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Fst[food Science And Technology] / UNILORIN 2014/2015 Direct Entry Thread / FST Seminar Topics (2) (3) (4)
Fst Candidates World-wide 2014/2015 by blesco21: 6:23pm On Dec 02, 2014 |
FRESH STUDENTREGISTRATION PROCEDURE I. Visit www.futa.edu.ng/firars II. For a fresh candidate that has no account, click on “Create an account” link. III. Enter your UTME registration number to verify that you have paid and confirmed your acceptance fee. For those who have not confirmed their acceptance fees, click “confirm payment” link. IV. If verification in (ii) above is successful, you will be taken to account creation page to create your account. V. Fill the account creation form appropriately and submit. Your login credentials will be sent to your phone and email address immediately. You will then be directed to the login page to continue your registration. NB: Use your personal phone number and email address, as these will be the channel of communicating to you throughout your stay in the University VI. Login with your username and password to start your registration. VII. The Data forms are grouped into five (5) sections. Please fill carefully and appropriately. 1. Download court affidavit and medical form under the download menu. Fill the court affidavit form appropriately, and get it signed and stamped in court as it will be part of document to be uploaded. IX. Important documents (scanned in JPEG image format) needed for upload to complete your registration are: Birth certificate, certificate of origin, court affidavit, attestation letter, JAMB admission letter (optional), passport and O’level result(s). Direct entry candidates in addition, are required to upload their ND/NCE/IJMB result. NB: Candidates with no JAMB admission letter should report to the University admission office on resumption. X. After completing the registration, please carefully go through the forms again before you click on “Finalise submission” XI. Click on “Finalise submission” to complete and submit your registration. A preview or report page will be displayed. XII. Print the preview page and check the screening remark below the print out 1. Students who passed the screening can proceed to the bank for school fees payment. 2. e-tranzact receipt for school fee payment obtained from the bank will be used for school fees payment verification and course registration on the portal. |
Re: Fst Candidates World-wide 2014/2015 by kwealth12: 6:32pm On Dec 02, 2014 |
blesco nyc 1 |
Re: Fst Candidates World-wide 2014/2015 by blesco21: 6:42pm On Dec 02, 2014 |
blesco21: blesco21:To all freshers::: pls ensure that you are with all the necessary credentials and documents when coming for the registration fully. They include; Testimonial, statement of result, utme and putme result, local government identification, letter of attestation,admission letter, birth certificate e.t.c Note:all those documents must be original... So if you don't have any of that, please get them before registration starts.. Wishing a nice stay in the land of FUTA. Coutesy::SLIMY |
Re: Fst Candidates World-wide 2014/2015 by blesco21: 6:44pm On Dec 02, 2014 |
kwealth12:thanks boss |
Re: Fst Candidates World-wide 2014/2015 by blesco21: 6:50pm On Dec 02, 2014 |
blesco21:yea |
Re: Fst Candidates World-wide 2014/2015 by blesco21: 6:52pm On Dec 02, 2014 |
FRESH STUDENTREGISTRATION PROCEDURE I. Visit www.futa.edu.ng/firars II. For a fresh candidate that has no account, click on “Create an account” link. III. Enter your UTME registration number to verify that you have paid and confirmed your acceptance fee. For those who have not confirmed their acceptance fees, click “confirm payment” link. IV. If verification in (ii) above is successful, you will be taken to account creation page to create your account. V. Fill the account creation form appropriately and submit. Your login credentials will be sent to your phone and email address immediately. You will then be directed to the login page to continue your registration. NB: Use your personal phone number and email address, as these will be the channel of communicating to you throughout your stay in the University VI. Login with your username and password to start your registration. VII. The Data forms are grouped into five (5) sections. Please fill carefully and appropriately. 1. Download court affidavit and medical form under the download menu. Fill the court affidavit form appropriately, and get it signed and stamped in court as it will be part of document to be uploaded. IX. Important documents (scanned in JPEG image format) needed for upload to complete your registration are: Birth certificate, certificate of origin, court affidavit, attestation letter, JAMB admission letter (optional), passport and O’level result(s). Direct entry candidates in addition, are required to upload their ND/NCE/IJMB result. NB: Candidates with no JAMB admission letter should report to the University admission office on resumption. X. After completing the registration, please carefully go through the forms again before you click on “Finalise submission” XI. Click on “Finalise submission” to complete and submit your registration. A preview or report page will be displayed. XII. Print the preview page and check the screening remark below the print out 1. Students who passed the screening can proceed to the bank for school fees payment. 2. e-tranzact receipt for school fee payment obtained from the bank will be used for school fees payment verification and course registration on the portal. |
