Course Schedule
INTRODUCTION
Students are admitted into the Department at Level 100 and will follow the General Biological Science programme.
Four distinct programmes (subjects) are offered in the Department of Nutrition and Food Science. Students therefore have a choice of graduating with a combined major in Nutrition and Food Science or a Single major in either Food Science or Nutrition, or combined major in Nutrition and Biochemistry.
To graduate with a B.Sc. degree in Food Science, Nutrition, Nutrition and Food Science, Nutrition and Biochemistry, students must ensure that they take all core courses and enough electives to make up the required course load that would include all the required Departmental credits. Students are also to fulfill all University course requirements for each semester.
The total number of course credits to be taken must be between 15–18 credits per semester except in the second semester of Level 400 where students are to take 15 credits.
Programme structures for the four options (Single Major Food Science, Single Major Nutrition Double Major Nutrition and Food Science, and Double Major Nutrition and Biochemistry) are provided.
PROGRAMMES
LEVEL 100
FIRST SEMESTER
|
Code |
Title |
Credits |
|
UGRC 150 |
Critical Thinking and Practical Reasoning |
3 |
|
ABCS 101 |
Introductory Animal Biology |
3 |
|
CHEM 111 |
General Chemistry I |
3 |
|
PHYS 101 |
Practical Physics I |
1 |
|
PHYS 143 |
Mechanics and Thermal Physics |
3 |
|
MATH 101 |
General Mathematics |
3 |
|
Total |
16 |
|
SECOND SEMESTER
|
Code |
Title |
Credits |
|
URGC 110 |
Academic Writing I |
3 |
|
UGRC 130 |
Understanding Human Society |
3 |
|
BOTN 104 |
Growth of Flowering Plants |
3 |
|
CHEM 112 |
General Chemistry II |
3 |
|
CHEM 110 |
Practical Chemistry |
1 |
|
PHYS 102 |
Practical Physics II |
1 |
|
PHYS 144 |
Electricity and Magnetism |
3 |
|
Total |
17 |
|
BSC FOOD SCIENCE (SINGLE MAJOR)
LEVEL 200
First Semester
|
Course Code |
Course Title |
Credits |
|
|
Core
|
|||
|
UGRC 210 |
Academic Writing II |
3 |
|
|
FOSC 201 |
Fundamentals of Food Science and Technology |
2 |
|
|
NUTN201 |
Introductory Human Nutrition |
2 |
|
|
BCMB 201 |
Structure and Function of Biomolecules |
3 |
|
|
CHEM 213 |
Physical Chemistry I |
2 |
|
|
CHEM 233 |
Organic Chemistry I |
2 |
|
|
CHEM 271 |
Analytical Chemistry I |
2 |
|
|
TOTAL |
|
|
16 |
Second Semester
|
Course Code |
Course Title |
Credits |
|
Core
|
|
|
|
UGRC 220-238 |
Introduction to African Studies |
3 |
|
FOSC 202 |
General Microbiology (Theory & Lab) |
3 |
|
FOSC 204 |
Unit Operations in Food Processing I |
3 |
|
NUTN202 |
History of Nutrition and Concepts in Nutrition |
2 |
|
CHEM 234 |
Organic Chemistry II |
2 |
|
TOTAL |
|
13 |
|
Electives |
|
|
|
BCMB 202 |
Cell Biology I |
2 |
|
BCMB 204 |
Enzymology |
2 |
LEVEL 300
First Semester
|
Course Code |
Course Title |
Credits |
|
Core |
|
|
|
FOSC 301 |
Food Chemistry I |
2 |
|
FOSC 303 |
Food Microbiology and Safety (Theory & Lab) |
3 |
|
FOSC 305 |
Biometry |
2 |
|
FOSC 307 |
Beverage and Sugar Processing Technology |
2 |
|
NUTN 301 |
Nutrients and their Metabolism I |
2 |
|
BCMB 301 |
Intermediary Metabolism |
3 |
|
Total |
|
14 |
|
Electives |
||
|
NUTN 303 |
Nutritional Physiology (Theory and Practical) |
3 |
|
NUTN 305 |
Nutrition, Sustainable Livelihoods and Extension |
2 |
Second Semester
|
Course Code |
Course Title |
Credits |
|
Core
|
|
|
|
FOSC 302 |
Food Chemistry II |
2 |
|
FOSC 304 |
Unit Operations in Food Processing II |
3 |
|
FOSC 306 |
Thermal Processing of Foods (Theory and Laboratory) |
3 |
|
FOSC 308 |
Post-harvest Science and Technology |
2 |
|
NUTN 304 |
Food Analysis |
1 |
|
TOTAL |
|
11 |
|
Electives |
|
|
|
*FOSC 300 |
Internship |
1 |
|
*FOSC 310 |
Professional Development Seminar I |
1 |
|
NUTN 302 |
Nutrients and their Metabolism II |
2 |
|
NUTN 306 |
Methods in Nutrition Research I |
2 |
|
NUTN 308 |
Animal Experimentation |
2 |
|
NUTN 312 |
Foods and Social Factors in Nutrition
|
2 |
* Students are to select either FOSC 300 or FOSC 310 in addition to any of the other electives to make up 15 to 18 credits. These two courses cannot be taken together.
