Food Science and Technology Programmes

Admission requirements and duration of programme

  1. For UME entry candidates (5 years programme):

The University Matriculation Examination (UME) subjects include English Language, Mathematics, Chemistry and Biology/Agricultural Science. To qualify for admission into the 5 years programme of B.Sc. Food Science and Technology, candidates must have credit passes in 5 WAEC/GCE/NECO subjects to include English language, Mathematics, Chemistry, and Biology/Agriculture Science. Pass in Mathematics, may be considered if the candidate has a credit in Physics or vice versa.  The 5 credits must be obtained in not more than two sittings. Aside attaining the approved UME (UTME) minimum score, the candidate must score the required post-UTME of the University.

  1. For Direct Entry (4 years programme)

Direct entry students must possess HSC or GCE A/L in Chemistry and any of the following subjects, Biology, Botany, Zoology, Agricultural Science and at least 5 credits at WAEC /GCE/NECO at O/levelsubjects: English language, Chemistry, Biology or Agricultural Science, Mathematics and Physics.Candidates with ND/HND/NCE in Food Science and Technology, and related disciplines like Science Laboratory Technology and Chemical Engineering, etc. are also eligible for direct entry admission. Advanced General Certificate of Education level passes in English language, Biology, Chemistry, Physics, Mathematics are acceptable.Candidates for the four year direct entry programme will be admitted into the 200 level.

 

            Degree Requirements

To be eligible for a B.Sc. Degree in Food Science and Technology in the Faculty of Agriculture, a candidate must successfully complete the following;

(i) University common courses

(ii) Inter- and intra-Faculty courses

(iii) Departmental courses

(iv) six months Students Industrial Work Experience Scheme (SIWES)

(v) Satisfactory completion and defense of research oriented project work.

 

            Admission by Inter-University Transfer

  • Inter-University transfer admission into the NnamdiAzikiweUniveristy shall only be allowed in exceptional circumstances to be determined by the University Admission Committee.
  • Where the committee decides that it is necessary to accept a candidate on inter-University transfer, such a candidate who must be in good academic standing and has spent at least one academic year in a recognized University, may apply for transfer to continue with his current programme of study or transfer into a new one.
  • Transfer shall not be allowed into the first or final year of any programme.A candidate requesting transfer shall:
  1. Must have been duly admitted and possess valid Admission Letter from JAMB.
  1. Meet the necessary requirements as contained in both the general entry requirements and the Faculty/Departmental requirements.
  2. Satisfy Faculty/Departmental requirements.
  3. Return a completed transfer form, obtained from the Registrar at the prescribed fee.
  4. Ensure that the Registrar of his/her current University forwards his/her full transcript to NnamdiAzikiwe University, Awka.
  5. Pay the necessary prescribed fee for verification of his/her certificates and transcript.
  6. Successfully undergo verification of the certificates and transcripts.
  • All completed transfer forms shall be processed by the Dean of the Faculty and the Head of Department to determine appropriate course of study, waiver, year of study and the year of admission.
  • The results of (iv) aboveshall be presented to the Admission Committee of Senate for consideration and approval
  • If admitted the student shall:
  1. Earn waivers for only those relevant courses passed in his/her previous University.
  2. Receive a formal letter of transfer/admission from the Registrar stating the department, the programme into which admitted, waivers granted, the year of study and the session the candidate shall be registered in.
  • All transfers shall be completed before the registration week of each academic session.

 

            Deferment of Admission

  1. Candidates to be considered for deferment of admission shall be only those candidates admitted through UME or Direct Entry.
  2. All such candidates must have completed the registration formalities and paid the prescribed school fees for the session.
  3. Applications to JAMB for deferment of admission shall be copied to the Registrar, NnamdiAzikiwe University and shall be made within first two (2) weeks of the session.
  4. All such applicants shall be presented to Senate for approval.
  5. The Registrar shall convey Senate approval to the candidate.
  6. Deferment shall be for a period of one academic year.

