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 an interdisplinary and exploratory, first course in ecotourism and wildlife management designed primarily for all the students in School of Agriculture and Agricultural Technology with the exception of students in the Department of Food Science Technology . Since this is the first course to be taken by the 200 level students of the Department of Ecotourism and wildlife Management as well as students from other department it is a course that provide brief explanation to ecotourism practise in Nigeria and management of wildlife . This course will expose the students to the concept of ecotourism and its impacts on the ecology, social and economy of Nigeria. The importance of wildlife species with emphasis on Nigeria species will be emphasise in the course of the lecture. As a practical course, the students will be led to Prof.T.A.Afolayan Wildlife Park for sight seen of some animals in the Zoo and some flora resources in situ. This will enhance their conservation consciousness for renewable natural resources. Topics to be covered include Tourist suppliers and activities (wildlife viewing, bird identification, visiting cultural and historical sites, camping, sport fishing, swimming, etc.) Importance of tourism to Nigeria economy. Ethics of tourism. Tourism planning, organization and community partnership. Tourism and sustainable environmental practices. Renewable natural resources, availability, distribution and potential. The importance of wildlife species (with emphasis on Nigeria species). Classification, Morphology and distribution of important fauna species. Identification and management of Game reserves, National Parks and other conservation areas in Nigeria and West Africa countries. Significance of wildlife management and production. Field techniques in Wildlife Management. Introductory Game ranching and domestication
This course is designed mainly for students in Fisheries, Aquaculture and related disciplines. It is an introductory course which prepare students for both theoretical and practical courses in higher levels. Topics to be covered include Principles and problems of fish production, Management and conservation of West African fish resources. Fisheries recreation and amenities. Fisheries park, zoo, sport fishing, marine park. Identification, nomenclature, morphology and evolution of some selected West African fish species. Identification of common aquatic and terrestrial organisms of food value in fisheries. Principles of aquaculture, cultivable fish species in Nigeria.
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 designed to provide students with knowledge of elements of statistics â€“Data collection, analysis and interpretations; Sampling techniques; Probability and non-probability sampling - Simple random sampling, stratified sampling, purposive sampling. Computations of arithmetic mean, mode, median, variance and standard deviation. Students will also be acquainted with the Elementary concept of probability, Rules of Probability, joint Probability, Conditional Probability, Discrete and Continuous Random Variables, Binomial probability distribution, Normal Distributions and Normal approximation for a binomial distribution; Correlation and Regression analyses; Statistical independence; Permutation and combination; Hypotheses testing. Tests of significance in agricultural research and experimentation design. Review of research methods, Research methodology.