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Introduction to Basic Organic Chemistry II

This course is a continuation of CHE 105A. The basic ideas on nomenclature, structure, physical properties, synthesis and chemical properties of the aliphatic hydrocarbons (alkanes, alkenes, alkyes) will be treated. The course will also include the treatment of the structure of benzene including simple treatment of the concept of resonance and aromaticity, nomenclature of benzene and synthesis of simple derivatives of benzene with specific orientation, ortho-, para- and meta-directors.

Course Code: 
CHE 105B
No. of Credits: 
2
Level: 
Level 100
Course Semester: 
Second Semester
Pre-requisite: 
CHE 105A
Select Programme(s): 
Biochemistry

Food Biochemistry Practical

This is the practical component of Food Biochemistry (AGP 204). The course provides practical skills in the preparation of nutrient media, sterilisation and inoculation techniques, isolation of pure culture, microbial production of food substances, identification of food pathogens and the microbial examination of food products. Various food tests shall also be carried out.

Course Code: 
AGP 205
No. of Credits: 
1
Level: 
Level 200
Course Semester: 
First Semester
Select Programme(s): 
Agro-Processing

Food Biochemistry

This course introduces students to the structure and chemistry of food substances such as carbohydrates, proteins, fats, water, vitamins and enzymes.  It also treats the metabolism and chemistry of energy transformations.  

Course Code: 
AGP 204
No. of Credits: 
2
Level: 
Level 200
Course Semester: 
First Semester
Select Programme(s): 
Agro-Processing

Food Microbiology Practical

This is the practical component of food microbiology (AGP 202). It involves the culturing of micro-organisms of importance to food processing.

Course Code: 
AGP 203:
No. of Credits: 
1
Level: 
Level 200
Course Semester: 
First Semester
Pre-requisite: 
AGP 202
Select Programme(s): 
Agro-Processing

Food Microbiology

The course treats microbes of importance in food processing and food products development, fermentation, HAACP in facilities for food processing and vending.  It also treats microorganisms concerned with food preservation and spoilage and food-borne microbial diseases.

Course Code: 
AGP 202
No. of Credits: 
2
Level: 
Level 200
Course Semester: 
First Semester
Select Programme(s): 
Agro-Processing

Introduction to Food and Nutrition

This course focuses on the sources, composition and quality of food materials. Food classifications, daily intake, types of diet, deficiency diseases, food additives and the socio-cultural aspects of food will also be treated.  Also causes of food deterioration, food handling and the effects of processing on the nutritional value of food will be treated

Course Code: 
AGP 201
No. of Credits: 
3
Level: 
Level 200
Course Semester: 
First Semester
Select Programme(s): 
Agro-Processing

Principles of Biochemical Engineering

The course is interdisciplinary and designed to introduce students into the use of engineering principles to analyze design and develop processes using biocatalyst. Topics include enzyme and microbial kinetics, thermodynamics, bioreactors, bioreactor design, the operation aspects of bioreactors from upstream to downstream and the other units of operation. Bioprocesses covered in the course include those involved in the formation of desirable compounds and products or in transformation, or destruction of unwanted toxic substances.

Course Code: 
BCH 438
No. of Credits: 
2
Level: 
Level 400
Course Semester: 
Second Semester
Select Programme(s): 
Biochemistry

Food Processing and Preservation

This course covers the biochemical principles underlying the traditional and modern preservation methods of food (plants and animals) such as smoking and salting animal product processing - milk and dairy products (cheese, yoghurt, ice cream) egg and egg product, fish processing, meat processing. Effects of processing and preparation methods on the nutrient content of foods. Methods of food packaging, economics of food processing, food additives, toxicants and food colour will also be discussed.

Course Code: 
BCH 443
No. of Credits: 
2
Level: 
Level 400
Course Semester: 
Second Semester
Select Programme(s): 
Biochemistry

Project Work

This entails a research project in any area of Biochemistry relevant to the goals of the Department. Projects will be undertaken by all students in the Final Year (Level 400), and will be supervised by a lecturer (not necessarily from the Department). Students can choose their research topics from list of topics offered by the department in areas such as Cellular / Biomolecular, Biochemical Toxicology, Clinical Biochemistry and Food Science/Technology/Nutrition. Experimental work is preceded by proposal writing and presentation. Students will be expected to carry out an independent study of their research topics, which will be written and submitted at the end of the second semester.

Course Code: 
BCH 499
No. of Credits: 
3
Level: 
Level 400
Course Semester: 
Second Semester
Select Programme(s): 
Biochemistry

General Biochemistry I

This course introduces students to the physical and chemical properties of biological compounds with emphasis on sugars, amino acids, fatty acids, nucleic acids, etc., as contribution towards the understanding of the structure and function of organisms, tissues and cells. Chemical principles of oxidation, reduction, dehydration, stereochemistry, epimerisation, amination, deamination, transamination, etc., will be used to explain the roles of the biological compounds in the physiological environment, Physical characterisation of the biological compounds including methods such as acid/base titration, colorimetry, turbidimetry, polarimetry, and polarography will be treated. 

Course Code: 
BCH 201
No. of Credits: 
2
Level: 
Level 200
Course Semester: 
First Semester
Select Programme(s): 
Biochemistry

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