CCMAS Course Search

Scope of philosophy; notions, meanings, branches and problems of philosophy. Logic as an indispensable tool of philosophy. Elements of syllogism, symbolic logic— the first nine rules of inference. Informal fallacies, laws of thought, nature of arguments. Valid and invalid arguments, logic of form and logic of content — deduction, induction and inferences. Creative and critical thinking. Impact of philosophy on human existence. Philosophy and politics, philosophy and human conduct, philosophy and religion, philosophy and human values, philosophy and character molding, others.

Post-harvest physiology of horticultural commodities. Tropical environment in relation to maturity, ripeness and senescence including climacteric. Physical and chemical indices and quality in fruit and vegetable crops. Control of post-harvest losses. Refrigeration and cooling systems. Handling and Storage of cereal grains and legumes. Measurement of temperature, relative humidity, moisture in stored foods. Buildings and other structures for food storage. Controlled environment for transit and long-term storage.

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 regulation. 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.

Current and potential future energy systems in Nigeria and globally - resources, extraction, concepts in energy conversion systems; parallels and differences in various conversion systems and end-use technologies, with emphasis on meeting 21st-century national, regional and global energy needs in a sustainable manner. Various energy technologies in each fuel cycle stage for fossil (oil, gas, synthetic), nuclear (fission and fusion) and renewable (solar, biomass, wind, hydro, and geothermal). Energy types, storage, transmission and conservation. Analysis of energy mixes within an engineering, economic and social context. Sustainable energy; emphasise sustainability in general and in the overall concept of sustainable development and the link this has with sustainable energy as the fundamental benefit of renewable energy. Practical Content: Simple measurement of solar radiation, bomb calorimeter determination of calorific value of fuels and biomass; measurement of the velocity of wind, waves and the energy that abound in them; laboratory production of biogas and determination of energy available in it; simple conversion of solar energy to electricity; transesterification of edible oil into biodiesel; simulation of geothermal energy; Geiger-Muller or Scintillation Counters’ determination of uranium or thorium energy; simple solid or salt storage of energy; hybrid application of renewable energy. GET 307: Introduction to Artificial Intelligence, Machine Learning and Convergent Technologies (3 Units C: LH 45) Learning Outcomes At the completion of the course, the students are expected to be able: 1. explain the meaning, purpose, scope, stages, applications and effects of artificial intelligence; 2. explain the fundamental concepts of machine learning, deep learning and convergent technologies; 3. demonstrate the difference between supervised, semi-supervised and unsupervised learning; 4. demonstrate proficiency in machine learning workflow and how to implement the steps effectively; 5. explain natural languages, knowledge representation, expert systems and pattern recognition; 6. describe distributed systems, data and information security and intelligent web technologies; 7. explain the concept of big data analytics, purpose of studying it, issues that can arise with a data set and the importance of properly preparing data prior to a machine learning exercise; and 8. explain the concepts, characteristics, models and benefits, key security and compliance challenges of cloud computing. Course Contents Concepts of human and artificial intelligence; artificial/computational intelligence paradigms; search, logic and learning algorithms. Machine learning and nature-inspired algorithms – examples, their variants and applications to solving engineering problems; understanding natural languages; knowledge representation, knowledge elicitation, mathematical and logic foundations of AI; expert systems, automated reasoning and pattern recognition; distributed systems; data and information security; intelligent web technologies; convergent technologies – definition, significance and engineering applications. Neural networks and deep learning. Introduction to python AI libraries.

Definition. Sense organs and their physiological and psychological foundations of sensory evaluation. Sensory evaluation laboratory (design – reception and briefing room, kitchen and food preparation area, testing area, utensils and other pieces of equipment, lightening and temperature control, testing setup, testing schedule). Selection and handling of panel members (selection and training of panel, instructing the panel, etc.). Handling of samples (information on sample, quantity of sample, number of samples, coding, order of presentation, sample dilution, rinsing, etc.). Categories of sensory evaluation methods (single expert or master taster, round table method of testing, panel of judges, single stimulus). Methods of Sensory Evaluation – Discrimination or difference tests (paired comparison, Duo-trio, triangular, multiple comparison tests, etc.); Descriptive tests (ranking, scoring, profile testing, ratio scaling, etc.); Acceptance/preference tests (use of Hedonic scale and other scales). Design of experiments and choosing methods of analyzing sensory evaluation data. Factors influencing sensory measurements. The role of sensory evaluation in product quality assurance. Application of sensory evaluation to routine maintenance, shelf-life determination and reference standard for product quality. In-plant sensory evaluation procedures. Computerized sensory evaluation procedure.