 

            Students’ Welfare

The Department has a functional Students’ Union called National Association of Food Science and Technology Students (NAFSTS), where undergraduate students meet to discuss matters of their welfare as it relates to the Department. A Staff Adviser is appointed to guide and moderate the activities of the association. The Department has two forums per session where the entire staff and students interact. These are the Induction/ Sent forth Ceremonies for fresh/ final year students, and the Departmental Week Celebration. The Induction Ceremony is designed to fully acquaint the first years with life in the University. The Students’ Handbook is introduced to them and fully explained to them. The Departmental week aims at acquainting the students with their Lecturers through question and answer series. Students also bring forward topical issues as it is related to the Department for discussion. If a student has any grievances, both academic and otherwise, he/she discusses such with the academic adviser who may be able to resolve it or guide the student appropriately. If the adviser is unable to resolve the matter, it is put in writing to the Head of Department who may be able to solve the problem. However, the HOD may refer some problem to the Departmental Committee or the Departmental Board as deemed fit. In some circumstances a case may be referred to the Senate for appropriate action.

 

            Food Club

The Food club is a production fuelled meeting that imbibes the ideas of processing, packaging and preservation of food products, the technologies involved in these processes and the new upcoming trends in the area. The Vision is to provide a(n) academic, leadership-oriented, competitive, social, and serviceplatform for Food Club Members and individuals who share a sincere interest in Food Science and Technology. They are to serve as a liaison among members of the Department of Food Science and Technology and thecommunity at large by providing and promoting social, service, competitive,leadership, and academic events focused on Food Science and Technology in conjunction with its parent body National Association of Food Science and Technology Students, NnamdiAzikiwe University, Awka. The club aims to encourage and entice students with the beauty of the scientific processes taking place during processing and therefore spur the students who are also the future generation to expand their imaginations and unlock new horizons in the area of food Processing Technology and Distribution. Thus, the objectives of the Food Club include:

  1. To represent students of the NnamdiAzikiwe University Awka interested in the areas of Food Science and Technology, be it as a primary area of study, or as an area of interest.
  2. To provide members with information regarding internship and employment positions available in the food industry through
  3. Speakers (from government and Industry) during food club meetings
  • Industry Tours
  • Competition
  • Networking events
  • Workshops

These activities should be spread through the entire academic session.

 

  1. This club shall operate in accordance with any and all National Association of Food Science and Technology Students policies, as well NnamdiAzikiwe University Awka regulations.
  2. It is hoped that members will internalize the concepts in Food Science and Technology and thereafter be an employer of labour after graduation.

            Student Academic Advising

Every new student shall, upon completion of registration, be assigned to an academic adviser who shall be a Lecturer in the Department. This same staff academic adviser follows the student right up to his/her year of graduation (for the sake of continuity) except in compelling circumstances where a change may be necessary. The duties of the academic adviser include guiding the student in course registration, signing of completed course registration forms, documentation of students’ results, etc. and shall provide the student with assistance on academic matters as well as with personal counseling. Student academic advising shall be complemented with Student Counseling Service provided on a University-wide basis.

 

            Names and Qualifications of Staff

See Table 1(Pages 8-10)

 

            Examinations

An academic session is made up of two semesters; examinations are held at the end of every semester. Within each semester, take-home assignments, quizzes or tests are usually conducted which form part of the overall semester examination assessment. It is important to note that a student shall be qualified to participate in an examination if he/she scores 75% attendance to lectures, and if he/she has paid all fees as prescribed by the Authority of the NnamdiAzikiwe University.Examination questions are set by various lecturers handling various courses. The questions are sent to the Head of Department, who at the appropriate time summons the meeting of the Departmental Examination Committee. It is the responsibility of the committee to moderate and select questions for the examinations, examinations are taken by students on dates and time stipulated in the University Time-Table, under Departmental Staff invigilation.

 

Examination scripts are graded by the academic staff who taught the courses. In-course assessments (e.g. tests, assignments) make up part of the final score. With regard to final degree examinations, after the questions have gone through the Departmental Examination Committee, they are sent to the external examiner for moderation and vetting before appending his/her signature. The examinations are conducted and evaluated as above.

 

The external examiner also evaluates the examination and conducts oral examination for the department. The results of the examinations go through the Departmental Examination Committee, and then the Faculty Board for approval. The final approval is by the University Senate. Following approval by Senate the result now go to the Registry from where they are published /issued.

 

            Grading System

Grade Point (GP): The mark scored in each course has an equivalent letter grade of ‘F’ to ‘A’, and each letter grade has a corresponding numerical value ‘0’ to ‘5’ called a GRADE POINT (see Table below).

