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Research Methods for Biochemists

The course exposes students to the processes involved in the scientific method of investigation. There will be exercises in observational skills, making enquiries, formulation of hypotheses, and experimental designs in biological techniques, data acquisition, analysis and scientific presentation. Students will be taught how to do scientific presentations-oral and written. Students will be required to do literature review on specific topics and present them at seminars.

Course Code: 
BCH 399
No. of Credits: 
2
Level: 
Level 300
Course Semester: 
Second Semester
Select Programme(s): 
Biochemistry

Principles of Management

The course covers the nature and scope of management.  Topics include managerial functions; organisational theories; goals of business organisations; economic and social responsibilities of management; decision making techniques and influence. The nature and types of organisation and their implications for organisational administration will also be discussed.  The course also exposes students to the organisational behaviour and human relations in management. The application of concepts such as leadership, motivation, communication and morale to the management of people and organisations will be discussed.  Students will also be introduced to the concept of time management, analysis and causes of change and how to manage change, innovation and control.

Course Code: 
BCH 333
No. of Credits: 
2
Level: 
Level 300
Course Semester: 
Second Semester
Select Programme(s): 
Biochemistry

Bio-Computing

The course covers current trends in bioinformatics, uses and prospects, retrieval of information from the biological database such as gene and protein data banks.  Other topics include methods for sequence alignment, protein structure prediction and motif finding. The use of phylogenetic trees for assessment of biodiversity and genetic changes in population will be treated. Bioinformatics case studies will be provided for group discussions.

Course Code: 
BCH 331
No. of Credits: 
2
Level: 
Level 300
Course Semester: 
First Semester
Select Programme(s): 
Biochemistry

General Microbiology

The course covers the fundamentals of microbiology, including; microbial structures and functions, metabolism, growth, genetics, classification, and pathogenesis; virology, principles of infectious disease; host defends and antimicrobial drugs. Microbial concepts are reinforced and expanded by students’ laboratory investigations. 

Course Code: 
BCH 336
No. of Credits: 
2
Level: 
Level 300
Course Semester: 
First Semester
Select Programme(s): 
Biochemistry

Chemistry of Natural Products

The course provides an introduction to the biogenesis of key plant secondary metabolites; terpenoids, steroids, alkaloids (especially indole alkaloids), flavonoids, essential oils, polyketides, polyisoprenoids and shikimic acid metabolites, the mechanism underlying their formation, methods of extraction, isolation, purification, and structure determination. A survey of the pharmacological activities associated with the various metabolite classes; flavonoids, alkaloids and terpenoids; plant growth and defence substances will be covered.

Course Code: 
BCH 330
No. of Credits: 
2
Level: 
Level 300
Course Semester: 
Second Semester
Select Programme(s): 
Biochemistry

Chemistry of Carbanions & Aromatic Compounds

This course is designed to give biochemistry students the mechanistic understanding of physiological reactions with specific focus on metabolite and enzyme reactions. Topics covered will include mechanisms of substitution and elimination reactions of dienes; addition polymers of monoalkenes and dienes. The discussion will also include reaction of carbanions, aromaticity and electrophilic and nucleophilic substitution of benzenes and phenols.

Course Code: 
BCH 327
No. of Credits: 
2
Level: 
Level 300
Course Semester: 
First Semester
Select Programme(s): 
Biochemistry

Food Microbiology

The course covers aspects of microbial infections of food and water. Topics covered will include microbiological examination of potable water, microbial classification of raw foods, contamination of foods from natural sources, spoilage organisms and food borne pathogens. Special emphasis will be given to food borne pathogens; fungi, viruses, parasites poisoning, food infection and the effects of aflatoxins in foods. Cans, principles of canning, and other food preservation methods, use of microorganisms in food fermentation will also be studied. Microbiological food standards, good manufacturing practices, principles of cleaning, hazards in foods, risk, toxins and contaminants, Hazard Analysis & HACCP, perception of risks, stakeholders etc., will be examined.

Course Code: 
BCH 326
No. of Credits: 
2
Level: 
Level 300
Course Semester: 
Second Semester
Select Programme(s): 
Biochemistry

Nutritional Biochemistry

The course provides students with an overview of the physiological functions and effects of nutrient deficiencies and trends in the consumption of carbohydrates, protein and lipids.  Emphasis will be given to food as a source of energy; functions and distribution of minerals in the human body; dietary sources, deficiency symptoms, human requirements for minerals. Topics such as trace elements in human nutrition and requirements; landmarks in the discovery of vitamin and their functions, recommended intakes, dietary sources; effects of deficiencies of fat soluble and water soluble vitamins will be covered.

Course Code: 
BCH 324
No. of Credits: 
2
Level: 
Level 300
Course Semester: 
Second Semester
Select Programme(s): 
Biochemistry

Biochemical Genetics and Biotechnology

The course covers the structure and function of genes; structure of DNA (A, B, and Z DNA); methods for sequencing DNA; DNA and chromosome structure; characteristics of eukaryote genomes; modification and processing of RNA; reverse transcription; retroviruses and the basic concepts in nucleic acid metabolism. The course also covers the handling and processing of recombinant DNA; laboratory methods demonstrating concepts and techniques in recombinant DNA and genetic modification of organisms. Application of recombinant DNA technology in medicine, food, pharmaceutical, agricultural, waste management and mining industries will be discussed.

Course Code: 
BCH 335
No. of Credits: 
2
Level: 
Level 300
Course Semester: 
First Semester
Select Programme(s): 
Biochemistry

Biostatistics

This course applies statistical methods to biological information. It deals with sampling techniques, data presentation, analysis and interpretation. Types of distribution (e.g. normal, binomial and Poison) will also be discussed. Procedures including t-test, ANOVA, correlation and regression will be used to analyse biological data. Students will be taken through some basic experimental designs such as Completely Randomised, Randomised Complete Block and Factorial designs.

Course Code: 
BIO 312
No. of Credits: 
3
Level: 
Level 300
Course Semester: 
Second Semester
Select Programme(s): 
Biochemistry

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