Table of Contents
Microbiology 3rd Year, 1st Semester Courses
(2 credit units)General properties of viruses, Bacteriophages, Viral replication and genetics, Pathogenesis of viral infections, Viral immunology, Brief study of viruses of medical and veterinary importance including viruses that cause diseases in plants.
(2 credit units)Basic concepts of immunology, structure of antigens and antigenic determinants, cellular responses, Genetic stimulation, Structure and classification of immunoglobulins, antigen and antibody interactions, roles of lymphoid tissues and thymus in immune responses, Immunology of infections.
(2 credit units)A detailed study of bacteria structure, classification systems for bacteria, growth and nutrition of bacteria, cultural, morphological and biochemical characters of bacteria, Bacteria metabolism, Pure culture techniques, Cultivation of bacteria in batch and continuous systems.
MCB341: Microbial Genetics
(2 credit units)Chemical and physical basis of heredity, structure of the genetic material, RNA structure, bacterial chromosome, mechanism and nature of variations, cordon, gene, genotype, phenotype, axons and introns, the genetic code, construction of genetic maps, replication and mutation of genetic material, transformation, conjugation and transduction, plasmids genetic transfer, chemical coding and expression of genetic information, specific peculiarities of bacterial, viral and fungal genetics.
MCB351: Microbial Physiology and Metabolism
(2 credit units)Microbial growth, Dynamics of growth and growth measurements, effects of physical factors on microbial growth e.g. pH, temperature, oxygen need and water etc. Microbial enzymes: classification, properties, mode of action, mode of production and regulation, Microbial photosynthesis, Microbial respiration, Transport across membrane, Microbial fermentations, Biochemical pathways, Microbial preservation.
MCB371: Food Microbiology
(2 credit units)Microbial flora of foods, physical and chemical factors affecting microbial growth on Foods, microbial spoilage of foods, microorganisms involved in processing local foods e.g. garri, akamu etc, food poisoning, food contamination and food borne diseases, food preservation techniques, fermented foods, microbiological examination of foods, microbiological standards of foods, Microbiology of dairy industry.
BIO331: Field course I
(1 credit units)Sampling methods, Random, Transect and systematic sampling, Methods of collection of water samples for Physiochemical analysis Collection and preservation of plankton, benthos and periphyton, sampling methods for terrestrial and aquatic invertebrates and vertebrates, Sampling in grass and woodlands, Practical field trips on sampling techniques.
(2 credit units)General features of fungi, fungal classification, growth and life cycles, The phycomycetes, Ascomycetes, Basidiomycetes and Deuteromycetes, Primary apical growth, intercalary growth, deformation growth and secondary growth, Fine structures of fungal cells, Environmental control of fungal growth, Economic importance of fungi.
BIO321: Biostatistics II
(2 credit units)Parametric Statistics, Correlation and Regression, Experimental designs, Analysis of variance (ANOVA), Tests of goodness of fit, Means separation, Applications of Statistics in Agricultural and Biological Research.
GST311: Introduction to Entrepreneurial Studies
(2 credit units)Some of the ventures to be focused upon include the following: soap/detergent, tooth brushes and tooth paste making; photography; brick, nails, screws making; dyeing/textile blocks paste making; rope making; plumbing; vulcanizing; brewing; glassware production/ceramic production; paper production; water treatment/conditioning/packaging; food processing/packaging/preservation; metal working/fabrication-steel and aluminum door and windows; training industry; vegetable oil /and salt extractions; fisheries/aquaculture; refrigeration/air conditioning; plastic making; farming (crop); domestic electrical wiring; radio/TV repairs; carving; weaving; brick laying/making; bakery; tailoring; iron welding; building drawing; carpentry; leather tanning; interior decoration; printing; animal husbandry (poultry, piggery, goat.); metal craft-blacksmith, tinsmith; sanitary wares; vehicles maintenance and bookkeeping.
ZOO331: Basic Entomology
(2 credit units)Insect evolution, classification and distribution, Orgnisation of insect external structures, Ingestion, digestion and excretion, Blood circulation and water systems, Behaviour and ecology of social insects, Insect pest control methods, Insect in agriculture, medicine and allied fields, Mouthpart and limb adaptation in insects, Locomotion and flight adaptation in insect and metamorphosis.
ZOO321: Comparative Animal Anatomy
(3 credit units)Comparative study of musculoskeletal systems of animals using the vertebrates as main references, the blood vascular, urinogenital, nervous and sensory systems together with rationale of the evolutionary trends, Evolutionary trend in development of organs and systems.
ZOO361: Principles of Environmental Impact Assessment
(2 credit units)What is EIA, objectives of EIA; principles and concept of EIA; procedures for conducting EIA; importance and justifications for EIA; interpreting EIA reports, mapping population resources; biodiversity and environmental law.
ICH341: Water Treatment and Analysis
(2 credit units)Sources of natural water and standard specifications for quality of water for different applications; Physical, chemical and biological characteristics of water and wastewater; Chemical processes for water treatment; Domestic wastewater treatment; Methods of water treatment; Sludge: treatment and disposal; Water chemistry and analysis: pH, acidity and alkalinity, dissolved oxygen and oxygen demand, total organic carbon, metals, dissolved salts, trace organics, PAHs; Radioactivity and radionuclides in water; Water survey and sampling.
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