Internship will be done during the vacation of Level 300 but the report will be presented in the first semester of Level 400.
LEVEL 400
First Semester
|
Course Code |
Course Title |
Credits |
|
Core
|
|
|
|
FOSC 401 |
Food Chemistry and Analysis Laboratory |
3 |
|
FOSC 403 |
Food Packaging |
2 |
|
FOSC 405 |
Sensory Analysis of Foods |
2 |
|
FOSC 407 |
Plant Products Processing Technology |
3 |
|
FOSC 409 |
Animal Products Processing Technology |
2 |
|
FOSC 411 |
Food Commodity Processing Technology Laboratory |
1 |
|
TOTAL |
|
13 |
|
Electives |
|
|
|
FOSC 413 |
Food Additives and Chemical Toxicology |
2 |
|
FOSC 410 |
Special Topics in Food Science |
1 |
|
NUTN 401 |
Assessment of Nutrition Status I |
2 |
|
NUTN 405 |
Nutrients Interrelationships and Needs |
2 |
|
NUTN 411 |
Human Growth and Development |
2 |
SECOND SEMESTER
|
Course Code |
Course Title |
Credits |
|
Core |
|
|
|
FOSC 400 |
Food Science Project |
6 |
|
FOSC 402 |
Food Processing Plant Operations and Sanitation |
2 |
|
FOSC 404 |
Food Quality Assurance, Laws and Regulations |
3 |
|
FOSC 412 |
Professional Development Seminar II |
1 |
|
|
Total Credits |
12 |
|
Electives |
|
|
|
FOSC 406 |
Principles of Food Product Development |
2 |
|
FOSC 408 |
Industrial Microbiology and Food Biotechnology |
2 |
|
NUTN 406 |
Diet and Disease |
2 |
|
NUTN 402 |
Applied Nutrition and Food Policies |
2 |
BSC PROGRAMME
SINGLE MAJOR IN NUTRITION
LEVEL 200
First semester
Core
|
Course Code |
Course Title |
Credits |
|
|
UGRC 210 |
Academic Writing II |
3 |
|
|
FOSC 201 |
Fundamentals of Food Science and Technology |
2 |
|
|
NUTN 201 |
Introductory Human Nutrition |
2 |
|
|
BCMB 201 |
Structure and Function of Biomolecules |
3 |
|
|
CHEM 213 |
Physical Chemistry I |
2 |
|
|
CHEM 233 |
Organic Chemistry I |
2 |
|
|
CHEM 271 |
Analytical Chemistry I |
2 |
|
|
TOTAL |
|
|
16 |
Second semester
Core
|
Course Code |
Course Title |
Credits |
|
UGRC 220-238 |
Introduction to African Studies |
3 |
|
FOSC 202 |
General Microbiology (Theory & Practical) |
3 |
|
FOSC 204 |
Unit Operations in Food Processing I |
3 |
|
NUTN 202 |
History of Nutrition and Concepts in Nutrition |
2 |
|
CHEM 234 |
Organic Chemistry II |
2 |
|
TOTAL |
|
13 |
|
Electives
|
||
|
BCMB 202 |
Cell Biology I |
2 |
|
BCMB 204 |
Enzymology |
2 |
LEVEL 300
First semester
Core
|
Course Code |
Course Title |
|
Credits |
|
NUTN 301 |
Nutrients and their Metabolism I I |
2 |
|
|
NUTN 303 |
Nutritional Physiology (Theory and Practical) |
3 |
|
|
FOSC 301 |
Food Chemistry I |
|
2 |
|
FOSC 303 |
Food Microbiology and Food Safety (Theory and |
3 |
|
|
FOSC 305 |
Biometry |
|
2 |
|
BCMB 301 |
Intermediary Metabolism |
|
3 |
|
TOTAL |
|
|
14 |
|
Electives |
|
|
|
|
NUTN 305 |
Nutrition, Sustainable Livelihoods and Extension |
2 |
|
|
PSYC 307 |
Developmental Psychology |
3 |
|
|
FCOS 301 |
Consumer Behaviour & Education |
2 |
|
|
FCOS 309 |
Dynamics of Family Relations |
2 |
|
Second semester
Core
|
Course Code |
Course Title |
Credits |
|
NUTN 302 |
Nutrients and their Metabolism II |
2 |
|
NUTN 304 |
Food Analysis |
1 |
|
NUTN 306 |
Methods in Nutrition Research I |
2 |
|
FOSC 302 |
Food Chemistry II |
2 |
|
BCMB 306 |
Integration and Control of Metabolism |
3 |
|
TOTAL |
|
10 |
|
Electives |
|
|
|
NUTN 300 |
Nutrition Internship |
1 |
|
NUTN 310 |
Professional Development Seminar I |
1 |
|
NUTN 308 |
Animal Experimentation |
2 |
|
NUTN 312 |
Foods and Social Factors in Nutrition |
2 |
|
FOSC 308 |
Post Harvest Science & Technology |
2 |
* Students are to select either NUTN 300 or NUTN 310 in addition to any of the other electives to make up 15 to 18 credits. These two courses cannot be taken together.
