Introduction to farm animals, their breeds and brief history of their origin. Modern production, management and health practices especially with respect to cattle, small ruminants (sheep and goats), swine, poultry and rabbits. Constraints to commercial production and concept of health maintenance in farm animals.
This course is designed to introduce students to the basic concept of Biochemistry as a discipline. Foundational topics such as the definition and scope of Biochemistry, cell, acidity and alkalinity and the properties and biological functions of the major biomolecules (carbohydrates, proteins, lipids and nucleic acids) will be covered. This course is important for students of Biochemistry, other biological sciences, agricultural sciences and Chemistry.
This course is an important course for the chemistry students, it is meant to expose the student to the interesting chemistry of carbon in organic chemistry. The topics to cover include: Carbon in Organic chemistry, the concept of hybridization, structures and shapes of organic compounds, factors affecting organic reactions, bond breaking during organic reactions, types of reactions simple treatments of functional groups and analysis to identify functional groups.
Importance and scope of agriculture. Land and its uses with particular reference to agriculture. Introductory crop production. Agricultural ecology of Nigeria. Agronomy of some arable crops. Land preparation. Harvesting, processing and reservation method. Farm tools and machinery including tractor driving and by-products. Basic farm management techniques. Fisheries and wildlife production. Forest products. General introduction to livestock production and health.
This course is designed to review the global food situation with emphasis on Nigeria. Students will be introduced to foods of plant and animal origin and their micro flora. The proximate composition and some natural chemical constituents of foods, the nutritional status of different foods, basic physical, chemical and biological principles of food processing and preservation will be looked into. They will also be taught engineering units and dimensions applicable to the food industry and the use of flow charts, equations and stoichiometry.
This course is an exploratory, first course in computer usage designed primarily for students in forestry and allied disciplines. However, it also meets the need of students in other fields, as a course that provides hands-on training in the use of computers for word processing, descriptive data analysis and preparation of slides for presentation. As a practical course, the focus is to impart useful skills on the students in order to enhance their computer literacy level and prepare them for other specialised applications to be encountered at higher levels. Topics to be covered include computer hardware components and their functions; operating systems with emphasis on Windows Operating System; file and disk management; Microsoft Office (Word, Excel and PowerPoint) and use of the Internet.
This course is designed to broaden studentsâ€™ knowledge about the forest as a renewable natural resource. It topics on the features of the forest ecosystem, the distribution of the forest in Nigeria, classification of forest resources, important indigenous tree species, characteristics of the tropical forest, importance of the forest, meaning of forestry, silviculture, plantation forestry, natural forest; deforestation; land use problems in the tropics. The agroforestry aspect shall include: concept of agroforestry; historic developments and socio-economic rationale of agroforestry; agroforestry systems and practices; classification of agroforestry systems; multidisciplinary approach to land- use; sustainability and adaptability criteria; biological and economic considerations.