Food Science and Technology Courses in Nigeria

64 Courses Under Food Science and Technology Degree

On this article, I am going to list out some Food Science and Technology course outlines in Nigeria Universities which you will study before you can to become a graduate of Food Science and Technology. Normally, a course outline should contain; course name, course description, course hours etc… but I am going to skip that information and go straight to Food Science and Technology subjects for university students.

I will only list out the subjects that is, course names which will exclude GST Courses and those courses with part II and III to avoid too much information. There is no guarantee that the listed Food Science and Technology subjects (courses) will be fully covered in your school because universities in Nigeria does not use a uniform curriculum. Nevertheless, you will study 97% of Food Science and Technology courses listed here.

The following Food Science and Technology courses in Nigeria listed here do not follow the traditional course structure and they have been arranged in alphabetical order. Notwithstanding, the list here covers 100 level courses, 200 level courses 300 courses and 400 level courses.

 

The following are the list of Core Food Science and Technology Courses

  • Advances in Food Science and Technology
  • Agricultural Biochemistry
  • Analytical Chemistry
  • Basic Inorganic Chemistry
  • Basic Organic Chemistry
  • Basic Physical Chemistry
  • Basic Practical Chemistry
  • Calculus
  • Elementary Differential Equation
  • Elements of Food Plant Design
  • Engineering Drawing
  • Fluid Mechanics
  • Food Chemistry
  • Food Additive, Toxicology and Safety
  • Food Analysis and Instrumentation
  • Food Chemistry
  • Food Commodity Processing Laboratory
  • Food Fermentation and Biotechnology
  • Food Machinery (Basic Unit Operations)
  • Food Microbiology
  • Food Packaging
  • Food Plant Sanitation
  • Food Process Engineering I: Heat Transfer Principles
  • Food Process Engineering II: Concentration and Drying
  • Food Process Engineering III: Refrigeration and Low-Temperature Storage
  • Food Processing Laboratory
  • Food Product Development & Design
  • Food Standard and Legislation
  • Food Technology Laboratory
  • Fundamentals of Food Engineering Process Calculations
  • Fundamentals of Materials Science
  • General Agriculture
  • General Biology
  • General Food Technology Laboratory
  • General Mathematics
  • General Microbiology Laboratory
  • General Organic Chemistry
  • General Physical Chemistry
  • General Physics
  • General Physics Laboratory
  • Introduction to Business
  • Introduction to Fisheries and Aquaculture
  • Introduction to Food Science & Technology
  • Introduction to Microbiology & Brewing
  • Physics Laboratory
  • Postharvest Storage of Farm Produce
  • Principles and Technology of Water Treatment
  • Principles of Agricultural Economics
  • Principles of Brewing Science & Technology
  • Principles of Marketing
  • Principles of Nutrition
  • Processing of Miscellaneous Foods
  • Production Management
  • Sensory Evaluation & Quality Control
  • Separation Processes in Food Processing
  • Statistics for Biological Sciences
  • The technology of Cereals and Legumes
  • The technology of Fats and Oils
  • The technology of Fruits and Vegetables
  • The technology of Meat, Fish and Poultry
  • The technology of Milk and Dairy Products
  • The technology of Roots and Tubers
  • Thermobacteriology and Thermal Process Calculations
  • Thermodynamics

 

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