Internship will be done during the vacation of Level 300 but the report will be presented in the first semester of Level 400.
LEVEL 400
First semester
Core
|
Course Code |
Course Title |
|
|
Credits
|
||
|
NUTN 401 |
Assessment of Nutrition Status I |
2 |
|
|||
|
NUTN 403 |
Assessment of Nutrition Status II |
2 |
|
|||
|
NUTN 405 |
Nutrients Interrelationships and Needs (Theory and Practicals) |
3 |
|
|||
|
NUTN 407 |
Community Assessment I: Field Data Collection
|
2 |
|
|||
|
NUTN 409 |
Methods in Nutrition Research II |
2 |
|
|||
|
NUTN 411 |
Human Growth and Development |
2
|
|
|||
|
TOTAL |
|
|
13 |
|||
|
Electives |
|
|
|
|
||
|
NUTN 413 |
Food and Nutrition Advocacy |
|
|
2 |
||
|
BCMB 411 |
Clinical Biochemistry |
|
|
2 |
||
|
FOSC 407 |
Food Additives and Chemical Toxicology |
|
2 |
|
||
|
Second semester Core |
||||||
|
Course Code |
Course Title |
|
|
|
Credits |
||||||||||||
|
NUTN 400 |
Nutrition Proiect |
|
|
|
|
6 |
|||||||||||
|
NUTN 402 |
Applied Nutrition and Food oliciesPolicies |
Policies |
|
|
2 |
||||||||||||
|
NUTN 404 |
Community Assessment II: Field Data Analysis and Report Writing |
2 |
|||||||||||||||
|
NUTN 408 |
Nutrition of Vulnerable Groups and in Emergency of Vulnerable Groups and in Emergency Situations |
2 |
|||||||||||||||
|
|
|
|
|||||||||||||||
|
NUTN 412 |
Professional Development Seminar II . |
1 |
|||||||||||||||
|
TOTAL |
|
|
|
|
|
|
13 |
||||||||||
|
Electives |
|
|
|
|
|
|
|
||||||||||
|
NUTN 406 |
Diet and Disease |
|
|
|
|
2 |
|||||||||||
|
FOSC 404 |
Food Quality Management, Laws and Regulations |
3 |
|||||||||||||||
|
FOSC 408 |
Principles of Food Product Development |
|
|
2 |
|||||||||||||
|
|
|
|
|
|
|||||||||||||
COMBINED MAJOR IN FOOD SCIENCE AND NUTRITION
Level 200
First semester
Core
|
Course Code |
Course Title |
Credits |
|
UGRC 210 |
Academic Writing II |
3 |
|
FOSC 201 |
Fundamentals of Food Science and Technology |
2 |
|
NUTN 201 |
Introductory Human Nutrition |
2 |
|
BCMB 201 |
Structure and Function of Biomolecules |
3 |
|
CHEM 213 |
Physical Chemistry I |
2 |
|
CHEM 233 |
Organic Chemistry I |
2 |
|
CHEM 271 |
Analytical Chemistry I |
2 |
|
TOTAL |
|
16 |
Second semester
Core
|
Course Code |
Course Title |
|
Credits |
|
UGRC 220 -238 |
Introduction to African Studies |
|
3 |
|
FOSC 202 |
General Microbiology (Theory and Lab) |
3 |
|
|
FOSC 206 |
Physic Unit Operations in Food Processing I |
3 |
|
|
NUTN 202 |
History of Nutrition and Concepts in Nutrition , |
2 |
|
|
CHEM 234 |
Organic Chemistry II |
|
2 |
|
TOTAL |
|
|
13 |
|
Electives |
|
|
|
|
BCMB 202 |
Cell Biology |
|
2 |
|
BCMB 204 |
Enzymology |
|
2 |
LEVEL 300
First semester
Core
|
Course Code |
Course Title |
Credits |
|
NUTN 301 |
Nutrients and their Metabolism I |
2 |
|
NUTN 303 |
Nutritional Physiology (Theory and Practicals) |
3 |
|
FOSC 301 |
Food Chemistry I |
2 |
|
FOSC 303 |
