BACHELOR OF EDUCATION HONOURS DESIGN AND TECHNOLOGY EDUCATION SPECIALISING IN PRODUCT DESIGN AND TECHNOLOGY (PDT)
|
Module Code |
Module Name |
Module Description |
| HAD201 |
Pedagogy in Design and Technology |
This module is aimed at exposing students to the most current Design and Technology teaching pedagogies. Approaches that are learner-centred and promote life-long learning will be the core of this module. This being a hands-on learning domain student will be exposed to pedagogy that promote practical activities resulting in production of tangible goods and services. |
| PDT222 | Design and Realisation | The general aim of the module is to upgrade students in terms of design and manufacturing using a variety of materials. The use of both hand tools and machines shall be stressed in order for students to qualify teaching at all levels in secondary schools and related tertiary institutions. This module also aims at creating problem solving skills in students as they will engage real life situations, then design and realise solutions to the identified problems. The module will also engage students to apply Technical Mathematics, Material Science and Engineering Science Skills and knowledge in realising solutions to the problems. This module will also provide a firm foundation for the Design project that students will engage in at level 1v of the programme |
| PDT221 | Design of Assistive Devices | This module is meant develop the ability to design and make assistive device for the needy and/or handicapped. Students will be expected to visit places where the needy reside in order to make needs assessment and design assistive devices |
| HADT301 | Work Integrated Learning | This is an experiential learning experience opportunity accorded to all categories of students to enhance their graduate employability attributes. The students can attach to a company, non-profit, governmental or community-based organisation. Through direct observation, reflection and evaluation students are expected to gain an understanding of the real world of work. Further to this, students are expected to utilise their design education in helping host organisations solve their problems, where possible. The internship shall be one semester long |
| PDT311 | Design, Ergonomics and Aesthetics | Designers must learn about ergonomic requirements for comfort, efficiency and safety. Aesthetics is a fundamental requirement to create appeal and acceptance of a product. This will result in products that are fit-for-purpose being produced |
| PDT223 | Quality Control in Production | The general purposes of this module is to equip students with the fundamentals of the field of Quality Management with specific emphasis on; Contemporary quality planning, Control/Management approaches, Plan implementation mechanisms, Problems/Criticisms. Evolution of quality concepts, Process management, Teamwork, Quality through innovation Improvement and Leadership are key components of this module. |
| PDT224 | Robotics and Automation |
This module aims at developing an appreciation of the application and advantages of robotics in production. The nature and structure of robotics will be discussed. The application of robotics in Design is a topical issue in manufacturing today hence this module plays a pivotal role in ensuring that students are made aware of the importance and contribution of this concept |
| HADT302 | Teaching Practicum | This is an experiential learning experience opportunity accorded to students with no prior teaching qualification, to practice teaching. Students will be attached to approved schools where they can get adequate mentoring by qualified teachers. The teaching practicum shall be one semester long |
| PDT321 | Mechanics of Engineering Materials | The module aims at providing the necessary knowledge which is required for undertaking modules in descriptive geometry and Engineering Science. It also advances students’ knowledge in mathematics while preparing for Engineering Science and Design modules to come a later stage of this programme. It plays a major role in establishing quantities of material required for product realisation. It also acts as a pre-requisite for precise communication of design ideas. |
| PDT322 | User Experience Design | The aim of this module is to broaden the experience and skills of the student designer to include knowledge with, human centred design principles and screen based design and communication |
| PDT323 | Design of Mechanisms and Structures | This module is designed for students to develop skills in design of structures. It will also help them to understand the forces that act on structures and hence design to counter them. The design of structures is expected to help students come up with appropriate problem-solving artefacts |
| PDT411 | Design Technology and Society | This module serves as a springboard from which students can develop their awareness and appreciation of design and move towards designing. It is also expected to develop an awareness of the cultural historical and critical contexts in which designing takes place. This module can be offered at inter-faculty level |
| PDT421 | Product, Packaging and Marketing | This module aims at familiarising students with packaging and its purpose and the relationship between packaging and marketing, the concept of bundling in packaging, inclusivity in packaging and environmental issues in packaging |
| PDT413 | Design for Emotion | The aim of this module is to enable students to understand ideas and research findings from design and emotion, as they apply the ergonomics aspects of design of products and services and to have a framework of knowledge for use in future professional life. The module will provide understanding of themes in design for emotion that are important in the design of products and services and knowledge of the methods that may be used to facilitate the incorporation of them into design |
| PDT414 | Service Design for Social Innovation | The aim of this module is to provide the student with theoretical and practical experience and competence in design applied in the context of social innovation |
|
Food Science, Human Nutrition and Technology |
||
