CCMAS Course Search

On- the -job experience in industry chosen for practical working experience but not necessarily limited to the student’s major (12 weeks from the end of the first semester at 400-Level to the beginning of the first semester of the following session. Thus, the second semester at 400-Level is spent in industry). Each student is expected to work in a programme related industry, research institute or regulatory agencies etc, for a period of 6 months under the guidance of an appropriate personnel in the establishment but supervised by an academic staff of the Department. On completion of the training, the student submits the completed Log book on the experience at the establishment., Also, there will be a comprehensive report covering the whole of the student’s industrial training experiences (GET 299, GET 399 and GET 499), on which a seminar will be presented to the Department for overall assessment. 500 Level

, by being able to explain the value of flesh foods; 2. possess an in-depth knowledge of abattoir practices, post-mortem and ante-mortem inspection and distribution of frozen carcasses; 3. discuss biology of sea and fresh water fish production; and 4. communicate the acquired technical knowledge on fish processing technologies Course Content Definition of flesh foods, the value of meat, poultry and fish products as food, the meat industry in Nigeria, structure of meat, composition, nutritive value and conversion of muscles to meat. Abattoir practices, post-mortem and ante-mortem inspection and distribution of frozen carcasses. Biology of sea and fresh water fish production, handling methods, assessment of fish quality, microbiology, fish preservation technology, chilling, freezing, smoking, salting, canning and irradiation. Fish protein concentrate and other fish products production.

, 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.

Opportunity identification (sources of business opportunities in Nigeria, environmental scanning, demand and supply gap/unmet needs/market gaps/market research, unutilised resources, social and climate conditions and technology adoption gap). New business development (business planning, market research). Entrepreneurial finance (venture capital, equity finance, micro-finance, personal savings, small business investment organizations and business plan competition). Entrepreneurial marketing and e-commerce (principles of marketing, customer acquisition & retention, B2B, C2C and B2C models of e-commerce, First Mover Advantage, E-commerce business models and successful e-commerce companies). Small business management/family business: Leadership & Management, basic book keeping, nature of family business and family business growth model. Negotiation and business communication (strategy and tactics of negotiation/bargaining, traditional and modern business communication methods). Opportunity discovery demonstrations (business idea generation presentations, business idea contest, brainstorming sessions, idea pitching). Technological solutions (The concept of market/customer solution, customer solution and emerging technologies, business applications of new technologies - artificial intelligence (AI), virtual/mixed reality (VR), Internet of things (IoTs), blockchain, cloud computing, renewable energy, etc. Digital business and e-commerce strategies).

The course comprises general, mechanical and electrical components: supervised hands-on experience in safe usage of tools and machines for selected tasks; Use of measuring instruments (calipers, micrometers, gauges, sine bar, wood planners, saws, sanders, and pattern making). Machine shop: lathe work shaping, milling, grinding, reaming, metal spinning. Hand tools, gas and arc welding, cutting, brazing and soldering. Foundry practice.Industrial safety and accident prevention, ergonomics, metrology. Casting processes. Metal forming processes: hot-working and cold-working processes (forging, press- tool work, spinning, etc.). Metal joining processes(welding, brazing and soldering). Heat treatment. Material removal processes. machine tools and classification. Simple theory of metal cutting. Tool action and cutting forces. Introduction to CNC machines. Supervised identification, use and care of various electrical and electronic components such as resistors, inductors, capacitors, diodes and transistors. Exposure to different electric circuits, wiring schemes, analogue and digital electrical and electronic measurements. Household and industrial energy consumption measurements. Practical energy conservation principles.