Food Microbiology and Safety (Theory and Lab) |
3 |
|
FOSC 305 |
Biometry |
2 |
|
BCMB 301 |
Intermediary Metabolism |
3 |
|
TOTAL |
|
15 |
|
Electives |
~ |
|
|
NUTN 305 |
Nutrition, Sustainable Livelihoods and Extension |
2 |
|
FOSC 307 |
Beverage and Sugar Processing Technology |
2 |
Second semester
Core
|
|
Course Code |
Course Title |
Credits |
|
|
NUTN 302 |
Nutrients and their Metabolism II |
2 |
|
|
NUTN 304 |
Food Analysis |
1 |
|
|
FOSC 302 |
Food Chemistry II |
2 |
|
|
FOSC 304 |
Unit Operations in Food Processing II |
3 |
|
|
FOSC 306 |
Thermal Processing of Foods (Theory and Lab) |
3 |
|
|
TOTAL |
|
11 |
|
Electives |
|
|
|
|
FOSC/NUTN 300 |
Internship |
1 |
|
|
|
|
||
|
NUTN/FOSC 310 |
Professional Development Seminar I |
1 |
|
|
|
|
||
|
FOSC 308 |
Post-harvest Science and Technology |
2 |
|
|
NUTN 308 |
Animal Experimentation |
2 |
|
|
NUTN 306 |
Methods in Nutrition Research I |
2 |
|
|
NUTN 312 |
Foods and Social Factors in Nutrition |
2 |
|
|
BCMB 306 |
Integration and Control of Metabolism |
3 |
|
Students are to select either FOSC/NUTN 300 or FOSC/NUTN 310 in addition to any of the other electives to make up 15 to 18 credits. These two courses cannot be taken together.
*Internship will be done during the vacations (Level 300) but the report will be presented in the first semester of Level 400.
LEVEL 400
FIRSTSEMESTER
Core
|
Course Code |
Course Title |
|
|
Credits |
|
NUTN 401 |
Assessment of Nutrition Status I |
2 |
||
|
NUTN 403 |
Assessment of Nutrition Status II |
2 |
||
|
NUTN 407 |
Community Assessment I: Field Data Collection
|
2 |
||
|
FOSC 401 |
Food Chemistry and Analysis Laboratory |
|
3 |
|
|
FOSC 405 |
Sensory Analysis of Foods |
. |
|
2 |
|
FOSC 407 |
Food Additives and Chemical Toxicology |
|
2 |
|
|
TOTAL |
|
|
|
13 |
|
Electives |
|
|
|
|
|
FOSC 403 |
Food packaging |
|
|
2 |
|
FOSC 409 |
Plant Products Processing Technology |
|
|
3 |
|
FOSC 411 |
Animal products Processing Technology |
|
2 |
|
|
FOSC 413 |
Food commodity Processing Laboratory |
|
1 |
|
|
NUTN 405 |
Nutrient Interrelationships and Needs (Theory and Practicals) |
3 |
||
|
NUTN 409 |
Methods in Nutrition Research II |
|
|
2 |
|
NUTN 411 |
Human Growth and Development |
2 |
||
Second semester
Core
|
Course Code |
Course Title |
|
|
|
Credits |
||
|
FOSC/NUTN 410 |
Project Work |
|
|
|
|
6 |
|
|
|
|
|
|
|
|
|
|
|
FOSC 402 |
Food Processing Plant Operations and Sanitation |
2 |
|||||
|
FOSC 404 |
Food Quality Management, Laws and Regulations |
3 |
|||||
|
NUTN 404 |
Community Nutrition II: Field Data Analysis and Report Writing |
2 |
|||||
|
NUTN 402 |
Applied Nutrition and Food Policies , |
2 |
|||||
|
TOTAL |
|
|
|
|
|
|
15 |
|
Electives |
|
|
|
|
|
|
|
|
FOSC/NUTN 412
|
Professional Development Seminar II |
1 |
|||||
|
FOSC 406 |
Principles of Food Product Development |
2 |
|||||
|
FOSC 408 |