Table 1: Letter Grade and Grade Point

Marks (%)Letter GradeGrade PointFinal CGPAClass of Degrees
70 – 100A5.004.50 – 5.00First Class
60 – 69B4.003.50 – 4.492nd Class Upper
50 – 59C3.002.40 – 3.492nd Class Lower
45 – 49D2.001.50 – 2.393rd Class
40 – 44E1.00  
  0 – 39F0.00  

 

Grade Point Average (GPA): The GPA is the sum of quality points divided by the total credit unit for all courses registered in the semester. Quality point (QP) is the product of the credit unit for each course and the grade point for the same course. The academic performance of a student in any semester is measured with the grade point average, the maximum of which is 5.00 and the minimum 0.00. For example:

 

Table 2: Calculation of GPA showing students and their points

 Students and Points
PointGrade PointCourse CodesunitAPointBPointCPoint
70-1005.00FST 3022401401805
60-694.00FST 3043604603401
50-593.00FST 3063755755755
40-492.00FST 3082401805401
40-441.00FST 3104805401603
0-390.00        

 

Table 3: Result of the students GPA

 unit x Point

Student A

 

 

unit x Point

Student B

 

 

unit x Point

Student C

 2 x1  = 2 2 x 1  =  2 2 x 5  =  10
 3 x 4 = 12 3 x 3 = 9 3 x 1 = 3
 3 x 5 = 15 3 x 5 = 15 3 x 5 = 15
 2 x 1 = 2 2 x 5 = 10 2 x 1 = 2
 4 x 5 = 20

 

 4 x 1 = 4

 

 4 x 3 = 12
 14      51 14        40 14       42
 \ \ \
 = 3.64  = 2.86

 

 

 

=     3.00

The GPA for students A, B and C are 3.64, 2.86 and 3.00 respectively. The reason is because a definite weight is attached to the different credit unit.

 

Cumulative Grade Point Average (CGPA): The cumulative grade point average is the measure of student’s overall academic performance at any given point in his programme. A student’s CGPA is calculated as the sum of all quality points divided by the sum of all credit units, for all courses registered/repeated so far in the programme. The final cumulative grade point average (that is, FCGPA) calculated at the end of a student’s academic programme shall determine the class of degree he/she shall be awarded. To compute the FCGPA, the total quality point earned by the students during his/her study is divided by the total credit units carried throughout the duration of the study.

 

Table 4: CGPA Calculation

 TQPTCPCGPA
Year Ia1b1a1/ b1
Year IIa2b2(a1+ a2)/ (b1+ b2)
Year IIIa3b3(a1+ a2+ a3)/ (b1+ b2+ a3)
Year IVa4b4(a1+ a2+ a3+ a4)/ (b1+ b2+ a3+ b4)
Year Va5b5(a1+ a2+ a3+ a4+ a5)/ (b1+ b2+ a3+ b4+ b5)

 

 

            Academic Standing

  1. The University recognizes only two classes of students; students in good academic standing and students on academic probation.
  2. A student is considered to be in good academic standing if he/she maintains a cumulative grade point average (CGPA) of at least 1.00.
  3. A student whose CGPA lies between 0.60 and 0.99 shall be placed on academic probation in the following session.

Such a student shall either:

  1. Re-register and repeat the failed course and any other course, subject to a maximum of fifteen (15) credits, or
  2. Transfer to another programme (Through inter departmental transfer procedures).
  3. A student shall be required to withdraw from the University on academic grounds at the end each session if:
  4. His CGPA is below 0.60
  5. His CGPA is below 1.00 while on probation, or
  • He has spent more than 150% of the minimum time required for his programme for reasons other than ill-health.
  1. A student who has withdrawn from the university on academic grounds shall apply for re-admission through JAMB.

 

            Examination Misconduct

The Faculty of Agriculture, of which the Department is a part, has an Examination Misconduct Committee which considers cases of indulgence in examination misconduct by students of the faculty. The punishment (s) for any proven case(s) of examination misconduct as spelt out in the General Academic Regulations of NnamdiAzikiwe University (6th Edition, 2019) are highlighted below. However, the list of examination misconduct by students with corresponding penalties as approved by Senate is not exhaustive and the Senate reserves the right to amend it from time to time.

