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Introduction to Basic Organic Chemistry I

This course introduces students to the molecular composition of structure, purification of organic compounds, detection of elements like C, H, N, S and the halogens in organic compounds. It will cover topics such as calculation and determination of empirical and molecular formulae; structural and geometrical isomerism; pictorial treatment of sp, sp2, and sp3 hybridization in single, double and triple bonds in hydrocarbons.

Course Code: 
CHE 105A
No. of Credits: 
1
Level: 
Level 100
Course Semester: 
First Semester
Select Programme(s): 
Biochemistry

Principles of Monogastric Production

This course focuses on the general production systems in the husbandry of pigs and poultry.  Emphasis is placed on proper feeding, health, housing, breeding, waste disposal on the farm and recommended incubation/hatchery practices.  Other poultry such as guinea fowls, ducks and turkeys will also be highlighted.

Course Code: 
AGP 105
No. of Credits: 
2
Level: 
Level 100
Course Semester: 
Second Semester
Select Programme(s): 
Agro-Processing

Principles of Crop Production

The course provides an overview of the origin, systematics, ecology, botany, agronomy, pests, diseases, processing, marketing and utilization of the major industrial, fruit and tree crops, various classes of vegetables and major cereals, legumes and root crops in Ghana.

Course Code: 
AGP 104
No. of Credits: 
2
Level: 
Level 100
Course Semester: 
Second Semester
Select Programme(s): 
Agro-Processing

Introductory Microbiology and Immunology

The course introduces students to the morphology and physiology of bacteria, protozoa, fungi and viruses of agricultural importance.  It also provides knowledge of the energy transformations, antibiotics, disinfectants, sterilisation methods, and common pathogenic microorganisms. 

Course Code: 
AGP 103
No. of Credits: 
2
Level: 
Level 100
Course Semester: 
Second Semester
Select Programme(s): 
Agro-Processing

Introduction to Agro-Processing

This course introduces students to the scope and importance of agro-processing from the national and global perspectives; the structure and characteristics of an agro-industrial set-up, human and material resources, and the basic operations or functions in the agro-processing industry will be treated. It will also treat the policy concepts for strengthening small, medium and large-scale agri-businesses for sustained economic growth.

Course Code: 
AGP 102
No. of Credits: 
2
Level: 
Level 100
Course Semester: 
Second Semester
Select Programme(s): 
Agro-Processing

Introductory Practical Physical and Inorganic Chemistry

This course aims at helping students to develop requisite laboratory skills in General Chemistry laboratory work includes basic techniques of qualitative and quantitative measurements such as gravimetric, colorimetric, thermometric and selected volumetric methods of analysis. Practical exercises undertaken in this course include calibration of analytical balance and volumetric glassware (burette and pipette), conductivity and pH measurements, determination of molecular properties and solubility products, qualitative analysis of mixtures of two or more metallic salts, and thermochemistry.

Course Code: 
CHE 103
No. of Credits: 
1
Level: 
Level 100
Course Semester: 
First Semester
Select Programme(s): 
Biochemistry

Introductory Practical Physics for Agriculture

This is the practical component, of course, AGN106 N.  It applies the principles of instrumentation and measurements for the measurements of the quantities/mechanical properties of agricultural and biological materials and systems.

Course Code: 
AGN 107 N
No. of Credits: 
1
Level: 
Level 100
Course Semester: 
Second Semester
Pre-requisite: 
AGN106 N
Select Programme(s): 
Agro-Processing

Introductory Physics for Agriculture

The course exposes students to the basic theory and principles of physics that will enable them apply such principles in agro-processing. It will deal with the various concepts and theories of mechanics, heat and electricity that are applicable in the agro-processing industry.

Course Code: 
AGN 106 N
No. of Credits: 
2
Level: 
Level 100
Course Semester: 
Second Semester
Select Programme(s): 
Agro-Processing

Introduction to Statistics

This course introduces students to the techniques applied in collecting, organising, analysing and interpreting data for the purpose of making better decisions.

Course Code: 
AGN 105 N
No. of Credits: 
2
Level: 
Level 100
Course Semester: 
Second Semester
Course Outline: 
PDF icon agn_105_n.pdf
Select Programme(s): 
Agro-Processing

Introduction to Computing

This course aims at assisting students to acquire basic knowledge and skills in computing or to promote computer literacy among students.  The course consists of theory and practical sessions. 

Course Code: 
AGP 101
No. of Credits: 
2
Level: 
Level 100
Course Semester: 
First Semester
Select Programme(s): 
Agro-Processing

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