This course covers topics such as structure of some organic molecules, physical and chemical properties, synthesis of aldehydes, ketones, carboxylic acids, alcohol, amines and their derivatives.
This course introduces students to practical preparation, separation, purification and identification of organic compounds
Students will learn how to prepare and keep laboratory reports. They will also be exposed to techniques in aqueous and organic solution preparation of biological compounds, homogenisation, centrifugation, protein/DNA extraction, acid/base titrations, conductivity measurements, spectroscopy, chromatography, electrophoresis, and enzyme assays. Students will complete and submit their laboratory reports before they leave the laboratory in each practical session.
Each student is assigned a research topic of relevance to social development and presents a dissertation in writing
This course examines the role of Agriculture in economic development. It discusses the concept of development. Other elements discussed include the problems of agricultural development, resource mobilisation and use, principles of agricultural development policy and agricultural planning.
The course treats the handling and conveyance of agricultural materials during manufacturing, distribution and storage. The design and operation of equipment used for conveying agricultural materials are treated. Also ancillary operations such as cleaning, drying, size reduction and grading that are performed alongside agricultural materials conveyance in preparation for processing are treated in this course. The course will also treat the processing and storage of some crops.
Personnel from industrial giants are invited to facilitate seminars on current trends in Food Processing Technology.
The course provides students with knowledge of package functions, principles for package design, packaging operations and equipment. Types of packaging materials and their properties, principles for selecting packages, regulations for labeling and the recycling or re-use of packaging materials will also be treated.
This course introduces students to the gross morphological characteristics of gymnosperms and angiosperms; both the vegetative and the reproductive plant body are discussed. Other aspects of the course include pollination mechanisms and agents; fruit and seed formation; meristematic primary and secondary growth and their ecological anatomy.
The course examines the concept, scope, nature of food marketing and its role in agricultural and economic development. It treats the theory of consumer behavior and marketing strategies in the food industry, food pricing policy and product price determination. It also treats food regulations affecting product development, measures for protecting innovations and methods for market testing of new products.
