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Agricultural Materials Handling and Transportation

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.

Course Code: 
AEN 403N
No. of Credits: 
3
Level: 
Level 400
Course Semester: 
Second Semester
Course Outline: 
PDF icon aen_403n.pdf
Select Programme(s): 
Agro-Processing

Seminars on Current trends in Food Processing Technology

Personnel from industrial giants are invited to facilitate seminars on current trends in Food Processing Technology. 

Course Code: 
AGP 410
No. of Credits: 
3
Level: 
Level 400
Course Semester: 
Second Semester
Select Programme(s): 
Agro-Processing

Food Packaging 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.

Course Code: 
AGP 409
No. of Credits: 
3
Level: 
Level 400
Course Semester: 
Second Semester
Course Outline: 
PDF icon agp_409.pdf
Select Programme(s): 
Agro-Processing

Morphology and Anatomy of Higher Plants

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.

Course Code: 
BIO 204
No. of Credits: 
3
Level: 
Level 200
Course Semester: 
First Semester
Select Programme(s): 
Biochemistry
Science

Food Marketing

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.

Course Code: 
AGP 408
No. of Credits: 
2
Level: 
Level 400
Course Semester: 
Second Semester
Select Programme(s): 
Agro-Processing

Agricultural Waste Management and By-Product Utilization

The course describes the best practices to maximise the benefits and minimise the negative impacts of different types of agricultural waste, with particular emphasis on farmyard manure and horticultural wastes that are produced during crop and animal production and processing. It describes the components of the waste management stream and discusses the waste characteristics, the environmental risks associated with some waste disposal methods and waste-related environmental policies. The course also describes the best management options and facilities for dealing with livestock and agro-processing wastes. Some agricultural waste treatment, disposal methods and the potential economic uses shall also be discussed.

Course Code: 
AEN 408N
No. of Credits: 
2
Level: 
Level 400
Course Semester: 
First Semester
Course Outline: 
PDF icon aen_408n.pdf
Select Programme(s): 
Agro-Processing

Mathematics for Biologists

The course offers a foundational treatment of mathematics that is useful for the analysis of biological data. Topics are drawn from relevant areas including logic, geometry, functions, linear equations, calculus and algebra. Computation through the use of Matlab will play a central role in the teaching and learning process with applications to modeling and data analysis.

Course Code: 
BCH 206
No. of Credits: 
3
Level: 
Level 200
Course Semester: 
Second Semester
Select Programme(s): 
Biochemistry

Food Quality and Safety Standards

Students are introduced to the objectives, importance and functions of food quality control and the quality and safety control standards and policies of local and international regulatory bodies.

Course Code: 
AGP 407
No. of Credits: 
3
Level: 
Level 400
Course Semester: 
First Semester
Select Programme(s): 
Agro-Processing

Project Planning and Evaluation

The course focuses on basic concepts and definitions relating to projects, as well as introducing the student to the practices required in the design and management of projects.  Project planning, financial analysis of projects will be covered.

Course Code: 
AGP 406
No. of Credits: 
2
Level: 
Level 400
Course Semester: 
First Semester
Course Outline: 
PDF icon agp_406.pdf
Select Programme(s): 
Agro-Processing

Management of Agro-based Industries

This course provides students with knowledge of the concepts, principles, practices and the practical tools for the management of an agri-business - planning, organisation, directing and controlling various elements of a business including the management of various facilities, utilities, sanitation and raw material supply.  Basic accounting principles, personnel management, human relations, production, finance and appraisal are also treated.  

Course Code: 
AGP 405
No. of Credits: 
2
Level: 
Level 400
Course Semester: 
First Semester
Select Programme(s): 
Agro-Processing

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