Re: Fst Candidates World-wide 2014/2015 by blesco21: 7:03pm On Dec 02, 2014 |
Departments Food Science and Technology PHILOSOPHY Food Science and Technology is a field of integrated study of basic sciences, Microbiology, Biochemistry, Nutrition, Biotechnology, Engineering Technology for the development and management of food resources. The discipline exposes the nature, composition and properties of food materials and their behaviour during processing, handling, storage, distribution and utilization. OBJECTIVES The Food Science and Technology programme is designed to provide a practical and theoretical training on: • The conversion of raw agricultural produce into processed, packaged, shelf stable food products and intermediate industrial raw materials. • Different aspects of food preservation. • Establishment, maintenance and assurance of food quality. • Design and maintenance of food process machineries. • Direct practical experience in food industries, food research laboratories/ station and governmental agencies responsible for the formulation and enforcement of food laws. • Entrepreneurial skills that will make students self-reliant/employed on graduation. Admission Requirements: Prospective first degree candidates must satisfy both the university minimum entry and specific departmental requirements. The Department specifically requires that: The 5-year B.Sc. (UME) programme candidates must have obtained credits in five (5) subjects at two sittings in the Senior School Certificate Examination or equivalent. The subjects include: English Language Chemistry Mathematics Physics Biology (Botany or Zoology) or Agricultural Science And any other Science subject For UME examination subject combination, Physics can be substituted for Mathematics. The 4-year (Direct entry) B.Sc. programme candidates must possess at principal level in the Higher School Certificate or equivalent passes in G.C.E. Advanced level in any two of the following subjects: Chemistry Biology (Botany or Zoology) Agricultural Science Physics Mathematics Candidates with Diplomas in relevant subjects may be offered admission by direct entry. d. Programme/Sub-Discipline/ Discipline Structure to include period of formal studies in the Universities industrial training, planned visit and projects The programme lasts for 4 – 5 years depending on entry qualifications. In the normal 5-year programme, the first two years are devoted to strengthening the basic sciences and a good appreciation of the arts and the humanities; then follows the introduction to Food Science and Engineering from the 2nd and 3rd years, and finally come the main core courses in Food Science and Technology as shown in Fig. 2 below. __________________ / 3rd / 4th / 5th / Core Food Sci. & Tech. / 2nd / 3rd / Introduction to Food Sci. & Engineering / 1st / 2nd / Basic Sciences /______________ 5 year Course _______ ___/ Fig. 2: A Sketch of the Nature of the Course in Food Science and Technology The exposure of students is reinforced in the second semester of the 4th year by 6 months Industrial Attachment in the Food Industries and allied establishments to acquire industrial experience of real work situations. At the end of the industrial attachment, every student is expected to submit a report and present a seminar on his/her experience. In addition to the course work, each student in the final year undertakes a research project work that enables him/her to put into practice the theoretical and practical knowledge and skills for the purpose of carrying out specific investigation in chosen area of food science, technology and engineering and subsequently present a seminar and submit a project report. Scope Food Science and Technology attracts students with a wide and flexible outlook, those for whom the pure science, engineering and other applied sciences appear restrictive. The programme lasts for 4 – 5 years depending on entry qualification. In the normal 5-year programme, the first two years are devoted to strengthening the basic sciences and a good appreciation of the arts and the humanities; then follows the introduction to Food Science and Engineering in the 2nd and 3rd years, and finally the major courses in Food Science and Technology. The exposure of the students is reinforced during the 2nd Semester of the 4th year by a 6-month industrial attachment to food industries, food research stations, laboratories and related agencies to acquire industrial experience of real work situation. At the end of the industrial attachment, each student submits a report and presents a seminar on his/her acquired experience. In the final year, each student also carries out a specific laboratory investigation or research in any area of food science and technology, presents a seminar on the research and submits a project report based on the research findings. (c) Admission Requirements: Prospective first degree candidates must satisfy both the university minimum entry and specific departmental requirements. The Department specifically requires that: The 5-year B.Sc. (UME) programme candidates must have obtained credits in five (5) subjects at two sittings in the Senior School Certificate Examination or equivalent. The subjects