General Regulations Governing Admission to Higher Degree Programmes
Candidates for admission to higher degree programmes shall normally be graduates of the University of Ibadan or other Universities/Institutions recognised by the Senate. Admission shall be made by the Postgraduate College on the recommendation of the appropriate Faculty Postgraduate Committee.
Candidates without any previous higher degrees in the relevant discipline may be admitted only to either the Degree of Master or the Professional Degree of Master.
Candidates with recognised “Research Higher” Degree in the relevant discipline may be admitted to the M.Phil or Ph.D. degree programmes as appropriate, on the recommendation of the appropriate Faculty Postgraduate Committee.
A candidate admitted to the degree of Master of University of Ibadan who obtained a weighted average mark of 55.0 – 59.9%, or a CGPA of between 4.0 and 4.9 may be offered provisional admission to the M.Phil./Ph.D programmes. Such candidates shall be assessed within three semesters of full time and four semesters of part time registration for the M.Phil/Ph.D to Ph.D conversion. This shall also apply to students who graduated from other universities
SPECIAL WAIVER FOR MATURED APPLICANTS
All University of Ibadan graduates should be admitted to Postgraduate programme with the ordinary level criteria existing at the time their first admission. Candidate who did not fulfill the requirements as at the time of their admission are not eligible for consideration.
Special consideration may be given to candidates, who obtained their first degree not less than 20 years from the time of seeking admission to any postgraduate programmes. Such candidates must have been found to possess special skills or abilities and professionally or academically engaged during the period of 20 years.
Our Food Technology program combines science, engineering, and technology to develop and improve processes and products related to food production, preservation, quality, and safety. It involves the application of scientific knowledge and technological advancements to ensure efficient and sustainable food production. Here is an overview of the course content typically covered in Food Technology programs:
Food Science and Technology:
This course provides an introduction to the principles and concepts of food science, including the composition and structure of food, food processing techniques, food preservation methods, and food microbiology. Students learn about the physical, chemical, and biological properties of food and how they influence processing and quality.
Food Chemistry:
Students study the chemical composition of food and its changes during processing, storage, and cooking. They learn about the molecular structure of carbohydrates, lipids, proteins, vitamins, and minerals, and how they interact to affect food quality, flavor, and nutritional value.
Food Engineering:
This course focuses on the engineering principles applied to food processing and manufacturing. Students learn about unit operations such as heat transfer, mass transfer, fluid flow, and mixing, and how they are utilized in food processing equipment and technologies.
Food Microbiology and Safety:
Students study microorganisms commonly found in food and their role in food spoilage, foodborne illnesses, and food safety. They learn about methods to detect, control, and prevent microbial contamination in food production and processing.
Food Quality Assurance and Control:
This course covers the principles and practices of quality control in the food industry. Students learn about quality assurance systems, food safety regulations, food inspection, sensory evaluation, and techniques for maintaining and improving food quality throughout the supply chain.
Food Product Development:
Students learn about the process of developing new food products, from conceptualization to commercialization. They study market research, consumer preferences, formulation, sensory analysis, and packaging design.
Food Preservation and Processing:
This course focuses on the various techniques used to preserve and process food, including thermal processing, refrigeration, freezing, drying, fermentation, and irradiation. Students learn about the principles behind these methods and their impact on food safety, shelf life, and nutritional value.
Food Packaging and Storage:
Students study the importance of packaging in maintaining food quality, safety, and shelf life. They learn about different packaging materials, techniques, and technologies, as well as packaging regulations and sustainability considerations.
Food Waste Management:
This course addresses the challenges and strategies for reducing food waste and maximizing resource efficiency in the food industry. Students learn about food waste characterization, waste management systems, and innovative approaches to minimize food waste throughout the supply chain.
Food Safety and Regulatory Compliance:
Students gain an understanding of food safety regulations and compliance requirements at the national and international levels. They learn about food labeling, foodborne disease outbreaks, HACCP (Hazard Analysis and Critical Control Points) systems, and food safety management systems.