| HADT201 | Pedagogy in Design and Technology Education | This module is aimed at exposing students to the most current Design and Technology teaching pedagogies. Approaches that are learner-centred and promote life-long learning will be the core of this module. This being a hands-on learning domain student will be exposed to pedagogy that promote practical activities resulting in production of tangible goods and services |
| FSHN121 |
Physicochemical properties of food |
This module offers undergraduate students an understanding of structure, classification, occurrence, nature and properties of macro and micro nutrients. Students will also understand the process of metabolism and integrate the metabolic knowledge with a focus on health promotion, malnutrition and chronic diseases. In this way students, will develop an appreciation of dietary management and health. Students will also gain an understanding of homeostatic maintenance in the body and its implications in the body. |
| FSHN221 |
Human physiology and nutrition integration |
The module explores the human physiological relationship with nutrition by addressing topics that will include: nutrients, ingestion, digestion, absorption, transport, metabolism, interaction, storage and excretion. The module will expand understanding of the biological roles of nutrients and their metabolism knowledge in physiology, biochemistry, cell and molecular biology. The module will build on integration of the knowledge on the roles of nutrients in nutrition and health with emphasis on their relationship to chronic diseases and cancer. |
| FSHN222 |
Food and Nutrition policy and public health |
This module will give a review of the global food situation and the role of agriculture in supplying food needs for economic growth and development. The undergraduates will be exposed to food security measures in terms of availability, accessibility, utilisation and stability. Causes and effects of food security of developed and undeveloped nations will be analysed. Current food security policies local and international, in perspective to sustainability, will be addressed taking into considerations contemporary challenges including food waste to food security. The module will also explore the role of genetically modified crops in relation to food security and sustainability. |
| HADT301 | Work Integrated Learning | This is an experiential learning experience opportunity accorded to all categories of students to enhance their graduate employability attributes. The students can attach to a company, non-profit, governmental or community-based organisation. Through direct observation, reflection and evaluation students are expected to gain an understanding of the real world of work. Further to this, students are expected to utilise their design education in helping host organisations solve their problems, where possible. The internship shall be one semester long |
| FSHN224 |
Microbial food safety |
Important groups of microorganisms associated with food spoilage, food fermentations, food infections and intoxications are presented in this module. Sources of contamination during production, processing and storage of foods and evaluation of food processing conditions used to control the presence and/or growth of microorganisms in foods are discussed. The undergraduate student will also get to understand principles of occurrence and control of microbiological contaminants. Application of Hazard Analysis Critical Control Points (HACCP) programs are integrated in the module. The importance of sanitation and prevention of public health problems are also integral. Laboratory classes will provide experience in microbiological techniques and growth |
| FSHN223 |
Human nutrition assessment and intervention |
This module aims at equipping students with knowledge and skills necessary for carrying out research in the field of Human Nutrition, Food Science and Technology. Concepts and theories guiding such design and technology research studies will be examined. Students will be encouraged to carry out applied research that leads to the solving of problem relating to the industry. Different methods of collecting and analysing data in such research studies will be analysed in this module. |
| FSHN311 |
Experimental foods |
This is a laboratory-based module which affords the undergraduate students with the opportunity to scientifically analyse the nutritional composition of food. The study will include experiments with indigenous food stuffs as well. This will help increase the student’s base of ingredients for use in meal planning. Emphasis will be in confirming nutrient composition of some food items as well as establishing it for others. The module is therefore a pre-requisite to Food Product Development. The experiments will also include several tests such as the effect of additives, preservatives and emulsifiers on the nutritive value of food |
| HADT302 |
Teaching Practicum |
This is an experiential learning experience opportunity accorded to students with no prior teaching qualification, to practice teaching. Students will be attached to approved schools where they can get adequate mentoring by qualified teachers. The teaching practicum shall be one semester long |
| FSHN321 |
Sustainable food product development |
This is a design-based module which allows the undergraduate student to examine the research and development process related to new food products. Students will collaborate and identify an existing problem or situation within household or food industry and design and produce a food product that will address the problem identified. Through research, lectures and presentations individuals will understand the underlying theories behind food product development. The procedure will include generation of concepts, developing a prototype and its evaluation. Students will be expected to produce and market the finished product. |
| FSHN322 | Thermodynamics in food preparation and techniques | In this module, principles of heat transfer: conduction, convection and radiation processes are presented as applied to food engineering, processing and storage. Students will gain the understanding of the effect of heat on food when transferred to food. The understanding will help students apply food preparation technology and procedures with the minimum of damage to the food structure, nutritive value and palate |