Practical experience in a workshop or industrial production facility, construction site or special centres in the university environment, considered suitable for relevant practical/industrial working experience but not necessarily limited to the student’s major. The students are exposed to hands-on activities on workshop safety and ethics, maintenance of tools, equipment and machines, welding, fabrication and foundry equipment, production of simple devices; electrical circuits, wiring and installation, (8-10 weeks during the long vacation following 200 level). NOTE: Each Programme to indicate additional details of Programme-specific activities for their students.

On-the-job experience in industry chosen for practical working experience but not necessarily limited to the student’s major (Students are to proceed on three months of work experience i.e. 12 weeks during the long vacation following 300 level). Students are engaged in the more advanced workshops, indoor software design training similar to what they will use in the industry and outdoor construction activities to sharpen their skills. The use of relevant animation videos that mimic industrial scenarios is encouraged. Students are to write a report at the end of the training. As much as possible, students should be assisted and encouraged to secure 3 months placement in the industry. Examples of outline of activities and experiences to which students are expected to be exposed to earn prescribed credits include: Section A: Welding and fabrication processes, automobile repairs, · lathe machine operations: machining and turning of simple machine elements, such as screw threads, bolts, gears, etc. Simple milling machine operations, machine tool maintenance and trouble- shooting, andwooden furniture making processes. Section B: Mechanical design with computer graphics and CAD modelling and drafting. Introduction to Solidworks: software capabilities, design methodologies and applications. Basics part modelling: sketching with SolidWorks, building 3D components, using extruded Bose base · Basic assembly modelling, and solidWorks drawing drafting. Top-down assembly technique exploded view, exploded line sketch. Introduction to PDMS 3D design software; autoCAD mechanical, SPSS. A comprehensive case study design project. The student should be introduced to the concept of product/component design and innovation and then be given a comprehensive design project. Examples of projects should include the following: a. design of machine components; b. product design and innovation; c. part modelling and drafting in solidworks; and d. technical report writing. FST 300: Laboratory Practical (Instrumentation and chemical analyses of foods (Grains, Oil Seed, Roots and Tubers Practical) (2 Units C: PH 90) Learning Outcomes At the end of this course, the students should be able to: 1. process grains, oil seeds, roots and tubers to obtain assorted food products; 2. utilise appropriate technological steps to minimise post-harvest losses; 3. develop novel food products; and 4. determine chemical composition of different food products using analytical instruments. Course Contents Practical and pilot scale processing of cereals, legumes and oil seeds as well as roots and tubers into flour, starch, chips, syrups, garri, noodles, etc. Demonstration of different types of yams, cassava, cocoyams and sweet potatoes, etc. Determination of the chemical composition of cereals, legumes and oil seeds. Processing of grains into flour, paste, protein concentrate, starch and popped products. Baking of bread, cake and biscuits, etc. Fried products. Oil extraction and refining. Extrusion cooking.

On-the-job experience in industry chosen for practical working experience but not necessarily limited to the student’s major (24 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.

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.

A brief review of common pitfalls in writing. Principles of clear writing (punctuations and capitalization). Figures of speech. Units of grammar. Tenses and verb agreement. Active and passive sentences Lexis, structure Fog and Index concept. Skills for communication and communication algorithm. Types and goals of communication; Interpersonal communication; features and the Finger Model or A,B,C,D,E of good interpersonal communication (accuracy of technical terms, brevity of expression, clarity of purpose, directness of focus and effectiveness of the report). Language and organisation of reports. Technical report writing skills(steps, problems in writing, distinguishing technical and other reports, significance, format and styles of writing technical reports). Different formats for communication; styles of correspondences – business report and proposal, business letter, memorandum, e-mails, etc. Proposals for projects and research; format, major steps and tips of grant-oriented proposals. Research reports(competency, major steps, components and formats of research reports and publishable communication). Sources and handling of data, tables, figures, equations and references in a report. Presentation skills; overview, tips, organisation, use of visual aids and practising of presentation. Intellectual property rights in research reports. Case studies of major engineering designs, proposals and industrial failures with professional presentation of reports.