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.
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.
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.
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.
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.
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.
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.
This course introduces students to the techniques applied in collecting, organising, analysing and interpreting data for the purpose of making better decisions.
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.
This course gives a further insight into the concepts in Physical Chemistry. It deals with chemical bonding, various theories of bonding, as well as, structure and shape, the gas laws, the ideal gas law, deviations from ideality and its application.
