Analysis- Critical Control, Points (HACCP) system. Plant sanitation as a quality control tool. Sensory and instrumental methods of evaluating quality parameters. Food fortification and enrichment. Nutritional labeling. Risk/benefit analysis.

Telecommunications standards, monitoring and regulation: International Telecommunications Union (history, structure and functions). Global telecommunications standards collaboration: international and regional. Nigerian Communications Act. Nigerian Communications Commission. Spectrum Management: basics of spectrum management: RF spectrum, classifications and features, spectrum utilization, need for spectrum management, spectrum management goals. Spectrum management functions. Spectrum policy, planning and assignment: frequency assignment and allocation procedures, national, regional and international spectrum management regulatory frameworks. Spectrum management applications (e.g. aeronautics, radio astronomy, radar, broadcasting, satellite networks, etc.). Spectrum management responsibilities: spectrum management improvement techniques, ITU's radio regulation and recommendations, ITU-R activities and study groups, CEPT, ETSI, NTIA, Ofcom, Nigerian Communications Commission (NCC), spectrum management in selected developing countries.

Introduction to reliability, maintainability, availability, elementary reliability theory; application to power systems and electronic components; test characteristics of electrical and electronic components; types of fault; designing for higher reliability; packaging, mounting, ventilation; protection from humidity, dust.

The course focuses on the history, theory, and practice of designing, emphasizing natural fabrics and their use in clothing and fashion and environmental and general industrial applications through time. Assignments will identify natural and manufactured fabrics, pattern making, colour and pigment application, materials, and equipment used in the industry.

Definition of fashion merchandising and merchandising concepts and terminologies -(Fashion cycle, fashion trend, fashion design, fashion forecasting, fashion predictors, fashion image, fashion store image, fashion leader, fashion followers, couture mass fashion, fads.). The stages of fashion cycle, fashion cycle in relation to fashion innovation and diffusion. Theories of fashion diffusion. The roles of fashion leaders and fashion followers. The concept of fashions followership and reasons for followership. Fashion merchandising concepts: Merchandiser, market -target market, retailing demand, consumer education, market survey, inventory, assortment planner, Assortment planner, assortment planning, balanced assortment, characteristics of assortment plans- size - price - colours - seasons. Principles and scope of fashion industry, types of different merchandising in the fashion industry namely, retail, export and visual. The structure of fashion merchandising in the fashion industrial viz –strategies –buying, the intangibles of fashion, fashion as mirror of the time. Meaning of Environment, the components of environment and environmental factors (sociological factors, psychological factors and economic factors) that influence fashion interest and demand. Definition of sales promotion, strategies for promoting sales of fashion merchandise – (Advertising, display, personal selling, direct marketing, publicity). The skills needed to succeed in the competitive fashion/ garment production- (Marketing skills, Production skills, communication and inter personal skills, creativity with great sense of style, good eye for materials, strong visualization abilities). Definition of branding in fashion merchandizing, the relevance of branding in fashion industries. Areas of Branding- (Customer profiling, Building a brand, Luxury brands, Brand promotion, Brand protection). Relevance of store image and fashion image to the fashion Merchant. Online marketing. Definition of policy, types of policies in relation to fashion merchandising. Effect of policies on fashion merchandising.

Provides students with the knowledge of the role of textile designer; various types of fabric surface designs (structural and applied). Emphasis will be on applied design such as furnishing, wrapper, shirt, dress, java, and madras designs. Fabric design concept development through classroom exercises in basic repeat patterns on paper. Colour exploration is paramount as an element of design. Intensive paper work to develop in students a creative approach in fabric design techniques, synthesis and application of design theories: paper to fabric procedures and processes in furnishing, wrapper, shirt prints, java prints among others. Making of thumbnail sketches and colour roughs of motifs suitable for adoption in repeat patterns. Exercises expose students to various techniques to produce prototypes of fabric surfaces which can be fashioned to an end use.

Commercial survey of designs and fabrics for fashion and interior and exterior design and decoration. Principles and structure of the textile market, clothing for future needs, fabrics as communication, and their need for various settings and the environment. The course incorporates respective aspects of planning, purchasing, allocation, and promotion of the merchandise of fabrics. The communicative and critical applications for achieving results in the textiles industries involving merchandising, consultancy and advocacy, come into focus.

Introduction to Merchandising, Fashion Marketing, Role of Merchandiser, product development and product cycle. Types of merchandising. Channels of Distribution. Promotional activities of government and organizations. Domestic and Export Market Environment, International Market Environment. Buyers and Sellers Meet. Costing – Basic Costing, importance, types, merits and demerits; Domestic and Export Pricing, merits and demerits. Advertising- scope, importance, types, merits and demerits; sales promotion, personal selling. Retail management. Feasibility study on how to set up small scale and medium scale textile industry. Productive planning, economic use of materials, labour and machinery, costing and staff management. Prices and advertising procedures appropriate for textile merchandising. The various aspects of planning, purchasing, allocation and promotion of merchandise. Students will understand the importance of professionalism, effective communication and critical reasoning for achieving results in textiles and textile relayed industries. The Nigerian textile industry and other factors that can improve merchandising and market will be examined.

Definition of textile fibre and textile terms (yarn, filament, staple fabric, selvedge, warp yarns, weft yarns, grain, man-made fibre, fabric thread count); sources and classification of textile fibres. Methods of fibres identification. Properties/characteristics of textile fibres. Methods of fabric production (woven fabrics, basic weaves- plain weave, twill weave, satin weave), knitting, quilting, crocheting, lacing, bonding, netting, felting and lamination. Fabric finishes, purpose of fabric finishes, types of fabric finishes (beetling, calendaring, mercerization, sniggering, sizing, bleaching, carbonizing, abrasion resistant, shrinkage control, water-proof finish, moth proof, mildew control). Types of fabrics (cotton, linen, wool, silk, rayon, acetate, nylon/polyamide, polyester and acrylic fabrics). Fabric combinations, blends and mixtures. Reasons for fabric combinations. Uses and care of different fabrics.

Definition of textile fibre and textile terms, Classification of fibres according to their sources or origin, outline the production and world distribution of the major textile fibres, state the properties of textile fibres, test fibres for specific use, explain the principles and processes involved in staple yarn manufacture, explain the objectives of blow room operation, describe the mode of operation of carding machine, list the objectives and needs for combing, explain briefly other methods of yarn production, explain methods of manufacture and numbering of sewing thread, describe the general methods of production of natural sewing threads, explain the methods of manufacture of man-made sewing threads, explain the reasons for the application of finishes to sewing threads and the use various sewing thread for specific purpose.