 

Table 5: Examination Misconducts and their Corresponding Penalties

S/No.Nature of offenceRecommended penalty
1.ImpersonationSuspension for 3 years for both students for first offenders
2.Forged receipt (s)/document (s)Suspension for 3 years and handover to police
3.Collaborative copyingSuspend for 1 year
4.Unauthorized material(s)Suspend for 2 years
5.Exchange of answer booklets/written material(s)Suspend for 2 years
6.Refusal to handover suspended/incriminating material(s)Suspend for 2 years
7.Destruction of suspected/incriminatingSuspend for 2 years
8.Mutilation of or use of fake/false registration number(a)      1 year suspension for mutilation of Reg. No.

(b)      3 years suspension for use of fake Reg. No.

9.Battery/assault occasioning harm or fighting and invigilatorSuspension for 3 years and should present an apology letter
10.Presentation of false identity cardSuspend for 2 years
11.Possession of unauthorized material relevant to the examsSuspend for 2 years
12.Smuggling of question paper out of the examhallSuspend for 3 years
13.Smuggling of answer script into the exam hallSuspension for 3 years
14.Conviction in two or more misconduct offencesThe punishment shall be cumulative subject maximum of 3 years
15.Refusal to appear before panel after three invitationsApply the punishment of the offense for which candidate failed to appear for trial
16.A student who is found guilty of committing for a second time any of the offences that attract 3 years suspensionExpulsion
17.A student who is found guilty of committing for a second time any of the offences that attract one year or two years suspensionSuspend again
18.Refusal to sign examination misconduct formSuspend for 2 years
19.Failure to return an answer scriptRepeat the year
20.Talking to another student during an examAward an “F”
21.Looking into another students answer scriptAward an “F”
22.Unruly behaviour to the invigilator or any other examination officerAward an “F”
23.Borrowing or lending of any material in the examination hallAward an “F”
24.Writing before the start of the examinationLoss between 5 and 20 marks
25.Writing after the call for stop of examiationLoss between 5 and 20 marks
26.Writing things other than the registration number on the question paperLoss between 5 and 20 marks

 

 

Further Recommendations

  1. A student found guilty of any examination misconduct must be communicated in writing of the punishment and the relevant Dean and Head of Department must be copied.
  2. A student suspended from the University should prior to resumption undergo a counseling session at the University Counseling Unit.
  3. Such a student in (b) above should obtain a certificate from the University Counseling Unit of having attended the counseling session as a condition for resuming studies in the Department.Every other detail not contained in this brief can be gotten from the University General and Acadenic Regulations

 

 

ACADEMIC PROGRAMME

 

OUTLINE OF THE PROGRAMME

100 LEVEL COURSES: FIRST SEMESTER

S/NoCourse CodeCourse TitleCredit Units
1.GSS 101Use of English I1
2.GSS 105Humanities2
3.GSS 107Nigerian Peoples and Culture2
4.GSS 108Basic Igbo Studies I1
5.BIO 101General Biology I2
6.CSC 101Introduction Computer Programming & Language I2
7.ICH 101Basic Organic chemistry2
8.ICH 111Basic Inorganic Chemistry2
9.MAT 101General Mathematics I3
10.PHY 101General Physics I3
11.PHY 103General Physics III3
12.PHY 107General Physics Laboratory I1
  TOTAL24

 

 

100 LEVEL COURSES: SECOND SEMESTER

S/NoCourse CodeCourse TitleUnits
1.GSS 102Use of English II1
2.GSS 106Social Sciences2
3.BIO 102General Biology II2
4.CSC 102Introduction Computer Programming & Language II2
5.ICH 102Basic Physical chemistry2
6.ICH 112Basic Practical Chemistry2
7.MAT 102General Mathematics II3
8.PHY 102General Physics II3
9.PHY 108Physics Laboratory1
10.FST 102Introduction to Food Science. & Technology2
11.FST 104Fundamentals of Materials Science2
12.GSS 109Basic Igbo Studies II1
  TOTAL23

 

200 LEVEL COURSES: FIRST SEMESTER 

S/NOCourse CodeCourse TitleUnits
1.AGR 211General Agriculture3
2.BUS 101Introduction to Business I3
3.FEG 213Engineering Drawing I2
4.FEG 221Fluid Mechanics I2
5.FEG 281Workshop Practice I2
6.ICH 201General Organic Chemistry I2
7.MAT 231Calculus3
8.AMB 111Introductory Microbiology and Brewing2
9.FST 291Introduction to Food Science Laboratory2
  TOTAL21