Few/Some of the Course Content
TFT 711
Food Machinery and Plant Design
TFT 710
Independent Project
TFT 709
Food Processing Practicals
TFT 708
Food Quality Control and Plant Sanitation
TFT 707
Selected Topics in Food Processing
TFT 706
Food Storage, Packaging and Transportation
TFT 705
Food Preservation Operation
TFT 704
Material Handling and Unit Operation in Food Processing
TFT 703
Fermentation Technology
TFT 702
Analytical Food Chemistry
TFT 701
Seminar
Entry Requirement
General Admission Requirements for Higher Degree
The basic qualification for admission to all Postgraduate Courses and Programmes is a first degree of the University of Ibadan or degree/Higher National Diploma of other recognized Institutions in the relevant discipline. Where qualifications are not strictly in the area of admission, remedial courses, which may lead to additional periods of studentship, may be prescribed.
In addition to individual Departmental requirements, applicants must satisfy the ‘O’ Level first degree matriculation requirements of the University of Ibadan i.e five ‘O’Level credit passes at ONE sitting or 6 ‘O’ level credits at TWO sittings including English Language and subject areas for ALL disciplines and Mathematics for ALL Science-based disciplines, Educational Management and Economics and at least a pass in Mathematics for other Social Science Courses OR Holder of NCE must have credit passes in WASC or credit or merit passes in TC II (obtained between 1967 and 1981) in English Language and four other relevant matriculation subjects.
Candidates for the degree of M.Phil and Ph.D. are admitted in the first instance to the Degree of Master Programme. However, candidates who, in addition to a good first degree, and already holding acceptable postgraduate degrees, may be considered for direct admission to the M.Phil and Ph.D. Programmes.
INTERNATIONAL STUDENT ADMISSION REQUIREMENT
Candidate with recognized first degree or higher degree assessed to be at least equal or equivalent to the degree of Bachelor or Master of the University of Ibadan and as recognized by the University senate may be admitted to the Masters , M.Phil, M.Phil/Ph.D or Ph.D Programme on the recommendation of the appropriate Faculty Postgraduate Committee
All applicants for the Postgraduate Diploma, Degree of Masters and Professional Master are require to take Test of Proficiency in English Language. A. minimum score of 40 percent must be attained before applicants could be eligible to be shortlisted by the admitting Departments, Schools, or Institutes.
Facilities
Career Path
Graduates of Food Technology programs can pursue various career paths in the food industry, research institutions, government agencies, and consulting firms. Some potential career options include:
Food Technologist:
Graduates can work as food technologists, involved in developing and improving food products, processes, and technologies. They may be responsible for ensuring product quality, food safety compliance, and implementing new production methods.
Quality Assurance Manager:
Graduates can work in quality assurance roles, responsible for maintaining and monitoring food quality standards, conducting inspections, implementing quality control procedures, and ensuring regulatory compliance.
Food Product Development Specialist:
Graduates can work in product development teams, responsible for creating new food products, modifying existing recipes, and conducting sensory evaluations to optimize taste, texture, and nutritional profiles.
Food Safety and Compliance Officer:
Graduates can work in regulatory bodies or food inspection agencies, ensuring that food manufacturers and processors comply with food safety standards and regulations. They may conduct audits, inspections, and provide guidance on best practices.
Research and Development Scientist:
Graduates can work in research institutions or private companies, conducting research on food processing, preservation techniques, new ingredients, and developing innovative solutions to enhance food quality, safety, and sustainability.
Food Packaging Technologist:
Graduates can work in the packaging industry, developing and optimizing food packaging materials, designs, and technologies to ensure product integrity, extend shelf life, and enhance convenience and sustainability.
Food Supply Chain Manager:
Graduates can work in logistics and supply chain management, overseeing the efficient and safe transportation, storage, and distribution of food products from farm to table.
Food Safety Consultant:
Graduates can work as consultants, providing expertise on food safety practices, quality management systems, and regulatory compliance to food companies, government agencies, and certification bodies.
Food Entrepreneur:
Graduates can start their own food-related businesses, such as manufacturing specialty foods, developing unique food products, or establishing food consultancy firms.
Food Inspector:
Graduates can work as food inspectors, responsible for ensuring that food establishments and processing facilities comply with hygiene and safety regulations, conducting inspections, and issuing necessary certifications.
These are a few examples of the career paths available to graduates of Food Technology programs. The field offers diverse opportunities to work in food production, quality assurance, research and development, regulatory compliance, and entrepreneurship within the food industry.
Supervisor(s)
Fees
Get estimated fee for this programme using this Link