Industrial Microbiology and Food Biotechnology |
2 |
|||||
|
NUTN 406 |
Diet and Disease |
|
|
|
|
2 |
|
|
NUTN 404 |
Nutrition of Vulnerable groups and in Emergency Situations |
2 |
|||||
|
|
|
||||||
BSC PROGRAMME
COMBINED MAJOR IN NUTRITION AND BIOCHEMISTRY
LEVEL 200
FIRST SEMESTER
Core
|
Course Code |
Course Title |
Credits |
|
UGRC 210 |
Academic Writing |
3 |
|
NUTN 201 |
Introductory Nutrition |
2 |
|
BCMB 201 |
Structure and Functions of Biomolecules |
3 |
|
BCMB 203 |
Principles of Biochemical Techniques |
2 |
|
CHEM 213 |
Physical Chemistry I |
2 |
|
CHEM 233 |
Organic Chemistry I |
2 |
|
CHEM 271 |
Analytical Chemistry I |
2 |
|
Total |
|
16 |
SECOND SEMESTER
Core
|
Course Code |
Course Title |
Credits |
|
UGRC 220-238 |
Introduction To African Studies |
3 |
|
NUTN 202 |
History And Concepts In Nutrition |
2 |
|
BCMB 200 |
Practical Biochemistry I |
3 |
|
BCMB 204 |
Enzymology |
2 |
|
BCMB 206 |
Spectroscopic And Radioisotopic Techniques |
1 |
|
CHEM 234 |
Organic Chemistry II |
2 |
|
FOSC 202 |
General Microbiology (Theory And Practical) |
3 |
|
Total |
|
16 |
LEVEL 300
FIRST SEMESTER
Core
|
Course Code |
Course Title |
Credits |
|
NUTN 301 |
Nutrients And Their Metabolism I |
2 |
|
NUTN 303 |
Nutritional Physiology (Theory And Practical) |
3 |
|
BCMB 301 |
Intermediary Metabolism |
3 |
|
BCMB 303 |
Molecular Biology I |
2 |
|
BCMB 305 |
Biochemistry Of Hormones |
2 |
|
BCMB 311 |
Practical Biochemistry II |
3 |
|
FOSC 305 |
Biometry |
2 |
|
Total |
|
17 |
SECOND SEMESTER
Core
|
Course code |
Course Title |
Credits |
|
NUTN 302 |
Nutrients And Their Metabolism II |
2 |
|
NUTN 304 |
Food Analysis |
1 |
|
BCMB 304 |
Molecular Biology II |
2 |
|
BCMB 306 |
Integration And Control Of Metabolism |
3 |
|
BCMB 308 |
Bioenergetics |
2 |
|
BCMB 314 |
Membrane Biochemistry |
2 |
|
Total |
|
12 |
*Students are to talk to their advisors to select electives to make the total credits.
LEVEL 400
FIRST SEMESTER
Core
|
Course code |
Course Title |
Credits |
|
NUTN 401 |
Assessment of Nutritional Status I |
2 |
|
NUTN 403 |
Assessment of Nutritional Status II |
2 |
|
NUTN 407 |
Community Assessment I: Field Data Collection |
2 |
|
BCMB 401 |
Protein Chemistry I |
2 |
|
BCMB 403 |
Molecular Biotechnology and Applications |
2 |
|
BCMB 405 |
Cell Signaling |
2 |
|
BCMB 410 |
Seminar Presentation and Scientific Writing |
1 |
|
Total |
|
13 |
SECOND SEMESTER
Core
|
Course code |
Course Title |
Credits |
|
NUTN 400 |
Project |
6 |
|
NUTN 402 |
Applied Nutrition and Food Policies |
2 |
|
NUTN 404 |
Community Nutrition II: Field Data Analysis and Report Writing |
2 |
|
BCMB 402 |
Protein Chemistry II |
2 |
|
BCMB 404 |
Immunology and Immunochemistry |
2 |
|
BCMB 408 |
Entrepreneurship for Innovation In Biosciences |
2 |
|
Total |
|
16 |
*Students are to talk to their advisors to select electives to make the total credits.