 

 

200 LEVEL COURSES: SECOND SEMESTER

S/NOCourse CodeCourse TitleUnits
1.MAT 202Elementary Differential Equations3
2.ICH 202General Organic Chemistry II2
3.FEG 242Thermodynamics2
4.AMB 212General Microbiology Laboratory2
5.FST 202Agricultural Biochemistry3
6.FST 204Post-Harvest Storage of Farm Produce3
7.FST 206Fundamentals of Food Engineering Process Calculations2
8.ENT 200Entrepreneurial Studies (UMIT)
  TOTAL17
  Electives (Choose either of the Two) 
1.FAT 212Introduction to Fisheries and Aquaculture2
2.AMB 232Principles of Brewing Sci. & Technology2
  Grand Total19

 

 

300 LEVEL COURSES:  FIRST SEMESTER 

S/NOCourse CodeCourse TitleUnits
1.ICH 221General Physical Chemistry2
2.ICH 231Analytical Chemistry2
3.AEC 211Principles of Agricultural Economics2
4.FST 301Food Chemistry I2
5.GSS 301Entrepreneurial Studies for University Students1
5.FST 303Food Machinery (Basic Unit Operations in Food Engineering)2
6FST 305Food Analysis and Instrumentation2
7.MKT 201Principles of Marketing I3
8.STA 101Introduction to Statistics3
9.FST 391General Food Technology Laboratory I2
  TOTAL21

 

300 LEVEL COURSES: SECOND SEMESTER 

S/NOCourse CodeCourse TitleUnits
1.FST 302Processing of Miscellaneous Foods I2
2.FST 304Elements of Food Plant Design2
3.FST 306Principles of Nutrition2
4.FST 308Food Microbiology2
5.FST 310Food Chemistry II2
6.FST 312Process Control and Instrumentation2
7.FST 392General Food Technology Laboratory II3
8.STA 202Statistics for Biological Sciences3
  TOTAL18

 

 

400 LEVEL COURSES: FIRST SEMESTER 

S/NOCourse CodeCourse TitleUnits
1.BUS 425Production Management3
2.FST 401Thermo-bacteriology and Thermal Process Calculations2
3.FST 403Technical Report Writing &Research Methods in Food Science and Technology2
4.FST 405Technology of Fruits and vegetables processing2
5.FST 407Technology of Cereals and Legumes2
6.FST 409Processing of Miscellaneous Foods II2
7.FST 413Food Microbiology II2
8.FST 415Food process Engineering I: Heat Transfer Principles2
9.FST 491Food Commodity Processing Laboratory I3
  TOTAL20

 

 

400 LEVEL COURSES: SECOND SEMESTER

S/NOCourse CodeCourse TitleUnits
1.GIT 499Six (6) Month SIWES6

 

 

500 LEVEL COURSES: FIRST SEMESTER

S/NOCourse CodeCourse TitleUnits
1.FST 501Technology of Meat, Fish and Poultry3
2.FST 503Technology of Milk and Dairy3
3.FST 505Technology of Roots and Tubers1
4.FST 507Technology of Oils and Fats1
5.FST 509Seminar1
6.FST 511Separation Processes in Food Processing2
7.FST 513Sensory Evaluation and Quality Control2
8.FST 515Food Process Engineering II: Concentration & Drying2
9.FST 591Food Commodity Processing Laboratory II3
  TOTAL18

 

 

500 LEVEL COURSES: SECOND SEMESTER

S/NOCourse CodeCourse TitleUnits
1.FST 502Food Packaging2
2.FST 504Food Additive, Toxicology & Safety2
3.FST 506Food Product Development and Design2
4.FST 508Food Standards and Legislation2
5.FST 510Food Fermentation and Biotechnology2
6.FST 512Food Plant Sanitation1
7.FST 514Human Nutrition2
8.FST 598Final Year Project6
  TOTAL19
  Electives (choose either of the courses) 
1.FST 516Principles and Technology of Water treatment2
2.FST 518Advances in Food Science and Technology2
  GRAND TOTAL21