- Biochemistry of Foods
- Applied Spectroscopy Practical Approaches to Food Analysis
- Food Fermentation and Beverage Manufacturing
- Electronics and Automation in Chemical Analysis
- Food Chemistry and Toxicology
- Recent Advances in Applied Spectroscopy
- Advanced Mineral Metabolism
Graduates of the course can be employed as Food Researchers in University Institutes to educate students as well as Research Institute of the State or Federal Governments and Food Industries.
O’ level credit passes in English Language, Mathematics, Chemistry and two other science subjects. B.Sc/PGD in chemistry/related disciplines with a minimum of second class (hons) lower division with a CGPA of not less than 3.0 on a 5 – point scale.
Evidence of NYSC/Exemption Certificate for Nigerian students
M.Sc Food Chemistry and in any relevant area of chemistry or its equivalent with a minimum CGPA of 3.50 on a 5-point scale from any recognized institution.
Candidates with a CGPA less than 3.5 having satisfactory evidence of quality academic research Dissertation (a score of 60% and above) at M.Sc level will be admitted
Full Time: Minimum of three semesters and a maximum of four semesters.
Part Time: Minimum of five semesters and a maximum of eight semesters.
Dissertation with three months Internship Inclusive.
- Minimum duration: Three (3) academic sessions.
- Maximum duration: Five (5) academic sessions.
- Minimum duration: Five (5) academic sessions.
- Maximum duration: Seven (7) academic sessions.