The course deals with an in-depth study into the area of Population genetics. It also involves passing across to the students how the principles of Mendelian genetics plays a role in Population genetics as well as the scope and areas of application of Population genetics. The practical aspect aims at developing skills of studying large populations of organisms and understanding the inherent genetic attributes possessed by these organisms and how it affects them and the outcome of research works. Topics to be covered include the statistical basis of population genetics, Gene and genotype frequencies, the Hardy-Weinberg principle and its uses, evolutionary processes, ecological and environmental genetics.
Cytogenetics and its importance/significance in genetics studies. Cell structure and functions. Cell divisions (Mitosis and Meiosis) including the cell cycle. Gametogenesis. Morphology and karyotyping of chromosomes. Chromosome aberrations (Structural and Numerical). Polyploidy and the role of chromosomes and evolution. Application of polyploidy in plant breeding.
This course is designed to teach the special application of microbiology in storage practice. It is a practical applied course that focuses on assessing the microbiological quality of stored products, detecting and identifying spoilage organisms, and techniques of controlling microbial invasion of stored products and stores. The course will acquaint students with simple, basic investigative methods and maintaining microbiological standards which are necessary for good storage practice. The various tests that can be carried out while assessing the microbiological quality of products relevant in other applications of Biology will also be taught.
Grain processing and grinding equipment. Grain cleaning andgrading equipment. General principle of crop and grain drying, storage and handling structures. Measuring instruments for crop drying processes. Power of storage machinery. Different types of conveyors and their mechanisms. A guide to the major items equipment used for the application of pesticides. Field tests for equipment. Choice of equipment. Grain drier installation.
In general reference to stored products insects is generally made to coleopterous and lepidopterous pests whose damage to stored products is severe and persistence. This course is an eye opener for the students into different pests that affect stored product with emphasis on their biology, mode of infestation conditions that favour their developments in foods and how they can be controlled. It involves practical periods aimed at exposing the students to different pests affecting different stored products with emphasis on developmental identification of the various developmental stages. Topics to be covered include invertebrate pests of dried fish, meat and leather; invertebrate pest of cereal (weevils); invertebrate legumes and pulses; invertebrate pests of fruits and vegetables; invertebrate pests of roots and tubers; microorganisms of stored food; vertebrate pests and non chemical control of stored product pest.
Importance of storage. Storage losses. Factors affecting storage ability of commodities. Traditional and modern techniques used for the storage of diverse agricultural products with particular emphasis on dry and wet foods. Principles and methods of preservation of food, fish, wildlife products e.g drying, salting, refrigeration, canning etc. Quality of products in storage e.g degree of ripening, physical, biological and chemical characteristics of major stored products. Pre and Postharvest storage techniques under different ecological and climatic conditions.
This course is designed primarily for students in biology (storage technology option) and other biology related disciplines. The course explores the methods of food preservation and packaging, it enhances the knowledge of the students in microbiology of food preservation by heat processing, irradiation, low temperature storage, chemical preservatives, modification of atmosphere, control of water activity, and compartmentalization. The course will also teach insect contaminants as spoilage organism and the characteristics of packaging materials, migration of substances from packages into food and their health implications and packaging requirement for raw and processed food for local and foreign markets. The practical aspect of the course focuses demonstration of the effectiveness of the heat process on microorganisms (spores of fungi and the cells of bacteria isolated from food samples), development of chilling injuries on tropical fruits such as banana when stored in low temperature, storage of plantain or other tropical fruits in modified atmosphere and the results compared with the effect of the low temperature storage of such fruits. The practical aspect of the course will also teach the basic characteristics of the packaging materials of the import products, export products and the local products. The understanding of the rationale behind the practical procedures will enhance the studentâ€™s ability to design their own procedures if necessary as they advance to higher levels.
This course is an applied course in the filed of warehouse management for the 400l students in biology and allied disciplines. However, it also meets the need of other student doing applied biology, as an applied course, the focus is to impact useful skill on the student. In order to enrich their knowledge in warehouse management and produce inspection techniques. The topic to cover includes store terminologies, principles of store management, record keeping, store hygiene, plant and equipment sanitation, measure aimed at maintaining the quality of stored commodities such as stacking, controlled ventilation, produce tracking system, sampling and inspection of commodities.
Food Chemistry is the major aspect of food science,it is the science that deals with the compositions and properties of food and the chemical changes that it undergoes.The topics to cover include occurrence, structures and functions of carbohydrates,proteins,fats and oils,their physical and chemical properties.Starch behaviour during baking and staling of bread.Glucose syrup,chemistry of enzymatic and non-enzymatic products,ripening and maturation of fruits,pectic substances and their uses.Others include the chemistry of fermentation processes in food industry,effects of enzymes in foods and enzymatic and non-enzsymatic browning.
MCB 401 is a course that will help student appreciate the relevance of microorganisms in the production of some useful human products. This course will describe microorganisms of industrial importance as a factory in miniature. The initial fear that most students have that microorganisms can only cause sicknesses and diseases will be dispelled. The isolation, identification and conditions under which microorganisms can produce various products will be studied.