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Introduction to Information Technology

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. 

Course Code: 
BCH 205
No. of Credits: 
2
Level: 
Level 200
Course Semester: 
First Semester
Select Programme(s): 
Biochemistry

Technology of Milk Products Practicals

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.

Course Code: 
AGP 313
No. of Credits: 
1
Level: 
Level 300
Course Semester: 
Second Semester
Select Programme(s): 
Agro-Processing

Technology of Milk and Milk Products

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.

Course Code: 
AGP 312
No. of Credits: 
2
Level: 
Level 300
Course Semester: 
Second Semester
Select Programme(s): 
Agro-Processing

Agricultural Produce Processing II Practicals

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.

Course Code: 
AGP 311
No. of Credits: 
1
Level: 
Level 300
Course Semester: 
Second Semester
Course Outline: 
PDF icon agp_311.pdf
Select Programme(s): 
Agro-Processing

Agricultural Produce Processing II

This course treats the principles and methods for the processing and preservation of fruits, vegetables, root and tuber crops.

Course Code: 
AGP 310
No. of Credits: 
2
Level: 
Level 300
Course Semester: 
Second Semester
Course Outline: 
PDF icon agp_310.pdf
Select Programme(s): 
Agro-Processing

Processing of Plantation and Industrial 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.

Course Code: 
AGP 309
No. of Credits: 
2
Level: 
Level 300
Course Semester: 
First Semester
Select Programme(s): 
Agro-Processing

Fermentation

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.

Course Code: 
BCH 423
No. of Credits: 
2
Level: 
Level 400
Course Semester: 
First Semester
Select Programme(s): 
Biochemistry

Agriculture and Food Policy

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. 

Course Code: 
AGP 308
No. of Credits: 
2
Level: 
Level 300
Course Semester: 
First Semester
Select Programme(s): 
Agro-Processing

Post-harvest Physiology of Perishable Crops

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. 

Course Code: 
AGP 307
No. of Credits: 
2
Level: 
Level 300
Course Semester: 
First Semester
Select Programme(s): 
Agro-Processing

Protein Structure and Biophysics

The course provides students with an overview of the organisation of protein structure; primary, secondary (alpha helices and beta sheets, turns, loops, paper clips) tertiary, quaternary, the concept of motif and domains and protein function. Emphasis is given to the determination of protein structure and conformational changes by UV/VIS, Infrared, fluorescence, CD, DLS, NMR, X-ray crystallography, calorimetry, microscopy and the use of Ramanchandran plot for quantification of alpha and beta elements. The use of myoglobin and haemoglobin to illustrate the phenomenon of protein-ligand binding and in models to explain allosteric interactions and the Bohrs’ effects will also be discussed. 

Course Code: 
BCH 429
No. of Credits: 
2
Level: 
Level 400
Course Semester: 
First Semester
Select Programme(s): 
Biochemistry

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