This course equips students with knowledge of the types of fish, composition, structure, and the post-mortem changes in fish. The handling of fresh water fish - smoking, freezing and dehydration of fish are also treated.
This course introduces students to computers; internet applications; the WWW, telnet, FTP, hypertext, browsers and their configurations and the relevance of computer methods to data storage and retrieval. Students will learn the application of word processing, spread sheet, power point and the internet in data generation, storage and retrieval. The course will also involve the teaching of the fundamentals of programming HTML, XML, PHP and Visual Basics for both desktop and internet applications.
This is the practical component of AGP 310 and it involves the processing of milk into various dairy products such as yogurt, cheese, creams, butter, etc.
This course provides an overview of the sources, composition and properties of milk and a working knowledge of the technologies for the production and processing of market milk and milk products.
This course provides students with hands-on practical training in the processing of selected root and tuber crops of economic importance such as cassava into gari, yam and sweet potato flour into composite bread and cake. The practice of fruit and vegetable juices extraction, preparation of syrups, cordials and nectars, juice concentrates, pectin and related compounds, jams, candies, wines, jellies and marmalades are treated.
This course treats the principles and methods for the processing and preservation of fruits, vegetables, root and tuber crops.
This course provides students with the knowledge and skills for the processing of plantation crops including cocoa, coffee, shea butter, palm oil, rubber, sugar cane, jatropha seeds etc., into food, energy and other high-value bio-based products. The course treats the economic importance of these crops, the installation and operation of facilities for the conversion of the industrial raw materials into the various products.
The course is aimed at presenting the role of microorganisms in fermentation, including recent developments in fermentation technology and some theoretical considerations. Emphasis is placed on areas such as principles behind the development of fermentation processes; beer brewing, alcohol production (yeast), lactic acid fermentation, acetic acid production (bacteria), organic acid production, production of antibiotics. Discussion will also include solid state fermentation; the effects of enzymes on the ingredients in fermented foods and drinks; basic fermentation methods of sterilisation, pasteurisation, lyophilisation, plant design and economics of fermentation.
The main thrust of this course is to explore the field of agriculture and food policy analysis. It examines issues on security and food, self-sufficiency, structural adjustment programmes, and trade policies in developing countries. The world food system, its relationship with economic, political, technological, historical and socio-cultural factors will be treated.
This course discusses the physical, chemical and biological properties of agricultural produce, the structure and composition of the produce, classes of fruits and vegetables, the Physico-chemical changes during fruit development, maturity and ripening, factors of post-harvest deterioration and the treatment and preservation methods for fresh produce.
