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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

Entrepreneurship and Business Development

The course emphasises issues relating to entrepreneurship such as the entrepreneurial environment, the development of an entrepreneurial plan, the initiation of entrepreneurial ventures and the growth and development of entrepreneurial enterprises with particular reference to businesses in the post-harvest chain. The development of a business plan, and the monitoring and evaluation of a business venture are also treated.

Course Code: 
AGP 404
No. of Credits: 
2
Level: 
Level 400
Course Semester: 
First Semester
Select Programme(s): 
Agro-Processing

Agricultural Produce Processing III Practicals

This is the practical component involving the preparation and use of the various food additives.

Course Code: 
AGP 403
No. of Credits: 
1
Level: 
Level 400
Course Semester: 
First Semester
Select Programme(s): 
Agro-Processing

Biological Oxidation and Bioenergetics

Topics selected to be covered include thermodynamics: Definition of system and surroundings, Energy, work and heat. The First Law of Thermodynamics, Hess’s law, enthalpy of reactions. Spontaneous changes: Entropy / Free Energy. The second law of thermodynamics, free energy changes and equilibrium constants will be discussed.  The principles of thermodynamics and their application to the energetics of the cell will also be discussed. There will be a review of the structure of mitochondrion and chloroplast and their relationship to the redox complexes of their respective electron transport system. The review will also include the link between ATP synthesis and sources of energy establishment of proton gradients, the concept of high energy compounds, the redox systems, and energetics of coupled reactions. ATP utilisation for the performance of cellular work, active membrane transport, activation for metabolism, and muscle contraction will be examined.

Course Code: 
BCH 403
No. of Credits: 
2
Level: 
Level 400
Course Semester: 
First Semester
Select Programme(s): 
Biochemistry

Agricultural Produce Processing III

This course focuses on the role of various food additives including anti-microbial agents, antibiotics, antioxidants, thickeners, enzymes, aromas, acidifiers, sugars, clearing agents, colorants, vitamins, minerals, spices and condiments.

Course Code: 
AGP 402
No. of Credits: 
2
Level: 
Level 400
Course Semester: 
First Semester
Select Programme(s): 
Agro-Processing

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