| FSHN323 |
Production and processing of meat and Dairy Foods |
he module focuses on the principles and techniques employed by the meat and dairy industry in the production of raw and semi or fully cooked end products. Students will get to learn muscle structure and cuts of meat and how they influence meat quality, the physical properties of meat proteins, lipids and flavour compounds important in meat processing. Practical applications of processing techniques production, packaging and merchandising are laboratory activities. This module also covers other sources of animal proteins, such as poultry, eggs, seafood and milk. Fundamentals in processing techniques, product quality assurance and food safety programs in meat industries will be emphasised upon integrating food science principles e.g. emulsification, preservation, HACCP |
| FSHN411 |
Personalized Nutrition |
This module offers the undergraduate students an opportunity to study nutrition throughout the life cycle of human beings. This will enable them to focus on nutrition during the periods of rapid growth and body changes from pregnancy and lactation to the older adulthood. Nutrition requirements and meal planning for the mother, infant, toddlers, preschool, school-going child, adolescent, young middle aged and older people are explored. Physical growth and psychosocial development for each stage are examined using relevant theories of human development. Problems to do with the selection of food and other nutrition-related conditions are examined. The module shall be offered to Family, Consumer Science and Technology students. |
| FSHN412 |
Quality management in food industry |
Quality management focuses on maximising customer satisfaction by ensuring the provision of products or services that consistently meet or exceed customer expectations. In this module, the student will come to understand the various definitions of quality as well as various quality management systems that are relevant to the food industry. The student will also gain an understanding of the crucial role of continuous improvement and monitoring customer satisfaction within the food industry. This module uses traditional lectures and guests from organisations that produce, sell or regulate food products. |
| FSHN413 | Food Service Systems and Management | This is a practical undergraduate module that introduces the students to food service systems and the way they are managed. It helps the students understand the concepts of food service systems and their management. The principles of quality management in food service will be examined. The process of providing food to nutritionally vulnerable groups will be assessed with specific focus on institutional settings. The students will be equipped with knowledge and skills on menu assessment and planning; recipe modification and standardization; and recipe formulation for general and for therapeutic use. They will get an opportunity to apply the knowledge and skills acquired in Organisation and Management. |
| FSHN414 |
Food Preservation |
This module provides undergraduate students with knowledge and skill on the technology of preserving food. Food preservation usually involves preventing the growth of bacteria, fungi (such as yeasts), or any other micro-organisms (although some methods work by introducing benign bacteria or fungi to the food). The module will also help the students to appreciate that food can also be preserved by retarding the oxidation of fats that cause rancidity. They will learn how to preserve food by inhibiting visual deterioration, such as the enzymatic browning reaction in apples after they are cut, which can occur during food preparation. They will develop an understanding of the role of water in food preservation. |
| HADT460 | Research Project | The module requires students to apply their knowledge and competences that combine science, design and technology to develop new or improve existing products that focus on innovative and responsive solutions for sustainable human development. The main focus is on applying theoretical knowledge acquired in the in other modules to design and make artefacts that respond to real life challenges identified by the students. The module therefore focuses on the entire design process, taking concepts and ideas to completion by analyzing and implementing product designs from conceptualization, to designing, manufacturing and exploring marketing opportunities. The module emphasizes the application of ‘problem-solving and design thinking’ in tackling real life needs and challenges. |
| FSHN421 | Production and Processing of Plant Foods | This module provides the undergraduate components of handling of fresh fruits, vegetables and cereals, aimed at maximising the nutritional levels in the making of foods that are of high quality and safe with maximum shelf life and convenience of use. Students will appreciate the consumption of a diversified diet to meet the needs of macro and micro nutrients in plant foods. Fruits and vegetables are highly valued in the diet mainly for vitamins and minerals. Emphasis will be given to minimise postharvest losses of the micronutrients in fruits, vegetables and cereals. |
| FSHN422 | Cultural and Community Aspects of Food and Nutrition | This module aims at helping undergraduate students examine the impact of culture and community practices on food and nutrition. It brings out clearly, the influence of the nutritional characteristics of the diet on health and development of the individual. The students will appreciate that cultural notions of personhood, kinship, sharing and morality are expressed in the way food is acquired, prepared and consumed. The module allows the students to explore the study of food and nutrition across time, space and species. They will get an opportunity to interact with leaders in the field of Food and Nutrition. The module will also examine the role of nutrition in promoting, maintain and improving health in the community. It investigates traditional aspects of the emerging health delivery system, as well as entrepreneurial ventures in wellness. The students will study the financial, legislative, political, sociological, and scientific aspects of public and community health. |