include: English Language Chemistry Mathematics Physics Biology (Botany or Zoology) or Agricultural Science And any other Science subject. For UME examination subject combination, Physics can be substituted for Mathematics. The 4-year (Direct entry) B.Sc. programme candidates must possess at principal level in the Higher School Certificate or equivalent passes in GCE Advanced Level in any two of the following subjects: Chemistry Biology (Botany or Zoology) Agricultural Science Physics Mathematics Candidates with Diplomas in relevant subjects may be offered admission by direct entry. Job Opportunities A successful graduate of Food Science and Technology can embark on a teaching career in the University, Polytechnic or College of Technology, undertake advanced studies in any of a number of courses associated with Food Science, Food Engineering, Food Technology, or Nutritional Sciences, Biotechnology, Product Development, Extension Education, Food Microbiology, Food Laws and Regulations, Marketing and Management etc. Graduates are adequately trained to be employed at the senior level in food industries, regulatory agencies, food service, extension organizations and research institutes. Most importantly, food science and technology graduates are trained to be capable of establishing their own small and medium scale food enterprises. GENERAL INFORMATION Academic Atmosphere The academic programme allows each student to present three (3) seminars. The first seminar is on the work experience gained during the six months SIWES in Food and related industries. The second is a proposal seminar on the student’s final year research project topic. During this seminar the student explains in detail the research project to undertake and the experimental methods to be used. The students are questioned and constructive corrections are made on both the project topics and methodology. The third seminar involves presentation and discussion of the results of their research findings. The student’s performance in these three seminars is evaluated by all academic staff. Practical classes are conducted and the students are assessed on such practical works. Industrial visits and excursions to food and related industries are embarked on to augment the laboratory practical demonstrations. Effective evaluation of students’ performance is done through continuous assessments and final examinations which account for 30% and 70% respectively of the total mark for each course. Student’s Welfare: Each student is assigned to a staff adviser who advises the student on academic matters and to whom he/she I expected to lodge all his/her academic complain. The staff adviser also helps the student select and register courses for the semester/session. The staff adviser sees to the prompt and dispassionate settlement of any grievances the student may have. He however reports to the Head of Department (HOD) any problems that he cannot handle or that requires the HOD’s attention. Additionally the students are catered for in their hostels by the Dean of Student Affairs, through the Hall Wardens and Hall Officers. Examinations The students’ performances are evaluated based on examination and continuous assessments. Examinations are conducted at the end of each semester. University examination Time- Table is drawn by the Registry (Examination section) with the Departmental Examination Time-Tables from the various departments, about 1 month before the examination. About the same time, questions and marketing schemes are requested for by the Head of Department from all academic staff on all courses taught. These are moderated by the Departmental Board of Examiners. The question paper is finally produced by the Head of Department from the moderated questions, for courses up to the 400 level. Each lecturer is given a free hand to decide on the nature of assignment for continuous assessment which can be in form of test, term paper, practical or mini project. For the final year students, the moderated questions are sent under strict confidentiality by the Head of Department to the External Examiner for final moderation Thereafter, the Head of Department keeps the questions until the moment of the examination. Early on the examination day, the questions are produced and sealed in envelopes in the Head’s office under the strictest security. The sealed questions are handed over to the chief invigilator (normally a senior academic staff) just before the commencement of the examination. Before the examination, the students are screened to ensure that no prepared material is taken into the examination hall by students. The University regulations governing examinations, which the students are aware of apply. After the examination, the answer scripts are first sent to the Head of Department who distributes them to the course lecturers for marking immediately. After marking, the marked scripts and the marked sheets are returned to the Head of Department while the marks’ sheet is forwarded to the Examinations section of the Registry. For the final year students, scripts are kept for the last moderation by the External Examiner. The results of the final year students are classified o the cumulative grade point average by the Departmental Board and later by the Faculty Board that recommends the results to the Senate for approval. 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